Although I felt mostly responsible and restrained over the Christmas holidays, I was not completely devoid of some impulse shopping. I got intrigued by the idea of brownie bowls for serving mousse, pudding, or ice cream, and I snagged a special pan from Amazon accordingly. Timing is everything, of course, so it was fortuitous that the latest issue of Cook's Country had a dark chocolate mousse that was ripe for trial. Put it all together and you'll see that dessert back on January 11th was a somewhat remarkable display of kitchen chicanery: dark chocolate mousse served in fudgy brownie bowls with a homemade whipped topping. None of us could eat it all. All of us tried. No one expressed regrets.
"No-Fail Dark Chocolate Mousse," from Cook's Country, February/March 2020, p. 16.
"Deep-Dark Fudgy Brownies," from King Arthur Flour.
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