Make-a-head individual mini cakes. A baked cut out brownie is placed over the frozen chocolate mousse then a thin layer of chocolate ganache is poured over the entire cake. Decorate with buttercream frosting as desired. You will need a half round silicone baking mold to make the domed cakes. Also allow 3 hours for freezing time before covering with chocolate ganache and decorating. To make egg shape use oval silicone baking mold.
2/3 cup + 1/2 cup heavy whipping cream-divided
1 cups semi-sweet mini chocolate chips
2 tablespoons confectioner’s sugar
2/3 cup heavy whipping cream
1 cup mini chocolate chips
1 box Dark Chocolate Brownie Mix
1/3 cup water
1/3 cup vegetable oil
1 tablespoon chocolate syrup- optional
Buttercream Frosting- canned vanilla or home-made
Food coloring gel- green, pink, yellow or colors of choice
Brownies- Add all ingredients in mixing bowl and hand stir batter until smooth. Lightly grease and line with parchment paper 9″ x 13″ baking sheet. Pour batter into baking sheet, smooth top or giggle pan to level batter. Bake at 350 for 15-20 minutes or until center of brownies are done. Bake longer is center is not fully baked. When cool, freeze brownies 10 minutes to firm. Cut brownies the same size as the silicon half round baking mold or egg mold. The cookie cutter should fit the diameter of the mold. Place cut brownies on top of the chocolate mousse. Freeze 3 hours to solidify.
Chocolate Ganache ( to pour over mini cakes)
Decorating with buttercream frosting. Divide frosting into three separate custard cups. Tint each cup with food color gel, one color per bowl. Stir to desired color. Fill pastry bag fitted with flower tip # 104 pink or red frosting. Fill pastry bag fitted with Leaf tip #352 with green frosting and third piping bag with tip # 5 yellow frosting. Pipe leaves first, then flower and last yellow center dots.
Keep desserts chilled until ready to serve. Can be made ahead but decorate an hour prior to serving.