Ingredients for Chocolate Brownie Mousse
- 200g dark chocolate (70% cocoa), chopped
- Dark Chocolate
- Double Cream
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How to Make Chocolate Brownie Mousse
- Break 150g of brownies into bite-sized pieces and scatter them evenly across the bottom of four individual serving glasses or a large bowl.
- Place 200g of chopped dark chocolate and 100ml of double cream in a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn't touch the water). Stir gently and frequently until the chocolate is completely melted and the mixture is smooth.
- Remove the bowl from the heat and let the chocolate mixture cool slightly for about 5-7 minutes.
- In a separate bowl, whip the remaining 100ml of double cream using an electric mixer until soft peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture in two or three additions, being careful not to deflate the cream.
- Carefully spoon or pour the chocolate mousse over the brownie layer in your serving glasses or bowl.
- Refrigerate for at least 30 minutes to allow the mousse to set and chill (up to 2 hours for a firmer mousse).
- Before serving, garnish with grated white chocolate, halved fresh cherries, and a dash of Kirsch (optional) for a Black Forest twist.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
4g
Fat
271g
Carbs
11g
