The rich, creamy, chocolate mousse in this Brownie-Bottom Praline Chocolate Mousse Cake only requires two ingredients. If you use a few store-bought ingredients, you can throw this show-stopper together in less than an hour.
Father Kevin’s birthday was this week. He’s a sweet guy from Ohio who works with the mentally ill in Cambodia. Anyone here over the age of 35 has PTSD from years of war and oppression under the Khmer Rouge. With no governmental agencies addressing mental illness, Father Kevin and his staff fill a big need here.
It was a busy week but I wanted to make something special. I lucked out at the grocery store. They had brownie mix for $2.50 a box. It’s normally double that. So I stocked up. I had a big container of mascarpone cheese, dark chocolate (of course) and pecans. 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.
So there are four layers in this Brownie-Bottom Praline Chocolate Mousse Cake. The brownie bottom is from a mix but feel free to substitute your favorite brownie recipe. The next layer is a decadent chocolate mousse. Then a bourbon caramel sauce and finally pecans.
The mousse is sooooooo easy to make and it could be served in so many ways. If you want to make the most decadent pudding pops ever, freeze this mousse in your popsicle molds. Or, pour it into ramekins, chill and top with whipped cream for pot au creams.
I added some bourbon to the caramel sauce. I’m not a huge whiskey fan but bourbon goes well with caramel and chocolate. You can add it or leave it out as you wish.
The chocolate mousse does need some time to firm up so you will need to refrigerate your Brownie-Bottom Praline Chocolate Mousse Cake for several hours before you serve it. I put mine in the freezer for two hours. This was enough to make it firm but not frozen.
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