Since I’ve been restricted to laying down most of the day, I’ve had plenty of time to read. I’ve caught up on all of my favorite magazines: O, Real Simple, Martha Stewart Living, and Cooking Light. As I was paging through the Christmas issue of Martha Stewart, I saw the following recipe in an advertisement for Kraft Foods’ website, Dessert.com. I couldn’t resist checking out the site. When I did, I was tempted by a dozen different desserts, all looking as amazing as this one. Spiced pumpkin cheesecake. Easy mousse bites. Triple layer pumpkin spice pie. Peanut butter cup pie. Holiday poke cupcakes. I don’t think it’s pregnancy that made every single one of those appear absolutely amazing to me. Anyway, I had gone to look up the Chocolate Mousse Tart, and I found it. I am definitely going to make this during the holiday season this year.
- This recipe reminds me of one of my favorite pies, Peanut Butter and Jelly Pie. That pie uses whisked jelly to garnish the top instead of berries. I think that would make this recipe a lot less expensive (because, really? Fresh berries are super expensive and not all that nice this time of year. If you can find them.). I will use homemade cherry or strawberry jelly when I make this. I’ll spread it on top of the chocolate layer after inverting the torte, then spread whipped topping on top or pipe the whipped topping around the edge of the jelly.
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