Chocolate mousse & brownies are great alone, but put them together in a Mini Chocolate Mousse Cake and the result is romance on a plate!
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 exerting major willpower, so how about a Mini Chocolate Mousse Cake instead?
I adapted Dessert for Two's recipe for Chocolate Mousse Cake to fit my needs.
How to make Chocolate Mousse Cake
There are two parts to making Chocolate Mousse Cake, the upper mousse layer and the lower brownie layer.
Start by making a brownie
The ingredients for the brownie layer is pretty much as you'd expect.
Brownies are generally one bowl affairs. This one is baked in a 6-inch round springform pan.
Next, make the chocolate 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. Butter may or may not appear.
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 mousse. 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. I 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. I'm busy enough, thanks very much.
This time we start by making a chocolate custard base.
Next, lighten the custard by folding in whipped cream.
Finally, top the brownie with the mousse
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 is the perfect size
Oh, this cake was gooooooood!!! Smooth, creamy, decadent mousse balanced by a chewy, slightly salty brownie, and the mini version was the perfect size.
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 a 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!
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.
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Mini Chocolate Mousse Cake
For the brownie
- 4 Tablespoons unsalted butter
- ½ cup granulated sugar
- ¼ cup cocoa powder plus 2 Tablespoons
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 large egg
- ¼ cup all-purpose flour
For the chocolate mousse
- ½ cup dark chocolate, plus more for chocolate shavings, see Recipe Notes
- 1 large egg
- 2 Tablespoons granulated sugar
- 1 cup heavy cream, cold, divided
- 1 teaspoon pure vanilla extract
- Make the brownie: Preheat the oven to 325°F and spray a 6-inch round springform pan with baking spray.
- In a microwave safe bowl, melt the butter with the sugar and cocoa powder on HIGH for 30 seconds. Stop, stir, and heat for another 30 seconds.
- Stir in the vanilla and salt for about a minute to cool off the butter, then stir in the egg.
- Add the flour and stir vigorously for at least 30 seconds (helps the brownies bake up chewy).
- Transfer the mixture into the prepared pan, and bake for 24 to 28 minutes. It’s okay for the brownie to stay a little gooey in the center.
- Let the brownie cool completely while you make the mousse.
- Make the chocolate mousse: Chop the chocolate with a serrated knife. Also make chocolate shavings with a vegetable peeler for the decoration. Set both aside.
- Beat the egg with the sugar for about 2 to 3 minutes with a hand mixer, until it’s pale yellow and foamy. Beat in ½ cup of the heavy cream just for a few seconds to combine.
- Pour the mixture into a heavy-bottomed saucepan and place over medium heat. Cook, stirring constantly, as the mixture starts to thicken, about 3 to 4 minutes. It will start to coat the back of a spoon when it’s thick enough, but don't let it boil. Thickening the mousse will allow it to hold its shape when the dessert is unmolded.
- Remove from heat. Add the chopped chocolate to the pan, and cover. Let the mixture sit undisturbed for 1 minute, then remove the lid and whisk very well to dissolve the chocolate. Pour this mixture into a bowl and chill it for about an hour to firm up.
- Beat the remaining ½ cup of cream in a clean bowl until soft peaks are just starting to form.
- Remove the chocolate mixture from the refrigerator, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream until it's smooth and fluffy. Add the vanilla extract to the mixture, and beat just to combine.
- Assemble the cake: Spoon the mousse on top of the brownie in the springform pan and refrigerate for at least an hour before serving.
- When ready to serve, remove the cake from the springform pan by opening the clasp, placing one hand under the pan, and let the rim of the pan fall around your arm.
- Top the cake with the shaved chocolate pieces, serve, and enjoy!