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Strawberry Brownie Mousse Torte

(2)

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20 min prep time
4 hr 30 min total time
13 ingredients
16 servings

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Enjoy this yummy torte topped with strawberries and chocolate – a perfect dessert treat for New Year’s celebration.

Ingredients

Base

1: box (1 lb 3.8 oz) fudge brownie mix

1/2: cup miniature semisweet chocolate chips

1/2: cup vegetable oil

1/4: cup water

2: eggs

Topping

2: tablespoons water

1: tablespoon unflavored gelatin (1 1/2 envelopes)

1: bag (16 oz) frozen whole strawberries, thawed

1 1/2: cups whipping cream

1/2: cup powdered sugar

: Chocolate curls, if desired

: Strawberries, if desired

: Fresh mint leaves, if desired

Steps

1 Heat oven to 350°F. Grease bottom only of 10-inch springform pan with shortening. In large bowl, beat all base ingredients 50 strokes with spoon. Spread in pan. Bake 35 to 40 minutes. Cool completely, about 1 1/2 hours.
2 Meanwhile, in medium saucepan, place 2 tablespoons water; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender, place strawberries. Cover; process until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate until mixture is slightly thickened, about 1 1/2 hours.
3 In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate until set, about 2 hours. Just before serving, garnish torte with chocolate curls, straberries, and mint leaves. Store in refrigerator.

1 Heat oven to 350°F. Grease bottom only of 10-inch springform pan with shortening. In large bowl, beat all base ingredients 50 strokes with spoon. Spread in pan. Bake 35 to 40 minutes. Cool completely, about 1 1/2 hours.
2 Meanwhile, in medium saucepan, place 2 tablespoons water; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender, place strawberries. Cover; process until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate until mixture is slightly thickened, about 1 1/2 hours.
3 In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate until set, about 2 hours. Just before serving, garnish torte with chocolate curls, straberries, and mint leaves. Store in refrigerator.

Expert Tips

Ring in the New Year with this smashing dessert. For another garnishing idea, how about dipping whole fresh strawberries into melted chocolate and arranging them on top of the torte?

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 7g 35% Trans Fat 1g
Cholesterol: 50mg; 17%
Sodium: 140mg; 6%
Total Carbohydrate: 40g; 13%
Dietary Fiber 0g 0% Sugars 30g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 15%; 15%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

1 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; 3 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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