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Creamy Layers With Decadent Flavor Recipe

Creamy Layers With Decadent Flavor Recipe
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★★★★★

5.1 from 29 reviews

Indulge in rich and creamy Chocolate Mousse Brownies featuring a fudgy brownie base topped with a smooth, airy chocolate mousse and finished with a glossy ganache. Perfect for those who love layers of decadent chocolate flavor in a single dessert.

Ingredients

Scale

For the Brownie Base:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

For the Chocolate Mousse:

  • 1 1/2 cups (350ml) heavy whipping cream, chilled
  • 8 oz (225g) semisweet chocolate, finely chopped
  • 3 tbsp (45ml) milk
  • 2 tbsp (25g) powdered sugar

For the Ganache Topping:

  • 4 oz (115g) semisweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy cream

Instructions

  1. Make the Brownie Base: Preheat the oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper. In a mixing bowl, whisk together melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and well combined. Sift together cocoa powder, flour, salt, and baking powder, then gently fold these dry ingredients into the wet mixture until just combined, being careful not to overmix. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownie to cool completely in the pan.
  2. Prepare the Chocolate Mousse: Heat the milk in a small saucepan until just steaming, then pour it over the chopped semisweet chocolate in a heatproof bowl. Let this sit for 2 minutes to melt the chocolate, then stir until smooth and fully combined. Allow the mixture to cool to room temperature, no longer warm but fluid. In a separate chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the cooled chocolate mixture into the whipped cream, taking care not to deflate the mousse. Spread the mousse evenly over the cooled brownie base and refrigerate for at least 2 hours to set.
  3. Top with Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate, then stir until smooth and glossy. Pour the ganache evenly over the mousse layer and spread it out with an offset spatula. Refrigerate for another hour until the ganache is firm. Serve chilled.

Notes

  • Use high-quality semisweet chocolate for the best flavor in the mousse and ganache layers.
  • Ensure the brownie base is completely cooled before adding the mousse to prevent melting.
  • For a firmer mousse, chill longer before adding ganache.
  • This dessert can be stored in the refrigerator for up to 3 days.
  • Let ganache come to room temperature briefly before slicing to avoid cracking.

Nutrition

Keywords: chocolate mousse brownies, layered brownies, chocolate dessert, mousse recipe, rich chocolate brownies

Find it online: https://nayabaker.com/creamy-layers-with-decadent-flavor-recipe/