American cuisine

Medium

Chocolate Mousse Brownies

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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.

Recipe

PRE TIME: 1 hr 35 min

COOKING TIME: 25 min

TOTAL TIME: 2 hr

12 SERVING

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

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

Grease the baking pan and line with baking paper. Pour the batter and bake for 15 minutes at 350°F (180°C).

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

In a small bowl, dissolve gelatin in water.

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

Whisk in 2 egg yolks and carefully add melted chocolate. Set aside to cool at room temperature.

Step 7

Once the melted chocolate mixture is cooled down, add whip cream and slowly fold the mixture until fully incorporated.

Step 8

Top the cake slices with chocolate cream and freeze for 2 hours.

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

Plate up the cake by popping out of the molder and top with the décor. Serve.

Step 11

Enjoy!