85 ounces Chocolate Caramel Mousse (5 lb. 5 oz.)
46 ounces Caramel Filling (2 lb. 14 oz.)
3 pounds Dark Chocolate Glaze
Vanilla Spongecake (chocolate variation)(3 6-inch rounds are needed)
Chocolate Cut-outs, as needed
Yield: 3 TYield: 3 Tortesortes
1. Pipe the Chocolate Caramel mousse into 6-inch (15-centimeter) molds with approximately 3-quart (1350 milliliter) capacity. Fill the molds approximately three quarters full.
2. Fill another pastry bag with the Caramel Filling and, inserting the nozzle of the pastry bag into the center of the dome, pipe in approximately 12 ounces (340 grams) of Caramel Filling in each mold or just enough to fill the molds. There may be extra mousse or caramel filling.
3. Smooth off the tops of the bombes with an offset spatula. Top with the spongecake cut slightly smaller than the size of the bombe. Freeze the Maxine's until frozen completely.
4. Remove the domes from their molds and place on a glazing rack. Pour the chocolate glaze over the molds. Place overlapping squares of chocolate cutouts along the bottom of each torte as garnish. Serve once thawed.
5. Yield: 3 Domed Tortes
Yield: 3 Tortes
46 ounces Caramel Filling (2 lb. 14 oz.)
3 pounds Dark Chocolate Glaze
Vanilla Spongecake (chocolate variation)(3 6-inch rounds are needed)
Chocolate Cut-outs, as needed
Yield: 3 TYield: 3 Tortesortes
1. Pipe the Chocolate Caramel mousse into 6-inch (15-centimeter) molds with approximately 3-quart (1350 milliliter) capacity. Fill the molds approximately three quarters full.
2. Fill another pastry bag with the Caramel Filling and, inserting the nozzle of the pastry bag into the center of the dome, pipe in approximately 12 ounces (340 grams) of Caramel Filling in each mold or just enough to fill the molds. There may be extra mousse or caramel filling.
3. Smooth off the tops of the bombes with an offset spatula. Top with the spongecake cut slightly smaller than the size of the bombe. Freeze the Maxine's until frozen completely.
4. Remove the domes from their molds and place on a glazing rack. Pour the chocolate glaze over the molds. Place overlapping squares of chocolate cutouts along the bottom of each torte as garnish. Serve once thawed.
5. Yield: 3 Domed Tortes
Yield: 3 Tortes
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