• Combine heavy cream, Brancamenta and powdered sugar in a bowl. With a hand mixer, beat until you have stiff peaks. {You can also use a stand mixer with a whisk attachment.} Set aside.
• Add about half of the whipped cream to the bowl with the cooled, melted chocolate and carefully fold together. You want to do this gently so the whipped cream doesn't lose its "fluffiness".
• Add the remaining cream and fold until fully combined -- you'll want most of the streaks of chocolate to be gone and the mixture to me mostly uniform.
• Refrigerate until ready to use.

For Embellishment:

• You'll need: A few squares of good quality chocolate and a silicone baking mat or a sheet of parchment paper.
• Break chocolate into pieces and microwave at 30 second intervals, stirring until completely melted. Cool completely.
• Spoon the chocolate into a zip top bag and snip the tip to create a small opening. Create a squiggly "flourish" by drizzling the chocolate onto the silicone baking mat or parchment -- get creative! Pop it into the freezer for a few minutes until the chocolate is completely set. When ready to embellish the brownies, carefully remove the chocolate from the baking mat or parchment -- it should come right off.

For Assembly:

• When you're ready to assemble the brownie bites, you can either cut the cooled brownies into squares or diamonds, or use a cookie or biscuit cutter to punch out circles or other shapes.
• Spoon the chilled mousse into a piping bag with a round tip or a zip top bag with the tip snipped off. Carefully pipe a dollop onto the top of each brownie bite.
• Dust with some powdered sugar and top with a chocolate embellishment.