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Fudge Brownie Spiced Mousse Minis Recipe

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McCormick

Recipe and photo courtesy of www.mccormick.com

Creamy, spicy and decadent. The pairing of pumpkin pie spice and coconut milk takes chocolate to new heights. Toasted almonds deliver a restaurant-style finish.

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Servings:

Ingredients

4 ounces (1/2 package) cream cheese, softened
2 teaspoons McCormick® Pumpkin Pie Spice
1/2 cup sugar, divided
1/2 cup Thai Kitchen® Coconut Milk
1 cup heavy cream
1 1/2 cups brownie pieces (1/2-inch cubes), divided
2/3 cup hot fudge sauce, divided
Toasted sliced almonds (optional)

Directions

PREP

20 mins

1. Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended.

2. Beat cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.

3. Divide brownie pieces evenly among each of 12 (2-ounce) shot glasses. Layer each glass with fudge sauce and mousse. Garnish with almonds, if desired.Test Kitchen Tip: Mini desserts are a great way to offer variety – and a little taste of luxury – without overindulging. Serve a sampler of Spiced Mousse Mini Desserts (see Similar Recipes, at right, for more recipes).