Description
Rich chocolate mousse brownies blend intense chocolate layers with silky smooth cream for an indulgent dessert. Chocolate lovers will savor each luxurious bite of this classic French-inspired treat.
Ingredients
Scale
- 2 ½ cups (600 mL) chilled whipping cream
- 10 oz (283 g) finely chopped milk chocolate
- 2 cups (400 g) sugar
- 4 large eggs
- 8 oz (226 g) unsalted butter, melted
- 1 ¼ cups (150 g) sifted cocoa powder
- 1 tbsp (15 mL) vanilla extract
- ⅓ cup (40 g) sifted flour
- ½ tsp kosher salt
- 2 tbsps (30 mL) water
- 7 g gelatin
- 2 tbsps (30 g) softened unsalted butter (for greasing)
Instructions
- Preheat Preparation: Warm the oven to 325°F (165°C) and line a 13 x 9 inch baking pan with parchment paper, lightly greasing with butter for effortless removal.
- Batter Creation: Whip eggs until they transform into a pale, fluffy mixture, gradually integrating sugar until the texture becomes silky and uniform. Fold in melted butter, cocoa powder, vanilla extract, flour, and salt, stirring until a consistent batter emerges.
- Brownie Baking: Spread the batter evenly across the prepared pan and bake for 30-35 minutes. Verify doneness by inserting a toothpick that should reveal minimal moist crumbs. Allow the brownie layer to cool completely on a wire rack.
- Mousse Foundation: Establish a double boiler to melt chocolate smoothly. Sprinkle gelatin over cold water, allowing it to bloom for 10 minutes. Warm heavy cream and dissolve the gelatin mixture thoroughly.
- Ganache Fusion: Gradually incorporate the cream mixture into the melted chocolate, creating a seamless ganache. Whip the remaining cream until soft peaks form, then gently fold into the chocolate mixture, preserving its airy consistency.
- Layering and Chilling: Pour the chocolate mousse evenly over the cooled brownie base. Refrigerate for a minimum of 8 hours, allowing the dessert to set completely.
- Final Presentation: Remove from refrigerator, dust with a light cocoa powder coating, and slice into elegant rectangular bars ready to be savored.
Notes
- Precise Pan Preparation: Line the baking pan meticulously with parchment paper, ensuring edges are fully covered to prevent sticking and easy removal.
- Egg Whipping Technique: Whip eggs until they reach a pale, fluffy consistency – this step is crucial for creating a light, airy brownie texture.
- Chocolate Melting Wisdom: Use a double boiler method with gentle heat to melt chocolate smoothly, preventing burning or seizing of the chocolate.
- Chilling Critical Point: Allow minimum 8-hour refrigeration to set the mousse perfectly, creating a firm, elegant dessert with clean slice lines.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 440
- Sugar: 29 g
- Sodium: 60 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg