Allow plenty of time to make fillings, and immediately assemble stacks.
you might chill the assembled stacks up to 24 hours ahead of time.
Ingredients
BROWNIES
Vegetable cooking spray
3/4cupbutter
1(4-oz.)
Credit: Linda Pugliese, Hector Sanchez; Styling: Heather Chadduck Hillegas, Buffy Hargett Miller
Whisk in sugar and vanilla.
Add eggs, 1 at a time, whisking just until blended after each addition.
Stir together flour, baking powder, and salt in a small bowl.
Whisk flour mixture into chocolate mixture until blended.
Pour mixture into prepared pan.
Cool completely on a wire rack (about 1 hour).
Lift brownies from pan, using foil sides as handles.
Cut 8 circles, using a 3-inch round cutter.
Reserve scraps for another use.
Chill while making White Chocolate Mousse.
Chill while preparing foil molds for Step
Assemble stacks: Wash and dry paper clips.
Cut heavy-duty aluminum foil into 8 (6- x 10-inch) pieces.
Fold each piece in half to form a 3- x 10-inch strip.
Wrap each strip around a 3-inch-diameter can.
(This helps create a smooth curve.)
Wrap 1 curved foil strip around each brownie; secure with a large paper clip.
Immediately spoon Milk Chocolate Mousse into a zip-top plastic freezer bag.
(Do not seal.)
Snip 1 corner of bag to make a small hole (about 1/2 inch).
Pipe mousse onto brownies, dividing mixture evenly.
Use a small spoon to level gently.
Repeat procedure with White Chocolate Mousse.
Chill 2 hours; remove foil to serve.
