STRAWBERRY BROWNIE MOUSSE TORTE
Prep time: 20 min. (Ready in 4 hours 20 minutes)
Yield: 16 servings

BASE:

1 (1 lb. 3.5-oz.) Pkg. Fudge brownie mix
1/4 c. water
1/2 c. mini semisweet chocolate chips
2 eggs
1/2 c. oil

TOPPING:

2 T. water
1 1/2 c. whipping cream
1 T. unflavored gelatin
1/2 c. powdered sugar
16 oz. Frozen whole strawberries, thawed

GARNISH:
Chocolate curls, strawberries and mint leaves, if desired

Preheat oven to 340 degrees. Grease bottom only of 10-inch spring-form pan. In large bowl, combine all base ingredients; beat 50 strokes with spoon. Spread in greased pan. Bake for 35 to 40 minutes. Cool 1 a/2 hours or until completely cooled. Meanwhile, place 2 tablespoons water in medium saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. In food processor bowl with metal blade or blender container, process strawberries until smooth. Add to softened gelatin; mix well. Cook over medium heat until gelatin is completely dissolved. Cover; refrigerate 1 1/2 hours or until mixture is slightly thickened.

In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Fold in strawberry mixture. Spoon over cooled brownie base. Refrigerate 2 hours or until set. Just before serving, garnish torte. Store in refrigerator.

HIGH ALTITUDE (ABOVE 3500 FEET): Add 1/4 cup flour to dry brownie mix. Bake as directed above.