Triple Chocolate Mousse Brownies | FoodsOfOurLives.com
So much for eating healthy ;b
I made these for a brunch I was attending because it had been years since I had made them and thought it would be fun and delicious and I have really wanted to share them with you.
I actually made my Grain and Sugar Free Brownies for a different reason and then set out to make these and decided those brownies would be great for the cake. You certainly don’t have to use those, your favorite brownie recipe will work but they do need to be able to hold up the weight of the mousse so they can’t be too gooey, a homemade brownie works best. I also have this homemade brownie recipe that would work well for this.
In the past I have made this with chocolate cake which is the Martha Steward version but I have never liked how the cake comes out after being in the fridge.
I much preferred the brownies personally.
I also changed up the mousse recipe to make it easier and cheaper because it doesn’t involve using eggs. I found the dark chocolate mousse in my favorite Nordstrom cookbook:
I happen to think it all turned out very nicely and there was plenty of mousse leftover to gorge myself on for the next couple days while I begin packing our house up because we just found out our next adventure in life will be Florida.
We are moving from Montana to Florida.
Could we go to a more opposite place? I think not.
While we are definitely NOT excited to leave Montana, we are always ready for new adventures and possibilities so we are excited for Florida and whatever that brings us and it should bring you lots of seafood and tropical recipes!
Triple Chocolate Mousse Brownies | FoodsOfOurLives.com
- A batch of homemade brownies (try these OR these)
FOR THE DARK CHOCOLATE MOUSSE - ⅓ pound cream cheese, room temperature
- ¾ cups granulated sugar
- 1 teaspoons vanilla extract
- ⅓ cup cocoa powder
- 1¼ cups heavy whipping cream
FOR THE MILK CHOCOLATE MOUSSE - ⅓ pound cream cheese, room temperature
- ¾ cups granulated sugar
- 1 teaspoons vanilla extract
- 6 ounces Ghirardelli milk chocolate chips
- 1¼ cups heavy whipping cream
- You need to make the brownies first and allow them to cool completely. If you can make them the day before, that's what I do and it works great but so long as they are completely cool, you're good. Make sure grease the pan well and line with parchment so you can easily remove them from the pan after the cool.
- To make the dark chocolate mousse, begin by creaming the cream cheese and sugar together in the bowl of an electric mixer fitted with the paddle attachment, on high about 3-4 minutes.
- Next add the vanilla and cocoa powder and mix until thoroughly incorporated.
- Then you'll have to take that mixture out of the bowl and whip the cream to stiff peaks.
- Fold ⅓ of the whipped cream into the chocolate mixture until it is mostly mixed in but some white streaks are fine.
- Then fold the rest of the cream in.
- Once the cream is all folded in, push the mousse through a mesh sieve. This will make your mousse silkie smooth and extra amazing.
- Set aside.
TO MAKE THE MILK CHOCOLATE MOUSSE - Melt the milk chocolate chips over a double boiler and set aside to cool.
- Then make the mousse using the same method except, rather than the cocoa powder, use the melted milk chocolate.
- Make sure it is fairly cool and drizzle it down the side of the bowl as you add it to the cream cheese mixture so it doesn't melt the cream cheese.
- Then continue with the rest of the instructions.
TO ASSEMBLE - Remove your cooled brownies from the pan, do not cut them yet just carefully remove the whole batch and place on your cutting board.
- Cut it in half lengthwise to make them half as thick and so you have two sheets of brownie.
- Take a round cookie cutter (I used a small one about 2", you can use a larger one depending on how big you want to make these. They are rich and decadent so I feel like the smaller ones are perfect) and cut out small circles handling them very carefully so they don't crumble.
- Next get a piping bag and fill it with dark chocolate mousse and pipe a small circle on top of each brownie, you can use your cookie cutter as a guide if you need to while you are piping the mousse on.
- Then repeat with the milk chocolate mousse.
- Sprinkle some cocoa powder over the top and you are ready to serve. If not serving right away, place in the refrigerator, I like them best if they come back up to room temperature before eating but they will be just fine you forget and have to pull them out last minute. The brownies will just be harder.
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