Peggy’s come up with another wonderful dessert for us all to enjoy. Raspberry Chocolate Mousse Brownie Cake! It sure is delicious, and the texture and flavour combination is wonderful. It’s an easy recipe, and allows you to add extra flavours if you wish, such as walnuts in the brownie batter, or another layer of mousse, maybe a white chocolate layer. the sky’s the limit with how you wish to make this delightful dessert!
So let’s see how Peggy makes her Raspberry Chocolate Mousse Brownie Cake.
Recipe from Peggy Mitchell
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 6 – 8 Persons
For the Brownie Base:
1/2 cup melted butter
1/2 cup all purpose flour
1 cup sugar
2 large eggs
1/3 cup unsweetened cocoa
1/4 tsp salt
For the Mousse:
1 large Hershey candy bar
1 3/4 cups heavy cream, divided
2 tsp unflavored powdered gelatin
2 tbsp cold water
For the Topping:
2 Cups whipping Cream
2 Tablespoons Powdered Sugar
1 Cup Raspberries
Make the Brownie Base:
1. Combine butter and sugar, then add the eggs and remaining ingredients.
2. Grease 9 inch springform pan and add brownie mix on 350 degrees for 30 mins.
3. Let cool and then make the mousse.
Make the Chocolate Mousse:
1. Combine chocolate, 3/4 cup of cream, in a microwave-safe bowl.
2. Microwave in 30-second increments, stirring every 30 seconds, until the chocolate has melted and the mixture is smooth. Pour it into a large bowl, and let it cool to room temperature, stirring occasionally.
3. While you wait for the chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
4. When the chocolate is at room temperature, microwave the bowl of gelatin for 15 seconds, until it is melted. Whisk the melted gelatin and chocolate together.
5. Whip the remaining 1 cup heavy cream to firm peaks. Fold the whipping cream into the chocolate mixture gently till it is combined.
****** For second layer of mousse choose a lighter or darker chocolate and prepare the same way.
OPTIONAL: You can also fold some raspberries into the mousse and save some for the top decoration, or just decorate the top. The choice is yours!
Build the cake :
1. Take the brownie in a Springform pan, add one layer of the chocolate let cool in refrigerator for 30 mins, and then add the other layer of chocolate mousse and let them set for a further 30 mins in the refrigerator. 2. When completely set, approx 3 hours, remove from spring form pan and add your raspberries, and top it with your homemade whipping cream and raspberries.
To make the whipped cream:
Beat 2 cups of whipping cream on high for approx 5 mins for stiff peaks, then add two TBS of powdered sugar and beat for another minutes, then top your cake and serve.