Chocolate Mousse Brownie Shots Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
• In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
• Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
• Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. In chilled small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Cover and refrigerate until ready to assemble.
• In medium bowl, coarsely crumble a 6x4-inch rectangle of the baked brownies (about 2 1/2 cups). Reserve remaining brownies for another use.
• In each of 22 (2-oz) shot glasses, place 1 heaping teaspoon crumbled brownies; top with rounded 1 tablespoon chocolate mousse. Repeat layers ending with 1 teaspoon crumbled brownies.
• Serve immediately or refrigerate up to 4 hours before serving.

Steps:

• In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack. , For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved. , In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into 24 bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
• Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
• Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
• Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
• To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
• In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
• Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
• To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.

Steps:

• BROWNIES:.
• In a large microwave safe bowl, melt butter and chocolate chips on high for 90 seconds, stirring every 30 seconds.
• Stir in remaining ingredients EXCEPT pecans and beat until smooth.
• Stir in pecans.
• Spread into a buttered 13x9-inch baking pan.
• Set aside.
• proceed with making mousse.
• MOUSSE:.
• In a microwave safe bowl, melt chocolate chips with cream on high for 90 seconds, stirring every 30 seconds; cool slightly.
• In a mixer bowl, beat remaining ingredients (EXCEPT pecans), until foamy.
• Stir in chocolate mixture.
• Pour mousse topping over brownie; sprinkle with pecans.
• Bake in a 350 degree oven for 50-55 minutes.
• Let cool 2 hours before cutting into squares.

Steps:

• Scatter the brownies into serving bowl.
• Put the chocolate and half the cream in a fireproof bowl and place over a pan of simmering water stirring occasionally until melted. Remove from heat and allow to cool slightly.
• Whip the remaining cream into soft peaks and fold into the chocolate mixture a little at a time. Pour the mousse over the brownies.
• Ready to eat now or can be put into fridge to firm up fo up to 2 hours.
• Can be topped with grated white chocolate or add cherries and a dash of Kirsch for a black forrest taste.