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Bittersweet Chocolate Mousse Brownies
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Decadent brownies topped with rich chocolate mousse, fluffy whipped cream, and a touch of chocolate-covered espresso beans for a luxurious finish.
Ingredients:
  • 6 tablespoons unsalted butter
  • 1 (1 ounce) square unsweetened chocolate
  • 0.5 cup white sugar
  • 0.25 teaspoon vanilla extract
  • 0.33333334326744 cup all-purpose flour
  • 0.125 teaspoon baking soda
  • 0.125 teaspoon salt
  • 4 (1 ounce) squares bittersweet chocolate, chopped
  • 3 tablespoons strong brewed coffee
  • 3 eggs
  • 0.75 cup heavy whipping cream
  • 0.33333334326744 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) while lining an 8-inch pan with aluminum foil, making sure to leave an overhang on two sides for easy removal. Lightly butter the bottom and sides of the pan.
  • Cut butter into chunks and gently melt in a saucepan over a low flame. Take the pan off the heat, then mix in 1 ounce of unsweetened chocolate. Allow it to sit for 1 minute before stirring until velvety. Let it cool for 10 minutes.
  • Mix together 1/2 cup white sugar, 1 room temperature egg, and vanilla. Stir in flour, baking soda, and salt with a wooden spoon until smooth. Spread dough evenly in the pan.
  • Bake for 10-12 minutes until a toothpick inserted in the center comes out with a moist crumb, making sure not to overbake. Allow to cool completely on a wire rack.
  • Create a rich mousse by melting 4 ounces of bittersweet chocolate with coffee in a double boiler until smooth. Gradually whisk in 3 egg yolks one by one and then remove from heat.
  • First, beat 3/4 cup heavy cream in a chilled bowl until soft peaks form. In a separate bowl, beat 3 egg whites until soft peaks start to form. Add 1/4 of the egg whites to the chocolate/coffee mixture, then gently fold in the remaining egg whites.
  • Carefully incorporate the whipped cream into the mixture. Evenly spread the chocolate mousse over the cooled brownie in the pan.
  • For the Topping: Whip 1/3 cup heavy cream and 1 tablespoon confectioners' sugar in a chilled medium-sized bowl until soft peaks form. Remove brownie from pan using foil overhang. Cut into squares, transfer to a serving dish, add a dollop of whipped cream on each brownie, and place a chocolate espresso bean on top. Chill in the refrigerator.

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