- 12 ounces bittersweet chocolate (preferably 65 % cacao), chopped
- 3 cups heavy cream
- 3 tablespoons sugar
- 12 ounces crisp oblong butter wafer cookies (20 total)
- Good-quality unsweetened cacao powder, for dusting
Directions
Make mousse: Put chocolate inside a large bowl, and hang aside. Heat 1 1/2 cups cream over medium-high temperature inside a medium saucepan until cream is steaming and small bubbles form on edges.
Pour cream over chocolate. Stir until mixture is smooth. Let awesome completely.
Put remaining 1 1/2 cups cream and also the sugar within the bowl of the electric mixer fitted using the whisk attachment beat on medium-high-speed until stiff peaks form. Utilizing a rubber spatula, fold whipped cream into chocolate mixture, one-third at any given time.
Assemble torte: Line a 9-by-5-by-3-inch loaf pan with plastic wrap, departing an overhang on sides. Spread enough mousse (3/4 to at least one cup) over bottom of pan to pay for. Arrange 5 cookies on the top in one layer to pay for, breaking these to fit as necessary. Spread enough mousse (3/4 to at least one cup) on the top to pay for smooth into a level layer. Repeat process with remaining cookies and mousse until pan is full.
Press plastic wrap directly onto surface, and refrigerate torte until firm, a minimum of 3 hrs or as much as a couple of days.
Remove plastic wrap from surface. Invert torte onto an amount plate unmold, using overhang to coax it. Remove plastic wrap. Dust with cacao.