Calling all my chocolate lovers! This incredible Chocolate Mousse Brownies recipe is to die for and is a wonderful dessert to share with friends and family. It is so simple to make and the results are decadent.
Chocolate Mousse Brownies
This Chocolate Mousse Brownie recipe is super easy to make. You can have this sweet, chocolatey and gooey dessert in no time. The ingredients are easy to find and can find for cheap at your local grocery store. You may even already have some ingredients in your kitchen. Be sure to write down this wonderful recipe to share in the future with your loved ones during any occasion.
- Eggs- This will help with the form of your ingredients.
- Sugar- This will affect the texture and add moisture.
- Butter- Be sure to use unsalted to control the salt in a recipe.
- Cocoa powder- This will give the mouse its chocolate flavor.
- Vanilla- Be sure to use pure vanilla for best flavoring.
- Flour- This will be used as a thickening agent.
- Salt- This will bring out the flavors in your recipe.
- Milk chocolate- You will want to chopped this into small pieces.
- Whipping cream- This will be added in for thickening.
- Gelatin- This will be added into to make the mousse form together.
- Water- This will be used to mix with your gelatin.
How to Make Chocolate Mousse Brownies Recipe
Set your oven to 325 degrees
Use parchment paper to line a 8 x 8 baking dish and evenly spray with non-stick spray. Leave some edges to be able to pull out the mouse before cutting.
On medium speed using an electric mixer beat the eggs until fluffy and a light yellow color. Add in sugar and beat again. Add your remaining ingredients and mix.
Pour in the ingredients into the prepared dish and bake for 30-35 minutes.
A toothpick should come out with a few crumbs, you do not want to over bake. Let the brownies cool in the dish.
Combine the gelatin and water in a small bowl. Let rest and bloom for at least 10 minutes.
Bring the water to a light boil. Pour in the chocolate to a heat-safe bowl that fits in your pot. Place over the pot to melt the chocolate and stir. Take away from the heat when melted.
Put your cream in a small saucepan and boil. Mix in the gelatin to the hot cream until completely dissolved. Take away from heat.
Combine all your mixtures together and pour in half the mix at a time. Stir until smooth.
Use an electric mixer to mix the remaining heavy cream until soft peaks form. Once cooled, fold in with a spatula.
Pour your mixture over the brownies and smooth it with a spatula. For 6 hours, place in the refrigerator.
Lift the mousse out of the pan using the parchment paper edges. Dust some cocoa powder on top (Optional). Run a sharp knife in cold water and slice into bars. You may need to repeat with the knife under cold water between each cut.
How Will I Know When This Fudgy Brownie is Done?
If you bake your brownies at the correct times, it should come out perfect. However, depending on your cook times, checking every couple of minutes will help you figure out when they are done. Using a toothpick to test will be the best option to see.
Should I Store These in the Refrigerator?
Whipped cream is in this recipe and is better when stored in the fridge. And when your store your brownies correctly in an airtight container that will be best also. The refrigeration of your brownies will also make them have a longer shelf life.
More Brownie Recipes
- Milky Way Brownies
- Irish Whiskey Brownies
- Chocolate Mint Brownies
- Dr Pepper Brownies
- Pecan Pie Brownies
Chocolate Mousse Brownies
- 5 ounces milk chocolate finely chopped
- 1 1/4 cups cold whipping cream
- 3 1/2 grams gelatin 1/2 packet or 1 1/4 teaspoons
- 1 tablespoons water
- Preheat oven to 325 degrees F.
- Line an 8x8 baking dish with parchment paper, leaving some overhang to easily pull the mousse brownies out of the pan for cutting. Spray the parchment well with non-stick spray.
- With an electric mixer, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes. A toothpick inserted should come out with just a few crumbs. Do not over bake. Allow to cool in the baking dish.
- In a small bowl, combine the gelatin and water. Set aside to bloom for at least 10 minutes.
- Bring a pot of water to a low boil. Add the chocolate to a heat proof bowl that fits over your pot. Place the bowl of chocolate over the pot and stir until melted. Remove bowl from heat.
- In a small saucepan, bring 1/4 cup of the cream for a boil. Stir the gelatin mixture into the hot cream until fully dissolved. Remove from heat.
- Whisk the cream/gelatin mixture to the melted chocolate pouring in about 1/2 of the mixture at a time. Whisk until smooth.
- In another mixing bowl, use an electric mixer to beat the remaining 1 cup of heavy cream until soft peaks form. Once the chocolate mixture has cooled, carefully fold it in with a rubber spatula.
- Pour the mousse over the brownie layer and use the rubber spatula to smooth out the top. Refrigerate for at least 6 hours.
- To serve, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with a little cocoa powder (optional), run a knife through cold water and cut into square bars. You may need to wipe down the knife and run it under cold water again between slices for a clean slice look.
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