Decadent Chocolate Mousse Brownies – These Chocolate Mousse Brownies are the ultimate dessert for chocolate lovers. Imagine a rich and fudgy brownie layer, topped with a creamy and smooth chocolate mousse that melts in your mouth with every bite. This recipe is perfect for special occasions or when you want to treat yourself to something truly decadent.
Whenever I make these Chocolate Mousse Brownies, my husband goes crazy for them. He’s a big chocolate lover and says that these brownies are the perfect combination of fudgy and creamy. We once brought them to a dinner party, and they were such a hit that we ended up sharing the recipe with everyone. Now, they’ve become a staple in our household and something we look forward to making for special occasions or just when we want a sweet treat.
Why You’ll Love These Chocolate Mousse Brownies?
- The combination of fudgy brownie layer and creamy chocolate mousse is simply irresistible.
- The recipe uses high-quality ingredients, like real cocoa powder and milk chocolate, to ensure a rich and decadent flavor.
- These brownies are perfect for special occasions or when you want to indulge in something truly delicious.
- The recipe is easy to follow, with step-by-step instructions that ensure a perfect result every time.
Ingredients:
- 2 tablespoons of softened butter for greasing the pan (approx. 28g)
- 4 large eggs
- 2 cups of sugar (approx. 400g)
- 8 ounces of melted butter (approx. 226g or 2 sticks)
- 1 1/4 cups of sifted cocoa powder (approx. 110g)
- 1 teaspoon of vanilla extract
- 1/3 cup of sifted flour (approx. 43g)
- 1/2 teaspoon of kosher salt
- 10 ounces of finely chopped milk chocolate (approx. 283g)
- 2 1/2 cups of chilled whipping cream (approx. 590ml)
- 7 grams of gelatin
- 2 tablespoons of water
Directions:
Preheat your oven to 325°F (160°C). Grease a 13×9 inches baking pan with softened butter and line it with parchment paper that covers the bottom and two sides.
Using a mixer with the wire attachment, beat the eggs at medium speed until they become fluffy and light yellow. Add the sugar and continue beating until combined.
Add the melted butter, sifted cocoa powder, vanilla extract, sifted flour, and kosher salt to the mixture, and continue to mix until all ingredients are combined.
Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few crumbs attached.
Remove the brownies from the oven and let them cool completely in the pan on a cooling rack.
To make the chocolate mousse, bring a pot of water to boil and place a heatproof bowl with finely chopped milk chocolate over the pot of simmering water. Melt the chocolate, then remove from heat and set aside.
In a small bowl, place gelatin and water, and allow the gelatin to bloom by letting it sit for 10 minutes.
In a saucepan, bring 1/2 cup of cream to a boil, and then add the gelatin mixture to the cream. Stir to fully incorporate the gelatin, and remove from heat.
Pour about half of the cream mixture into the melted chocolate and whisk quickly. Then, add the rest of the cream mixture and whisk until the chocolate and cream are well combined and smooth.
In a stand mixer with the wire attachment, whisk the remaining 2 cups of chilled whipping cream until soft peaks form.
Once the chocolate mixture has cooled to room temperature, gently fold in the whipped cream using a spatula.
Pour the chocolate mousse over the completely cooled brownies, and level the top layer. Place in the fridge overnight, or for at least 6 hours.
Before serving, remove the brownies from the pan by lifting them out using the parchment paper edges. Sprinkle the top with cocoa powder, and then cut into square bars using a knife that has been run through cold water.
Enjoy your delicious Chocolate Mousse Brownies!
Notes:
- Make sure to sift the cocoa powder and flour to prevent lumps in the batter.
- You can use either milk or dark chocolate for the mousse layer, depending on your preference.
- Be careful not to overwhip the cream for the mousse, as it can turn into butter.
- It’s important to let the mousse layer set in the fridge for at least 6 hours to achieve the perfect texture.
In conclusion, these Chocolate Mousse Brownies are the perfect combination of rich, chocolatey brownie and airy, decadent chocolate mousse. They make for a show-stopping dessert that is sure to impress any chocolate lover. While they do take a bit of time and effort to prepare, the end result is well worth it. So why not treat yourself and your loved ones to this indulgent dessert? Whether it’s for a special occasion or just a weekend treat, these Chocolate Mousse Brownies are sure to be a hit!
FAQ
What kind of chocolate should I use for the mousse?
You should use milk chocolate for this recipe. If you prefer a darker chocolate flavor, you could try using semisweet chocolate instead.
Can I make this recipe in advance?
Yes, you can make these brownies a day in advance and store them in the fridge. Just make sure to cover the pan with plastic wrap to prevent the brownies from drying out.
Can I use a different type of flour?
We recommend using all-purpose flour for this recipe, as it provides the right texture for the brownie layer. However, you could try using a gluten-free flour blend if you need to make this recipe gluten-free.
Can I substitute the gelatin for something else?
You could try using agar agar powder instead of gelatin if you prefer a vegetarian option. Just follow the instructions on the package for how to use it.
Decadent Chocolate Mousse Brownies
Ingredients
- 2 tablespoons of softened butter for greasing the pan approx. 28g
- 4 large eggs
- 2 cups of sugar approx. 400g
- 8 ounces of melted butter approx. 226g or 2 sticks
- 1 1/4 cups of sifted cocoa powder approx. 110g
- 1 teaspoon of vanilla extract
- 1/3 cup of sifted flour approx. 43g
- 1/2 teaspoon of kosher salt
- 10 ounces of finely chopped milk chocolate approx. 283g
- 2 1/2 cups of chilled whipping cream approx. 590ml
- 7 grams of gelatin
- 2 tablespoons of water
Instructions
- Preheat your oven to 325°F (160°C). Grease a 13x9 inches baking pan with softened butter and line it with parchment paper that covers the bottom and two sides.
- Using a mixer with the wire attachment, beat the eggs at medium speed until they become fluffy and light yellow. Add the sugar and continue beating until combined.
- Add the melted butter, sifted cocoa powder, vanilla extract, sifted flour, and kosher salt to the mixture, and continue to mix until all ingredients are combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Remove the brownies from the oven and let them cool completely in the pan on a cooling rack.
- To make the chocolate mousse, bring a pot of water to boil and place a heatproof bowl with finely chopped milk chocolate over the pot of simmering water. Melt the chocolate, then remove from heat and set aside.
- In a small bowl, place gelatin and water, and allow the gelatin to bloom by letting it sit for 10 minutes.
- In a saucepan, bring 1/2 cup of cream to a boil, and then add the gelatin mixture to the cream. Stir to fully incorporate the gelatin, and remove from heat.
- Pour about half of the cream mixture into the melted chocolate and whisk quickly. Then, add the rest of the cream mixture and whisk until the chocolate and cream are well combined and smooth.
- In a stand mixer with the wire attachment, whisk the remaining 2 cups of chilled whipping cream until soft peaks form.
- Once the chocolate mixture has cooled to room temperature, gently fold in the whipped cream using a spatula.
- Pour the chocolate mousse over the completely cooled brownies, and level the top layer. Place in the fridge overnight, or for at least 6 hours.
- Before serving, remove the brownies from the pan by lifting them out using the parchment paper edges. Sprinkle the top with cocoa powder, and then cut into square bars using a knife that has been run through cold water.
- Enjoy your delicious Chocolate Mousse Brownies!
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