The rich and creamy chocolate mousse of this Brownie-Bottom Praline Mousse cake requires only two ingredients. If you use a few store-bought ingredients, you can assemble this display top in less than an hour.
Father Kevin’s birthday was this week. He is a sweet Ohio boy who works with the mentally ill in Cambodia. Anyone here over the age of 35 has post-traumatic stress disorder from years of war and oppression under the Khmer Rouge. With no government agencies dealing with mental illness, Father Kevin and his staff fill a great need here.
It was a busy week, but I wanted to do something special. I got lucky at the grocery store. They had brownie mix for $2.50 a box. It’s usually double that. So I stocked up. I had a big container of mascarpone cheese, dark chocolate (of course) and nuts. There’s only one store that sells pre-made caramel sauce, so I made my own. It’s easy, but you can speed things up with a jar of caramel ice cream topping.
INGREDIENTS
A box of brownie mix prepared according to the instructions on the package
CHOCOLATE MOUSSE
4 cups of mascarpone cheese (1 liter)
2 cups of dark chocolate (I used the Belgian dark chocolate from Santa Barbara)
CARAMEL SAUCE
1 cup of white sugar
¼ cup of corn syrup
⅓ cup of heavy cream
2 tablespoons of butter
½ – 1 cup of whole nuts
⅓ cup of bourbon (optional)
INSTRUCTIONS
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