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Cranberry Mousse Torte

Cranberry Mousse Torte
Cranberry Mousse Torte requires around 6 hours and 40 minutes from start to finish. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 16. This dessert has 473 calories, 4g of protein, and 24g of fat per serving. A mixture of sugar, food color, orange peel, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Heat oven to 350F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips.
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Chocolate ChipsChocolate Chips
Cooking SprayCooking Spray
BaseBase
WrapWrap
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Springform PanSpringform Pan
BowlBowl
Aluminum FoilAluminum Foil
OvenOven
2
Spread in pan.
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SpreadSpread
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Frying PanFrying Pan
3
Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
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BaseBase
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OvenOven
Frying PanFrying Pan
4
Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water.
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GelatinGelatin
WaterWater
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Sauce PanSauce Pan
5
Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin.
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Cranberry SauceCranberry Sauce
GelatinGelatin
SugarSugar
6
Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
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Orange ZestOrange Zest
GelatinGelatin
7
In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
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Whipping CreamWhipping Cream
Food ColorFood Color
CranberriesCranberries
BaseBase
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Hand MixerHand Mixer
BowlBowl
8
Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate.
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Cranberry Juice ConcentrateCranberry Juice Concentrate
Corn StarchCorn Starch
SugarSugar
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Sauce PanSauce Pan
9
Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature.
10
Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
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SauceSauce
11
To serve, spoon sauce over each serving of torte.
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SauceSauce
DifficultyExpert
Ready In6 hrs, 40 m.
Servings16
Health Score0
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