BITTERSWEET CHOCOLATE MOUSSE BROWNIES
Brownies topped with chocolate mousse and whipped cream. The height of decadence! Garnish with chocolate covered espresso beans if available.
Provided by Rosina
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
- Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
- Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
- Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
- To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
- In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
- Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
- To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 24.6 g, Cholesterol 142.8 mg, Fat 26.4 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 15.7 g, Sodium 94.3 mg, Sugar 17.9 g
CHOCOLATE MOUSSE BROWNIE DESSERT
Treat yourself to velvety chocolate mousse baked into rich, chewy brownies. It's a dessert easy enough for everyday yet elegant enough for guests.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
- In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
- In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
- Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 105 mg, Sugar 24 g, TransFat 0 g
CHOCOLATE MOUSSE BROWNIE SHOTS
Why not try smaller portions and bigger flavors for dessert? This 15-minute prep recipe uses pudding mix and Betty Crocker™ Supreme original brownie mix for a rich chocolate flavor.
Provided by Angie McGowan
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
- Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. In chilled small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Cover and refrigerate until ready to assemble.
- In medium bowl, coarsely crumble a 6x4-inch rectangle of the baked brownies (about 2 1/2 cups). Reserve remaining brownies for another use.
- In each of 22 (2-oz) shot glasses, place 1 heaping teaspoon crumbled brownies; top with rounded 1 tablespoon chocolate mousse. Repeat layers ending with 1 teaspoon crumbled brownies.
- Serve immediately or refrigerate up to 4 hours before serving.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 30 g, TransFat 0 g
CHOCOLATE MOUSSE
Steps:
- Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
- In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
- Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
- In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
- Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
- (If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)
CHOCOLATE MOUSSE BROWNIES
Make and share this Chocolate Mousse Brownies recipe from Food.com.
Provided by lilkittykt
Categories Dessert
Time 55m
Yield 48 brownies
Number Of Ingredients 16
Steps:
- BROWNIES:.
- In a large microwave safe bowl, melt butter and chocolate chips on high for 90 seconds, stirring every 30 seconds.
- Stir in remaining ingredients EXCEPT pecans and beat until smooth.
- Stir in pecans.
- Spread into a buttered 13x9-inch baking pan.
- Set aside.
- proceed with making mousse.
- MOUSSE:.
- In a microwave safe bowl, melt chocolate chips with cream on high for 90 seconds, stirring every 30 seconds; cool slightly.
- In a mixer bowl, beat remaining ingredients (EXCEPT pecans), until foamy.
- Stir in chocolate mixture.
- Pour mousse topping over brownie; sprinkle with pecans.
- Bake in a 350 degree oven for 50-55 minutes.
- Let cool 2 hours before cutting into squares.
Nutrition Facts : Calories 166.5, Fat 9.6, SaturatedFat 4.4, Cholesterol 36.6, Sodium 65.2, Carbohydrate 20.3, Fiber 1, Sugar 16.4, Protein 2
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