Frozen Eggnog Mousse Torte Recipe

Name: Frozen Eggnog Mousse Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups pecans, toasted (about 7 1/2 ounces); 1 cup blanched slivered almonds, toasted (about 4 ounces); 1/2 cup firmly packed golden brown sugar; 1/4 teaspoon freshly grated nutmeg; 5 tablespoons unsalted butter, melted; 1/2 teaspoon vanilla extract; 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 4 ounces imported white chocolate, finely chopped; 1 cup sugar; 3/4 cup water; 8 large egg yolks; 2 1/4 cups chilled whipping cream; 1/4 cup good-quality brandy; 1 tablespoon vanilla extract; 3/4 teaspoon freshly grated nutmeg; Unsweetened whipped cream

Servings: persons

2 cups pecans, toasted (about 7 1/2 ounces)
1 cup blanched slivered almonds, toasted (about 4 ounces)
1/2 cup firmly packed golden brown sugar
1/4 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
4 ounces imported white chocolate, finely chopped
1 cup sugar
3/4 cup water
8 large egg yolks
2 1/4 cups chilled whipping cream
1/4 cup good-quality brandy
1 tablespoon vanilla extract
3/4 teaspoon freshly grated nutmeg
Unsweetened whipped cream

1
Finely chop pecans, almonds, sugar and nutmeg in processor using on/off turns, stopping once to stir mixture. Transfer to large bowl. Combine butter and vanilla in small bowl. Pour over nuts and mix thoroughly. Transfer nut mixture to 9-inch-diameter springform pan with 2 3/4-inch-high sides. Using plastic wrap as aid, press firmly up sides and then over bottom of pan, covering completely. Freeze 15 minutes.
2
Preheat oven to 350F. Place pan with crust on cookie sheet and bake 20 minutes. Transfer to rack and cool.
3
Melt 3 ounces bittersweet chocolate in top of double boiler over barely simmering water, stirring until smooth. Spread over bottom of crust. Cover with plastic and freeze until ready to use.
4
Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from heat. Cook sugar and water in heavy small saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238F (tilting pan slightly to submerge thermometer), about 15 minutes.
5
Meanwhile, beat yolks in medium bowl until pale yellow and thick.
6
Gradually beat hot syrup into yolks. Scrape down sides of bowl with rubber spatula. Continue beating until thick and cool, about 5 minutes. Set aside.
7
In large bowl, whip 2 1/4 cups cream, brandy, vanilla and nutmeg to firm peaks. Fold barely lukewarm white chocolate into yolk mixture. Gently fold in whipped cream. Pour 1/3 of filling into crust; smooth top. Top with 1 chocolate disk. Gently pour another 1/3 of filling over; smooth top. Top with second chocolate disk. Gently pour remaining filling over. Freeze overnight. (Can be prepared 3 days ahead. Cover pan tightly with plastic wrap.)
8
Place chocolate lace atop mousse. Spoon unsweetened whipped cream into pastry bag fitted with medium star tip. Pipe cream decoratively around edge of cake. Serve immediately.

2038

kcal

Calories

155

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups pecans, toasted (about 7 1/2 ounces), 1 cup blanched slivered almonds, toasted (about 4 ounces), 1/2 cup firmly packed golden brown sugar, 1/4 teaspoon freshly grated nutmeg, and more.

Yes, Frozen Eggnog Mousse Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Frozen Eggnog Mousse Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions