Best 2 Pistachio Mousse Brownie Torte Recipes
Calling out all the baking enthusiasts who fancy a sweet treat that seamlessly fuses the nutty charm of pistachios with the indulgent decadence of chocolate! Embark on a culinary journey as we explore the delectable pistachio mousse brownie torte, a symphony of flavors and textures that will tantalize your taste buds. This exquisite dessert combines layers of rich, fudgy brownie, light and airy pistachio mousse, and an elegant glaze, making it a centerpiece worthy of any special occasion. Whether you're a seasoned baker or just starting your pastry adventure, this guide will provide you with the inspiration and step-by-step instructions to create this masterpiece.
Here are our top 2 tried and tested 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 make a big difference in the final taste of your torte.
- Don't overmix the batter. Overmixing can make the torte tough.
- Bake the torte until it is just set. Overbaking will make the torte dry.
- Let the torte cool completely before frosting it. This will help the frosting to set properly.
- If you don't have a springform pan, you can use a regular 9-inch round cake pan. Just be sure to grease and flour the pan well so that the torte doesn't stick.
Conclusion:
This pistachio mousse brownie torte is a delicious and elegant dessert that is perfect for any special occasion. It is made with a rich chocolate brownie base, a creamy pistachio mousse filling, and a decadent chocolate ganache frosting. The torte is easy to make and can be prepared in advance, making it a great option for busy hosts and hostesses. Whether you are serving it to friends and family or enjoying it all by yourself, this torte is sure to be a hit.
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