Chocolate Mousse Brownies

Rich, velvety brownies topped with a delicious and decadent chocolate mousse. A combination that is worthy of your time. Mousse originates from France and typically a soft mixture of cream and egg yolks that incorporates air bubbles to give a light and fluffy texture. While on the other hand, brownies originate from the United States and are chewy or having a cookie-like finish. These chewy and dense chocolate mousse brownies are the perfect treat for your sweet cravings.

A mouthwatering chocolate brownie is an easy dessert idea if you are hosting a party with your friends and family. A simple dessert recipe that can be done also by those who are a novice in the baking world. This recipe is a fail-proof to have the best chocolate mousse brownies. One thing to note is to use a double boiler method in which you put a large bowl over a saucepan with simmering water. This helps in preventing the cream from boiling and avoiding the chocolate from overcooking.

CUISINES: American
LEVEL: MEDIUM
SERVING: 12 People
TIME: 2 hr
INGREDIENTS:
  • 10 large Egg
  • 10.5 oz Sugar
  • 8 oz Cake flour
  • 1.75 oz Cocoa powder
  • 2 tsp Baking soda
  • 1.6 tsp Baking powder
  • 1 tsp Salt
  • 3 oz Heavy cream
  • 3.5 oz Butter, melted
  • 15 g Gelatins
  • 1 oz Water
  • 1.75 oz Milk
  • 0.5 oz Sugar
  • 3.5 oz Melted chocolate
  • 2 large Egg yolks
  • 7 oz Whip cream
DIRECTIONS:
Step 1
Step 1
Step 1
In a large mixing bowl, beat 10 eggs and 10.5 oz white sugar at a low speed. Slowly add the cake flour, cocoa powder, baking soda, baking powder, salt, heavy cream, and melted butter. Mix until fully incorporated.
Step 2
Step 2
Step 2
Grease the baking pan and line with baking paper. Pour the batter and bake for 15 minutes at 350°F (180°C).
Step 3
Step 3
Step 3
Slice the cake according to the size of the cake molder. Place the cake slices at the bottom of the cake molder. Set Aside.
Step 4
Step 4
Step 4
In a small bowl, dissolve gelatin in water.
Step 5
Step 5
Step 5
In a large bowl, mix milk, sugar, and dissolve gelatin. Heat up using a double boiler, until it reaches 175°F (80°C). Set aside and let it cool down to 120°F (50°C).
Step 6
Step 6
Step 6
Whisk in 2 egg yolks and carefully add melted chocolate. Set aside to cool at room temperature.
Step 7
Step 7
Step 7
Once the melted chocolate mixture is cooled down, add whip cream and slowly fold the mixture until fully incorporated.
Step 8
Step 8
Step 8
Top the cake slices with chocolate cream and freeze for 2 hours.
Step 9
Step 9
Step 9
While waiting for the brownies, prepare for the cake decoration. Pour melted chocolate in a baking pan and flatten the chocolate using an offset spatula. Roll out the baking sheet and put a large straw. Let it cool for 5 minutes.
Step 10
Step 10
Step 10
Plate up the cake by popping out of the molder and top with the décor. Serve.
Step 11
Step 11
Step 11
Enjoy!