Mini Chocolate Mousse Brownie Cake

When I look for desserts to make for Valentine’s Day or Date Night, chocolate usually is prominently featured. Chocolate Cake Pops are fun to share, and Double Dark Chocolate Pudding is smooth and lovely.

But if I want something rich, decadent, and elegant, Chocolate Mousse Brownie Cake is at the top of my list. With 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?

Yes, please!

What you need

The ingredients for the brownie layer are pretty much as you'd expect: sugar, cocoa powder, an egg, and flour, with vanilla and salt for flavoring. You can use regular cocoa powder, or dark chocolate cocoa powder for a deeper chocolate flavor.

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?

In this case, we want a chocolate mousse recipe that has a smooth, creamy mouthfeel, but be stable enough to hold its shape when the cake is released from the springform pan. So this mousse uses an egg, sugar, dark chocolate, heavy cream, and vanilla.

Step 2: Add the flavorings and egg

Stir in the vanilla and salt, then add the egg (photo 2).

Step 3: Stir in the flour

Stir in the flour vigorously until well mixed, at least a minute (photo 3). This develops the gluten so the brownie will be chewy.

Step 4: Bake the brownie

Transfer the mixture to a 6-inch springform pan sprayed with baking spray (photo 4). Bake at 325°F for 24 to 28 minutes. The brownies might be a little gooey in the center, but that's fine.

Let the brownie cool completely while you make the mousse. You can also bake the brownie base a day ahead, and keep it at room temperature. Leave it in the pan and cover well in plastic wrap.

Step 5: Make a custard

Beat the egg with the sugar for about 2 to 3 minutes with a hand mixer until it’s pale yellow and falls in ribbons when the beaters are lifted. Stir in ½ cup of the heavy cream just until combined (photo 5).

Step 6: Cook the custard

Cooking the custard not only cooks the egg (eliminating any risk from salmonella), it also thickens it so the mousse will hold its shape later.

Cook the egg mixture in a heavy-bottomed saucepan set over medium heat, stirring constantly. The mixture will start to thicken after about 3 to 4 minutes and will coat the back of a spatula, but don't let it simmer or boil (photo 6).

Remove from heat.

Step 7: Make a chocolate custard

Add the chopped chocolate to the pan, cover, and let sit for 2 minutes like you would for making ganache. Remove the lid and whisk until the chocolate has completely melted (photo 7).

Transfer the chocolate custard to a bowl and chill it for about an hour to firm up.

Step 8: Lighten the custard

Beat the remaining ½ cup of heavy cream in a clean bowl until soft peaks just start to form. This should be done at least an hour before you want to serve the cake.

Remove the chocolate custard from the refrigerator, and add small amounts to the whipped cream while beating until the mousse is smooth and fluffy. Stir the vanilla extract into the mousse (photo 8).

Step 9: Top the brownie with mousse

Spoon the chocolate mousse on top of the brownie in the springform pan, smoothing the top, then refrigerate for at least an hour before serving (photo 9).

When you're ready to serve, sprinkle the top with the reserved chocolate shavings. Remove the cake from the springform pan: place one hand under the pan, open the clasp, and let the rim of the pan fall onto your arm.

Questions asked and answered

Here are some questions you might have...

Pro tip: How to chop chocolate

Chop the chocolate with a serrated knife. The edge grabs the chocolate better than a chef's knife.

You can also make chocolate shavings with a vegetable peeler. Just drag the peeler across the thin, flat side of the chocolate, allowing the shavings to curl. Use the curls for decorating the top of the mousse cake.

Chocolate mousse and brownies belong together

Oh, this cake is gooooooood!!! Smooth, creamy, decadent mousse balanced by a chewy, slightly salty brownie. And the mini version is the perfect size for a small group.

I have a hard time not taking the whole cake and hiding in a closet with a spoon.

Luckily, I've learned that I have 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!).

If you're serving a larger group, make a full-sized cake by doubling the recipe ingredients and using a 9-inch round springform pan. Bake the brownie for about 3 to 5 minutes longer.

If you'd like, you can simply make the mousse and serve it in a bowl or individual ramekins. But really, chocolate mousse and brownie cake deserve to be together!

Making a Mini Chocolate Mousse Brownie 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.