Mini brownie with white chocolate mousse, duo of vanilla and chocolate sauce

1. Remove the mini brownie from the freezer and, when almost thawed, cut in half lengthwise
2. Mix Alsa White Chocolate Mousse with the milk
3. Whip for 2 minutes on low speed and then 5 minutes on high speed
4. Put the White Chocolate Mousse in a piping bag with a nozzle
5. Use 3 half brownies per person
6. Pipe a layer of mousse onto the two brownie halves. Place them in the fridge to let the mousse set
7. Finish with a final layer of brownie and place on a plate
8. Pour the chocolate sauce and vanilla sauce onto the plate
9. Decorate as desired.

Tip: The brownies can be stored in the refrigerator for up to 24 hours.