Brownie Shooters

I am always looking for new desserts to add to our annual holiday party. This year brownie shooters made their debut with much success!

For the base:
Use your favorite brownie recipe

For the mousse:
(I found this recipe in the Chicago Cooks Cookbook) and I love it's simplicity and ease.)

1 1/2 heavy whipping cream
12 ounces of semi-sweet chocolate chips
5 egg yolks
3 Tablespoons amaretto

In a small sauce pan, heat the cream just to a boil. Meanwhile, combine the chocolate chips, egg yolks and liquor in a food processor or blender. With the motor running, slowly add the hot cream to the chocolate minuter. Blend for one to 2 minutes.

For whip cream topping:

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

In a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Store in the refrigerator.

Garnish with fresh raspberries.

MY TIP: Use the leftover egg whites to make a low calorie white egg omelet.

MY OTHER TIP: Brandy or rum or your favorite liquor can be substituted.