Dessert is always tempting but after a big Thanksgiving meal who needs or even wants a big slice or cake or pie? These little shooters are not only the perfect size but they are adorable!
Dark Chocolate Toffee Brownie Shooters are so decadent that you’ll never believe just how easy they are to prepare. They start with a brownie mix, and the chocolate mousse could not be simpler to make. Top with whipped topping just before serving and garnish with a mint leaf if desired.
Dark Chocolate Toffee Brownie Shooters
Author:
Amye Melton
Ingredients
- 1 (18-oz.) pkg. triple chocolate brownie mix
- 3 tbsp. Kahlua, optional
- 3 (3.5-oz.) Ghirardelli dark chocolate with toffee bits and caramelized almonds candy bars, chopped 1½ c. whipping cream, divided
- caramel topping
- can of nondairy whipped topping
Instructions
- Bake brownies according to package directions. If desired, poke holes in the baked brownies with a straw and pour Kahula over brownies, allowing it to seep into holes. Cool completely in pan.
- Microwave chocolate and ¼ cup whipping cream in a large microwave-safe bowl at high for 1 to 1½ minutes or until chocolate melts, stirring after 1 minute. Let stand 45 minutes or until almost cool.
- Beat remaining 1¼ cups whipping cream at high-speed of an electric mixer until soft peaks form; gently fold into the chocolate mixture.
- Crumble brownies into bit size pieces. Layer brownies, caramel topping, and chocolate mousse into shot glasses. Top with whipped topping.
- Garnish with mint leaves if desired.
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