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Cranberry Mousse Torte

Cranberry Mousse Torte
  • Prep 35 min
  • Total 6 hr 40 min
  • Servings 16
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.
Updated September 30, 2009
Make With
Make With
Betty Crocker Premium Brownie Mix

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
180
Total Fat
20g
30%
Saturated Fat
7g
34%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
140mg
6%
Potassium
70mg
2%
Total Carbohydrate
69g
23%
Dietary Fiber
2g
8%
Sugars
57g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
8%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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