Strawberry Brownie Mousse Torte


  • 1 box (1 lb 3.8 oz) fudge brownie mix
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • 2 tablespoons water
  • 1 tablespoon unflavored gelatin (1 1/2 envelopes)
  • 1 bag (16 oz) frozen whole strawberries, thawed
  • 1 1/2 cups whipping cream
  • 1/2 cup powdered sugar
  • Chocolate curls, if desired
  • Strawberries, if desired 
  • Fresh mint leaves, if desired


1 _ Heat oven to 350°F. Grease bottom only of 10-inch springform pan with shortening. In large bowl, beat all base ingredients 50 strokes with spoon. Spread in pan. Bake 35 to 40 minutes. Cool completely, about 1 1/2 hours.

2 _ Meanwhile, in medium saucepan, place 2 tablespoons water; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender, place strawberries. Cover; process until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate until mixture is slightly thickened, about 1 1/2 hours.

3 _ In large bowl, beat whipping cream and powdered sugar until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate until set, about 2 hours. Just before serving, garnish torte with chocolate curls, straberries, and mint leaves. Store in refrigerator.