Chocolate Mousse Brownies Delight (Print Version)
# Ingredients:
→ Brownie Base
01 -
115g unsalted butter, melted
02 -
200g granulated sugar
03 -
2 large eggs
04 -
1 tsp vanilla extract
05 -
40g unsweetened cocoa powder
06 -
65g all-purpose flour
07 -
1/4 tsp salt
08 -
1/4 tsp baking powder
→ Chocolate Mousse
09 -
350ml heavy whipping cream, chilled
10 -
225g semisweet chocolate, finely chopped
11 -
45ml milk
12 -
25g powdered sugar
→ Ganache Topping
13 -
115g semisweet chocolate, finely chopped
14 -
120ml heavy cream
# Instructions:
01 -
Preheat oven to 175°C (350°F) and line an 20×20 cm (8×8-inch) baking pan with parchment paper. In a mixing bowl, whisk together melted butter, granulated sugar, eggs, and vanilla until smooth. Sift in cocoa powder, flour, salt, and baking powder. Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing. Pour batter into prepared pan and smooth out with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.
02 -
Heat the milk in a small saucepan until just steaming (not boiling). Pour it over the chopped semisweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until chocolate is fully melted and smooth. Let cool to room temperature while still fluid. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form. Gently fold cooled chocolate mixture into whipped cream until fully incorporated. Do not deflate the mousse. Spread mousse evenly over cooled brownie base. Refrigerate for at least 2 hours or until mousse is set.
03 -
Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it begins to simmer. Pour hot cream over chocolate and let sit for 2-3 minutes. Stir until smooth and glossy. Pour ganache over mousse layer and spread evenly with an offset spatula. Refrigerate for another hour or until ganache is firm.
# Notes:
01 -
If the chocolate has cooled too much and thickened, it can seize when added to the cream. To avoid this, fold a small amount of whipped cream into the chocolate to loosen it up before combining the rest.