Skip to Content
Menu

Chocolate Mousse Torte

  • Save Recipe
  • Prep 35 min
  • Total 5 hr 10 min
  • Servings 16
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert.
Updated May 17, 2022
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Skip the stencil top and just sprinkle more nuts or toffee bits over the torte.
  • tip 2
    To make the design on top of the torte, use a purchased stencil or one you make yourself using paper or vellum.

Nutrition

520 Calories, 35g Total Fat, 5g Protein, 49g Total Carbohydrate, 39g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
310
Total Fat
35g
53%
Saturated Fat
18g
89%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
135mg
6%
Potassium
260mg
7%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
13%
Sugars
39g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">