Chocolate Brownie Mousse

Chocolate Brownie Mousse Recipe

At the Stinking Rose we don’t think that there can ever be too much of a good thing. Don’t believe us? Just try this dessert. Inside of a giant martini glass, we alternate layers of thick, creamy chocolate mousse and smooth coffee mousse with crumbles of walnut brownies, and top it off with generous dollops of whipped cream. Chocolate, coffee, cream, and nuts — what could be more decadent?–Andrea Froncillo

Chocolate Brownie Mousse Recipe

  • Quick Glance
  • 1 H, 15 M
  • 5 H, 30 M
  • Serves 4

Ingredients

  • For the brownies
  • 1 1/4 cups unsalted butter
  • 12 ounces bittersweet chocolate, roughly chopped
  • 1 1/4 cups unbleached white flour
  • 1 teaspoon salt
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups white sugar
  • 1 1/4 cups walnuts, roughly chopped
  • For the chocolate mousse
  • 1/2 cup unsalted butter
  • 2 cups cold heavy cream
  • 4 ounces bittersweet chocolate, grated or chopped
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/3 cup sugar
  • For the coffee mousse
  • 1/2 cup unsalted butter
  • 1 cup cold heavy cream
  • 1/2 cup strongly brewed coffee
  • 4 egg whites
  • 1/3 cup sugar
  • 1/2 cup cold heavy cream
  • 1 tablespoon sugar
  • Bittersweet chocolate shavings, for garnish

Directions

  • Make the brownies
  • 1. Preheat the oven to 350°F (175°C). Grease and flour a 9-by-13-inch baking dish.
  • 2. In a heavy-bottomed saucepan, melt the butter together with the chocolate over low heat, stirring with a wooden spoon to prevent sticking. When the ingredients are fully melted and combined, about 8 minutes, remove from the heat.
  • 3. In a large bowl, combine the flour with the salt. In a separate bowl, beat the eggs with the vanilla and sugar. Slowly pour the chocolate mixture into the egg mixture, beating with a whisk to combine. Pour the wet mixture into the flour and stir with a large wooden spoon until smooth. Add the walnuts.
  • 4. Pour into the prepared baking dish and bake for about 25 minutes, or until a knife inserted in the center is sticky but not wet. Remove from the oven.
  • 5. When the brownies are cool, cut four 2-inch square pieces out of the pan and crumble, using your hands or a dull knife, into small pieces.
  • Make the chocolate mousse
  • 6. Place the butter in a heavy-bottomed saucepan over medium heat. As the butter begins to melt, pour in the cream and stir with a wooden spoon to combine. As soon as the cream begins to bubble, which should take about 3 minutes, remove from the heat. Sprinkle the chocolate over the top and stir with a wooden spoon until the chocolate is thoroughly melted into the cream. Add the vanilla.
  • 7. In a heatproof bowl, whisk the egg whites together with the cream of tartar and sugar. Using an electric mixer at medium-high speed, whip the egg whites until soft peaks form. Slowly pour the lukewarm chocolate cream into the egg whites, whisking vigorously to combine. Place the bowl over a pan of gently boiling water and stir gently, cooking for about 4 minutes to cook the eggs through. Remove from the hot-water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until the mousse is firm.
  • Make the coffee mousse
  • 8. Place the butter in a heavy-bottomed saucepan over medium heat. As the butter begins to melt, pour in the cream and stir with a wooden spoon to combine. As soon as the cream begins to bubble, which should take about 3 minutes, remove from the heat. Add the coffee and stir to incorporate.
  • 9. In a heatproof bowl, whisk the egg whites together with the sugar. Using an electric mixer at medium-high speed, whip the egg whites until soft peaks form. Slowly pour the lukewarm coffee cream into the egg whites, whisking vigorously to combine. Place the bowl over a pan of gently boiling water and stir gently for about 4 minutes to cook the eggs through. Remove from the hot-water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, until the mousse is firm.
  • Assemble the dessert
  • 10. Scoop 1/4 cup of the coffee mousse into an oversize martini glass or 16-ounce parfait glass. Scatter a tablespoon of crumbled brownie bits on top, then place 1/4 cup of the chocolate mousse over the brownies. Repeat the layers until the top of the glass is reached. Fill another three glasses in the same manner. Cover with plastic wrap and chill for at least 2 hours, or up to 48 hours, before serving.
  • 11. Just before serving, whip the 1/2 cup cream in a cold bowl until soft peaks form. Add the 1 tablespoon sugar and whisk to incorporate. Remove the plastic wrap from the glasses and top with generous dollops of whipped cream. Garnish with chocolate shavings and serve with leftover brownies on the side.
Hungry for more? Chow down on these:

Comments
Comments
  1. Testers Choice says:

    [Robin Rice-Foster] If you’re a chocoholic, this dessert is for you. I loved the textures, and the flavor of the mousse, and serving it in a martini glass made a great presentation. I made two batches, and to the second batch I added chocolate liqueur and it was still a hit with my friends. This is a very simple recipe to make and makes an excellent presentation for an informal or formal dinner party.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail