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