Description
Rich chocolate mousse brownies blend intense cocoa layers with silky smooth cream, creating a luxurious dessert that melts in your mouth. French pastry techniques elevate this classic treat, promising pure chocolate indulgence you won’t forget.
Ingredients
Scale
Chocolate Proteins and Chocolate Base:
- 8 ounces (226 grams) unsalted butter, melted
- 1 ¼ cups (150 grams) sifted cocoa powder
- 10 ounces (283 grams) finely chopped milk chocolate
Egg and Sugar Components:
- 4 large eggs
- 2 cups (400 grams) sugar
- 1 teaspoon vanilla extract
Supplementary Ingredients:
- ⅓ cup (40 grams) sifted flour
- ½ teaspoon kosher salt
- 2 tablespoons (30 milliliters) water
- 7 grams gelatin
- 2 ½ cups (600 milliliters) chilled whipping cream
- 2 tablespoons (30 grams) softened unsalted butter (for greasing)
Instructions
- Heat the oven to 325°F (165°C) and prepare a 13 x 9 inch (33 x 23 centimeters) baking pan by lining it with parchment paper and lightly greasing with butter.
- Using an electric mixer, whip eggs until they become light and airy with a pale yellow color.
- Gradually incorporate sugar into the eggs, mixing until well integrated and smooth.
- Incorporate melted butter, cocoa powder, vanilla extract, all-purpose flour, and salt into the egg mixture, stirring until a uniform batter forms.
- Transfer the brownie batter into the prepared pan, ensuring even distribution.
- Bake for 30-35 minutes, checking doneness by inserting a toothpick that should emerge with a few moist crumbs.
- Remove from oven and allow the brownie layer to cool completely on a wire rack.
- For the chocolate mousse, create a double boiler by placing chocolate in a heat-safe bowl over simmering water and melt until smooth.
- Sprinkle gelatin powder over cold water and let it sit for 10 minutes to activate and bloom.
- Gently warm of heavy cream and dissolve the gelatin mixture completely.
- Gradually whisk half of the cream mixture into the melted chocolate, then incorporate the remaining cream to create a smooth ganache.
- Whip the remaining cream until soft peaks form.
- Carefully fold the whipped cream into the chocolate mixture, maintaining its light and airy texture.
- Pour the chocolate mousse evenly over the cooled brownie base.
- Refrigerate the dessert for a minimum of 8 hours or overnight to set completely.
- Before serving, remove from refrigerator, dust lightly with cocoa powder, and slice into elegant rectangular bars.
Notes
- Prep ahead is crucial, as this dessert requires overnight chilling for perfect texture and setting.
- Use high-quality chocolate for a rich, intense flavor that elevates the entire brownie mousse experience.
- Ensure gelatin is completely dissolved to achieve a smooth, silky mousse layer without any graininess.
- Room temperature ingredients help create a more uniform and creamy chocolate mixture.
- Line the pan with parchment paper for easy removal and clean, precise brownie bars.
- Whip cream to soft peaks carefully to maintain its light, airy structure when folding into chocolate.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 392 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg