Make it on special occasions, holidays, or weekends and this melt-in-the-mouth, smooth, and deliciously textured mousse brownie will surely become your family favorite in no time.
This incredibly forgiving recipe is a combo of an elegant dessert overloaded with the intense flavors of chocolate. Make this mousse brownie in advance and surprise your guests with something stunningly beautiful and amazingly delicious. The vanilla essence amplifies its flavor manifold, and milk adds richness and extra moisture. Choco chips lend a deep chocolate flavor and turn them outrageously chocolaty. The soft and creamy mousse is prepared with whipped cream and sugar and can be flavored with anything you like, such as caramel or coffee flavors. This chocolate mousse brownie is a perfect alternative to the store-bought one, which contains preservatives and artificial taste enhancers.
Easy to make Comes together using everyday pantry staples Perfect make-ahead recipe Gives ordinary brownies a fun and delicious look Show-stopper dessert at the parties Super moist and mouthwatering Satisfying, and it will leave you wanting for more!
Plus, this mouthwatering mousse dessert has an enticing appeal that can draw even the most rigid dieters into its grasp!
Cocoa Powder — Ghirardelli 100% cocoa powder is used for making the chocolate brownie, the base layer for this recipe. The cocoa powder gives flavor and a beautiful brown color to the brownie. Sugar — The sweetening agent of the recipe that also adds a delicious caramel touch. Although regular granulated sugar works best, you can use brown sugar too. Baking Powder+ Baking Soda — These are the leavening agents helping the cake batter to rise correctly when baked and attain a feather-like texture and fluffiness. Chocolate Chips — Semi-sweetened chocolate chips are used in this recipe for texture and to enhance the chocolatey flavor. Sweetened Condensed Milk — This adds extra sweetness and moistness to the brownie while making it deliciously fudgy. Milk — An important ingredient that creates a soft, rich, and light brownie, together with the leavening agents used in this recipe. Butter/ Oil — You may use either of the two. I prefer using oil as it allows the chocolate flavors to shine through. Heavy Whipping Cream — This is used for preparing the mousse layer. Heavy cream with a fat content of at least 35% or more works best. Agar-agar — You can find agar-agar in your local grocery store’s pudding and pie section. Naturally vegan/ vegetarian, this ingredient renders firmness to the chocolate mousse. It has gel-like characteristics that help the mousse to take its shape. It can be substituted with gelatine if you do not particularly opt for a vegetarian recipe. Cornstarch — This is added to the mousse mix as the thickening agent. It also retains the creamy and smooth finish of the mousse while thickening it. Syrup and Sprinkles — The crowning jewels that are used to beautify this decadent brownie mousse. Drizzle it all over the mousse, and you have the most indulgent dessert ever!
Can also use store-bought brownies — You can make the bottom layer of brownie from scratch at home or use a store-bought brownie if you are on a time crunch. Avoid over-baking — Overbaking will turn the brownie hard and crumbly. It needs to be baked just until the inserted toothpick comes out with a few crumbs attached to it. Cool before slicing — Cooling the brownie is essential before removing it from the 8×8 baking pan, as it is somewhat gooey and difficult to remove. It can break up easily while we try to do so. So, before releasing it for slicing, let it cool completely, preferably overnight or for a few hours in the fridge. Plan ahead — Before slicing the brownies to serve, make sure that the mousse layers have appropriately set. A well-set mousse results in cleanly cut slices that look too tempting.
For the sweeter-tasting mousse — This chocolate mousse tipping is not overly sweet, but you can always make it sweeter if you prefer. Just add an extra tablespoon of sugar to the whipped cream when preparing the mousse mix. Agar-agar in which form? Well, you can use any form of agar-agar for this recipe. It is available in the market in the form of powder, flakes, or strands. I used one teaspoon of powdered agar-agar, equivalent to 1 tablespoon of agar flakes. Correct measurements bring excellent output — Incorrect measurements lead to undesirable results. Always use the accurate measurement of ingredients for the best outcome. Do not overbeat — An overbeaten batter results in a dense and chewy brownie. Just whisk the ingredients until well blended for the best results.
Follow the step-by-step instructions to make the best Eggless Chocolate Mousse Brownie.
This Eggless Chocolate Brownie Mousse comes together in minutes with the ingredients most probably sitting in your kitchen. Don’t delay; get your ingredients and let us bake this wonder known as Eggless Chocolate Mousse Brownie. And don’t forget to share it with your family and friends.
CRAVING FOR MORE? BROWSE MY OTHER RECIPES–
