Mocha Mint Mousse Tart
Yield
8 servingsPrep
15 minCook
5 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
brownie mix
approx. 13 ounces |
|
| 1 | tablespoon |
water
hot |
|
| 8 | ounces |
cream cheese
softened |
|
| 7 ½ | ounces |
marshmallow cream
|
|
| 6 | ounces |
junior mint chocolates
|
* |
| 1 | tablespoon |
instant coffee
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
brownie mix
approx. 13 ounces |
|
| 15 | ml |
water
hot |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 216.8 | ml/g |
marshmallow cream
|
|
| 173.4 | ml/g |
junior mint chocolates
|
* |
| 15 | ml |
instant coffee
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
Prepare brownie mix according to package directions in a greased 9-inch round pan; cool.
In a mixing bowl, dissolve coffee powder in water; add cream cheese.
With electric mixer, beat mixture until smooth; blend in marshmallow creme.
Melt Junior Mints -- place in a microwave-safe bowl and heat on HIGH for 1½ to 2 minutes, stir until smooth; or place in a small saucepan and stir over low heat.
Stir in melted Junior Mints (the chocolate will form slivers in the mixture).
Fold in whipped cream and spread onto brownie.
Loosely cover and chill several hours or overnight.
To serve, cut into wedges and garnish as desired.
