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Cranberry Mousse Torte
Cranberry Mousse Torte
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Prep Time:
35 minutes
Total Time:
6 hours 40 minutes
Indulgent cranberry chocolate mousse with a touch of orange, served on a simple fudge brownie crust.
Ingredients:
  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1/2 cup miniature semisweet chocolate chips
  • 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
  • 4 teaspoons cornstarch
  • 1 can (11.5 oz) frozen cranberry juice cocktail concentrate, thawed
Instructions:
  • Preheat the oven to 350°F. Line the outside of the bottom and side of a 10-inch springform pan with foil to prevent any drips. Only spray the bottom of the pan with cooking spray. In a large bowl, stir together all the base ingredients (excluding the chocolate chips) about 50 times, then gently fold in the chocolate chips. Pour the mixture into the prepared pan. Bake for 35 to 40 minutes, or until the edges of the base start to pull away from the side of the pan; be careful not to overbake. Allow to cool completely, approximately 1 hour and 30 minutes.
  • In a 2-quart saucepan, add 2 tablespoons of water and sprinkle gelatin over it. Allow it to soften for 1 minute. Spoon in cranberry sauce and 1/2 cup of sugar. Bring the mixture to a rolling boil over medium-high heat, stirring frequently until gelatin is dissolved. Stir in orange peel. Let it cool at room temperature for 20 minutes. Cover and refrigerate for 1 hour 30 minutes to 2 hours, stirring every 30 minutes until slightly thickened.
  • In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently mix it into the cranberry mixture along with the food coloring. Spread the mixture over the cooled brownie base. Chill in the refrigerator for about 2 hours until firm.
  • In a 1 1/2-quart saucepan, combine 1/2 cup sugar and cornstarch, then stir in cranberry juice concentrate. Bring to a boil over high heat while stirring constantly. Boil for 4 to 5 minutes, stirring continuously until slightly thickened. Let it cool for 20 minutes at room temperature, then transfer the sauce to a small resealable container. Chill in the refrigerator for about 1 hour and 30 minutes before serving.
  • Drizzle the sauce over each slice of torte before serving.

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