Ingredients

1/3 cup boiling water
1/4 cup cold water
1   envelope unflavored gelatin
1 cup semisweet chocolate morsels
1 teaspoon vanilla extract
2   large eggs
1/4 cup water
1/2 cup vegetable oil
1   (19.5 ounce) box traditional fudge brownie mix
2 cup heavy whipping cream
2/3 cup sugar
1/2 cup chopped maraschino cherries
3 teaspoon maraschino cherry juice

Directions

Preheat oven to 350 degrees F. Lightly grease a 15 by 10 by 1-inch jellyroll pan.

In a large bowl, combine brownie mix, oil, water, eggs, and vanilla. Beat with a wooden spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18 minutes; cool completely. Cut brownies using a 1 1/2-inch round cutter. Place on a serving tray; set aside.

In a small bowl, soften gelatin in 1/4-cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.

In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours.

To serve, pipe or spoon cherry mousse onto prepared brownies.

Recipe Courtesy of Paula Deen