Chocolate Brownie Mousse

Chocolate Brownie Mousse might be a good recipe to expand your dessert recipe box. This recipe makes 4 servings with 1906 calories, 28g of protein, and 132g of fat each. For $4.43 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 19 people were impressed by this recipe. It is a pretty expensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes. If you have cream of tartar, sugar, heavy cream, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. Overall, this recipe earns a solid spoonacular score of 66%. Similar recipes are Chocolate Brownie Torte with White Chocolate Mousse and Caramelized Bananas, Chocolate Mousse Brownie Dessert, and Chocolate Mousse Brownie Shots.

Servings: 4

Preparation duration: 75 minutes

Cooking duration: 255 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the brownies1. Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking dish.2. In a heavy-bottomed saucepan, melt the butter together with the chocolate over low heat, stirring with a wooden spoon to prevent sticking. When the ingredients are fully melted and combined, about 8 minutes, remove from the heat.3. In a large bowl, combine the flour with the salt. In a separate bowl, beat the eggs with the vanilla and sugar. Slowly pour the chocolate mixture into the egg mixture, beating with a whisk to combine. Pour the wet mixture into the flour and stir with a large wooden spoon until smooth. Add the walnuts.4. Pour into the prepared baking dish and bake for about 25 minutes, or until a knife inserted in the center is sticky but not wet. Remove from the oven.5. When the brownies are cool, cut four 2-inch square pieces out of the pan and crumble, using your hands or a dull knife, into small pieces.Make the chocolate mousse6. Place the butter in a heavy-bottomed saucepan over medium heat. As the butter begins to melt, pour in the cream and stir with a wooden spoon to combine. As soon as the cream begins to bubble, which should take about 3 minutes, remove from the heat. Sprinkle the chocolate over the top and stir with a wooden spoon until the chocolate is thoroughly melted into the cream. Add the vanilla.7. In a heatproof bowl, whisk the egg whites together with the cream of tartar and sugar. Using an electric mixer at medium-high speed, whip the egg whites until soft peaks form. Slowly pour the lukewarm chocolate cream into the egg whites, whisking vigorously to combine. Place the bowl over a pan of gently boiling water and stir gently, cooking for about 4 minutes to cook the eggs through. Remove from the hot-water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until the mousse is firm.Make the coffee mousse8. Place the butter in a heavy-bottomed saucepan over medium heat. As the butter begins to melt, pour in the cream and stir with a wooden spoon to combine. As soon as the cream begins to bubble, which should take about 3 minutes, remove from the heat. Add the coffee and stir to incorporate.9. In a heatproof bowl, whisk the egg whites together with the sugar. Using an electric mixer at medium-high speed, whip the egg whites until soft peaks form. Slowly pour the lukewarm coffee cream into the egg whites, whisking vigorously to combine. Place the bowl over a pan of gently boiling water and stir gently for about 4 minutes to cook the eggs through. Remove from the hot-water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until the mousse is firm.Assemble the dessert10. Scoop 1/4 cup of the coffee mousse into an oversize martini glass or 16-ounce parfait glass. Scatter a tablespoon of crumbled brownie bits on top, then place 1/4 cup of the chocolate mousse over the brownies. Repeat the layers until the top of the glass is reached. Fill another three glasses in the same manner. Cover with plastic wrap and chill for at least 2 hours, or up to 48 hours, before serving.11. Just before serving, whip the 1/2 cup cream in a cold bowl until soft peaks form. Add the 1 tablespoon sugar and whisk to incorporate. Remove the plastic wrap from the glasses and top with generous dollops of whipped cream. Garnish with chocolate shavings and serve with leftover brownies on the side.

 

Step by step:

1. Make the brownies

2. Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking dish.

3. In a heavy-bottomed saucepan, melt the butter together with the chocolate over low heat, stirring with a wooden spoon to prevent sticking. When the ingredients are fully melted and combined, about 8 minutes, remove from the heat.

4. In a large bowl, combine the flour with the salt. In a separate bowl, beat the eggs with the vanilla and sugar. Slowly pour the chocolate mixture into the egg mixture, beating with a whisk to combine.

5. Pour the wet mixture into the flour and stir with a large wooden spoon until smooth.

6. Add the walnuts.

7. Pour into the prepared baking dish and bake for about 25 minutes, or until a knife inserted in the center is sticky but not wet.

8. Remove from the oven.

9. When the brownies are cool, cut four 2-inch square pieces out of the pan and crumble, using your hands or a dull knife, into small pieces.Make the chocolate mousse

10. Place the butter in a heavy-bottomed saucepan over medium heat. As the butter begins to melt, pour in the cream and stir with a wooden spoon to combine. As soon as the cream begins to bubble, which should take about 3 minutes, remove from the heat. Sprinkle the chocolate over the top and stir with a wooden spoon until the chocolate is thoroughly melted into the cream.

11. Add the vanilla.

12. In a heatproof bowl, whisk the egg whites together with the cream of tartar and sugar. Using an electric mixer at medium-high speed, whip the egg whites until soft peaks form. Slowly pour the lukewarm chocolate cream into the egg whites, whisking vigorously to combine.

13. Place the bowl over a pan of gently boiling water and stir gently, cooking for about 4 minutes to cook the eggs through.

14. Remove from the hot-water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until the mousse is firm.Make the coffee mousse

15. Place the butter in a heavy-bottomed saucepan over medium heat. As the butter begins to melt, pour in the cream and stir with a wooden spoon to combine. As soon as the cream begins to bubble, which should take about 3 minutes, remove from the heat.

16. Add the coffee and stir to incorporate.

17. In a heatproof bowl, whisk the egg whites together with the sugar. Using an electric mixer at medium-high speed, whip the egg whites until soft peaks form. Slowly pour the lukewarm coffee cream into the egg whites, whisking vigorously to combine.

18. Place the bowl over a pan of gently boiling water and stir gently for about 4 minutes to cook the eggs through.

19. Remove from the hot-water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until the mousse is firm.Assemble the dessert1

20. Scoop 1/4 cup of the coffee mousse into an oversize martini glass or 16-ounce parfait glass. Scatter a tablespoon of crumbled brownie bits on top, then place 1/4 cup of the chocolate mousse over the brownies. Repeat the layers until the top of the glass is reached. Fill another three glasses in the same manner. Cover with plastic wrap and chill for at least 2 hours, or up to 48 hours, before serving.1

21. Just before serving, whip the 1/2 cup cream in a cold bowl until soft peaks form.

22. Add the 1 tablespoon sugar and whisk to incorporate.

23. Remove the plastic wrap from the glasses and top with generous dollops of whipped cream.

24. Garnish with chocolate shavings and serve with leftover brownies on the side.

Nutrition Information:

covered percent of daily need