Zutaten für Strawberry Mousse Fudge Torte
- Fudge Brownie Mix
- Miniature Chocolate Chip
- 1 1/2 cups water
- Canola Oil
- 1 large egg
- Unflavored Gelatin
- Frozen Whole Strawberries
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
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Zubereitung von Strawberry Mousse Fudge Torte
- Preheat oven to 350°F (175°C). Grease the bottom of a 10-inch springform pan.
- In a large bowl, combine 1 box (15.25 oz) brownie mix, 1 cup semi-sweet chocolate chips, 1/2 cup water, 1/3 cup vegetable oil, and 1 large egg.
- Beat with an electric mixer for 50 strokes, or until well combined. Spread batter evenly in the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownie cool completely in the pan for at least 1 1/2 hours.
- For the mousse layer: In a medium saucepan, sprinkle 2 tablespoons unflavored gelatin over 2 tablespoons cold water. Let stand for 1 minute to soften.
- In a food processor or blender, puree 16 ounces fresh strawberries until smooth.
- Add the pureed strawberries to the softened gelatin mixture and stir well to combine.
- Cook over medium heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
- Remove from heat, cover, and refrigerate for 1 1/2 hours, or until completely cooled and slightly thickened.
- In a large bowl, beat 1 1/2 cups heavy whipping cream and 1/4 cup powdered sugar with an electric mixer until stiff peaks form.
- Gently fold the cooled strawberry gelatin mixture into the whipped cream, being careful not to overmix.
- Spoon the mousse mixture over the cooled brownie base and refrigerate for at least 2 hours, or until set.
- Before serving, garnish with whipped cream, chocolate-dipped strawberries, chocolate leaves, and fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
107g
Fat
38g
Carbs
13g
