Dessert!

It's been forever since I've posted anything on here. Hopefully I'll find some time soon to update on what is going on in my life, but until then here's some yummy-ness: 

I had this stuff lying around and it seemed like a good idea to pair these two things together. The other day I was grocery shopping and seeing that the Ghirardelli brownie mixes were on sale, I picked up a dark chocolate one. Since I had tried another mousse recipe a little while ago, I also discovered I had ingredients to make some! So, even though I cheated and used a boxed brownie mix I have high hopes for this brownie-mousse combination! Here's what I did:

Make sure to follow the instructions for "thicker" brownies on the back of the box. Two tablespoons of water instead of a 1/4 cup, same amount of oil (1/2 cup) and two eggs instead of one.

Mousse Recipe
As I said above, I had tried a different mousse recipe earlier. I came up with this using the previous recipe to guide me proportion-wise.

1/4 Cup Granulated Cane Sugar (Normal white sugar to most everyone. When you buy your sugar at the store make sure it isn't made from beets. Most of the "cheaper" sugar is made from beets and not sugar cane. I prefer the stuff from sugar cane)
2 Cups Whipping Cream
1/2 Cup Bailey's Irish Cream
1/4 Dark Chocolate Chips, finely chopped

Add the sugar, whipping cream, and Bailey's together in a mixing bowl. Use a mixer on medium high speed (I use my whisk attachment) and beat the mixture until it reaches peaking consistency. Then add the chocolate and mix until evenly distributed. Chill for at least an hour.

Once both your brownies and mousse have chilled, cut brownies into generous squares, place on a dessert plate, dollop some mousse on top, drizzle with some chocolate sauce and enjoy!