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Brownie Cups with White Chocolate Mousse

1 box brownie mix
1 tsp. almond extract
6 oz. white chocolate (1 cup chips or bars)
1/4 cup milk
2 cups whipping cream
1/3 cup sugar
1 tsp. each vanilla and almond extract

Heat oven to 350 degrees. Prepare brownie mix according to package directions, adding vanilla. Grease mini-muffin pans with no-stick spray. Fill cups 2/3 full with prepared brownie batter. Bake for about 13 minutes. Test doneness with the toothpick test, when it comes out almost clean. Immediately after removing from the oven, indent the center of each brownie cup with the handle end of a wooden spoon, pushing gently down. Let cool to touch and carefully remove from the pan (this can be a little tricky- I used a small paring knife to go around the edges and ease them out). Cool completely.

Prepare white chocolate mousse: Combine white chocolate and milk in a small sauce pan and melt over low heat (or microwave). Cool completely, about an hour. 

In a large bowl, beat whipping cream until stiff peaks form. Fold in sugar, white chocolate, vanilla and almond extract.

Pipe mousse into the brownie cups. I use a cheap plastic “cake-mate” frosting tip and put it into the corner of a freezer ziplock bag, securing with a little tape.  Store in the refrigerator.  You can garnish with a sliver of maraschino cherry, a drizzle of chocolate, or chocolate curls. This recipe can also be done with chocolate mousse!

NOTE: this recipe of white chocolate mousse is from a pie recipe, and made enough to fill 175 cups.