Fudge Brownie Spiced Mousse Minis Recipe

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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  • 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)
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).
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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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