Ingredients for Pistachio Mousse Brownie Torte
- Fudge Brownie Mix
- Canola Oil
- 1/3 cup water
- 2 large eggs
- Instant Pistachio Pudding Mix
- Whole Milk
- Heavy Whipping Cream
- Pistachio Nut
- Semisweet Baking Chocolate
- 1 teaspoon vanilla extract
- Light Corn Syrup
- 2 tablespoons powdered sugar
- Pistachio Pudding Mix
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How to Make Pistachio Mousse Brownie Torte
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine brownie mix, 1/3 cup vegetable oil, 1/3 cup water, and 2 large eggs. Mix with a spoon for 50 strokes.
- Divide batter evenly between the prepared pans.
- Bake for 27-30 minutes, or until a toothpick inserted 2 inches from the edge comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Run a knife around the edges of the pans to loosen the brownies.
- Invert the brownies onto wire racks to cool completely.
- Once cooled, carefully slice each brownie layer in half horizontally to create 4 layers.
- Meanwhile, prepare the pistachio mousse: In a large bowl, beat 1 (3.4 oz) package instant pistachio pudding mix, 1 cup milk, and 1 cup heavy whipping cream with an electric mixer on high speed for 2 minutes, or until thick and creamy. Stir in 1 cup chopped pistachios.
- Set aside 1 tablespoon of pudding mix for garnish.
- Layer the brownies: On a serving plate, place one brownie layer, cut-side down. Spread 1/3 of the mousse evenly over the brownie layer. Repeat with two more brownie layers and the remaining mousse. Top with the final brownie layer, cut-side down.
- Refrigerate the torte while making the glaze.
- Make the chocolate glaze: In a saucepan, heat 1/2 cup heavy whipping cream over medium heat, stirring occasionally, until bubbles form around the edges. Remove from heat.
- Add 4 oz chopped semi-sweet chocolate and stir constantly until smooth. Stir in 1 teaspoon vanilla extract and 2 tablespoons light corn syrup. Remove from heat and let stand for 10 minutes.
- Stir the glaze and pour it over the top of the torte, allowing some to drizzle down the sides.
- Refrigerate the torte while making the garnish.
- Prepare the garnish: In a medium bowl, beat 1/2 cup heavy whipping cream, 2 tablespoons powdered sugar, and the reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative swirls onto the torte.
- Refrigerate for at least 30 minutes before serving. Cover and refrigerate any leftovers.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
92g
Fat
51g
Carbs
11g
