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Chocolate Mousse Torte

You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert.

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 (122) 27 Reviews
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  • Prep Time 35 min
  • Total Time 5 hr 10 min
  • Servings 16

Ingredients

1
pouch (10.25 oz) Betty Crocker® fudge brownie mix
1/4
cup vegetable oil
1/4
cup water
1
egg
2
bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)
1/2
cup chopped pecans
1/4
cup toffee bits
1
package (8 oz) cream cheese, softened
1/2
cup powdered sugar
1
teaspoon vanilla
1
pint (2 cups) whipping cream
Additional powdered sugar, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. Grease bottom only of 9-inch springform pan with shortening or cooking spray. In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
  • 2 Bake 27 to 32 minutes or until center is set. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
  • 3 In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.
  • 4 Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top. Refrigerate about 2 hours or until mousse is set.
  • 5 In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth. Stir in reserved 1/4 cup whipping cream until smooth. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.
  • 6 Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.

EXPERT TIPS

Expert Tips

Skip the stencil top and just sprinkle more nuts or toffee bits over the torte.

To make the design on top of the torte, use a purchased stencil or one you make yourself using paper or vellum.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
310),
% Daily Value
Total Fat
35g
35%
(Saturated Fat
18g,
18%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
135mg
135%;
Total Carbohydrate
49g
49%
(Dietary Fiber
3g
3%
  Sugars
39g
39%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
6%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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