Neapolitan Mousse Brownie Torte

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So, the name sucks because I made the recipe up and had to create a name. This recipe was a beast. It’s just so time consuming. That being said, people loved it—it gets a 9. It was good, but I still prefer peanut butter mousse. Anyway, here is what I did:

Torte base—I used the recipe from Double Chocolate Mousse Torte (search on blog)
Layer 1—Chocolate cream cheese mousse
Layer 1--Chocolate Mousse
8 oz. full fat Philadelphia brand cream cheese
2 T. milk
2-3 Tbs. powdered sugar
shake salt
1 tsp. vanilla
1 3/4 cup unwhipped cream
8 oz. bittersweet chocolate, chopped
 
You mix the cream cheese, milk, sugar, salt and vanilla. Add melted chocolate while stirring and then whip in liquid cream until it looks fluffy.
 
Layer 2 and 3—Vanilla white chocolate mousse and then white chocolate raspberry mousse
 
I used the recipe above, but instead of bittersweet, I used melted white chocolate. I made 2 batches of white chocolate mousse, half of which was made into raspberry and half stayed vanilla. I used a total of 18 oz. of melted white chocolate for 12 oz. of cream cheese using the ratios above. I know, it requires math. Sorry! I added 1 generous Tbs. of vanilla bean paste to the vanilla kind and to raspberry I added about 2 cups of pureed raspberries (I left the milk out of the mousse to make it thicker). This was still too much liquid. It became a big drama about using gelatin (I did a 1 tsp. add-in) and Ultra-Gel and it still didn’t stay as thick as I would have liked. Next time, strain the raspberries, use fewer, put whole raspberries into the mousse, and then your texture will be better.
 
To Finish--Finally, make ganache, but pour it on before it starts to thicken or else your ganache will not run down the sides properly (see picture). Top with raspberries. I would say you could easily serve 20 with this dessert.
 
 



















Comments

  1. thejohnmfamilyJuly 2, 2018 at 12:09 PM

    So, I personally don't think the vanilla brings that much to the party, but I guess it is a great aesthetic addition. For the raspberry, do not use white chocolate, even for the vanilla. I'm not sure this even adds anything, and certainly detracted from the raspberry. For the raspberry mousse, I used the recipe I blogged in June 2018, and the one thing to remember is that if you put whole raspberries in while you are whipping it it gets too wet. Fold them in afterward. For the torte, I would not bake it more than 33 minutes, tops.

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  2. thejohnmfamilyJuly 2, 2018 at 12:10 PM

    ALso, I think you might need plastic acetate sheets to get it tall enough to shape the mousse layers after the go past the top of the pan. I did 2 pans on top of each other, but it was really sloppy when we were cutting it. I would thoroughly chill all the layers together with the acetate still on for at least a few hours.

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