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Cook'n with Betty Crocker 
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Chocolate Mousse Fantasy Torte |
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Serves: 16 Print this RecipeChristine Vidra - Maumee, Ohio Bake-Off® Contest 34, 1990 Prize Winner Create a memory that lingers-an unforgettably fudgy, rich brownie topped with a luscious creamy chocolate mousse layer. BASE 1 (1-pound 3.5-oz) package fudge brownie mix 2 teaspoons instant coffee granules or crystals 1/2 cup butter or margarine, softened 2 tablespoons water 2 eggs TOPPING 1 1/2 cups semisweet chocolate chips 1 ounce unsweetened baking chocolate 1 teaspoon instant coffee granules or crystals 1/4 cup water 2 tablespoons butter or margarine 1 cup whipping cream 1/2 ounce unsweetened chocolate, melted __Christine Vidra ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients; beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350°F. for 36 to 42 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan; cool completely. In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally. In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe topping mixture evenly over cooled base. Or spread topping over base. Drizzle 1/2 oz. melted unsweetened chocolate over topping. Refrigerate at least 1 hour or until topping is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: Decrease butter to 1/3 cup. Bake as directed above. Nutrition Per Serving: Calories 380; Protein 4g; Carbohydrate 40g; Fat 23g; Sodium 180mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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