Chef Kim Emery from SUNY Plattsburgh shares her Thanksgiving recipe for Brownie Bites With Chocolate Mousse.
Chocolate Mousse Brownie Bites
8 oz Cream cheese – room temperature
1 cup confectioner’s sugar
1 tsp. vanilla
2 cups heavy cream
¼ tsp. salt
1 pound melted chocolate
Allow cream cheese to come to room temperature.
Chop chocolate, melt over a double boiler. Do not over heat.
Whisk heavy cream confectioner’s sugar, vanilla, and salt together until firm peaks. Set aside.
Cream the cream cheese with the paddle attachment of your mixer. Slowly add the melted chocolate to the room temperature cream cheese.
Once that is creamed together and smooth fold in the whipped cream
Cover and refrigerate.
Use your favorite brownie recipe. If using a mix bake in a 9X13 pan. When cool cut brownies with a round cookie cutter into circles.
Portion the mousse onto the brownie circle. Garnish with chocolate ganache and whipped cream
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