Cucina Rustica's chocolate trio torte

Cucina Rustica's chocolate trio torte (Gary Friedman / Los Angeles Times / August 25, 2012)

5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.

6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined. This mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.

7. Pour the milk chocolate mousse over the bittersweet chocolate mousse and return to the freezer to set up. Be careful to freeze until the milk chocolate is set up before adding the white chocolate mousse, otherwise, the white chocolate mousse might break through the milk chocolate mousse, ruining the layers.

White chocolate mousse and final assembly

1 3/4 cups heavy cream, divided

1 1/2 teaspoons powdered gelatin

1/4 cup very cold water

8 ounces white chocolate, finely chopped

Prepared chocolate cookie crust with set bittersweet and milk chocolate mousse layers

1. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1¼ cups of the heavy cream to very soft peaks. Place the bowl in the refrigerator until needed.

2. In a medium bowl, sprinkle the gelatin over the cold water to soften. Set the mixture aside for several minutes until all of the gelatin is softened.

3. Place the gelatin bowl over a larger pot of simmering water (a double boiler) and heat until the gelatin melts into the water. Remove the double boiler from the stove and set aside.

4. Place the chocolate in a large bowl.

5. Pour the remaining one-half cup cream into a medium, heavy-bottom saucepan and scald over high heat. Continue to heat until the cream really begins to bubble, then remove from heat and pour the cream over the chocolate. Set the mixture aside for several minutes to allow the cream to begin to melt the chocolate, then begin to whisk the cream into the chocolate.

6. Whisk the chocolate for several minutes until it is completely melted and combined with the cream and the cream has cooled. Whisk in the gelatin mixture until smooth and creamy, then gently fold in the lightly whipped cream until evenly combined. Like the milk chocolate mousse, this mousse will be much softer in texture than the bittersweet mousse. Don't worry, it will firm up as it sets in the freezer.

7. Pour the white chocolate mousse over the milk chocolate mousse and return to the freezer. Freeze the completed torte until completely set before unmolding.

Each of 20 servings: 515 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 42 grams fat; 25 grams saturated fat; 106 mg cholesterol; 21 grams sugar; 163 mg sodium.

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