Cranberry Mousse Torte

Pair cranberries with chocolate, plus just a hint of orange, in this luscious cranberry mousse. Betty Crocker fudge brownie mix helps make an easy, chocolatey crust.

  • Prep Time 35 min
  • Total Time 6 hr 40 min
  • Servings 16

Ingredients

Brownie Base

1
box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/4
cup water
2/3
cup vegetable oil
2
eggs
1/2
cup miniature semisweet chocolate chips

Filling

2
tablespoons water
1
envelope (2 1/2 teaspoons) unflavored gelatin
1
can (16 oz) jellied cranberry sauce
1/2
cup sugar
1
teaspoon grated orange peel
1 1/2
cups whipping cream
3
drops red food color, if desired

Cranberry Sauce

1/2
cup sugar
4
teaspoons cornstarch
1
can (11.5 oz) frozen cranberry juice cocktail concentrate, thawed
  • 1 Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
  • 2 Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
  • 3 In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
  • 4 Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
  • 5 To serve, spoon sauce over each serving of torte.

Expert Tips

Filled and topped with cranberries, this dessert is a fantastic and unique option during the holidays. Garnish slices with a colorful orange twist.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
50mg
50%;
Sodium
140mg
140%;
Total Carbohydrate
69g
69%
(Dietary Fiber
2g
2%
  Sugars
57g
57%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
2%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.