Servings: 25 bites
Prep Time: 2 hours 10 min
Cook Time: 20 min
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
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.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!