Chocolate Mousse Brownies Delight (Print-Friendly Version)
Fudgy brownies layered with airy chocolate mousse and silky ganache, perfect for an irresistible dessert.
# Ingredients List:
→ Brownie Base
01 -
115 g unsalted butter, melted
02 -
200 g granulated sugar
03 -
2 large eggs
04 -
1 teaspoon vanilla extract
05 -
40 g unsweetened cocoa powder
06 -
65 g all-purpose flour
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon baking powder
→ Chocolate Mousse
09 -
350 ml heavy whipping cream, chilled
10 -
225 g semisweet chocolate, finely chopped
11 -
45 ml milk
12 -
25 g powdered sugar
→ Ganache Topping
13 -
115 g semisweet chocolate, finely chopped
14 -
120 ml heavy cream
# How to Make It:
01 -
Preheat the oven to 175°C. Line a 20x20 cm square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 -
In a large bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
03 -
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture just until no streaks remain, taking care not to overmix.
04 -
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre comes out with a few moist crumbs. Allow the brownie base to cool completely in the pan.
05 -
Warm the milk in a small saucepan over low heat until just steaming. Pour over the chopped semisweet chocolate in a heatproof bowl. Let stand for 2 minutes, then stir until completely melted and glossy. Allow the mixture to cool to room temperature.
06 -
In a separate bowl, beat the chilled heavy cream and powdered sugar together until soft peaks form.
07 -
Stir a spoonful of the whipped cream into the cooled chocolate mixture to loosen it. Gently fold in the remaining whipped cream until the mixture is light and uniform. Take care to avoid deflating the mousse.
08 -
Using a spatula, distribute the mousse evenly over the cooled brownie base. Refrigerate the pan for at least 2 hours, allowing the mousse to set fully.
09 -
Place the finely chopped chocolate for the ganache in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering. Pour the hot cream over the chocolate and let sit for 2 to 3 minutes. Stir until smooth and glossy.
10 -
Pour the ganache over the set mousse, smoothing the surface with an offset spatula. Return the pan to the refrigerator for 1 hour, or until the ganache is firm.
11 -
Lift the dessert from the pan using the parchment paper overhang. Slice with a clean, sharp knife, wiping between cuts for neat edges.
# Extra Tips:
01 -
If the chocolate base cools excessively before adding whipped cream, it may stiffen. Fold in a small portion of whipped cream first to loosen before combining the remaining cream. For sharp edges, use a knife warmed under hot water and wiped dry between slices. Store in the refrigerator, covered, for up to 4 days.