Chocolate Mousse Fantasy Torte Christina Vidra Maumee, Ohio Bake-Off(r) Contest 34, 1990 Prize Winner Create a memory that lingers - an unforgettably fudgy, rich brownie topped with a luscious creamy chocolate mousse layer. BASE 1 (1 lb. 3.5-oz.) pkg. fudge brownie mix 2 teaspoons instant coffee granules or crystals 1/2 cup butter or margarine, softened 2 tablespoons water 2 eggs TOPPING 1 1/2 cups semi-sweet chocolate chips 1 oz. unsweetened chocolate 1 teaspoon instant coffee granules or crystals 11/4 cup water 2 tablespoons butter or margarine 1 cup whipping cream 1/2 oz. unsweetened chocolate, melted Heat oven to 350F. Grease 9- or 10-inch springform pan. In large bowl, combine all base ingredients: beat at medium speed 1 minute. Spread batter in greased pan. Bake at 350F. for 36 to 42 minutes or until set. Cool in pan on wire rack for 1 hour. Remove sides of pan; cool completely. In small saucepan, combine chocolate chips, 1 oz. unsweetened chocolate, 1 teaspoon coffee granules, 1/4 cup water and 2 tablespoons butter. Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Cool 15 minutes, stirring occasionally. In small bowl, beat whipping cream until soft peaks form. Fold warm chocolate mixture into whipped cream. Using pastry tube fitted with decorative tip, pipe topping mixture evenly over cooled base. Or spread topping over base. Drizzle 1/2 oz. melted unsweetened chocolate over topping. Refrigerate at least 1 hour or until topping is set. Let stand at room temperature about 30 minutes before serving. Store in refrigerator. Yield: 16 servings High Altitude-Above 3,500 feet: Decrease butter to 1/3 cup. Bake as directed above. Nutrition Per Serving: Calories 380; Protein 4g; Carbohydrate 40g; Fat 23g; Sodium 180mgPillsbury Company Staff is the author of 'Pillsbury Best of the Bake-Off Cookbook 350 Recipes from America's Favorite Cooking Contest' with ISBN 9780609608388 and ISBN 060960838X.