Mini Chocolate Hazelnut Napoleons

Method

1. Brownie: Place brownie mix, water, oil and eggs in mixer bowl. Using a paddle, mix on low speed 30 seconds.
2. Scrape bowl and paddle. Mix on low speed 30 seconds. Do Not Over Mix.
3. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan.
4. For standard oven, bake at 325°F 40-45 minutes; for convection oven, bake at 275°F 40-45 minutes.
5. Cool completely. Cut 36, 2 inch rounds.
6. Hazelnut Mousse: Whip hazelnut base until soft.
7. Gently blend in whipped cream in two stages. Blend one third of the whipped cream into the hazelnut base to lighten; then gently fold in the remaining whipped cream.
8. Hazelnut Brittle: Place sugar in a heavy sauce pan and cook over medium heat until a brown caramel is formed.
9. Add in the hazelnuts and stir until combined.
10. Spread onto parchment-lined baking sheet.
11. Cool completely, then break into desired pieces. (Store the unused hazelnut brittle in an air-tight container.)
12. To Assemble: Pipe mousse onto a brownie round and top with brownie round.
13. Alternate until the tower has three layers.
14. Garnish with hazelnut brittle.
15. Drizzle with melted milk chocolate, if desired.