Mousse Hunting

The other day, a customer reminded me of a great chocolate mousse we carried. It was rich and creamy. Would it be over the top to layer the mousse inside a brownie? At the market, we always have brownies on hand, so I selected my favorites- the walnut, the almond amaretto, the raspberry and the callebaut chocolate brownies, cut them in half, layered them with the mousse and stacked them up for a taste test. Before they were even chilled and set, my husband was pleading to try one. So much for the taste test, they didn't last that long. Tonight I will be making another batch to tuck away in the freezer. The best late night snack, shhh.

If you make it, keep the layers of brownie and mousse from sliding by placing a toothpick into the top of the brownie through the layers. Once the mousse has chilled, remove the toothpick before serving.

Back in stock and here to stay, are the Inspired Cuisine Dark Chocolate and Milk Chocolate Mousse Mix. Just whip the mix with 2/3 cup of milk and chill it in the refrigerator for an hour. A perfect pantry staple that makes a quick dessert mousse for a dinner party or indulgence for Valentine's Dinner for two. Delicious topped with fresh mixed berries or whip cream and toffee crumbles.