Recipe - Strawberry Brownie Mousse Torte

BASE
1 pack Brownie mix, Pillsbury Trad.
Fudge; 1 lb. 5.5 oz.
One half cup Miniature chocolate chips
One half cup Water
One half cup Oil
1 Egg
TOPPING
2 tablespoon Water
1 tablespoon Unflavored gelatin; 11/2
packets
16 ounce Frozen strawberries, whole;
thawed
1 One half cup Whipping cream
One half cup Confectioner's sugar
GARNISH
One half cup Whipping cream; whipped

Heat oven to 350 degrees. Grease bottom only of 10inch springform pan. In
large bowl, combine all base ingredients. Beat 50 strokes with spoon.
Spread in greased pan. Bake at 350 degrees for 35 to 40 minutes. Cool
1One half hours or until completely cooled. Meanwhile, place 2 tablespoons
water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute
to soften. In food processor bowl with metal blade or blender container,
process strawberries until smooth. Add to softened gelatin; mix well. Cook
over medium heat until gelatin is completely dissolved. Cover; refrigerate
1One half hours or until mixture is slightly thickened. In large bowl, beat
1One half cups whipping cream and confectioner's sugar until stiff peaks form.
Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2
hours or until set. Just before serving, garnish torte with whipped cream.
Store in refrigerator.

Contributor: Pillsbury Christmas Baking Nov. /97

Posted to recipeludigest by P&S Gruenwald sitm@ne.infi.net on Feb 10,
1998