Chocolate Mousse Brownies are homemade brownies baked and topped with creamy chocolate mousse and chocolate curls. They are a chocolate lover’s dream dessert! For another decadent brownie dessert, try my Brownie Pudding Dessert.
Chocolate Mousse Brownies
I love a spoonful (or spoonfuls) of chocolate mousse. The creamy dessert satisfies my sweet tooth every time. I also love brownies. And, with this chocolate mousse brownies treat, you get the best of both worlds…homemade brownies topped with creamy, two-ingredient chocolate mousse. I even added some chocolate curls for more chocolate!
This recipe is very similar to my French Silk Brownies. It is just as rich and creamy, however, French Silk Mousse is much lighter. This mousse has no eggs and is only 2 ingredients! A perfect craving buster.
Ingredients & Substitutions
Brownies: The brownie layer is made from basic ingredients for perfectly fudgy brownies that are the perfect base to hold the chocolate mousse. It is the same brownie base I used for my Snickers Brownies, which you will want to try, too!
Cocoa: Choose high-quality Dutch-processed cocoa powder in this recipe.
Heavy Cream: The heavy cream, also known as heavy whipping cream, is about 36% fat and is used in making the mousse.
Chocolate: For the mousse, I prefer semi-sweet chocolate, but with any chocolate you choose, make sure it is high-quality chocolate for the best results. The chocolate you choose determines the flavor of the mousse.
How to Store Chocolate Mousse Brownies
These brownies will last 3-4 days in the refrigerator stored in an airtight container. These can also be stored in an airtight container in the freezer for up to two months. Just be sure that you allow the brownies to thaw in the refrigerator before serving! Attempting to thaw at room temperature could cause the mousse layer to melt.
More Brownie Recipes
Chocolate Mousse Brownies
Ingredients
BROWNIE LAYER
- 1 ½ cups (187.5 g) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ cup (39 g) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (1 ½ sticks / 170 g) unsalted butter
- 2 teaspoons vanilla extract
MOUSSE LAYER
- 1 ½ cups (357 g) heavy whipping cream, cold, divided
- 1 cup chocolate chips, semi-sweet (or your preference)
- chocolate curls, for garnish (optional)
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal of the brownies.
BROWNIE LAYER
- In a large bowl whisk flour, cornstarch, cocoa, baking powder, and salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar, butter, and vanilla. Beat on medium speed until light and fluffy.
- With the mixer off, add the flour mixture. Turn the mixer on low and mix until the ingredients are well combined.
- Pour brownies into the prepared baking dish and bake for 30-35 minutes, or until done. Fudgy brownies are done baking when the edges appear set, but the center is still shiny, or moist.
- Let the brownies cool at room temperature.
MOUSSE
- In a microwave-safe bowl, heat ½ cup of the heavy cream for 50 seconds (depending on microwave strength).
- Add the chocolate chips to the cream and stir until the chocolate has melted. This will take 1-2 minutes. Set aside to cool.
- Pour the remaining 1 cup of heavy cream into a medium bowl. Using a hand-held or stand mixer, beat until soft peaks form. Continue whipping the cream until stiff peaks form.
- Fold the cooled chocolate mixture into the whipped cream until combined.
- Pour the mousse over the cooled brownies and spread it into an even layer. Garnish with chocolate curls (optional).
- Refrigerate 2 hours (up to overnight) before serving.
Video
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Got to try this looks good
Great! Iam sure I will try to make some of your recipe.
I made these this evening, we really liked them. I baked them only 25 min and they were still more done than I’d prefer. I’ll make them again and try less baking time. Granted I am in Denver so maybe altitude affected it?
I’d also like to experiment with sandwiching a raspberry or cherry jam in between the brownie and mousse. Or make a chocolate peanut butter mouse….
I made these and they are delicious and easy!
These were delicious! The only thing is that my brownies were very light in color – the same very light brown color as the mousse. I followed the recipe as posted, but would prefer a darker, fudgier brownie. I also baked the brownies for 25 minutes, but could’ve gone even a few minutes less. Despite wondering about the color, these were very delicious and quite the crowd-pleaser at my family event!
Hi Kristel! I am so glad you enjoyed the flavor. Sorry about the color! Were you able to use the dutch process cocoa, and not just unsweetened cocoa? That could be the difference. Have a beautiful day!
Hi Amanda! Thanks for the feedback – I appreciate it! I actually used Hershey’s cocoa powder and I don’t see the term “Dutch-processed” anywhere on the container, so that must be it. Now I know for next time! 🙂
These Brownies are great! What part does the cornstarch play in them? I enjoy looking and making your recipes. Thank you.