Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
White chocolate callets — mousse, ganache, decorating
Food-safe acetate — chocolate mirrors, mousse collars
Sphere molds for chocolate bombs, mousse domes, bombe glacée
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
You're reading one of recipes available free. Full library with Gastronome.
Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes. Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally. Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl. Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.) Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.