Sumptuous Argentinian Chocolate Mousse Torte with Dulce de Leche and Crunchy Alfajor Bites
Indulge in an exquisite, advanced Argentinian Chocolate Mousse Torte recipe topped with dulce de leche and crunchy alfajor bites. Perfect for a romantic dessert or special occasion, this sumptuous dish boasts rich flavors and mouthwatering textures that will transport your taste buds straight to Buenos Aires.
Allergens
Eggs, Dairy, Gluten (from alfajores)
Ingredients
- 7 oz dark chocolate (60
- 70% cocoa)
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1/2 cup heavy cream
- 1/3 cup dulce de leche
- 8 alfajores (Argentine sandwich cookies)
Instructions
- Melt the chocolate in a double boiler, stirring occasionally until smooth. Remove from heat and set aside to cool slightly. In a large bowl, whisk together egg yolks and sugar until pale yellow and thickened. Slowly pour in the melted chocolate while continuously whisking to combine. Set aside. In another large bowl, whisk egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture, taking care not to deflate them. Divide the mixture among two 6 inch round cake pans that have been greased and lined with parchment paper. Refrigerate for at least 4 hours or overnight until set. To make the dulce de leche ganache, heat heavy cream in a saucepan over medium heat until it comes to a simmer. Pour over the dulce de leche and whisk until smooth. Let cool slightly and then spread evenly on top of each torte. To prepare alfajores, crush or chop into bite sized pieces. Sprinkle over the top of the ganache.
Chef’s Insight
Allow the chocolate to cool slightly after melting to prevent over-whisking the egg yolks and losing their structure.
Notes
For a vegan version, use a plant-based dark chocolate and aquafaba as an egg replacer. Use a plant-based alternative for the heavy cream in the dulce de leche ganache.