Strawberry Mousse & Fudge Torte
- Ready In:
- 4hrs 20mins
- Ingredients:
- 10
- Yields:
-
1 torte
- Serves:
- 16
ingredients
- 1 (21 1/2 ounce) box fudge brownie mix
- 1⁄2 cup miniature chocolate chip
- 1⁄2 cup water, plus
- 2 tablespoons water
- 1⁄2 cup canola oil
- 1 egg
- 1 tablespoon unflavored gelatin
- 1 (16 ounce) package frozen whole strawberries, thawed
- 1 1⁄2 cups whipping cream
- 1⁄2 cup powdered sugar
directions
- Heat oven to 350°F.
- Grease bottom only of 10-inch springform pan.
- In large bowl, combine brownie mix, chocolate chips, 1/2 cup water, the oil and the egg.
- Beat 50 strokes until combined,then spread in greased pan& bake 35-40 minutes.
- Let cool completely at least 1 1/2 hours.
- For the mousse layer, place the remaining 2 tbsp water in medium saucepan and sprinkle the gelatin over the water, letting stand 1 minute to soften.
- In food processor or blender process strawberries until smooth.
- Add the strawberries to the softened gelatin mixture and mix well.
- Cook over medium heat until gelatin is completely dissolved.
- Cover and refrigerate 1 1/2 hours until completely cooled and slightly thickened.
- In large bowl, beat 1 1/2 cups whipping cream and powdered sugar together until stiff peaks form (be sure the cream is beaten stiff as is will soften slightly when folded with the strawberry mixture).
- Fold in strawberry mixture, being careful not to overmix and deflate the whipped cream.
- Spoon over cooled brownie base and refrigerate 2 hours or until set.
- Just before serving garnish with whipped cream.
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