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Fudge Brownie Spiced Mousse Minis Recipe

www.mccormick.com
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Recipe and photo courtesy of www.mccormick.com
Creamy, spicy and decadent. The pairing of pumpkin pie spice and coconut milk ......
Servings:
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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).
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.
Nutrition (per serving)
Calories: 264 Calories
Fat: 16 Grams
Protein: 3 Grams
Cholesterol: 48 Milligrams
Carbohydrates: 27 Grams
Sodium: 107 Milligrams
Fiber: 1 Grams
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