CHOCOLATE MOUSSE WALNUT TORTE

As you will see on the recipe, we are recommending that this entree be served with the Valley of the Moon Cabernet

CHOCOLATE MOUSSE WALNUT TORTE

Serves 12-16

Ingredients

Crust:
7 oz. Toasted, finely chopped walnuts
C firmly packed brown sugar
3 oz. Unsalted butter, melted
10" spring form pan

Mousse:
15 oz. Bittersweet chocolate, chopped
9 T butter, softened
C sugar
5 eggs
3 T whipping cream
t vanilla
C brandy (*optional)

Combine walnuts and brown sugar. Add melted butter and mix well. Press into the bottom of a spring form pan. Chill for hr. Melt the chocolate in a microwave. Cream the butter and sugar in a mixer with the paddle attachment until light and fluffy. Switch to a whisk attachment and add one egg at a time. Scrape down the sides and whip on high for 3 minutes, until the egg mixture increases in volume. Add the chocolate and beat on high for 3 minutes. Add the cream and vanilla. (add brandy now if you opt to use it.) Spread mixture on top of crust and chill for at least 6 hours. Top with whipped cream.
- adapted from a recipe by Emily Luchetti

Laurie Souza
Chef Heck Estates
Valley of the Moon

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