Triple Layered Cappuccino and Brownie Mousse
Serves 1-6
Ingredients;
1/3 Cup hot water
2 Teaspoons instant espresso granules
½ Box brownie mix (2 cups)
2 Teaspoons vanilla extract
Non-stick cooking spray
¾ Cup milk
3 Tablespoons Frangelico or other nut flavored liqueur
1 Package chocolate
flavored instant pudding
2 Cups whipped topping , thawed
Espresso beans or hazelnuts, chopped (optional)
Cooking Instructions;
Preheat the oven to 350 degrees F. Combine hot water and 1 teaspoon espresso
granules in a medium bowl and mix. Add the brownie mix and 1 teaspoon
of the vanilla; mix until well blended. Pour the mixture into a 9-inch
pie plate that has been well coated with cooking spray. Bake at 350
for about 20 minutes or until a knife inserted into the brownie comes
out almost clean. Let the brownie cool completely.
Combine the milk, 2 tablespoons Frangelico, I teaspoon vanilla and pudding
mix. Blend this with a mixer on low for 30 seconds, then on medium speed
for 30 more
Seconds. Gently fold in 1 ½ cups whipped topping. Spread the pudding
mixture evenly over the brownie.
In a bowl, mix the remaining 1 teaspoon of espresso granules and Frangelico.
Gently fold in the remaining 1 ½ cups of whipped topping. Spread whipped
topping over the pudding mixture. If you wish, garnish with either espresso
beans or hazelnuts, plain or chocolate covered. Serve immediately, or
if you are serving later, loosely cover and store in refrigerator.
Beverage Suggestions; Pedro Domecq, Amontillado, Sherry or Graham’s
10 yr. Tawny Port or Seattle’s Best, Organic, Fair trade, Shady grown,
French Roast Coffee.
Back to Recipes
|
