Grocery List: Favorite Chocolate Brownie Mix, Heavy Cream, Sour Cream, Chocolate-mixture of white, milk and/or dark, Sprinkles
Chocolate Brownie Mix baked in mini muffin tin using Love mini baking cups both from Sur La Table. Use piping bag to decorate brownie with mousse
Make favorite brownie mix and bake in mini muffin tins at 325 degrees for 7-9 minutes. Fill cups 3/4 the way. the brownie will rise above the cup.
Don't overcook! Brownies are better undercooked than overcooked. When the kitchen starts to really smell like chocolate you should check to see if brownies are ready.
Remove from muffin tin and cool completely
Chocolate Mousse
Chop choice of chocolate into meltable pieces. Guittard has a great wafer!
Melt Chocolate over low heat. If you are unfamiliar with melting chocolate use a double broiler. Remove from heat and whisk in sour cream. Set aside to cool
Whip heavy cream to a stiff peak. Use Vanilla bean paste or vanilla for an extra flavor element.
Fold chocolate mixture into the whipped cream in 3 parts. Be careful not to over mix! Fill piping bag fitted with tip. refrigerate for 1 hour or up to 2 days.
Pipe Mousse onto brownie bites and dust with sprinkle of choice. Store in fridge for 24 hours after assembled.