[Liz]

MUST be that time again......time for chocolate. Nice for fall.
A stunning dessert--brownie layers teeming with lovely mousse.

BROWNIE TORTE/ PISTACHIO MOUSSE FILLING

PREP Lightly spray 2-8" round cake pan bottoms. Line w/ parchment; lightly spray paper.

TORTE Spoon/stir 50 strokes 19.5 oz pkg Pillsbury® Traditional Fudge Brownie mix, 1/2 c Canola Oil, 1/4 c water, 3 eggs. Spread half evenly in each pan. Bake 27-30 min--pick 2" from edge comes clean. Cool in pans on racks 10 min. Run knife at edges to loosen. Invert on rack; remove parchment. Fridge racks w/layers to cool completely 20 min. Carefully halve w/ long serrated knife (make 4 layers).

MOUSSE Hold tb pudding mix for garnish. Elec/mix on high 2 min 4-serve instant pistachio pudding powder, 3/4 cup cold whole milk, cup cold h/cream thick and creamy. Stir in 1/2 c coarse-chp pistachios. Cover/frige.

ASSEMBLY Layer on server brownie layer, cut side down, 1/3 mousse spread evenly to edge. Repeat layering. Top w/ 4th brownie layer, cut side down; frige while making glaze.

CHOCOLATE GLAZE heat/stir 1/2 c h/cream on med, bubbles start to form at edge. Offheat add 4 oz fine-chp semi/chocolate; stir smooth. Stir in tsp ea vanilla/corn syrup; let stand 10 min. Stir; spoon over top of torte, let drips run down side.

FINAL Fridge while making garnish. Pipe rosettes w/ star tip on top. Chill 30 min before serving.

ROSETTES GARNISH beat 1/2 cup h/cream, 2 tbl conf, tb pudding mix on high to stiff peaks

[leaning conservative]

Oh my, just oh my.......

[Yaelle]

This looks killer but can’t do nuts. At first I thought it was mint. But what about raspberry or something? Also, I have a hard time believing you can halve a pan of brownies and move 4 layers. Maybe you cool it in fridge a while til cold, slice your layers, slide bits of parchment between them but leave them in the pans, stick the pans in the freezer, then once they are almost frozen, separate them and put in the raspberry purée or jam mixed with whipped cream??

Could also be a mocha.