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
Reviews
This recipe was worth all of the time involved for my daughter's birthday. The brownie layer balanced with the light mousse layers. Everyone at the party loved it so this recipe will be on my short list of "special occasion" desserts.
This was way too sweet and a lot of work having to wait 30 minutes between each layer. I should have known not to put 1 cup of sugar in the chocolate layer. That seemed like way too much and it was. If I were to make it again I would definitely cut the amount of sugar in all of the layers.