Frozen Mousse Brownie Sandwiches Recipes

FROZEN CHOCOLATE MOUSSE

Steps:

• Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold in liqueur and chocolate syrup.
• Spoon into 2 paper-lined foil cupcake liners. Cover and freeze at least 4 hours but no longer than 48 hours. Place in refrigerator 15 minutes before serving. Sprinkle with cocoa.

FROZEN MOUSSE BROWNIE SANDWICHES

Steps:

• 1. Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
• 2. Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
• 3. Bake 350 degrees for 15 to 18 minutes, until edges just begin to pull away from pan, and a toothpick near the center comes out with moist crumbs. Cool on racks
• 4. MOUSSE: In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
• 5. Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
• 6. Fold in whipped topping
• 7. Cover two large cutting boards or inverted baking sheets with plastic wrap. Invert one pan of brownies onto prepared board or pan. Gently peel off parchment paper
• 8. Spread the mousse to within 1/2" of edge. Carefully invert other brownie layer onto other prepared board or pan. Gently peel off parchment, and place right side up over mousse filling.
• 9. Cover and freeze for 4 hours or until the filling is firm. Remove from the freezer, wait ten minutes before cutting into squares.
• 10. Individually wrap in plastic wrap and store in freezer.
• 11. 1 sandwich equals: CALORIES:206 FAT: 5 gms CHOLESTEROLE: 1 mg CARBS: 40 g. DIABETIC EXCHANGE: 2 1/2 starch

FROZEN CHOCOLATE MOUSSE SQUARES

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
• Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
• Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
• Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.