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Chocolate the perfect fit for Valentine’s Day

Chocolate Mousse Torte

Did you know that Valentine’s Day is just around the corner? It is, and that means I am thinking about chocolate… cause that’s what Valentine’s Day is all about. (And cinnamon hearts!)

I made this Chocolate Mousse Torte for the Elmira  Horticultural Society’s annual meeting the other week. It was delicious and it looks impressive with the chocolate filled wafers around it. It would be perfect for a grand finale to a Valentine’s Day dinner party. Be sure to put it on a pedestal plate!


Chocolate Mousse Torte


Brownie Base:

1-1/2 cups brown sugar

1/3 cup dark cocoa

3/4 cup butter, softened

3 large eggs

3/4 cup all purpose flour

1-1/2 tsp. vanilla

1/2 cup toasted pecans, chopped

1/2 cup toffee bits



1 250 gr. light cream cheese

1/2 cup icing sugar

1 tsp. vanilla

1 cup semi sweet chocolate chips, melted and cooled abit

2 cups whipping cream



Pirouette chocolate hazelnut cream-filled wafers

Additional whipped cream

Melted chocolate to drizzle

Additional toffee bits


Prepare a 9” springform pan by putting a piece of parchment paper in the bottom of the pan. Loosen the sides of the pan, lay parchment over base, and tighten sides again, with excess parchment sticking out the sides.

For brownie, beat brown sugar, butter and eggs until very light.

Add cocoa, flour, and vanilla, mix on low speed.

Spread brownie batter into prepared pan.

Sprinkle pecans and toffee bits evenly over top of batter.

Bake at 350º F for about 30 minutes or until centre is set.

Cool completely.

For mousse, beat cream cheese, icing sugar and vanilla.

Slowly add melted, cooled chocolate, mix until blended.

In another bowl, whip cream until peaks form.

Gently fold whipped cream into chocolate mixture.

Spread over brownie layer.

Chill several hours or overnight.

To serve, remove cake from pan and put it on a pretty plate.

Carefully remove parchment paper.

Spread a thin layer of whipped cream around the side of the brownie base.

Cut the cream filled wafers in half and set them upright around the torte.

Garnish top with additional whipped cream, drizzled chocolate and toffee bits.

Serves 10-12 people.

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