Mousse-Topped Brownies (Printable Version)
# What You'll Need:
→ For the Brownie Base
01 -
1/2 cup (115g) melted unsalted butter
02 -
1 cup (200g) white sugar
03 -
2 large eggs, room temperature
04 -
1 tsp pure vanilla extract
05 -
1/3 cup (40g) cocoa powder, unsweetened
06 -
1/2 cup (65g) plain flour
07 -
1/4 tsp salt
08 -
1/4 tsp baking powder
→ For the Chocolate Mousse
09 -
1 1/2 cups (350ml) cold heavy cream
10 -
8 oz (225g) chopped semisweet chocolate
11 -
3 tbsp (45ml) milk
12 -
2 tbsp (25g) sugar dust
→ For the Ganache Topping
13 -
4 oz (115g) chopped semisweet chocolate bits
14 -
1/2 cup (120ml) heavy cream
# How to Make It:
01 -
Warm up your oven to 350°F (175°C) and put parchment paper in a 8×8-inch (20×20 cm) baking dish. Mix the melted butter, white sugar, eggs, and vanilla in a bowl until they're well blended. Sift the cocoa, flour, salt, and baking powder together. Stir the dry stuff into the wet stuff just until they come together. Don't mix too much. Dump the mix into your lined pan and smooth it out. Bake it for 20-25 minutes. It's done when a toothpick stuck in the middle comes out with just a few wet crumbs. Let it cool all the way in the pan.
02 -
Warm the milk in a small pot until it's steamy but not bubbling. Pour this hot milk over your chopped chocolate in a heat-safe bowl. Wait 2 minutes, then stir until all the chocolate melts into a smooth mix. Let this cool down to room temp but make sure it stays fluid. In another bowl, beat the cold heavy cream with the sugar dust until you get soft peaks. Carefully fold your cooled chocolate into the whipped cream. Don't stir too hard or you'll flatten your mousse. Spread this fluffy mix over your cooled brownie. Stick it in the fridge for at least 2 hours so the mousse can set up nice and firm.
03 -
Put your chopped chocolate in a heat-safe bowl. Heat up the heavy cream in a small pot until you see tiny bubbles forming, then pour it over the chocolate. Let it sit untouched for 2-3 minutes, then stir until you get a shiny, smooth mix. Pour this warm ganache over your set mousse layer and spread it evenly using a flat spatula. Put it back in the fridge for another hour until the top feels firm to touch.
# Additional Tips:
01 -
When your chocolate gets too cool and thick, it might clump up when mixed with cream. To fix this, stir a tiny bit of whipped cream into the chocolate first to thin it out, then gently mix in the rest.