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help me find Bon Appetit reciepe PLEASE!

I have lost my reciepe for Chocolat Mousse Cake with chocolate wafer crust-topped with chocolate leaves-in a springform pan-pitured in Bon Appetit several years ago. HELP! I want to have it at a dinner party for someone special.

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  1. Did you try Epicurious.com? They post most Bon Appetit recipes.

      1. If you're serious I will gladly go through my collection of past Bon Appetit. Do you have any idea what month and I'll check the copies I have...

        This is why I don't throw them out, I've found that not all of the recipes published are on their website...

        1. kbwahine, is it this recipe? It's from December 1980 Bon Appetit. My mom made this a couple of times and I remember it being so good.


          2 Replies
          1. re: QueenB

            mahalo nui loa! i think this is it! thank you soooo much !

          2. If it is the one I am thinking of, it was QUITE a few years ago and was the cover (Dec? Nov?) shot. I think QueenB's post is that one. I have made it in the past and worked great. The leaf technique is ultra easy to do as well.

            2 Replies
            1. re: Quine

              Yes, the one I posted was a cover recipe. This recipe brings back childhood memories. I'm going to have to make it soon now and see if it's as good as I remember.

              1. re: Quine

                A little late for posting,but this was always my uncle's favorite dessert at Christmas time during family get togethers. I used holly leaves instead of lemon leaves in keeping with the season. Thanks for bringing back the memories!

              2. Ty QueenB! I had a huge collection of BA mags and remembered most all of them by covers. I have a very strange memory. But I like it and plan to keep it a long time. :)

                1. I have lost a BA recipe for a chocolaty cake(torte)with dried apricots rolled out and formed into roses and chocolate leaves formed by painting lemon leaves with bitter sweet chocolate. It is not a t Epi.and I'd love to have it back again

                  2 Replies
                    1. re: QueenB

                      oh wow. I know this is an old thread, but I kept many old BAs from the 80's and 90's as well and I remember this incredible chocolate apricot pecan torte with the apricot roses! It was a cover recipe and I also remember many recipes inside from a visual image of the cover recipe. Sometimes I even remember if a treasured recipe was on an odd or an even page.

                      Wow those older BAs were so great! Much more complicated and ethnic than more recent decades.

                  1. kbwahine, I think i know the cove page if it's the one weher the chocolate ""leaves" stood on their side. Anyway I can't lay my hands on it. I found Dec 2004 Chocolate Mousse Cake with hazelnuts.

                    Candy was yours the cover recipe as well?

                    1. I have that recipe!!! I serve it all the time and I think I can make it in my sleep.
                      Here it is
                      Crust: 3 cups chocolate wafer crumbs

                      1. Chocolate Mousse Pie
                        Crust: 3 cups chocolate wafer crumbs
                        1/2 cup (1 stick) unsalted melted butter
                        Combine and press on the bottom and sides of 10" spring form pan. Refrigerate for 30 minutes or chill in freezer.
                        Filling: 1 pound semisweet chocolate
                        2 eggs
                        4 egg yolks
                        2 cups heavy whipping cream
                        6 tablespoons powdered sugar
                        4 egg whites
                        Soften/melt chocolate in double boiler (I use a microwave). Add in whole eggs and mix well after each egg. Add yokes and mix until thoroughly blended (If you want to add any liquor, I use Grand Marnier, do it at this time)
                        Whip cream with powdered sugar until stiff peaks form. Beat egg whites until stiff but not dry. Stir a little of each whipped mixture of egg whites and heavy cream into the chocolate. Mix until lightened and combined. Then fold in the rest of the cream and egg white mixture until completely incorporated. Pour filling into prepared crust and refrigerate at least 6 hours or better, overnight. Decorate with homemade whipped cream before serving! Makes 10-12 servings.