Though ice cream is my love language, it probably ties with chocolate. The more chocolate you can put in something, the better! A few years ago I stumbled across this recipe from my favorite food site , Mel’s Kitchen Cafe. It is a chocolate mousse torte and it is perfection! A chocolate cake, topped with chocolate mousse, and topped with homemade whipped cream? Yes, please! And though it is wonderful on it’s own, it was time that it was turned into an ice cream.
To make the ice cream, we first made all of the elements to the original torte and allowed them to cool/chill. We wanted a really deep chocolate flavor, so we used dutch processed cocoa and 70% dark chocolate bars. We also cut back the sugar a bit. Then, we simply used that same chocolate to make a chocolate custard base. To finish it off, we simply layered, dolloped, and stuck the whole thing in the freezer for a while. The ice cream turned out amazing! Admittedly, the mousse and whipped cream make it a little crumbly and hard to scoop, but the flavor can’t be beat! If your a chocolate lover, this will easily be the ice cream of your dreams!
Chocolate Mousse Torte
Chocolate, with chocolate, and a little more chocolate!
Ingredients
1/2 recipe chocolate mousse torte (recipe here), leaving the mousse, cake, and whipped cream separate
1 cup whole milk
4 oz 70% dark chocolate
1 cup heavy cream
1/2 cup sugar
2 eggs
1 tsp vanilla
Dash of salt
Directions
- Make the cake, mousse, and whipped cream according to the directions in this recipe. Again, do not put the whole torte together, just leave the pieces separate. Make sure the cake cools completely and that the mousse and whipped cream have time to chill.
- This ice cream is the base chocolate ice cream we always use. Melt the 4 oz chocolate in a double broiler. Once completely melted, slowly add the 1 cup whole milk in small amounts, whisking each time you add cream until color is uniform. Set it aside while you make the rest of the ice cream base.
- Heat the 1 cup heavy whipping cream on low in a medium saucepan until it reaches 140° F, stirring occasionally. While the custard heats, using an electric mixer to whisk the 2 large eggs in a medium mixing bowl until light and fluffy, about 2 minutes.
- While the cream is still heating, slowly add the sugar into the eggs, whisking thoroughly to make sure the mixture doesn’t become grainy.
After the cream reaches the target temperature, gradually pour it into the egg and sugar mixture, again whisking each time the cream is added to avoid cooking the eggs. - Pour the entire mixture back into the medium saucepan and heat it to 170° F.
- Now pour the mixture back into the mixing bowl and add the 1 teaspoon vanilla extract and the dash of salt. Add the chocolate mix and whisk until combined and uniform.
- Cover and chill for 1 hour or up to 3 hours.
- When ready, make in your ice cream maker based on the maker’s instructions.
- When the ice cream is done, it is time to layer. Add a layer of cake crumbles on the bottom of the container. Add a layer of chocolate ice cream on top of that, dolloping a few tablespoons of chocolate mousse into the ice cream layer. Top that with a thin whipped cream layer.
- Repeat the layers until you reach the top of your container.
- Place your ice cream in the freezer until hardened (usually at least 4 hours).
Notes
- To halve the recipe, I just cooked the cake part of the torte in two smaller cake pans. We had enough torte to put half of what I made in the ice cream, and then assembled and ate the other half as an actual torte. Two desserts for the price of one!
