Best 2 Pistachio Mousse Brownie Torte Recipes
Indulge in a symphony of flavors with our Pistachio Mousse Brownie Torte, a captivating dessert that harmonizes the rich decadence of chocolate with the subtle nuttiness of pistachios. This extraordinary torte comprises three distinct layers, each contributing its own unique charm. The base is a fudgy brownie layer, providing a solid foundation for the luscious pistachio mousse, which forms the heart of this torte. Delicately enveloping the mousse is a layer of tempered dark chocolate ganache, adding a touch of sophistication and a symphony of textures. But the journey doesn't end there. This article presents a collection of irresistible recipes that complement the Pistachio Mousse Brownie Torte perfectly. Discover the art of crafting the perfect brownie layer, the secrets behind a velvety smooth pistachio mousse, and the technique of tempering chocolate to achieve a glossy, mirror-like ganache. Elevate your dessert repertoire with these exceptional recipes, guaranteed to leave a lasting impression on your taste buds.
Let's cook with our recipes!
PISTACHIO MOUSSE BROWNIE TORTE
Source: Pillsbury Bake-Off Contest "When the celebration calls for a stunning dessert, look no further than rich brownie layers filled with a nutty mousse."
Provided by Mom2Rose
Categories Dessert
Time 3h45m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F
- Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
- Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
- In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
- Spread half of batter (1 1/2 cups) evenly in each pan.
- Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
- Cool in pans on cooling racks 10 minutes.
- Run knife around edge of pans to loosen.
- Place cooling rack upside down on 1 pan; turn rack and pan over.
- Remove pan and parchment paper.
- Repeat with second brownie layer.
- Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
- Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
- In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
- Cover; refrigerate.
- Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
- On serving plate, place 1 brownie layer, cut side down.
- Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
- Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
- Top with remaining brownie layer, cut side down.
- Refrigerate torte while making glaze.
- In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
- Remove from heat.
- Add chocolate; stir constantly until smooth.
- Stir in vanilla and corn syrup.
- Remove from heat; let stand 10 minutes.
- Stir glaze; spoon over top of torte, allowing some to run down side.
- Return torte to refrigerator while making garnish.
- In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
- Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
- Refrigerate at least 30 minutes before serving.
- Cover and refrigerate any remaining torte.
PISTACHIO MOUSSE BROWNIE TORTE
This is not for the chocolate gooey/rich faint of heart lol.I found this on a Pillsbury recipe website. So kudos must go to them.I did however make my brownie from scratch.This was a fun cake to bake and my family adored it.It surely didnt last long.It has been added as a must have at all get togethers.I hope yall enjoy it as...
Provided by Tammy Lanier
Categories Puddings
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350°F. Lightly spray bottom of 2 (8-inch) round cake pans with CRISCO® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
- 2. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread half of batter (1 1/2 cups) evenly in each pan.
- 3. Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool in pans on cooling racks 10 minutes. Run knife around edge of pans to loosen. Place cooling rack upside down on 1 pan; turn rack and pan over. Remove pan and parchment paper. Repeat with second brownie layer. Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
- 4. Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish. In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy. Stir in nuts. Cover; refrigerate.
- 5. Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers. On serving plate, place 1 brownie layer, cut side down. Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie. Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse. Top with remaining brownie layer, cut side down. Refrigerate torte while making glaze.
- 6. In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan. Remove from heat. Add chocolate; stir constantly until smooth. Stir in vanilla and corn syrup; let stand 10 minutes. Stir glaze; spoon over top of torte, allowing some to run down side. Return torte to refrigerator while making garnish.
- 7. In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form. Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte. Refrigerate at least 30 minutes before serving. Cover and refrigerate any remaining torte.
Tips:
- Use high-quality ingredients: This will ensure that your pistachio mousse brownie torte turns out delicious. Look for fresh pistachios, good-quality chocolate, and unsalted butter.
- Make sure your ingredients are at room temperature before you start baking: This will help them to combine smoothly and evenly.
- Don't overmix the batter: Overmixing can make the brownies tough. Mix just until the ingredients are combined.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will make the brownies dry.
- Let the brownies cool completely before frosting them: This will help the frosting to set properly.
- Use a sharp knife to cut the brownies: This will help to prevent them from crumbling.
Conclusion:
Pistachio mousse brownie torte is a delicious and elegant dessert that is perfect for any occasion. It is made with a layer of chocolate brownies, a layer of pistachio mousse, and a layer of chocolate ganache. The combination of flavors and textures is simply irresistible.
If you are looking for a show-stopping dessert that will impress your guests, this pistachio mousse brownie torte is the perfect choice. It is sure to be a hit with everyone who tries it.
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