Indulge In {Brownie Mouse Shooters}

Today's recipe truly is an indulgence. A chocolate lover's dream! This past weekend, I got this craving for some chocolate, decadent goodness. After finding a recipe for chocolate mouse, I decided to kick it up a notch by not only adding a splash of Grand Marnier, but layering it with dark chocolate fudgy brownies. Let me tell you, deciding to serve this in a shooter glass was the best decision I made all day. It's so rich and delicious that this small amount is all you need to enjoy the full flavor of this dessert. To play up the splash of Grand Marnier I added to the mouse, I zested a little orange peel on top for an extra pop of flavor. To make this, I made the mouse from scratch but used a simple Duncan Hines mix for the brownies. Here's the low down on the mouse...

:: Ingredients ::

{1} 9.35 ounces (265 grams) bittersweet (%70 cocoa solids) chocolate, chopped (preferably Valrhona Guanaja)

{2} 1 cup (240 ml) water

{3} 4 tbsp sugar

{4} Splash of Grand Marnier 

:: Directions ::

{1} Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.

{2} Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.

{3} Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.

{4} If it does not get thick, put in the refrigerator for about an hour whisking occasionally. 

{5} Layer with brownie in shooter glasses, garnish with orange zest and enjoy!