These Chocolate Mousse Brownies are amazing, so stop what you are doing, I’m serious stop!!! Run to the supermarket and buy the ingredients to make this, its AMAZING!!!
For some reason I love the taste and texture of a dense brownie paired with a soft, light and creamy Chocolate Mousse. Top it with Raspberries for a touch of freshness and you’re on to a sure-fire winner. Perfect for dinner parties or as an afternoon tea with family and friends.
To make these Brownies takes a little longer but they are worth it, I promise you. You have to make sure you cool the brownie before you add the mousse otherwise, it will slip right off. Then you need to refrigerate to set the mousse, so give yourself an afternoon to bake them or even over night that way your not looking at them every 5 minutes to see if its set.
I came up with this recipe as I use to work at a hotel that would sell a gluten free mud cake topped with chocolate mousse. One afternoon I had some left over brownie and I was making some chocolate mousse for a dinner party. I remembered the amazing combo of the mousse cake from years ago, so I naturally had to add some of the mousse to the brownie and see if it was anywhere as good as I remembered and sure enough it was.
You can use any left over brownie or chocolate cake but really who has left over. Only me when I bake too much for the caravan! I have played around with different brownie mixtures and most work pretty well. This brownie recipe is my favourite with the Mousse. I hope you love it, let me know if you try it.
You could always try these brownie recipes instead for something different
- BROWNIE BASE
- 1 1/4 cup plain flour
- 1 teaspoon salt
- 2 tablespoon unsweetened cocoa powder
- 250g dark chocolate
- 250g unsalted butter
- 1 teaspoon instant coffee powder
- 1½ cups sugar
- ½ cup brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- MOUSSE
- 300g good-quality dark chocolate, chopped
- 3 eggs, at room temperature
- 1/4 cup sugar
- 1 tablespoon cocoa powder, sifted
- 300ml thickened cream,
- Punnet of fresh Raspberries
- Pre heat the oven to 180C
- Combine the flour, salt and coco together in a bowl, set aside
- Place the chocolate, butter, coffee and sugar into a saucepan on a medium heat and stir until the chocolate has melted and the ingredients combined.
- Pour in the dry ingredients and stir through then add the eggs and vanilla then stir until combined.
- Pour the mixture into a prepared brownie tray 25×13 and bake for 30mins or until cooked.
- Leave to cool.
- To make the mouse place the chocolate in a heatproof bowl and place over simmering water, stir until the chocolate has melted. leave to cool slightly.
- Place the eggs and sugar into a bowl and beat with an electric beater until pale and thick. Fold in the chocolate and the cocoa.
- In another bowl whip the cream until soft peaks form. Fold the cream into the chocolate mixture being very gentle. spoon the mixture onto the cooled base and refrigerate until set, at least three hours. Cut and decorate with fresh Raspberries.
I have to say….your images are truly stunning…like wow! plus these brownies look above and beyond beautiful, love the added fresh raspberries, this is a stunning recipe
Thank you so much Albert, yeah the raspberries totally add to the dish. Thanks again x
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