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Strawberry Mousse Fudge Torte Recipe

Indulge in this decadent Strawberry Mousse Fudge Torte! A rich and creamy strawberry mousse sits atop a fudgy brownie base, creating an elegant dessert perfect for any occasion. Garnished with chocolate-dipped strawberries, chocolate leaves, and fresh mint, this torte is as visually stunning as it is delicious. Minimal baking time – mostly chilling and cooling for maximum flavor!

Prep Time 120 mins
Cook Time 260 mins
Calories 361.7 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Strawberry Mousse Fudge Torte 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Mousse Fudge Torte

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How to Make Strawberry Mousse Fudge Torte

  1. Preheat oven to 350°F (175°C). Grease the bottom of a 10-inch springform pan.
  2. 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.
  3. Beat with an electric mixer for 50 strokes, or until well combined. Spread batter evenly in the prepared pan.
  4. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  5. Let the brownie cool completely in the pan for at least 1 1/2 hours.
  6. 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.
  7. In a food processor or blender, puree 16 ounces fresh strawberries until smooth.
  8. Add the pureed strawberries to the softened gelatin mixture and stir well to combine.
  9. Cook over medium heat, stirring constantly, until the gelatin is completely dissolved. Do not boil.
  10. Remove from heat, cover, and refrigerate for 1 1/2 hours, or until completely cooled and slightly thickened.
  11. 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.
  12. Gently fold the cooled strawberry gelatin mixture into the whipped cream, being careful not to overmix.
  13. Spoon the mousse mixture over the cooled brownie base and refrigerate for at least 2 hours, or until set.
  14. 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

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