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Chocolate Mousse Torte
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Prep Time:
35 minutes
Total Time:
5 hours 10 minutes
Indulge in a decadent fudgy brownie with creamy mousse for the ultimate dessert delight.
Ingredients:
  • 1 pouch (10.25 oz) Betty Crocker™ Fudge Brownie Mix
  • 1/4 cup water
  • 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
Instructions:
  • Preheat your oven to 350°F. Grease the bottom of a 9-inch springform pan with shortening or cooking spray. In a medium bowl, mix together the brownie mix, oil, water, and egg until smooth. Fold in one bag of chocolate chunks. Spread the batter evenly in the pan. Sprinkle pecans and toffee bits over the batter and lightly press them in.
  • Bake for 27 to 32 minutes or until the center is firm. Let cool completely on a wire rack for about 1 hour and 30 minutes. Use a sharp knife to loosen the edges of the brownie layer from the pan.
  • Microwave 1 cup of chocolate chunks in a small microwavable bowl on High for 1 minute. Stir until smooth. In a medium bowl, use an electric mixer to beat cream cheese, 1/2 cup powdered sugar, and vanilla until smooth. Mix in the melted chocolate until well combined.
  • Set aside 1/4 cup of whipping cream. In a chilled large bowl, whip the rest of the whipping cream on high speed until stiff peaks form. Gently fold the chocolate-cream cheese mixture into the whipped cream until fully combined. Spread the mousse over the brownie layer, ensuring a smooth top. Chill in the refrigerator for approximately 2 hours or until the mousse is set.
  • Place the remaining 1/2 cup chocolate chunks in a small microwavable bowl and microwave them uncovered on High for 1 minute. Stir until they are smooth. Next, mix in the reserved 1/4 cup whipping cream until the mixture is smooth. Run a thin, flexible spatula around the side of the pan to loosen the torte. Remove the side of the pan and spoon the warm chocolate mixture over the top of the mousse, allowing some to drizzle down the sides. Use the spatula to smooth the top of the torte. Refrigerate for 30 minutes or until ready to serve.
  • Right before serving, delicately position a 4-inch snowflake stencil on top of the torte. Using a fine wire-mesh strainer, sprinkle more powdered sugar over the stencil. Lift the stencil carefully from the torte and repeat to create more snowflakes.

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