Mini Brownie Brittle Crunch Cakes
And now for something completely customizable for the holidays - how to make Crunch Cakes! Fetch your favorite chocolate cookie and get the kiddos involved! From H-E-B Culinary Director Scott Tompkins.
Ingredients
- 16 oz mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 1 Tbsp Nielsen Massey Vanilla Bean Paste
- 1 large naval orange, zest only
- 3/4 cup powdered sugar
- 1/4 Tsp kosher salt
- 10 oz Shiela G's Chocolate Chip Brownie Brittle or any crunchy cookie of your choosing
Instructions
- In a stand mixer, cream together mascarpone, heavy cream, vanilla, orange zest, powdered sugar and salt.
- Start on lowest speed, to avoid splashing cream, then blend on high until thick and fluffy. Refrigerate while preparing brittle.
- Using a rolling pin, gently crush brownie brittle into smaller pieces, do this for each bag of brittle used. Pour crushed cookies into a bowl and assemble cakes.
- Using a muffin pan fill 8 to 10 muffin cups with about 2 tbsp of crushed cookie. This will form the crunchy bottom crust.
- Using a spoon or pastry bag, pipe cream directly onto the cookie pieces making sure to press the cream gently into cookies so they stick.
- Top each with another generous portion of more cookie pieces making sure to gently press into cream to allow cookies to stick. Cover with plastic wrap and freeze for 30 minutes.
- To serve gently pop out crunch cakes with a knife or offset spatula, and place onto a platter.
Tried this recipe?Let us know how it was!
