Triple Mousse Torte
The layers of this three-times-as-nice torte include an English toffee dessert that was passed down from my grandmother. For the base, I used a brownie crust--another family favorite! —Beth Richards, Fairbanks, Alaska
Ingredients
- 1 package fudge brownie mix (8-inch square pan size)
- 1/3 cup canola oil
- 2 tablespoons water
- 1large egg
- WHITE CHOCOLATE MOUSSE:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 cup white baking chips, melted
- 1 cup heavy whipping cream, whipped
- CHOCOLATE MOUSSE:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 teaspoons vanilla extract
- 1 cup sugar
- 1/2 cup baking cocoa
- 1/2 cup semisweet chocolate chips, melted
- 1 cup heavy whipping cream, whipped
- TOFFEE MOUSSE:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1/4 cup baking cocoa
- 1/2 cup milk chocolate English toffee bits
- 1/2 cup heavy whipping cream, whipped
- Additional milk chocolate English toffee bits, optional
