Strawberry brownie mousse torte

16 Servings

Ingredients

Quantity Ingredient
BASE
1 pack Brownie mix, Pillsbury Trad. Fudge; 1 lb. 5.5 oz.
½ cup Miniature chocolate chips
½ cup Water
½ cup Oil
1 Egg
TOPPING
2 tablespoons Water
1 tablespoon Unflavored gelatin; 1-1/2 packets
16 ounces Frozen strawberries, whole; thawed
1½ cup Whipping cream
½ cup Confectioner's sugar
GARNISH
½ cup 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 1-½ 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 1-½ hours or until mixture is slightly thickened. In large bowl, beat 1-½ 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.

Contributor: Pillsbury Christmas Baking Nov. /97 Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 10, 1998

Related recipes