#6 There was nothing stirring but a "Chocolate Mousse"

Nothing could be easier than this recipe I just found at Betty Crocker. www.bettycrocker.com

It is less than one week away from the big day. I don't know about you, but I am about baked out. Let's have a little help from Betty. This is an awesome recipe.
You need to cut a snowflake stencil so you can dust the top with powdered sugar. If you can't ask one of your kids. I am sure they have done it recently in school.

1 pouch (10.25 oz) Betty Crocker® fudge brownie mix
1/4 cup vegetable oil
1/4 cup water
1 egg
2 bags (11.5 oz each) semisweet chocolate chunks (3 1/2 cups)
1/2 cup chopped pecans
1/4 cup toffee bits
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 pint (2 cups) whipping cream
Powdered sugar to spinkle snowflakes on top.

* Heat oven to 350°F. Grease bottom only of 9-inch springform pan with crisco butter shortening or cooking spray.
*In medium bowl, stir brownie mix, oil, water and egg until smooth. Stir in 1 bag of the chocolate chunks.
*Pour batter into pan; spread evenly. Sprinkle pecans and toffee bits over batter; press in lightly.
* Bake 27 to 32 minutes or until center is set.
*Cool completely on wire rack, about 1 hour 30 minutes. Run sharp knife around side of pan to loosen brownie layer.

* In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth.
*In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat melted chocolate into cream cheese mixture.

* Reserve 1/4 cup of the whipping cream.
*In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form.
*Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain.
*Spoon mousse over brownie layer, smoothing top.
*Refrigerate about 2 hours or until mousse is set.

*In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth.
*Stir in reserved 1/4 cup whipping cream until smooth.
* Run thin, flexible spatula around side of pan to loosen torte; remove side of pan. *Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides.
*Smooth top of torte with thin, flexible spatula.
*Refrigerate 30 minutes or until serving.

*Just before serving, gently place 4-inch snowflake stencil on torte. Using fine wire-mesh strainer, sift additional powdered sugar over stencil. Carefully lift stencil from torte; repeat for additional snowflakes.
Have fun. Let me know if you like this one!