Crispy brownies with chocolate mousse
12 servings
120 minutes
Crispy brownies with chocolate mousse are a true celebration of flavor, combining tenderness and crunch. This dessert draws inspiration from classic French mousse and American brownies, creating an exquisite blend of dense chocolate batter and airy, velvety cream. The crispy layer of wafers and milk chocolate adds textural contrast, while mango brings a fresh fruity note. An ideal choice for festive occasions or simply to enjoy on a cozy evening. The chocolate mousse can be used not only in this dessert but also for cupcakes, cakes, and macarons, making it a versatile treat for sweet lovers.
1
For the brownies, melt 250 g of butter and dark chocolate (70% cocoa) in a water bath (avoid overheating). Add 350 g of sugar and eggs, mix with a spatula until smooth, do not whisk. Sift flour and cocoa, fold in chopped white chocolate (or callets).
- Butter: 250 g
- Dark chocolate: 400 g
- Cane sugar: 350 g
- Chicken egg: 3 pieces
- Wheat flour: 110 g
- Cocoa powder: 50 g
- White chocolate: 100 g
2
Preheat the oven to 170°C, grease the baking pan with oil, and place parchment at the bottom. Bake for 10-20 minutes until the mixture sets. It should not be fully cooked, just not runny.
3
Crush the waffles with a rolling pin in a bag, toast them in a dry pan, and mix into melted milk chocolate (150 g). Spread the mixture evenly over the hot brownies and immediately place in the freezer.
- Crushed vanilla wafers: 200 g
- Milk chocolate: 150 g
4
For chocolate mousse: beat egg yolks (about 5-6) and eggs (3) with a mixer until fluffy.
- Egg yolk: 100 g
- Chicken egg: 3 pieces
5
Boil 150 g of sugar and water to make a syrup with a soft ball consistency (120°C). While continuing to beat the eggs, pour in the hot syrup in a thin stream and beat at maximum speed until significantly increased in volume and cooled.
- Sugar: 150 g
- Water: 45 ml
6
Melt 400 g of chocolate in a water bath. Whip the heavy cream to soft peaks (when the cream just starts to hold its shape). Mix the chocolate with 50 g of whipped cream, then another 50 g, and then another 50 g. This is to make the chocolate more liquid and delicate in consistency, so it can mix easily with the egg mixture later.
- Dark chocolate: 400 g
- Cream 35%: 520 ml
7
Mix chocolate with egg-sugar mixture until smooth and gently fold in whipped cream. Use immediately.
- Dark chocolate: 400 g
- Cream 35%: 520 ml
8
For the dessert like in the photo, cut a circle from the cooled brownies. Transfer the mousse to a piping bag and pipe small drops around the perimeter. In the center, place diced mango. Top with a thin chocolate disc, pipe mousse around the perimeter again, add mango inside, and cover with the chocolate disc.
9
The mousse recipe yields quite a lot; it can be served in dessert cups as a standalone dessert. It can be transferred to a piping bag with a decorative tip to create tops for cupcakes or frosting for cakes, as it holds its shape well. It can also be used as a filling for macarons.