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Triple Mousse Torte

 Triple Mousse Torte
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!
12 ServingsPrep: 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 McCormick® Pure 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract

2 of 2

Triple Mousse Torte (continued)

Ingredients (continued)

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