Triple Chocolate Brownie-Mousse Stacks

• Refrigerated

  • 4 tsp Eggs, large

• Condiments

  • 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Baking powder
  • 1 cup Dark chocolate baking bar, bittersweet
  • 1 2 teaspoon (12-oz. package Milk chocolate morsels
  • 1 tsp Milk chocolate mousse
  • 1 1/2 cups Sugar
  • 1/4 tsp Table salt
  • 1 tsp Vanilla extract
  • 1 cup White chocolate morsels
  • 1 cup White chocolate mousse

• Oils & Vinegars

  • 1 Vegetable cooking spray

• Snacks

  • 1 Brownies

• Dairy

  • 3/4 cup Butter
  • 2 1/4 cup Heavy cream

• Other

  • cups Heavy-duty aluminum foil
  • 8 cups Large paper clips

Found on myrecipes.com

Description

Directions

• 1. Prepare Brownies: Preheat oven to 350°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil with cooking spray. Microwave butter and chopped bittersweet chocolate in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or just until melted and smooth, stirring every 30 seconds. Whisk in sugar and vanilla. Add eggs, 1 at a time, whisking just until blended after each addition. Stir together flour, baking powder, and salt in a small bowl. Whisk flour mixture into chocolate mixture until blended. Pour mixture into prepared pan. 2. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Cut 8 circles, using a 3-inch round cutter. Reserve scraps for another use. 3. Prepare Milk Chocolate Mousse: Microwave milk chocolate morsels and peanut butter in a small microwave-safe glass bowl at MEDIUM (50% power) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Cool 5 minutes. 4. Beat 1 cup heavy cream at medium speed with an electric mixer until soft peaks form; fold cream into milk chocolate mixture. Chill while making White Chocolate Mousse. 5. Prepare White Chocolate Mousse: Microwave white chocolate morsels and 1/4 cup cream in a small microwave-safe glass bowl at MEDIUM (50% power) 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Cool 5 minutes. 6. Beat remaining 1 cup cream at medium speed with an electric mixer until soft peaks form; fold into white chocolate mixture. Chill while preparing foil molds for Step 7. 7. Assemble stacks: Wash and dry paper clips. Cut heavy-duty aluminum foil into 8 (6- x 10-inch) pieces. Fold each piece in half to form a 3- x 10-inch strip. Wrap each strip around a 3-inch-diameter can. (This helps create a smooth curve.) Wrap 1 curved foil strip around each brownie; secure with a large paper clip. Immediately spoon Milk Chocolate Mousse into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole (about 1/2 inch). Pipe mousse onto brownies, dividing mixture evenly. Use a small spoon to level gently. Repeat procedure with White Chocolate Mousse. Chill 2 hours; remove foil to serve.