Thin Mint and White Chocolate Mousse Brownie Cake

packaged brownie mix (enough for one 8" x 8" pan)
1 envelope Knox gelatin
1/2 cup half and half
1 cup white chocolate morsels
2 cups heavy whipping cream
1/2 cup powdered sugar
18 Thin Mint or Grasshopper cookies, coarsely crushed

Make brownie mix according to directions and pour into a 10" springform pan. Bake at 325 degrees for 25 minutes. Brownie will be soft. Remove from oven and cool in refrigerator for 15 minutes while making filling.

Place gelatin and half and half in small saucepan. Allow to soften for 5 minutes. Heat on low and stir for 2 minutes until gelatin is melted. Remove from heat.

Place white chocolate morsels in bowl and melt on low in microwave for 1 minute. They should be slightly softened.

Pour heavy cream in mixer bowl of electric mixer. Beat on medium speed until soft peaks form, add powdered sugar, softened white chocolate morsels and gelatin mixture. Beat on medium speed until stiff peaks form, about another minute. Fold in the crushed cookies. Pour filling into pan with brownie base.

Refrigerate for at least 4 hours and up to 24 hours. Remove outer ring from spring form pan using a warmed knife to loosed cake from the ring. Serves 12.

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