Introduction
These chocolate mousse brownies bring together a rich brownie base, a light chocolate mousse, and a glossy ganache on top. They are simple to make and great for parties or a weeknight treat. If you like extra chocolate flavors, try this easy chocolate gravy recipe for a sauce on the side: easy chocolate gravy recipe.
Why make this recipe
Make this recipe when you want a dessert that feels fancy but uses simple steps. The brownie base gives a chewy texture, the mousse adds lightness, and the ganache makes a smooth finish. You can make it ahead, so it works well for guests or special days.
How to make Chocolate Mousse Brownies
Start with a good brownie base, let it cool, then add the mousse and ganache. Chill between layers so each one sets well. Work simply and keep tools ready. For small chocolate treats, you can also try mini muffins as an easy neighbor dessert: mini chocolate chip muffins idea.
Ingredients :
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for mousse)
- 1 cup semi-sweet chocolate (for ganache)
- 1/2 cup heavy cream (for ganache)
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar, eggs, and vanilla extract until well combined.
- Add the flour, cocoa powder, and salt to the mixture and stir until just combined.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean. Cool completely.
- For the mousse, melt the chopped chocolate with 1 cup of heavy cream over a double boiler or in the microwave until smooth. Allow it to cool slightly.
- In another bowl, whip the remaining heavy cream and powdered sugar until soft peaks form. Fold the whipped cream into the melted chocolate mixture gently until combined.
- Spread the mousse over the cooled brownies and refrigerate for at least 2 hours until set.
- For the ganache, heat 1/2 cup heavy cream in a saucepan until it just starts to simmer. Pour over 1 cup semi-sweet chocolate and let sit for 5 minutes. Stir until smooth.
- Pour the ganache over the set mousse layer and smooth it out.
- Refrigerate until the ganache is firm. Cut into squares and serve.
How to serve Chocolate Mousse Brownies
Cut into even squares. Serve chilled or at cool room temperature. Add a dusting of cocoa or a few fresh berries on top for color. A scoop of vanilla ice cream pairs well with warm or room-temperature slices.
How to store Chocolate Mousse Brownies
Cover and keep in the fridge for up to 4 days. If you need longer storage, freeze the cut squares in a single layer on a tray, then move them to a freezer bag for up to 2 months. Thaw in the fridge before serving.
Tips to make Chocolate Mousse Brownies
- Let the brownies cool fully before adding mousse to avoid melting.
- Beat the cream until soft peaks so the mousse stays light.
- Use good quality chocolate for a richer flavor.
- Chill between layers so each layer sets cleanly.
- Warm the ganache slightly if it thickens before pouring.
Variation
- Use dark chocolate for a deeper taste.
- Add a thin layer of caramel between the brownie and mousse for a sweet twist.
- Swap semi-sweet for milk chocolate if you want a milder taste.
- Sprinkle chopped nuts on top of the ganache for crunch.
FAQs
Q: Can I make the brownies ahead?
A: Yes. Make the brownies a day before, then add mousse and ganache when ready.
Q: Can I use low-fat cream?
A: No. Heavy cream gives mousse its structure and smooth ganache. Low-fat cream may not set well.
Q: Do I need a double boiler to melt chocolate?
A: No. You can melt chocolate in short bursts in the microwave, stirring often, or use a double boiler.
Q: Can I skip the mousse and just use ganache?
A: Yes. You can spread ganache on the cooled brownies for a simpler version.
Q: How do I get neat slices?
A: Chill well, and use a warm knife wiped between cuts for clean lines.
Conclusion
For recipe inspiration and another take on chocolate mousse brownies, see this tasty version from Chocolate Mousse Brownies | The Domestic Rebel. For a different home cook’s step-by-step guide, check this detailed post: Chocolate Mousse Brownies | Love and Olive Oil.
Chocolate Mousse Brownies
Ingredients
For the brownie base
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the mousse
- 1 cup heavy cream for mousse
- 8 oz semi-sweet chocolate, chopped
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for mousse
For the ganache
- 1 cup semi-sweet chocolate for ganache
- 1/2 cup heavy cream for ganache
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar, eggs, and vanilla extract until well combined.
- Add the flour, cocoa powder, and salt to the mixture and stir until just combined.
- Pour the brownie batter into the prepared pan and spread it evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean. Cool completely.
Making the mousse
- Melt the chopped chocolate with 1 cup of heavy cream over a double boiler or in the microwave until smooth. Allow it to cool slightly.
- In another bowl, whip the remaining heavy cream and powdered sugar until soft peaks form. Fold the whipped cream into the melted chocolate mixture gently until combined.
- Spread the mousse over the cooled brownies and refrigerate for at least 2 hours until set.
Making the ganache
- Heat 1/2 cup heavy cream in a saucepan until it just starts to simmer.
- Pour over 1 cup semi-sweet chocolate and let sit for 5 minutes. Stir until smooth.
- Pour the ganache over the set mousse layer and smooth it out.
- Refrigerate until the ganache is firm.
Serving
- Cut into squares and serve chilled or at cool room temperature. Add a dusting of cocoa or fresh berries on top, if desired.