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Cranberry Mousse Torte

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By Betty Crocker Kitchens
Updated Sep 30, 2009
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Pair cranberries with chocolate, plus just a hint of orange, in this luscious cranberry mousse. Betty Crocker fudge brownie mix helps make an easy, chocolatey crust.

Cranberry Mousse Torte

  • Prep Time 35 min
  • Total 6 hr 40 min
  • Servings 16
  • Ingredients 15
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Ingredients

Brownie Base

Filling

  • 2 tablespoons water
  • 1 envelope (2 1/2 teaspoons) unflavored gelatin
  • 1 can (16 oz) jellied cranberry sauce
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • 1 1/2 cups whipping cream
  • 3 drops red food color, if desired

Cranberry Sauce

  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 can (11.5 oz) frozen cranberry juice cocktail concentrate, thawed

Instructions

  • Step 
    1
    Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
  • Step 
    2
    Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
  • Step 
    3
    In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
  • Step 
    4
    Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
  • Step 
    5
    To serve, spoon sauce over each serving of torte.

Nutrition

Nutrition Facts are not available for this recipe

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