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Brownie Chocolate Cheesecake Mousse Cups with Chocolate Whipped Cream

Ingredients

Brownies

  • 1 box brownie mix
  • 2 eggs
  • 1/2 cup oil
  • 1/4 cup milk

Chocolate Cheesecake Mousse

  • 1 package cream cheese
  • 1 1/2 bars semi-sweet chocolate
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 1 tub Cool Whip

Chocolate Whipped Cream

  • 1 1/2 cups Cool Whip
  • 1 1/2 tsp cocoa powder

Instructions

Brownies

  • Pre-heat oven to 350 degrees.  In a mixing bowl, add brownie mix, eggs, oil, and milk.  Pour into a parchment or foil lined 9 inch baking pan.  Bake for 30 minutes. Cool on a cooling rack.  Use a cookie cutter or the glass that you are using to cut four circles. Place one brownie into the bottom of 4 glasses. 

Mousse

  • Place chocolate and sugar in a microwave safe bowl, and heat until mostly melted.  Remove from microwave and stir until fully melted.
    In a standing mixer, beat cream cheese and chocolate.  Add tub of Cool Whip and vanilla and mix until incorporated.  Place mousse into a piping bag, and pipe chocolate mixture into the 4 glasses, on top of the brownies.  Cover with plastic wrap.
    Refrigerate for at least 2 hours or overnight.  

Whipped Cream

  • In a bowl mix whipped cream and cocoa powder.  Pipe or spoon on top or the mousse cups.  Garnish with chocolate shavings.