1 box (18.3-19.5 ounces/family size) milk chocolate brownie mix
1 egg (see note)
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½ cup vegetable oil (see note)
¼ cup water (see note)
8 ounces good-quality white chocolate (such as Lindt, finely chopped, or Baker's morsels)
1 2/3 cups chilled whipping cream, divided
1 teaspoon clear peppermint extract
3 candy canes, crushed
For the brownie bites: Heat oven to 350 degrees. Lightly coat two mini muffin tins with nonstick spray.
Prepare the brownie batter with eggs, oil and water directed on the box. Scoop the batter into prepared tins, filling each cup about halfway. Depending on the size of the muffin tin, you'll get 36 to 48 mini brownie bites. Bake 20-24 minutes. The brownie should be crisp around the edges.
Once pans are out of the oven, use the rounded end of a wooden spoon (or similar tool) to indent each mini muffin making a cup shape.
For the mousse: Stir white chocolate and 2/3 cup cream in heavy medium saucepan over low heat until chocolate is melted. Transfer chocolate mixture to large bowl and let it cool, stirring occasionally, about 30 minutes. It should look thicker now.
In a medium bowl beat remaining cream and peppermint extract until stiff peaks form. Fold into cooled chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours.
Spoon or pipe onto cooled brownie bites. Garnish with candy cane bits.
Makes about 4 cups.
Cook's note: This can be made 1 day ahead and stored in the refrigerator.
For White Chocolate Raspberry Bites: Omit the peppermint extract. Spoon or pipe mousse into brownie bites and garnish with a fresh raspberry.
Deborah Pankey Daily Herald Food Editor