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Cranberry Mousse Torte Recipe

Ingredients:

  • Cranberry Mousse Torte
    Cranberry Mousse Torte

    Brownie Bottom

  • One and a half box (One lb Three oz) Betty Crocker® fudge brownie mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • Two eggs
  • 1/2 cup miniature semisweet chocolate chips
  • Filling
  • 2 tablespoons water
  • 1 envelope (Two 1/2 teaspoons) unflavored gelatin
  • One and a half can (16 ounce) jellied cranberry sauce
  • 1/2 cup sugar
  • 1 teaspoon grated orange peel
  • One 1/2 cups whipping cream
  • 3 drops red food color, in the event that desired
  • Cranberry Sauce
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • One and a half can (Fifteen ounce) frozen cranberry juice cocktail concentrate, thawed

How to make Cranberry Mousse Torte

  • Heat oven to 350°F. Cover foil close to outside of bottom and aspect of 10-inch springform skillet to trap drips. Spray base just of skillet with cooking squirt. Within big dish, beat all bottom elements except chocolate chips with spoon 50 cerebral vascular accidents; fold within chocolate chips. Distribute within skillet. Make Thirty-five to 40 moments or even till bottom pulls away from aspect of skillet; do not overbake. Awesome completely, about One hour Half an hour.
  • Meanwhile, place 2 tablespoons water within 2-quart saucepan; spread gelatin over water. Let stand One moment to soften. Spoon cranberry sauce and 1/2 cup sugar more than gelatin. Warmth to rolling steam more than medium-high warmth. Cook more than medium-high warmth, mixing often, till gelatin is totally dissolved. Stir within orange peel. Cool from space heat Twenty minutes. Include; refrigerate One hour Half an hour to two hours, stirring each and every 30 minutes, till mixture is actually somewhat thickened.
  • In medium bowl, defeat whipping cream with electric mixing machine upon high-speed until rigid highs type. Collapse into cranberry mixture. Collapse in food color. Tea spoon mixture more than cooled brownie base. Cover; refrigerate about 2 hrs or till arranged.
  • Meanwhile, in One 1/2-quart saucepan, blend 1/2 cup sugar and also the cornstarch. Mix in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Steam 4 to 5 minutes, mixing continuously, until slightly thickened. Cool 20 minutes at room heat. Pour sauce into little resealable pot. Refrigerate regarding One hour 30 minutes or till cooled.
  • To serve, tea spoon sauce more than each helping of torte.
  • Cranberry Mousse Torte is ready to serve.

Prep Time: 35 minutes
Total Time: 6 hours 40 minutes
Servings: 16 servings

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