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1
Heat oven to 350F Grease bottom only of 9-inch springform pan with shortening or cooking spray.
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2
In medium bowl, stir brownie mix, oil, water and egg until smooth.
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3
Stir in 1 bag of the chocolate chunks.
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4
Pour batter into pan; spread evenly.
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5
Sprinkle pecans and toffee bits over batter; press in lightly.
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6
Bake 27 to 32 minutes or until center is set.
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7
Cool completely on wire rack, about 1 hour 30 minutes.
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8
Run sharp knife around side of pan to loosen brownie layer.
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9
In small microwavable bowl, microwave 1 cup of the remaining chocolate chunks uncovered on High 1 minute; stir until smooth.
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10
In medium bowl, beat cream cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth.
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11
Beat melted chocolate into cream cheese mixture.
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12
Reserve 1/4 cup of the whipping cream.
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13
In chilled large bowl, beat remaining whipping cream on high speed until stiff peaks form.
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14
Fold chocolate-cream cheese mixture into whipped cream until no white streaks remain.
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15
Spoon mousse over brownie layer, smoothing top.
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16
Refrigerate about 2 hours or until mousse is set.
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17
In small microwavable bowl, microwave remaining 1/2 cup chocolate chunks uncovered on High 1 minute; stir until smooth.
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18
Stir in reserved 1/4 cup whipping cream until smooth.
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19
Run thin, flexible spatula around side of pan to loosen torte; remove side of pan.
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20
Spoon warm chocolate mixture over top of mousse, allowing some to drizzle down sides.
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21
Smooth top of torte with thin, flexible spatula.
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22
Refrigerate 30 minutes or until serving.
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23
Just before serving, gently place 4-inch snowflake stencil on torte.
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24
Using fine wire-mesh strainer, sift additional powdered sugar over stencil.
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25
Carefully lift stencil from torte; repeat for additional snowflakes.
