Dark Chocolate Mousse Torte with Blood Orange

Chocolates

This dessert pairs rich 70% dark chocolate mousse with blood orange zest and cold-pressed extra virgin olive oil. A crisp chocolate cookie crust anchors the silk filling. It sets in the refrigerator and serves clean slices when well chilled.

⚠️ Allergens: Allergens: Dairy, eggs, gluten. May contain nuts depending on cookie brand used.

Makes 1 9-inch torte (10 slices) · Oven: 350°F (175°C)📌 Save Recipe to Pinterest

Makes 1 9-inch torte (10 slices)

Dark Chocolate Mousse Torte with Blood Orange

This dessert pairs rich 70% dark chocolate mousse with blood orange zest and cold-pressed extra virgin olive oil. A crisp chocolate cookie crust anchors the silk filling. It sets in the refrigerator and serves clean slices when well chilled.

Yield: Makes 1 9-inch torte (10 slices)·Oven: 350°F (175°C)

⏱ Prep Time

35 mins

🔥 Cook Time

10 mins

❄ Chill/Rest

240 mins

⌛ Total Time

285 mins

🍽 Yield

Makes 1 9-inch torte (10 slices)

🌡 Temp

350°F

Ingredients

(Tap items to cross off as you bake)

• 200 g (about 2 cups) chocolate wafer cookie crumbs
• 60 g (1/4 cup) unsalted butter, melted
• 2 g (1/2 tsp) fine salt
• 250 g (about 1 1/2 cups) 70% dark chocolate, finely chopped
• 60 ml (1/4 cup) extra virgin olive oil
• 4 large egg yolks (about 75 g)
• 50 g (1/4 cup) granulated sugar
• 60 ml (1/4 cup) fresh blood orange juice
• 6 g (1 tbsp) finely grated blood orange zest
• 360 ml (1 1/2 cups) heavy whipping cream, cold

Step-by-Step Instructions

1. 1
   Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
2. 2
   Stir together 200 g (2 cups) cookie crumbs, 60 g (1/4 cup) melted butter, and 2 g (1/2 tsp) salt; press firmly into the pan bottom and bake for 10 minutes until firm.
3. 3
   Melt 250 g (1 1/2 cups) chocolate in a heatproof bowl set over simmering water for 4 to 5 minutes until smooth, stir in 60 ml (1/4 cup) olive oil, and let cool for 10 minutes.
4. 4
   Whisk 4 egg yolks, 50 g (1/4 cup) sugar, and 60 ml (1/4 cup) blood orange juice over simmering water for 3 to 4 minutes until thick, pale, and ribbony.
5. 5
   Fold the chocolate mixture and 6 g (1 tbsp) zest into the warm yolk mixture until glossy and completely combined.
6. 6
   Whip 360 ml (1 1/2 cups) heavy cream in a chilled bowl for 2 to 3 minutes until medium peaks hold their shape.
7. 7
   Fold the whipped cream into the chocolate base in three additions until no white streaks remain.
8. 8
   Pour the filling over the crust, level with a spatula, and chill in the refrigerator for 240 minutes (4 hours) until fully set.

Storage & Keeping Fresh:

Cover the torte and store in the refrigerator for up to 4 days. Keep cold until ready to slice.

Frequently Asked Questions

Can regular navel oranges be used instead?

Yes, standard navel orange juice and zest work in identical amounts, though the flavor will be slightly sweeter and less tart.

Why does the chocolate mixture need to cool before combining?

If the chocolate is too hot, it can curdle the egg yolks and cause the fats in the olive oil and cream to separate.

Can this torte be frozen?

Yes, freeze the set torte wrapped in plastic wrap for up to 1 month, then thaw overnight in the refrigerator before serving.

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