Ingredients
Equipment
Method
Prepare the pan and bake the chocolate base
- Preheat oven to 350F and grease a 9-inch springform pan with a thin, even coating for easy release.
- Spread the chocolate base mixture into the prepared springform pan and bake at 350F for 25-30 minutes until set around the edges.
- Cool the baked base completely in the pan before adding the mousse layer so the layers don’t melt or slide.
Make the pumpkin mousse and chill
- Beat the cream cheese with pumpkin pie spice until smooth, then mix in pumpkin and powdered sugar until fully incorporated.
- Whip the heavy cream to soft peaks, then fold it into the pumpkin mixture until the mousse looks thick and smooth.
- Spread the pumpkin mousse over the cooled chocolate base and refrigerate for 2 hours to firm up before ganache.
Make the ganache and set
- Heat heavy cream until steaming, then pour it over dark chocolate chips and let it sit briefly until chocolate softens.
- Stir in the butter until glossy and smooth, then pour the ganache over the chilled mousse layer for a mirror-like top.
- Refrigerate for 2 more hours until the ganache is set and slices hold their shape.
Notes
For the cleanest slices, chill the torte fully after ganache sets, and warm the springform ring slightly before releasing. Store covered in the refrigerator up to 4 days; freeze slices up to 1 month (wrap airtight). For a lighter version, use reduced-fat cream cheese in the mousse (texture will be slightly softer but still flavorful).