Did you make this recipe?
Leave a review »

Triple Chocolate Cranberry Mousse Torte

This Triple Chocolate Cranberry Mousse Torte is a to-die-for addition to your holiday tables! Layers of milk chocolate brownie, creamy white chocolate mousse, and decadent dark chocolate mirror glaze encase a homemade cranberry jelly.

 

Serves 12     adjust servings

Cook Time Total Time

Ingredients

Brownie Layer

  • 1 box brownie mix, plus ingredients on box
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1 egg yolk

Cranberry Jelly Layer

  • 4 cups frozen cranberries
  • 1/2 cup water, separated
  • 1/2 cup granulated sugar
  • 2 tsp lemon juice
  • 1 tablespoon powdered gelatin (or 4 leaves)

White Chocolate Mousse Layer

  • 8 ounces white chocolate, chopped
  • 2 1/2 cups heavy cream, separated
  • 1 tablespoon gelatin (or 4 leaves)
  • 1/4 cup cold water

Chocolate Mirror Glaze

  • 1/2 cup sweetened condensed milk
  • 3/4 cup quality dark chocolate, chopped
  • 3/4 cup sugar
  • 3/4 cup cold water, separated
  • 1 tablespoon + 1/2 teaspoon powdered gelatin (or 4 leaves)
  • 3 tablespoons Dutch process cocoa powder
  • 2 teaspoons light corn syrup

Instructions

Brownie Layer:
Preheat oven to 350F. Spray an 8-inch cake pan with cooking spray and line the bottom with a circle of parchment paper. Spray with a cooking spray over the parchment. Set aside.

Combine brownie mix, box ingredients, and extra ingredients in a large bowl and mix until smooth. Pour half of the batter into the prepared cake pan (bake the other half separately.) Bake for 18-22 minutes, until toothpick inserted comes out clean.

Remove from the oven and let it cool for 5 minutes inside the pan; transfer to a cooling rack to cool completely.

Cranberry Jelly Layer:
Sprinkle gelatin over 1/4 cup cold water (or place leaves in 3 cups of cold water.) Let it bloom for 5-10 minutes. Line the inside of an 8-inch cake pan with a double layer of plastic wrap and set aside.

In a medium saucepan, combine cranberries, sugar, remaining water, and lemon juice. Bring to a simmer and cook for 20-25 minutes, stirring frequently, until all cranberries have burst and released their juices.

Blend with an immersion blender until smooth. Strain through a fine mesh sieve, returing liquids to the saucepan and reserving solids. Whisk bloomed gelatin into the warm cranberry juice liquids until dissolved and incorporated.

Pour the cranberry mixture into the prepared cake pan, spreading the solids in an even layer on top. Refrigerate or freeze for 2-3 hours until set.

White Chocolate Mousse Layer:
Sprinkle gelatin over 1/4 cup cold water (or place leaves in 3 cups of cold water.) Let it bloom for 5-10 minutes.

Place the chopped white chocolate in a large bowl. Heat 1/2 cup of heavy cream in a small saucepan; bring it to a boil, then remove from heat and pour over the chocolate. Let it stand for 1 minute, then stir with a spatula until smooth and incorporated. Add the bloomed gelatin to the warm chocolate mixture, then let it cool to room temperature.

Beat the remaining heavy cream to stiff peaks. With a rubber spatula, fold half of the whipped cream into the cooled chocolate mixture. Add the remaining whipped cream and fold gently until smooth, but retaining streaks of chocolate.

Assembly:
Line a 9-inch mousse mold or springform pan with parchment paper. If using a mousse mold, place a 10 inch cardboard cake circle on the bottom.

Place the chocolate brownie layer on the bottom. Spread 1/3 of the white chocolate mousse on top. 

Carefully remove the cranberry jelly from the pan, grabbing the ends of the plastic wrap and peeling them away from the jelly. Using both hands, place the jelly layer on top. Add the remaining mousse and spread it into a smooth, even layer. Freeze for at least 6 hours or overnight.

Chocolate Mirror Glaze:
Sprinkle gelatin over 1/4 cup cold water (or place leaves in 3 cups of cold water.) Let it bloom for 5-10 minutes.

Bring remaining water and sugar to a boil in a saucepan, stirring until the sugar has dissolved. Remove from the heat and add condensed milk and cocoa powder, whisking to combine. Add bloomed gelatin and stir to melt.

Place chopped dark chocolate in a bowl. Pour mixture over the chocolate, stirring constantly until chocolate is melted. Gently whisk in corn syrup.

Let the glaze cool to about 95 degrees F (~36 Celsius), using a thermometer to check. 

Remove the cake from the freezer and loosen the pan by heating it gently with a hair dryer on medium heat for 10-15 seconds, directing the hot air around the cake pan. Place the cake on a cooling rack, then set the rack over a baking sheet lined with parchment paper.

Pour the warm glaze over the cake, making sure the top and sides are completely covered. Smooth top with an offset spatula if needed, and pop any small air bubbles with a toothpick. Refrigerate for at least 1 hour to set the glaze.

Garnish with frozen cranberries, frosted rosemary, and chocolate curls.

by

Recipe Notes

 Mousse recipe adapted from Fine Cooking.
Mirror Glaze recipe adapted from Jacques Torres.

© 2017 The Crumby Kitchen. All rights reserved. Top