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Print this Recipe    Eggnog Mousse Torte

FROZEN EGGNOG MOUSSE TORTE

2 cups pecans, toasted (about 7 1/2 ounces)
1 cup blanched slivered almonds, toasted (about 4 ounces)
1/2 cup firmly packed golden brown sugar
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

4 ounces imported white chocolate, finely chopped
1 cup sugar
1/4 cup water

8 large egg yolks

2 1/4 cups chilled whipping cream
1/4 cup good-quality brandy
1 tablespoon vanilla extract
1/4 teaspoon freshly grated nutmeg
Chocolate Disks and Lace

Unsweetened whipped cream

Finely chop pecans, almonds, sugar and nutmeg in processor using
on/off turns, stopping once to stir mixture. Transfer to large
bowl. Combine butter and vanilla in small bowl. Pour over nuts
and mix thoroughly. Transfer nut mixture to 9-inch- diameter
springform pan with 2 1/4-inch-high sides. Using plastic wrap as
aid, press firmly up sides and then over bottom of pan, covering
pan completely. Freeze 15 minutes.

Preheat oven to 350. Place pan with crust on cookie sheet and bake
20 minutes. Transfer to rack and cool.

Melt 3 ounces bittersweet chocolate in top of double boiler over
simmering water, stirring until smooth. Spread over bottom of
crust. Cover with plastic and freeze until ready to use. For
filling: Melt white chocolate in top of double boiler over simmering
water, stirring until smooth. Remove from heat. Cook sugar and
water in heavy small saucepan over medium heat, stirring until
sugar dissolves. Increase heat and boil without stirring until
candy thermometer registers 238F (tilting pan slightly to submerge
thermometer), about 15 minutes. Meanwhile, beat yolks in medium
bowl until pale yellow and thick. Gradually beat hot syrup into
yolks. Scrape down sides of bowl with rubber spatula. Continue
beating until thick and cool, about 5 minutes. Set aside.

In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg
to firm peaks. Fold barely lukewarm white chocolate into yolk
mixture. Gently fold in whipped cream. Pour 1/3 of filling into
crust; smooth top. Top with 1 chocolate disk. Gently pour another
1/3 of filling over; smooth top. Top with second chocolate disk.
Gently pour remaining filling over. Freeze overnight.

Place chocolate lace atop mousse. Spoon unsweetened whipped cream
into pastry bag fitted with medium star tip. Pipe cream decoratively
around edge of cake. Serve immediately.


Chocolate Disks and lace
Makes enough for 1 cake

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Line three cookie sheets with waxed paper. Trace one 8-inch round
on each, using cake pan bottom as aid. Invert paper. Melt chocolate
in top of double boiler over simmering water, stirring until smooth.
Remove pan from heat. Spoon 2 1/2 tablespoons chocolate into center
of each of 2 traced circles. Spread with spatula to fill circles
completely. Spoon remaining chocolate into parchment cone or small
pastry bag fitted with fine round tip. Pipe chocolate around traced
border of third circle. Pipe chocolate inside circle in thick lacy
design, making certain design touches border. Fill in three areas
of design with chocolate, if desired. Repipe atop pattern to form
double thick lace. Freeze disks and lace until firm, about 1 hour
(chocolate may curl slightly).

Remove 1 chocolate disk from freezer and invert onto piece of waxed
paper. Gently peel top paper off chocolate. Return disk to freezer.
Repeat with second disk and chocolate lace. Freeze disks and lace
until ready to use.

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