Chocolate Mousse Torte

Submitted by senseicheryl

"This recipe was listed in an email this morning from the www.bettycrocker.com website and is listed as a NEW recipe. "You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert." The cooking time listed includes refrigeration time needed. NOTE: The picture on the website is making my mouth water. :-)"

 

• Ready In: 5hrs 20mins
• Ingredients: 12
• Serves: 16

ingredients

• 1 (10 1/4 ounce) bag fudge brownie mix, Betty Crocker brand recommended
• 1⁄4 cup vegetable oil
• 1⁄4 cup water
• 1 egg
• 2 (11 1/2 ounce) bags semisweet chocolate chunks (3 1/2 cups)
• 1⁄2 cup pecans, chopped
• 1⁄4 cup toffee pieces
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups whipping cream (1 pint)
• 1 dash powdered sugar, if desired

directions

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.