Creamy, spicy and decadent. The pairing of pumpkin pie spice and coconut milk takes chocolate to new heights. Toasted almonds deliver a restaurant-style finish.
20m
PREP TIME
264
CALORIES
7
INGREDIENTS
Servings: 12
Ingredients
- 4 ounces (1/2 package) cream cheese, softened
-
2
teaspoons
McCormick® Pumpkin Pie Spice
![substitution]( "substitution")
Substitutions available
/ McCormick® Ground Cinnamon
- 1/2 cup sugar, divided
- 1/2 cup Thai Kitchen® Coconut Milk
- 1 cup heavy cream
- 1 1/2 cups brownie pieces (1/2-inch cubes), divided
- 2/3 cup hot fudge sauce, divided
KEY PRODUCTS
INSTRUCTIONS
- 1 Beat cream cheese, pumpkin pie spice and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy. Add coconut milk; beat until well blended.
- 2 Beat cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream.
- 3 Divide brownie pieces evenly among each of 12 (2-ounce) shot glasses. Layer each glass with fudge sauce and mousse. Garnish with toasted sliced almonds, if desired.
The Home Edit’s Easy Gingerbread Brownies with Eggnog Frosting
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The Home Edit’s Easy Gingerbread Brownies with Eggnog Frosting
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