When I toured McCormick in Baltimore last month, my friends at McCormick served us up mini mousse desserts that were out of this world.
All of the recipes included on the tour and as part of our visit are posted to McCormick.com, which makes it easy to recreate my favorites from the comfort of my own home.
The mousse itself was made with a new ingredient from the Thai Kitchen line, so instantly I was excited to experiment! While the original recipe called for a can of coconut milk, I opted for lite coconut milk in my version. I also replaced the brownie bites with 100 calorie pack brownie bites. Lastly, I replaced the regular cream cheese with 1/3 less fat cream cheese. I didn’t miss a single one of those calories…. and I know you won’t either.
Once you’ve made the mousse, you can actually make one of several varieties of the mini desserts. I (of course) chose the chocolately version, but click the links for a Pina Colada mini, a Banana Cream mini, and a Strawberry Shortcake mini.
Fudge Brownie Spiced Mousse Minis
4 ounces (1/2 package) reduced fat cream cheese, softened
2 teaspoons McCormick® Pumpkin Pie Spice
1/2 cup sugar, divided
1/2 cup Thai Kitchen® Lite Coconut Milk
1 cup heavy whipping cream
1 1/2 cups brownie pieces (1/2-inch cubes), divided
2/3 cup hot fudge sauce, divided
Toasted sliced almonds (optional)
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.
2. Add coconut milk; beat until well blended.
3. 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.
4. Divide brownie pieces evenly among each of 12 mini dessert glasses. Layer each glass with fudge sauce and mousse.
CAL 225; FAT 12g; CARB 27g ; PROT 2g; FIB 1g; SOD 98mg