Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Chocolate Mousse Brownie Dessert

Submitted by: Mary on 11/15/2003
3434 views
2.62 avg rating
153 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 Package Atkins brownie mix
3/4 C Heavy cream
6 ozs Low carb chocolate

3 Eggs
1/3 C Splenda granular

Directions

Heat oven to 350F degrees.



Grease bottom only of 10 X 3 springform pan.



Prepare brownie mix as directed on package. Spread batter in springform pan.



Heat heavy cream and low carb chocolate in 2 quart saucepan over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly.



Beat 3 eggs and the splenda with electric mixer on medium speed until foamy, stir into cream/chocolate mixture. Pour evenly over batter.



Bake springform pan about 1 hour and 5 minutes or until topping is set. Cool completely.



Can be served at room temperature or chilled in the refrigerator.

Additional Information

Chocolate whipped cream:



3/4 C Heavy cream

3 T Splenda

2 T Cocoa



Beat all together in a chilled bowl with electric mixer on high speed until stiff.

Servings

12

Calories

5

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Use a wet knife when cutting and cut with a straight up & down motion.



Serve on plates dusted with cocoa and top with a dollop of chocolate whipped cream.
 
 
Search