Chocolate Mousse Torte

By Tamipri

Ingredients

• 1 pouch (10.25) fudge brownie mix
• 1/4 c. vegetable oil
• 1/4 c. water
• 1 egg
• 2 bags (11.5 oz. each) semisweet chocolate chunks, (3 1/2 c.)
• 1/2 c. chopped pecans
• 1/4 c. toffee bits
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. powdered sugar
• 1 tsp. vanilla
• 1 pint (2 cups) whipping cream

Details

Servings 16

Preparation

Step 1

Heat oven to 350 degrees. Grease bottom only of 9" springform pan with cooking spray or shortening. In a 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. Bake 30-40 minutes or until center is set. Cool completely on cooling rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer. In small microwave 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 c. powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture. Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream with electric mixer on high speed unti 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.

In a 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. 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 side. Smooth top of torte with thin, flexible spatula. Refrigerate 30 minutes or until serving.