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.

Makes 12 servings.

Prep Time: 20 minutes

Nutritional Information

For 1 serving
Calories: 264
Sodium: 107mg
Fat: 16g
Carbohydrates: 27g
Cholesterol: 48mg
Fiber: 1g
Protein: 3g

Fudge Brownie Spiced Mousse Minis

Ingredients

4 ounces (1/2 package) cream cheese, softened
2 teaspoons McCormick® Pumpkin Pie Spice
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
Toasted sliced almonds (optional)

Directions

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 almonds, if desired.

Tips

Test Kitchen Tip: Mini desserts are a great way to offer variety – and a little taste of luxury – without overindulging. Try our other Spiced Mousse Mini Desserts or serve a sampler of these mini desserts in shot glasses.

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