Strawberry Brownie Mousse Torte

Prep time: 20 minutes
Yield: 12 servings

Ingredients:

BASE
1 package Pillsbury® Classic Fudge Brownie
1/2 cup miniature semi-sweet chocolate chips
1/2 cup Crisco® Vegetable Oil
1/4 cup water
2 eggs

TOPPING
2 tablespoons water
1 tablespoon unflavored gelatin (1 1/2 packets)
1 package (16-oz.) frozen whole strawberries, thawed
1 1/2 cups whipping cream
1/2 cup powdered sugar

GARNISH
Chcocolate curls, strawberries and mint leaves (optional)

Preparation Instructions:

1. Heat oven to 350° F. Grease bottom only of 10-inch springform pan. Prepare brownies as directed on package, using water, oil and eggs. Spread in greased pan. Bake at 350° F. for 35 to 40 minutes. Cool 1 1/2hours or until completely cooled.

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

3. In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2 hours or until set. Just before serving, garnish torte. Store in refrigerator.

High Altitude: (Above 3500 Ft.)
Add 1/4 cup flour to dry brownie mix. Bake as directed above.