Chocolate Mousse and Brownie Shot Glass Dessert

August 31, 2012

Happy (food) Friday! Wow, this week flew by! Today I wanted to share a simple dessert I made for my sweet friend’s baby shower last weekend. Kelly has been craving all things chocolate during her pregnancy so a chocolate dessert was a must! One of the women co-hosting the shower with us suggested I made a “shot glass” dessert since she had a ton of shot glasses.

I searched the web for a simple, chocolate dessert and couldn’t find any that weren’t time consuming (I had a lot of other things to make for the shower) and that didn’t use Cool Whip (ok, I admit, I loved the stuff as a kid, but now it just kinda grosses me out. I’m sorry to all you Cool Whip fans). So I decided to combine a few recipes. I’m glad I did! It ended up being super simple to make, looked cute, and was the perfect chocolatey ending to a wonderful baby shower. I’ll share the recipe below!

Chocolate Mousse and Brownie Shot Glass Dessert by Sarah Hearts

Chocolate Mousse and Brownie Shot Glass Dessert by Sarah Hearts

For 12 shot glass desserts:
• Bake one batch of brownies using your favorite recipe or box mix
• One box of instant chocolate pudding mix
• 1 1/2 cups milk (it works best if theres a little bit of fat in the milk. I used 2%)
• 1 cup (8 oz.) of heavy whipping cream

1. In a medium size bowl (I used my Kitchenaid mixer) beat the pudding and milk on medium-high until a pudding consistency forms. 2. In a separate large bowl (I used my metal Kitchenaid bowl), use an electric mixer to beat the whipping cream until it’s fluffy and peaks form.* Fold the pudding mixture into the whipped cream until it’s combined. 3. Layer crumbled brownie bits and some chocolate mousse in each shot glass. I piped the mousse into each glass. If you don’t have a piping bag just use a large zip top bag an cut a corner of the bottom of the bag. Top with a few more crumbled brownie bits and put them back in the fridge until you’re ready to serve them!

Chocolate Mousse and Brownie Shot Glass Dessert by Sarah Hearts

*A few tips:

This recipe can be made a day or two ahead of time. Make sure to cover the mousse tightly with plastic wrap so it doesn’t pick up any smells or tastes from other things in the fridge.

When making whipped cream, it’s best to use a metal bowl. Also, put the bowl in the freezer for about 15-20 minutes before you make the whipped cream. This helps it come together and make perfectly fluffy whipped cream.