Ok ok I know! So I’ve gone a little brownie mad. I’m sorry, I promise I’ll make something new for you next week. But let’s be truthful, can you honestly give me one good reason why I shouldn’t take it one step further? I mean, look at that picture… don’t you just want to bury your face in all it’s gorgeously gooey chocolate glory??
Of course you do!
I won’t keep you waiting any longer, here is what you will need to make your dreams come true. (Or just 16 delicious pieces of Chocolate Mousse Brownies… whatever.)
For the Brownie
For the Mousse
* If you don’t require a gluten free recipe, regular self raising flour will work just fine.
Preheat the oven to 190°C/Fan 170°C.
Firstly, grease and line the base and two sides of the baking tin. (The baking paper will act as handles to lift out the brownie once cooked & cooled. Using a loose bottomed tin like I did would also help.)
In a glass bowl set over a pan of barely simmering water, break in the dark & milk chocolate and add the butter. Gently melt, stirring occasionally. Then remove from the heat, stir until smooth & shiny and allow to cool whilst we move onto the eggs.
Either in an electric stand mixer with the whisk attachment or using a large glass bowl & an electric hand whisk, crack in all 3 eggs and whisk for at least 3-4 minutes on a high setting. They should end up pale in colour and very light.
Once cooled, using the back of a metal spoon, press the brownie edges down into the sides of the tin and flatten any cracks throughout the centre. You don’t want any gaps for the mousse to fall in. (At the same time, don’t press so hard that you squash the brownie.)
In a small bowl, sprinkle the gelatin over 1-2 tsp of cold water and set to one side to soften.
Finely chop the chocolate and place into a glass bowl.
Beat with a wooden spoon until smooth and shiny then add in the softened gelatin and stir until dissolved.
Using an electric stand mixer with the whisk attachment or a large glass bowl with an electric hand whisk, whisk the remaining 200ml of double cream until soft peaks form. (Be careful not to over whisk here, keep an eye on it.)
(That totally reminded me of this hilarious advert!)
Cover with cling film and leave in the fridge to set for a minimum of 2 hours. (Better overnight if you have the time.)
To finish off your Chocolate Mousse Brownies, either in the microwave or a glass bowl set over a pan of barely simmering water, melt the white chocolate. Pour it into a piping bag, snip the end and drizzle over each brownie. It should set fairly quickly if the brownie has not long come out the fridge.
Ok, so they’re a labour of love, but let me assure you, these babies are TOTALLY worth it! The brownie is rich & gooey and the mousse is lovely & light… mouth wateringly good!
In other news, fancy getting your mitts on this amazing prize??
That’s right, you could win this unbelievable prize worth over £260! I’ve teamed up with Stellar to offer one of you lovely lot, 13 pieces of heavy quality, non stick Stellar tins, trays & roasters. Click HERE for details on how to enter.
And on that note, I hope you enjoyed the post! Until next time.
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