Chocolate Mousse Brownie Dessert
Indulge in the ultimate chocolate lover's dream with this decadent Chocolate Mousse Brownie Dessert! This two-in-one treat combines a rich, fudgy brownie base with a silky, airy chocolate mousse topping, creating a dessert that's both indulgent and elegant. The recipe strikes the perfect balance of textures, with the dense, chocolatey brownie layer providing a flavorful foundation for the luscious mousse. Crafted with quality ingredients like semi-sweet chocolate, heavy cream, and a touch of vanilla, this dessert is a true showstopper. Perfect for special occasions or a luxurious after-dinner treat, it’s easy to elevate with garnishes like whipped cream, chocolate curls, or a dusting of cocoa powder. With simple steps and show-stopping results, this recipe is a must-try for any chocolate enthusiast!
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Ingredients
- 170 grams unsalted butter
- 200 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 130 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 150 grams dark chocolate
- 360 ml heavy whipping cream
- 40 grams powdered sugar
- 5 grams gelatin
- 2 tablespoons water (cold)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease an 8x8-inch square baking pan or line it with parchment paper.
Step 2
In a microwave-safe bowl, melt the unsalted butter and semi-sweet chocolate chips in 30-second intervals, stirring after each interval until smooth. Let the mixture cool slightly.
Step 3
Add the granulated sugar and brown sugar to the melted chocolate mixture. Stir until well combined.
Step 4
Beat in the eggs, one at a time, followed by the vanilla extract, until the batter is smooth.
Step 5
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
Step 6
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Step 7
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8
Allow the brownie to cool completely in the pan before proceeding to assemble the dessert.
Step 9
To prepare the mousse, bloom the gelatin by sprinkling it over 2 tablespoons of cold water in a small bowl. Let it stand for 5 minutes.
Step 10
Melt the dark chocolate using a double boiler or microwave, and let it cool slightly.
Step 11
In a small saucepan, heat 100 ml of the heavy whipping cream until warm (not boiling). Stir the bloomed gelatin into the warm cream until dissolved.
Step 12
Pour the warm cream mixture into the melted chocolate and stir until smooth.
Step 13
In a separate bowl, whip the remaining 260 ml of heavy whipping cream with the powdered sugar until soft peaks form.
Step 14
Fold the whipped cream into the chocolate mixture in two additions until smooth and airy.
Step 15
Spread the chocolate mousse evenly over the cooled brownie layer and refrigerate for at least 3 hours or until set.
Step 16
Optionally, garnish the dessert with additional whipped cream, chocolate shavings, or cocoa powder before slicing and serving.
Nutrition Facts
| Serving size | (1526.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6079.8 |
| Total Fat 387.2g | 0% |
| Saturated Fat 223.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1305.0mg | 0% |
| Sodium 1579.3mg | 0% |
| Total Carbohydrate 634.3g | 0% |
| Dietary Fiber 38.3g | 0% |
| Total Sugars 470.4g | |
| Protein 62.6g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 312.6mg | 0% |
| Iron 36.5mg | 0% |
| Potassium 1983.0mg | 0% |
Source of Calories