Fudge Brownie Spiced Mousse Minis

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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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Ingredients

  • Makes 12 servings.
  • Prep Time: 20 minutes
  • 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)

Preparation

Step 1

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.




per serving

Calories: 264

Fat: 16 g

Carbohydrates: 27 g

Cholesterol: 48 mg

Sodium: 107 mg

Fiber: 1 g

Protein: 3 g

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