Triple Mousse Torte Recipe

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Triple Mousse Torte Recipe
Triple Mousse Torte Recipe photo by Taste of Home
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Triple Mousse Torte Recipe

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The layers of this three-times-as-nice torte include an English toffee dessert that was passed down from my grandmother. For the base, I used a brownie crust--another family favorite! —Beth Richards, Fairbanks, Alaska
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min. + chilling

Ingredients

  • 1 package fudge brownie mix (8-inch square pan size)
  • 1/3 cup canola oil
  • 2 tablespoons water
  • 1 egg
  • WHITE CHOCOLATE MOUSSE:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup white baking chips, melted
  • 1 cup heavy whipping cream, whipped
  • CHOCOLATE MOUSSE:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup baking cocoa
  • 1/2 cup semisweet chocolate chips, melted
  • 1 cup heavy whipping cream, whipped
  • TOFFEE MOUSSE:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1/2 cup milk chocolate English toffee bits
  • 1/2 cup heavy whipping cream, whipped
  • Additional milk chocolate English toffee bits, optional

Directions

In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack.
Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes.
For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes.
For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top.
Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired. Yield: 12 servings.
Originally published as Triple Mousse Torte in Taste of Home Christmas Annual Annual 2013, p114

Nutritional Facts

1 slice: 866 calories, 58g fat (30g saturated fat), 152mg cholesterol, 377mg sodium, 84g carbohydrate (62g sugars, 2g fiber), 9g protein.

  • 1 package fudge brownie mix (8-inch square pan size)
  • 1/3 cup canola oil
  • 2 tablespoons water
  • 1 egg
  • WHITE CHOCOLATE MOUSSE:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup white baking chips, melted
  • 1 cup heavy whipping cream, whipped
  • CHOCOLATE MOUSSE:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup baking cocoa
  • 1/2 cup semisweet chocolate chips, melted
  • 1 cup heavy whipping cream, whipped
  • TOFFEE MOUSSE:
  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners' sugar
  • 1/4 cup baking cocoa
  • 1/2 cup milk chocolate English toffee bits
  • 1/2 cup heavy whipping cream, whipped
  • Additional milk chocolate English toffee bits, optional
  1. In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack.
  2. Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes.
  3. For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes.
  4. For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top.
  5. Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired. Yield: 12 servings.
Originally published as Triple Mousse Torte in Taste of Home Christmas Annual Annual 2013, p114

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MY REVIEW
annamossburg User ID: 6911458 109431
Reviewed May. 10, 2014 Edited May. 12, 2014

"This was way too sweet and a lot of work having to wait 30 minutes between each layer. I should have known not to put 1 cup of sugar in the chocolate layer. That seemed like way too much and it was. If I were to make it again I would definitely cut the amount of sugar in all of the layers."

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