Chocolate Brownie Brittle Mousse and Chocolate Moose

My sweet and lovable chocolate "moose",
soaking up the fall morning sunshine.

Are you an "outy" or an "inny"?  I am an outy, and I'm not referring to belly buttons.  I am however referring to brownies.  This can be quite a debate in any given household or relationship.  Do you like the outside of the perimeter edge of the pan that has partial brownie crispy crust with a hint of the soft side included or are you completely crustless and only go for the soft cake and fudgy (is that a word?) parts.

My world has been changed forever.  Sheila G, a famous baker in Florida invented "Brownie Brittle" and will now become a millionaire because of it.  It's the simple ideas that really make you go, "Why didn't I think of that?"

These little cookie crunch brownie bites are amazing.  Every time I open the bag, I get this wave of fresh baked chocolate that immediately takes me back to my mom's brownies.  They are very dangerous to have around the house, to say the least.

I had a spare bag (amazingly enough) and wanted to create a treat with them.  I took some already made chocolate pudding and Cool Whip we still had in the refrigerator and made a pseudo "mousse". The crushed brownie brittle served as the base for the mousse and then I topped it off with a nice full size piece for the crowning touch.

Brownie Brittle Mousse

Measurements will vary, depending on how many your are making, but here is the ratio:

2 parts, prepared chocolate pudding
1 part, Cool Whip dessert topping (or more, to your liking)
crushed "Brownie Brittle"
whole pieces of "Brownie Brittle"

Add a small amount of the crushed brownie brittle to the bottom of your glass.  (I like to freeze my dessert glasses about an hour before I prepare the dish) Stir pudding well in a medium size bowl and carefully fold in Cool Whip, until it is all evenly mixed.  Spoon the mousse into your chilled glass. Top with a piece of brownie brittle.

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