Valentine’s Day is just around the corner! Even though I’m not much of a romantic, I am more than happy to enjoy some chocolate.
And this Chocolate Mousse Brownie recipe is seriously chocolaty!
The brownies are rich and fudgy and chewy. They’re the perfect base for the light and fluffy chocolate mousse.
Adapted from: ihearteating.com
Ingredients
For the Brownie Layer:
1/3 cup flour (sifted)
2 cups sugar
8 ounces melted butter (2 sticks)
2 tablespoons Softened butter (for greasing the pan)
1 teaspoon vanilla extract
1 1/4 cups cocoa powder (sifted)
1/2 teaspoon kosher salt
4 large eggs
For Chocolate Mousse:
2 tablespoons water
7 grams gelatin
10 ounces milk chocolate (finely chopped)
2 1/2 cups whipping cream (chilled)
Instructions
For the Brownie Layer:
Number one: Preheat oven to 325 degrees F.
Number two: Place parchment paper in a 13x9 inches pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
Number three: In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
Number four: Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I find that 25-30 minutes in my oven for this recipe is perfect timing.
Number five: When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
For Chocolate Mousse:
Number one: Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside.
Number two: In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
Number three: In the meantime, in a sauce pan, bring 1/2 cup of cream to a boil. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.
Number four: Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.
Number five: In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.
Number six: When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.
Number seven: Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight, or for at least 6 hours.
Number eight: Before serving, remove from the fridge, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife thru cold water and cut into square bars.
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