Ingredients
1 package fudge brownie mix (8-inch square pan size)1/3 cup canola oil2 tablespoons water1large eggWHITE CHOCOLATE MOUSSE:1 package (8 ounces) cream cheese, softened1/2 cup confectioners’ sugar1/2 teaspoon vanilla extract1 cup white baking chips, melted1 cup heavy whipping cream, whippedCHOCOLATE MOUSSE:1 package (8 ounces) cream cheese, softened1-1/2 teaspoons vanilla extract1 cup sugar1/2 cup baking cocoa1/2 cup semisweet chocolate chips, melted1 cup heavy whipping cream, whippedTOFFEE MOUSSE:4 ounces cream cheese, softened2 tablespoons butter, softened1/2 teaspoon vanilla extract1 cup confectioners’ sugar1/4 cup baking cocoa1/2 cup milk chocolate English toffee bits1/2 cup heavy whipping cream, whippedAdditional milk chocolate English toffee bits, optional
Preparation
In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350° for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack.
Meanwhile, in a large bowl, beat the cream cheese, confectioners’ sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes.
For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes.
For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners’ sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top.
Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.
