Chocolate mousse brownies

    1 hour 42 min

    Brownies topped with chocolate mousse and whipped cream. The height of decadence!

    1 person made this

    Serves: 9 

    • 6 tablespoons unsalted butter
    • 30g dark chocolate
    • 100g caster sugar
    • 1 egg, room temperature
    • 1/4 teaspoon vanilla extract
    • 5 tablespoons plain flour
    • 1/8 teaspoon bicarbonate of soda
    • 1/8 teaspoon salt
    • 120g dark chocolate, chopped
    • 3 tablespoons strong brewed coffee
    • 3 eggs, separated
    • 250ml double cream, divided
    • 1 tablespoon icing sugar
    • For decorating
    • chocolate espresso coffee beans (optional)

    Prep:30min  ›  Cook:12min  ›  Extra time:1hr cooling  ›  Ready in:1hr42min 


    1. Preheat oven to 180 C / Gas 4. Line an 20cm baking tin with foil. Make sure to extend the foil beyond the two opposite ends of the tin. This will help in lifting brownies out of tin. Lightly butter bottom and sides of foil-lined tin.
    2. Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 30g of dark chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
    3. Whisk in 100g caster sugar, 1 egg and vanilla. Using a wooden spoon, stir in flour, bicarbonate of soda and salt just until smooth. Spread brownie mixture evenly into tin.
    4. Bake 10-12 minutes, or until skewer inserted in centre comes out slightly moist with a few crumbs. Try not to over-bake the brownies. Cool completely on wire rack.
    5. Chocolate mousse:

    6. Melt 120g of plain chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
    7. In a chilled medium bowl, beat 180ml of the double cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate-coffee mixture, then carefully fold in the rest.
    8. Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownies in the tin.
    9. Topping:

    10. In a chilled medium sized bowl, beat remaining double cream and 1 tablespoon icing sugar until soft peaks form. Remove brownie from baking tin by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in fridge.

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    Reviews in English (10)


    A beautiful dessert that people will think you slaved over (but you didn't). Rich and chocolate-y enough to satisfy even the most demanding chocolate lover.  -  21 Dec 2001  (Review from Allrecipes US | Canada)


    This is a great recipe, except that the predominant taste is of bitter, not sweet, chocolate. Everyone enjoyed eating it, but they all mentioned that it might be better next time with a little more sugar  -  24 Mar 2000  (Review from Allrecipes US | Canada)


    This was so good. We practically ate the whole pan in one setting.  -  27 Apr 2007  (Review from Allrecipes US | Canada)