No Bake Chocolate Torte Salamon Recipes

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

NO BAKE LIME MOUSSE TORTE

Steps:

• Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
• Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
• Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.

NO BAKE CHOCOLATE PEANUT DELIGHT

Steps:

• Mix together crust and press into a greased 9 x 13 inch pan.
• Mix together the second layer and spoon over the crust with a wet spoon.
• Mix together the third layer and pour over second layer.
• Top with cool whip and garnish with the chopped peanut butter cups.

NO-BAKE CHOCOLATE TORTE RECIPE

Steps:

• Line the springform cake tin with baking parchment. Cut the chocolate brownies into pieces and use them to completely cover the base of the tin - it's a bit messy, but worth it! Sprinkle with dark rum, press down firmly and scatter over the vanilla prunes.
• Pour the cream into a saucepan and heat until just before it comes to the boil. Remove from the heat and beat in the plain dark chocolate until melted. Whisk with an electric whisk for about 5 mins until thick and glossy. Pour over the prunes and level off the surface. Chill for at least 2 hrs. Dust with cocoa powder before serving.

NO-BAKE CHOCOLATE TORTE SALAMON

Steps:

• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and let chocolate cool to room temperature, stirring occasionally, about 15 minutes. In a bowl with an electric mixer beat together butter and confectioners' sugar until combined well and beat in chocolate, water, 2 tablespoons liqueur, vanilla, and salt. In another bowl beat 1 cup cream until it just holds stiff peaks and fold into chocolate mixture gently but thoroughly.
• In a small bowl stir together milk and remaining 4 tablespoons liqueur. Working with 1 vanilla wafer at a time, dip wafers into milk mixture twice and arrange enough in a 10-inch springform pan, touching each other, to cover bottom of pan in one tight layer. (Do not worry about spaces between wafers.) Cover wafers in pan with one third chocolate mousse, spreading evenly.
• Make another layer of dipped vanilla wafers on top of mousse in pan in same manner and cover with half of remaining mousse, spreading evenly. Make a third layer of dipped vanilla wafers and cover with remaining mousse. Cover chocolate with a final layer of dipped vanilla wafers. (There will be about 1/2 box cookies left over.) Chill torte, covered, at least 6 hours and up to 3 days or freeze torte, well-wrapped, up to 3 months.
• Run a thin knife around edge of torte and remove side of pan. Smooth side of torte with a knife dipped in hot water. In a bowl beat remaining cup cream until it just holds stiff peaks and spread over top of torte.
• Garnish torte with chocolate shavings and serve chilled or at cool room temperature.

SALTED CARAMEL CHOCOLATE TORTE RECIPE

Steps:

• To make the base: Mix the crushed biscuits with the melted butter. Tip the mixture into the base of the lined cake tin and press it down well. Chill the biscuit mixture while making the caramel.
• To make the caramel: Pour 4 tbsp water into a pan and add the sugar and liquid glucose. Place the pan over a low heat and stir until the sugar dissolves. Wash down any crystals from around the sides of the pan, using a damp pastry brush. Increase the heat and boil the syrup until it turns golden. While the syrup is boiling bring the cream to the boil in a separate pan or in a jug in a microwave oven. Remove the syrup pan from the heat and carefully pour in the hot cream, taking care in case the mixture splatters. Stir well, then return the pan to the heat and simmer for 2-3 mins. Remove the pan from the heat and leave mixture to cool and thicken.
• Stir the salt into the caramel. Pour most of the caramel over the biscuit base and spread it out almost to the edges. Reserve the remaining caramel for the topping. Chill while making the chocolate layer.
• To make the chocolate layer: Place the egg whites and sugar in a bowl over a pan of hot water. Stir until the sugar has completely dissolved, and the liquid feels smooth to your fingers. Remove the bowl from above the hot water, and then whisk the mixture to form a thick meringue.
• Whisk the cream and vanilla extract until it just forms soft peaks. Fold the melted chocolate into the meringue mixture, and then fold in the cream. Pour the mixture over the caramel and smooth the top. Chill the torte until set.
• Spoon the reserved caramel into the piping bag and cut off the end of the bag to give a small hole. Pipe squiggles of caramel over the top of the torte. To serve, remove torte from the tin, peel away the baking parchment from the sides and remove it from the base. Sprinkle some flakes of salt over the top