Pistachio Mousse Brownie Torte

Total Time: 3 hrs 45 mins Preparation Time: 1 hr Cook Time: 2 hrs 45 mins

Ingredients

• 1 (19 1/2 ounce) box pillsbury traditional fudge brownie mix
• 1/2 cup canola oil
• 1/4 cup water
• 3 eggs
• 1 (3 1/2 ounce) box instant pistachio pudding mix, and pie filling mix (4 serving size)
• 3/4 cup cold whole milk
• 1 cup heavy whipping cream, chilled
• 1/2 cup pistachio nut, coarsely chopped
• 1/2 cup heavy whipping cream
• 4 ounces semisweet baking chocolate, finely chopped
• 1 teaspoon vanilla
• 1 teaspoon light corn syrup
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon reserved pistachio pudding mix

Recipe

• 1 heat oven to 350°f
• 2 lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
• 3 line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
• 4 in large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
• 5 spread half of batter (1 1/2 cups) evenly in each pan.
• 6 bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
• 7 cool in pans on cooling racks 10 minutes.
• 8 run knife around edge of pans to loosen.
• 9 place cooling rack upside down on 1 pan; turn rack and pan over.
• 10 remove pan and parchment paper.
• 11 repeat with second brownie layer.
• 12 place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
• 13 meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
• 14 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.
• 15 cover; refrigerate.
• 16 carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
• 17 on serving plate, place 1 brownie layer, cut side down.
• 18 spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
• 19 repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
• 20 top with remaining brownie layer, cut side down.
• 21 refrigerate torte while making glaze.
• 22 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.
• 23 remove from heat.
• 24 add chocolate; stir constantly until smooth.
• 25 stir in vanilla and corn syrup.
• 26 remove from heat; let stand 10 minutes.
• 27 stir glaze; spoon over top of torte, allowing some to run down side.
• 28 return torte to refrigerator while making garnish.
• 29 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.
• 30 spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
• 31 refrigerate at least 30 minutes before serving.
• 32 cover and refrigerate any remaining torte.