Creamy, indulgent and rich, these chocolate mousse brownies are addictive and you will want to make them over and over again.
Happy Friday! Lets celebrate with chocolate, because everything is better with chocolate, especially when it tastes as delicious as these chocolate mousse brownies are!
I love baking and I love baking for other people, one of my colleagues loves chocolate, and I made it my goal to have him test taste my chocolate creations, so far I have got great feedback.
Like many recipes that I make, I can’t just go for the classic plain version. While I consider myself a brownie addict, I am the type of person that trashes up or the way I like to put it “makes the desserts fancier”. I have seen many times brownies topped with buttercream and all type or frostings, and to be honest I don’t like those. I found them way too rich in a bad way, like greasy rich. I think that the flavors should always find a nice balance, work together in harmony and compliment each other. Thats why I decided to top my decadent and indulgent brownies with an airy milk chocolate mousse.
My decision was good, I finished making these chocolate mousse brownies almost at midnight, but couldn’t handle the deliciousness, and had a piece while the mousse was not settled yet. My husband had them for breakfast and declared them the BEST brownies I have ever made. I couldn’t agree more, the brownie layer is amazing, its soft, its chocolatey, perfectly baked, with the right level of chewiness, its rich and just perfect.
The brownies are topped with a light, airy and creamy milk chocolate mousse, that balances the chocolatey brownies, and just melts in your mouth, its so much better than buttercream! The chocolate flavor is very subtle, almost like an introduction, so you are ready for the chocolate overload that will happen with your next bite.
This is such an elegant dessert, it takes regular brownies to a whole new level, this will look beautiful on you dessert table and your guests will lick their fingers!
A thin layer of unsweetened cocoa is sprinkled on top of the chocolate mousse brownies to cut the sweetness and intensify the chocolate flavor. When I am telling you that these chocolate mousse brownies are the BEST brownies I have ever had, I am not kidding. This is the recipe that you will keep coming back to overtime, once you give it a try.
- For the Brownie Layer:
- Soft butter, for greasing the pan
- 4 large eggs
- 2 cups sugar
- 8 ounces / 2 sticks melted butter
- 1¼ cups cocoa, sifted
- 2 vanilla beans, seeds only
- ⅓ cup flour, sifted
- ½ teaspoon kosher salt
- For Chocolate Mousse:
- 10 ounces milk chocolate, finely chopped
- 2½ cups whipping cream, chilled
- 7 grams gelatin
- 2 tablespoons of water
- For the Brownie Layer:
- Preheat oven to 300 degrees F.
- Place a baking sheet (parchment paper) in an 8-inch pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
- In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
- Pour the batter into the pan and bake for 35-40 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I find that 40 minutes in my oven for this recipe is perfect timing.
- When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
- For Chocolate Mousse:
- Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside.
- In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
- In the meantime, in a sauce pan, bring ½ cup of cream to a boil. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
- Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
- In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
- When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
- Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight, or for at least 6 hours.
- Before serving, remove from the fridge, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife thru cold water and cut into square bars.
OMG, I don’t think I can say no to another one!