Fudge Brownie Spiced Mousse Minis

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.
20m
PREP TIME
264
CALORIES
7
INGREDIENTS

Servings: 12

Ingredients

  • Step1
  • 4 ounces (1/2 package) cream cheese, softened
  • 2 teaspoons McCormick® Pumpkin Pie Spice substitution Substitutions available
    • McCormick® Cinnamon, Ground
  • 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

INSTRUCTIONS

  • 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 toasted sliced almonds, if desired.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

NUTRITION INFORMATION

(per Serving)

Related Recipes

Reviews

Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner