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- Dish type
- Chocolate traybakes
Brownies topped with chocolate mousse and whipped cream. The height of decadence!
1 person made this
- 6 tablespoons unsalted butter
- 30g dark chocolate
- 100g caster sugar
- 1 egg, room temperature
- 1/4 teaspoon vanilla extract
- 5 tablespoons plain flour
- 1/8 teaspoon bicarbonate of soda
- 1/8 teaspoon salt
- 120g dark chocolate, chopped
- 3 tablespoons strong brewed coffee
- 3 eggs, separated
- 250ml double cream, divided
- 1 tablespoon icing sugar
- For decorating
- chocolate espresso coffee beans (optional)
MethodPrep:30min ›Cook:12min ›Extra time:1hr cooling › Ready in:1hr42min
- Preheat oven to 180 C / Gas 4. Line an 20cm baking tin with foil. Make sure to extend the foil beyond the two opposite ends of the tin. This will help in lifting brownies out of tin. Lightly butter bottom and sides of foil-lined tin.
- Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 30g of dark chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
- Whisk in 100g caster sugar, 1 egg and vanilla. Using a wooden spoon, stir in flour, bicarbonate of soda and salt just until smooth. Spread brownie mixture evenly into tin.
- Bake 10-12 minutes, or until skewer inserted in centre comes out slightly moist with a few crumbs. Try not to over-bake the brownies. Cool completely on wire rack.
- Melt 120g of plain chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
- In a chilled medium bowl, beat 180ml of the double cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate-coffee mixture, then carefully fold in the rest.
- Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownies in the tin.
- In a chilled medium sized bowl, beat remaining double cream and 1 tablespoon icing sugar until soft peaks form. Remove brownie from baking tin by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in fridge.
Reviews & ratingsAverage global rating:(13)
Reviews in English (10)
A beautiful dessert that people will think you slaved over (but you didn't). Rich and chocolate-y enough to satisfy even the most demanding chocolate lover.-21 Dec 2001
This is a great recipe, except that the predominant taste is of bitter, not sweet, chocolate. Everyone enjoyed eating it, but they all mentioned that it might be better next time with a little more sugar-24 Mar 2000
Chocolate Mousse Brownies Recipes
2. Line a 9x13-inch baking pan with foil and grease lightly with cooking spray set aside.
3. In a large mixing bowl, whisk together the sugar, brown sugar, melted butter, milk, eggs, and vanilla.
4. In a separate mixing bowl, combine flour, cocoa, baking powder, and salt.
5. Fold the dry ingredients into the wet until combined.
Pour the batter into prepared pan.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with few moist crumbs.
7. Place the pan onto a cooling rack and let cool completely
8. In the meantime, prepare the chocolate mousse frosting.
9. Place all ingredients in a mixing bowl and whip until mixture holds a stiff peak.
10. Remove the cooled brownies from the pan by holding onto the sides of the foil.
11. Spread the chocolate mousse frosting over the entire cake cut into squares, garnish with grated chocolate, and serve
How to Make Chocolate Mousse Brownies
Melt butter in a saucepan. Mix in sugar.
Remove from heat and stir in vanilla. Mix in eggs.
Mix in flour, cocoa powder, and salt just until combined. Don’t overmix.
Pour the batter into pan. Bake until a toothpick inserted into the center of the brownies comes out with a few fudgy crumbs.
To make the chocolate mousse, add the chocolate, marshmallows, and milk to a saucepan. Heat until melted and well-combined. Set aside to cool.
Whip the heavy cream, and then fold in the cooled chocolate mixture.
Spread the chocolate mousse over the cooled brownies.
- 6 tablespoons unsalted butter
- 1 (1 ounce) square unsweetened chocolate
- ½ cup white sugar
- 1 egg
- ¼ teaspoon vanilla extract
- ⅓ cup all-purpose flour
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 4 (1 ounce) squares bittersweet chocolate, chopped
- 3 tablespoons strong brewed coffee
- 3 eggs
- ¾ cup heavy whipping cream
- ⅓ cup heavy whipping cream
- 1 tablespoon confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
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.
2-Ingredient Chocolate Mousse Recipe: This Easy Chocolate Mousse Recipe Is Genius by Donna John
If you're a fan of chocolate mousse, pay attention. According to this video from Food52, Hervé This, a chemist, discovered the simplest way to make chocolate mousse at home. This two-ingredient chocolate mousse recipe is creamy, vegan and easy to make.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Here's how to make it:
- Put the chocolate into a sauce pot over low heat.
- Add the water. Whisk until it has melted together.
- Pour the melted chocolate into a mixing bowl. Put ice into another mixing bowl to create an ice bath. Set the bowl with the chocolate into the bowl with the ice.
- Start whisking to cool the chocolate and create air bubbles that will help form the mousse. Whisk until it has the consistency of pudding.
- Spoon the mixture into serving bowls. Top with whipped cream, if desired.
This video is longer than 30 seconds, but we think it's worth it.
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Dark Chocolate Mousse Brownies
My daughter takes after me. She LOVES brownies! Just about any flavor and she ALWAYS asks to make a box.
A few nights ago, my daughter asked if she could make a box of brownies for the family. Yes, after tons of recipes on the blog, we still buy boxed brownies for simple occasions.
I agreed to let her since we hadn’t had dessert in a few days, plus, she offered, and who am I to turn down brownies, right?!
Well, she set off to work on preparing them when my hubby wandered into the kitchen. Since he is a fan of brownies with frosting, mousse, or some type of variety….he set out to work on enhancing them.
My daughter immediately suggested adding a mousse topping and the two of them began preparing it!
I went ahead and took the role of the taste tester as it is quite rare for me not to be the one in the kitchen!
Within minutes, they had the mousse ready to go and added them to the brownies. Now, if you prefer homemade brownies….check out this recipe! However, if you’re like me and like shortcuts, grab a brownie mix from the store and add the mousse layer to those! I won’t judge if you don’t, hehe!
Not only were the brownies moist, fudge like, and chocolatey….but the mousse layer was creamy, rich, and was a great addition to the brownies!
If you have a sweet tooth craving, these Dark Chocolate Mousse Brownies are jus the thing you need! Enjoy!
Chocolate Mousse Brownies
I can never settle for just a plain brownie. Instead, my mind is always thinking of what I can swirl, drizzle, frost, or fill them with next.
No matter how fancy I might get, however, the base is equally as important as any toppings or add-ins. You can’t mask a bad brownie with frosting. While I used to be a die-hard proponent of chocolate-based brownies, I’ve been experimenting more and more with cocoa brownies. Probably because they are way easier (no double boiler nonsense or chopping chocolate). I’ve had mediocre results before, but these hold their own against my previous favorite. The secret, I think, is lots of butter (just say no to vegetable oil) and way more cocoa powder than you think is reasonable. Seriously, don’t skimp. I buy big 2-pound bags of the stuff just so I’m never short.
The chocolate mousse topping is lighter and less sweet than a buttercream the rich chocolate flavor further deepened by the espresso powder (yet the coffee flavor is not as apparent as you might think it would be. If it were, I’d have called these mocha mousse brownies). The gelatin in the mousse makes it firmer than a mousse you might serve in a cup – which is necessary if you have any hope of getting clean cuts when you slice your brownies.
Have I mentioned I hate cutting brownies? It is not easy to get clean cuts, especially with layered brownies. While I know that roughly cut brownies don’t taste any less delicious, I love seeing the layers in crisp perfection. Over the years, while I still struggle with getting photo-worthy slices, I have learned a few tricks for clean cuts:
- Chill out. Don’t rush. I usually let my brownies chill overnight before I even attempt to cut them. I know, it’s hard to wait when faced with an aromatic pan of brownies just out of oven, but they’re really better the next day, I promise. The overnight chill makes them even fudgier. And easier to cut.
- Stay sharp. Some people say plastic doesn’t stick, but I have a hard time using plastic knives. I pull out my biggest, sharpest knife, and try to get one smooth cut. Don’t saw. Cut down, and carefully slide it out. Then wipe off the knife before making another cut. Sometimes warming the knife slightly under hot water can help also.
- Measure twice. Or at least, measure once. Yes, I totally get out the ruler when cutting brownies. My eye just isn’t that good. If I don’t measure first I end up with uneven sizes and non-square squares.
- Be a square. If you can, invest in a nice 8 pan with square corners (I have this one). Then you won’t have any brownies with ugly rounded corners or waste any trimming off the edges (although, I admit, the trimmings make excellent snacks).
I could also see this becoming an elegant ‘black and white’ brownie – with white chocolate mousse on top and tuxedo-like drizzles of dark chocolate.
Ingredients for Homemade Brownies
- Chocolate – unsweetened chocolate squares
- Vegetable Oil
- Granulated Sugar
- Baking Powder
See 7 ingredients! Can’t get that much more basic for a homemade dessert.
These chocolate mousse brownies are best stored in the fridge. You don’t want the mousse to melt and no be safe to eat. I do like to let the brownies sit out for about 20 minutes before we eat them though. Just so the brownie can get closer to room temperature and you can really taste the chocolate.
These Moonies have been a huge hit at our house, and if you love chocolate I am sure you are going to love them too! They are very easy to make, so add them to your baking list now!
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I am sharing this recipe today over at Imperial Sugar. Click on Moonies to get the full recipe
**I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.
The Perfect Chocolate Trifle
Whether you call it a chocolate trifle, a brownie trifle, a chocolate mousse trifle, this baby will knock your socks off by any name! I mean…how do you go wrong with chocolate on chocolate on chocolate on whipped cream? I’m tellin’ ya, this one’s a crowd pleaser!
If you want to make your brownies from scratch, these homemade brownies are the BEST ever, and they are super easy to throw together! A boxed mix will do fine though, if you’re short on time!
What is a trifle?
A trifle is originally a French dessert coming from the French word for truffle! A true trifle is made with egg custard over cake and topped with whipped cream. This is basically a delicious, Americanized version of the real thing!
Can you make a trifle ahead of time?
Yes! Absolutely. That is one of the very best things about this dessert. You could even make it a day in advance and just keep it in the fridge until it’s ready to serve.
What is the difference between a trifle and a parfait?
A trifle and a parfait are very similar in concept. They are both basically layers of pudding or yogurt, chocolate, fruit with cake, cookie or brownie pieces.