Chocolate Mousse Fantasy Torte
|Fudge brownie mix||21 1⁄2 Ounce (1 Package)|
|Instant coffee granules||2 Teaspoon (Or Crystals)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate chips||1 1⁄2 Cup (24 tbs)|
|Unsweetened chocolate||1 Ounce (1 Square)|
|Instant coffee granules||1 Teaspoon (Or Crystals)|
|Whipping cream||1 Cup (16 tbs)|
|Unsweetened chocolate||1⁄2 Ounce, melted (1/2 Square)|
Heat oven to 350°F.
Grease 9- or 10-inch springform pan.
In large bowl, combine all base ingredients; beat at medium speed 1 minute.
Spread batter in greased pan.
Bake at 350°F. for 34 to 37 minutes or until set.
Cool in pan on wire rack 1 hour.
Remove sides of pan.
In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter.
Cook over low heat until mixture is smooth, stirring constantly.
Remove from heat.
Cool 15 minutes, stirring occasionally.
In small bowl, beat whipping cream until soft peaks form.
Fold warm chocolate mixture into whipped cream.
Using pastry tube fitted with decorative tip, pipe filling mixture evenly over cooled base.
Or, spread filling over base.
Drizzle 1/2 oz. melted unsweetened chocolate over filling in lattice pattern.
Refrigerate at least 1 hour or until filling is set.
Let stand at room temperature about 30 minutes before serving.
Store in refrigerator.