Chocolate mousse and brownies are great individually, but put them together in a Mini Chocolate Mousse Cake and the result is romance on a plate!

Post Valentine’s Day, still feeling the love

When I look for desserts to make for Valentine’s Day, chocolate usually is prominently featured. Chocolate Cake Pops are fun to share, and Dark Chocolate Pudding is smooth and lovely, but if I want something rich, decadent, and elegant, Chocolate Mousse Cake is at the top of my list. A chocolate brownie base topped with a creamy chocolate mousse (two items that definitely belong together), this dessert is romance on a plate. However, I can’t have something that large sitting in my refrigerator without major willpower, so how about a Mini Chocolate Mousse Cake instead? Yes, please! Luckily, Christina Lane from Dessert for Two provided a recipe for just that…yay!

About that Chocolate Moose…er…Mousse

There are many recipes for chocolate mousse…some use egg whites and cream, others whole eggs and cream, some cook the eggs, some not, and with and without butter (my favorite recipe is from The Muppet’s Swedish Chef , “You put the chocolate on the moosie…here, moosie, moosie, moosie!” Hahahaha!…that cracks me up every time). (uhm…the point, please?) The reasons for all these differences in ingredients seem to be how firm or loose you want the final product. Do you want luxe pudding in a bowl or something that will hold its shape out of a mold? Frankly, there are so many factors that go into the final texture of the mousse, from the ingredients to how and what order you combine all the ingredients, that I just rely on the recipe writer to tell me how the final product should be…that’s why they’re the writers and I’m just the…uhm…maker (they’ve done the work for me, and I don’t have time to reinvent the wheel).

 

 Mini chocolate mousse cake brownie ingredients
The start of something good: the brownie layer…

 

 Mini chocolate mousse cake mousse ingredients
…and that lovely Chocolate Mousse

Two become one

The separate parts of this recipe, baking the brownies then making the mousse, aren’t too time consuming in and of themselves, but you do need to allow time for cooling (the brownies), and cooking and chilling (the mousse).

 

 Mini chocolate mousse cake brownie layer process
Making the brownie, before & after

 

Mini chocolate mousse cake mousse layer process - custard
Steps to making the delicious Chocolate Mousse…first comes the custard

 

Mini chocolate mousse cake mousse layer process - whipped cream
Steps to making the delicious Chocolate Mousse…then comes the whipped cream

 

Look at this beautiful cake…I really wish I can reach in a take a slice right now!

 

Mini chocolate mousse cake stand closeup
The finished Mini Chocolate Mousse Cake looks beautiful

 

 Mini chocolate mousse cake plated closeup
Chocolate Mousse and Brownie…so happy together!

 

Oh, this cake was gooooooood!!! Smooth, creamy, decadent mousse balanced by a chewy, slightly salty brownie, I had a hard time not taking the whole cake and hiding in a closet with a spoon. Luckily, I learned that I had just enough willpower to share, first with my husband on Valentine’s Day, then with him, my daughter, and my son-in-law the next day (but only just!). Making Mini Chocolate Mousse Cake for my special sweethearts was my way of showing my love (for them, and for my tummy!). Chocolate mousse and brownies are happy together like my family and I!

Slainté! L’chaim! Cheers!

Tammy

p.s. Happy Birthday to my beautiful Southern Belle (and Birthday Princess)…may you always have that smile that lights up a room, that playful spirit that keeps you young, and that enormous talent and drive that propels you into a bright future. 

Mini Chocolate Mousse Cake

Chocolate mousse and brownies are great individually, but put them together in a Mini Chocolate Mousse Cake and the result is romance on a plate!
Adapted from Dessert for Two
Prep Time30 mins
Cook Time35 mins
Chilling Time2 hrs
Total Time3 hrs 5 mins
Course: Dessert
Cuisine: American, French
Keyword: Brownies, Cake, Chocolate, Chocolate Mousse, Dark Chocolate, Dessert for Two, Mousse
Servings: 8 slices
Calories: 266kcal
Author: Tammy Spencer, Scotch & Scones

Special Equipment

  • 6-inch round springform pan
  • serrated knife
  • hand mixer

Ingredients

Brownie

  • 4 Tbsp unsalted butter (60g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup unsweetened cocoa powder plus 2 Tbsp (32g)
  • 1/4 tsp salt
  • 1 tsp vanilla (I doubled the amount)
  • 1 large egg
  • 1/4 cup all-purpose flour (30g)

Chocolate Mousse

  • 3 oz dark chocolate , plus more for chocolate shavings (not chocolate chips)
  • 1 large egg
  • 2 Tbsp granulated sugar (25g)
  • 1 cup heavy whipping cream (240mL), cold, divided use
  • 1 tsp vanilla (again, I doubled the amount)

Procedure

Make the cake

  • Preheat the oven to 325°F and spray a 6-inch round springform pan with cooking spray
  • Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 secon
  • Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.
  • Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon (this step makes your brownies chewy).
  • Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the center
  • Let the brownie cool completely; you can make this a day ahead of time.

Make the mousse

  • Chop the chocolate using a serrated knife. You can also make chocolate shavings for decoration. Set aside.
  • Beat the egg with the sugar for about 2-3 minutes with a hand mixer, until it’s pale yellow and foamy.
  • Beat in 1/2 cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.
  • Stir constantly while the mixture starts to thicken, about 3-4 minutes (do not let it boil or simmer. It will start to coat the back of a spoon when it’s thick enough) Remove from heat. (this step is how this mousse becomes able to hold it's shape out of the mold)
  • Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.
  • Remove the lid, and whisk very well to dissolve the chocolate.
  • Pour this mixture into a bowl and chill it for about an hour (it will start to firm up).
  • Beat the remaining 1/2 cup of cream in a clean bowl until soft peaks are just starting to form.
  • Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.
  • Add the vanilla extract to the mixture, and beat just to combine.
  • Scrape the mousse on top of the brownie in the springform pan and refrigerate for at least an hour before serving.
  • When ready to serve, pop open the springform pan (place one hand under the pan and let the rim of the pan fall around your arm).
  • Top cake with shaved chocolate and serve.

Recipe Notes

I used bittersweet chocolate (72%), semi-sweet will work as well.
You can just make the mousse and serve it in a bowl or individual ramekins if you'd like (but really...chocolate mousse and brownie cake deserve to be together!).
Did you make this recipe? Please share your pictures with the world on your social media outlets, tag me at @scotch_scones (on Instagram, Pinterest, and Twitter) or @scotchandsconesblog (on Facebook), and use the hashtag #scotchandsconesblog. I can’t wait to see your creations!
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