Side Pannel
Strawberry Brownie Mousse Torte
Strawberry Brownie Mousse Torte
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- BASE
- 1 pk Brownie mix, Pillsbury Trad.
- - Fudge; 1 lb. 5.5 oz.
- 1/2 c Miniature chocolate chips
- 1/2 c Water
- 1/2 c Oil
- 1 Egg
- TOPPING
- 2 tb Water
- 1 tb Unflavored gelatin; 1-1/2
- -packets
- 16 oz Frozen strawberries, whole;
- -thawed
- 1 1/2 c Whipping cream
- 1/2 c Confectioner's sugar
- GARNISH
- 1/2 c Whipping cream; whipped
Directions
Heat oven to 350 degrees. Grease bottom only of 10-inch springform pan. In
large bowl, combine all base ingredients. Beat 50 strokes with spoon.
Spread in greased pan. Bake at 350 degrees for 35 to 40 minutes. Cool
1-1/2 hours or until completely cooled. Meanwhile, place 2 tablespoons
water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute
to soften. In food processor bowl with metal blade or blender container,
process strawberries until smooth. Add to softened gelatin; mix well. Cook
over medium heat until gelatin is completely dissolved. Cover; refrigerate
1-1/2 hours or until mixture is slightly thickened. In large bowl, beat
1-1/2 cups whipping cream and confectioner's sugar until stiff peaks form.
Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2
hours or until set. Just before serving, garnish torte with whipped cream.
Store in refrigerator.
large bowl, combine all base ingredients. Beat 50 strokes with spoon.
Spread in greased pan. Bake at 350 degrees for 35 to 40 minutes. Cool
1-1/2 hours or until completely cooled. Meanwhile, place 2 tablespoons
water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute
to soften. In food processor bowl with metal blade or blender container,
process strawberries until smooth. Add to softened gelatin; mix well. Cook
over medium heat until gelatin is completely dissolved. Cover; refrigerate
1-1/2 hours or until mixture is slightly thickened. In large bowl, beat
1-1/2 cups whipping cream and confectioner's sugar until stiff peaks form.
Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2
hours or until set. Just before serving, garnish torte with whipped cream.
Store in refrigerator.
Tweet
![Pin It](http://assets.pinterest.com/images/PinExt.png)
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
![](/static/images/ico_frnd.png)