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Chocolate Mousse Brownies Recipe

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Chocolate Mousse Brownies are the ultimate indulgence with a fudgy brownie base, light chocolate mousse filling, and a silky ganache topping. This rich and decadent dessert is a must-try for chocolate lovers.

  • Author: Tina
  • Prep Time: 30 minutes
  • Cook Time: 3 hours (includes chilling time)
  • Total Time: 3 hours 30 minutes
  • Yield: 12 brownies
  • Category: Dessert
  • Method: Baking, Chilling
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Brownie Base:

1/2 cup (115g) unsalted butter, melted

1 cup (200g) granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup (40g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1/4 tsp baking powder

For the Chocolate Mousse:

1 1/2 cups (350ml) heavy whipping cream, chilled

8 oz (225g) semisweet chocolate, finely chopped

3 tbsp (45ml) milk

2 tbsp (25g) powdered sugar

For the Ganache Topping:

4 oz (115g) semisweet chocolate, finely chopped

1/2 cup (120ml) heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.
  2. For the brownie base, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth. Sift in cocoa powder, flour, salt, and baking powder. Fold until just combined. Pour into the prepared pan and smooth the top. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
  3. For the mousse, heat the milk in a small saucepan until steaming, then pour it over the chopped semisweet chocolate. Let sit for 2 minutes before stirring until smooth. Let it cool to room temperature.
  4. Whip the chilled cream with powdered sugar until soft peaks form. Fold the cooled chocolate mixture into the whipped cream until fully incorporated.
  5. Spread the mousse over the cooled brownie base. Refrigerate for at least 2 hours, or until set.
  6. For the ganache, heat the heavy cream in a small saucepan until simmering, then pour it over the chopped chocolate. Let it sit for 2-3 minutes before stirring until smooth and glossy. Pour the ganache over the mousse and spread evenly. Refrigerate for 1 hour, or until the ganache is firm.

Notes

  • White Chocolate Mousse: Replace semisweet chocolate with white chocolate for a sweeter mousse.
  • Add Some Crunch: Sprinkle crushed nuts or cookies over the mousse before adding the ganache.
  • Flavor Infusions: Add flavors like orange zest or coffee to the ganache or mousse for a unique twist.
  • Storage: Store in an airtight container in the fridge for up to 3 days. Best served chilled.

Nutrition

Find it online: https://cheftinaskitchen.com/chocolate-mousse-brownies-recipe/