Christmas Recipes

Chocolate Mousse Torte

You've gotta try this fudgy brownie with creamy mousse all wrapped up into one deliciously decadent dessert.

Chocolate Mousse Torte

Prep: 35 min | Total: 5 hr 10 min | Yield: 16 servings


  • 1 (10.25 ounce) pouch Betty Crocker® fudge brownie mix
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1 egg
  • 2 (11.5 ounce) bags semisweet chocolate chunks (3 1/2 cups)
  • 1/2 cup chopped pecans
  • 1/4 cup toffee bits
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pint (2 cups) whipping cream
  • Additional powdered sugar, if desired


  1. Heat oven to 350 degrees F. Grease bottom only of 9-inch springform pan with shortening or cooking spray.
  2. In medium bowl, stir brownie mix, oil, water and egg until smooth.
  3. Stir in 1 bag of the chocolate chunks. Pour batter into pan; spread evenly.
  4. Sprinkle pecans and toffee bits over batter; press in lightly.
  5. Bake for 27 to 32 minutes or until center is set.
  6. Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.
  7. In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on HIGH for 1 minute; stir until smooth.
  8. In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth.
  9. Beat melted chocolate into cream cheese mixture.
  10. Reserve 1/4 cup of the whipping cream. In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form.
  11. Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain. Spoon mousse over brownie layer, smoothing top.
  12. Refrigerate for about 2 hours or until mousse is set.
  13. In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on HIGH for 1 minute; stir until smooth.
  14. Stir in reserved 1/4 cup whipping cream until smooth.
  15. Run thin, flexible spatula around side of pan to loosen torte; remove side of pan.
  16. Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides. Smooth top of torte with thin, flexible spatula.
  17. Refrigerate for 30 minutes or until serving.
  18. Just before serving, gently place 4 inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.


High Altitude (3500-6500 ft): No change.

Skip the stencil top and just sprinkle more nuts or toffee bits over the torte.

To make the design on top of the torte, use a purchased stencil or one you make yourself using paper or vellum.


Per serving: Calories 520 (Calories from Fat 310); Total Fat 35g (Saturated Fat 18g, Trans Fat 1/2g); Cholesterol 65mg; Sodium 135mg; Total Carbohydrate 49g (Dietary Fiber 3g, Sugars 39g); Protein 5g

Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 10%

Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 7 Fat Carbohydrate Choices: 3

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker

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