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    Home » Cakes & Sweet Rolls

    Published Feb 22, 2019 · Updated Apr 16, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Mini Chocolate Mousse Brownie Cake

    Jump to Recipe Jump to Video

    Rich chocolate mousse and chewy brownies are wonderful by themselves, but put them together in a Chocolate Mousse Brownie Cake and the result is romance on a plate! Make a mini cake for Valentine's Day, Date Night, or when you just want a special treat to share.

    Chocolate Mousse Cake next to a heart-spotted towel with 2 forks, champagne glasses, and roses. this …

    [December, 2021: I've reworked the recipe and updated this post with all new pictures. Enjoy!]

    Why this recipe works

    • The chewy brownie base has the right amount of deep chocolate flavor to contrast with the mousse
    • The mousse is smooth and creamy, with rich chocolate flavor, yet is able to hold its shape
    • You can make a Mini Chocolate Mousse Brownie Cake for a small group, or double the recipe for a full-sized version

    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!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make Chocolate Mousse Cake
    • Questions asked and answered
    • Pro tip: How to chop chocolate
    • Chocolate mousse and brownies belong together
    • Related Recipes
    • Recipe
    • Comments

    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!”

    a small scone
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    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.

    Ingredients for Chocolate Mousse Cake portioned in glass bowls from overhead.
    All the ingredients needed for a lovely chocolate mousse and brownie

    How to make Chocolate Mousse Cake

    There are two major parts to making this Chocolate Mousse Brownie Cake recipe: the brownie base and the chocolate mousse topping.

    Step 1: Start the brownie batter

    Brownies are generally one bowl affairs, and this one is baked in a 6-inch round springform pan. Start by melting the butter with the sugar and sifted cocoa powder. You can do this in the microwave in 30 second bursts (stirring each time), or on the stove in a heavy-bottomed saucepan (photo 1).

    Collage of melting sugar, cocoa powder, and butter.
    Starting the brownie batter

    Step 2: Add the flavorings and egg

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

    Collage of adding salt, vanilla, and eggs to brownie batter.
    Mix in flavorings and an egg

    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.

    Adding flour into brownie batter
    Completing the brownie batter

    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.

    Collage of brownie cake before and after baking.
    The brownie base before and after baking

    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).

    Collage of Whipping sugar & egg, then adding heavy cream.
    Making custard with eggs, sugar, and heavy cream

    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.

    Collage of cooking custard base until thick enough to leave a trail on a spoon.
    Cooking the custard base until it coats the back of the spatula

    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.

    Collage of before and after melting chocolate in custard base.
    Melting the chocolate ganache-style

    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).

    Collage of adding chocolate custard to whipped cream, then adding vanilla.
    Lightening the custard with whipped cream

    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.

    Collage of before and after topping brownie cake with chocolate mousse.
    Assembling the Chocolate Mousse Brownie Cake

    Questions asked and answered

    Here are some questions you might have...

    What is the difference between chocolate mousse and chocolate ganache?

    Chocolate ganache is made from equal parts of cream and chocolate, by weight. It generally has a thick consistency, and is used for coating cakes or as the center for truffles. Chocolate mousse has a much lighter consistency, made so by mixing in whipped cream or a fluffy meringue. It's used as a stand-alone dessert (like pudding) or as a cake filling or topping.

    What is the difference between mousse and pudding?

    Puddings are a type of custard (like a frozen custard, pastry cream, or crème brûlée) that are thickened with cornstarch while being cooked. Generally, a mousse isn't cooked, it's just a sweetened base that's lightened with whipped cream or meringue. In this recipe though, the mousse's custard base is cooked to thicken the final product so the topping will keep its shape when the cake is released from the pan.

    Does mousse have raw eggs?

    Most of the time, yes, since the components for mousse aren't cooked. However, in this recipe the eggs are cooked, so it's safe for pregnant women and children to eat.

    Is there a way to make this mousse cake without a springform pan? 

    Yes you can! Use a 6-inch round baking pan, well sprayed with baking spray. To ease removing the cake later, make a sling out of 2 long, skinny pieces of parchment paper, placing them perpendicularly to each other in the cake pan. Then, line the pan with a parchment paper collar before pouring in the brownie batter. This will help to keep the mousse from sticking to the pan when you top the brownie layer.

    A reader generously sent me her pictures using this method. Check out her cake decorations using hot fudge sauce instead of chocolate shavings. It's so pretty!

    Collage of make the chocolate mousse cake using a regular cake pan.
    How to make chocolate mousse cake in a regular cake pan

    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 Cake next to a heart-spotted towel and roses from overhead.

    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!).

    Chocolate Mousse Cake next to a heart-spotted towel with 2 forks, champagne glasses, and roses from overhead.
    Chocolate Mousse and Brownie...so happy together!

    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. 

    Related Recipes

    If you love brownies, you'll love these ideas using brownie recipes!

    • Mini Chocolate Mousse Brownie Cake
    • Sweetheart Valentine Frosted Fudge Brownies
    • Double Chocolate Peppermint Brownies
    • Rich & Chewy Cake Brownies from Scratch

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Chocolate Mousse Cake next to a heart-spotted towel with 2 forks, champagne glasses, and roses.

    Mini Chocolate Mousse Brownie Cake

    Tammy Spencer
    Rich chocolate mousse and chewy brownies are wonderful by themselves, but put them together in a Chocolate Mousse Brownie Cake and the result is romance on a plate! Make a mini cake for Valentine's Day, Date Night, or when you just want a special treat to share.
    Adapted from Dessert for Two
    5 from 7 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 30 mins
    Cook Time 35 mins
    Chilling Time 2 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine American, French
    Servings 8 slices
    Calories 318 kcal

    Equipment

    • 6-inch round springform pan
    • baking spray
    • sifter
    • serrated knife
    • vegetable peeler
    • hand mixer
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the brownie base

    • ½ cup granulated sugar
    • ⅓ cup cocoa powder, sifted, see Recipe Notes
    • ¼ cup unsalted butter
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon kosher salt
    • 1 large egg
    • ¼ cup all-purpose flour

    For the chocolate mousse

    • 3 ounces dark chocolate, plus more for chocolate shavings (½ cup), see Recipe Notes
    • 1 large egg
    • 2 tablespoons granulated sugar
    • 1 cup heavy cream, cold, divided
    • 1 teaspoon pure vanilla extract

    Instructions
     

    • Make the brownie base: 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 sifted cocoa powder on HIGH in 30 second increments, stirring after each segment. Alternatively, melt them in a heavy-bottomed saucepan over low heat. Let cool for about 5 minutes.
    • Mix in the vanilla and salt, then add the egg.
    • Stir in the flour vigorously until well mixed, at least a minute. This develops the gluten so the brownie will be chewy.
    • Transfer the mixture to the prepared springform pan, and bake 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.
    • Make the chocolate mousse: Chop the chocolate with a serrated knife (the edge grabs the chocolate better than a chef's knife). Also you can make decorative chocolate shavings with a vegetable peeler. 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 falls in ribbons when the beaters are lifted. Stir in ½ cup of the heavy cream just until combined.
    • 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 to coat the back of a spatula or spoon, but don't let it simmer or boil. Remove from heat. Thickening the mousse allows it to hold its shape when the dessert is released from the springform pan later.
    • 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. Transfer the chocolate custard to a bowl and chill it for about an hour to firm up.
    • 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.
    • Assemble the cake: 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.
    • When you're ready to serve, Sprinkle the top with the reserved chocolate shavings. Run a knife around the edge of the pan (all the way down to the brownie layer) to release the cake from the pan. 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.
    • Carefully transfer the cake to a cake plate, serve, and enjoy!
    • Chocolate Mousse Brownie Cake can be stored in the refrigerator (to keep the mousse firm) for up to a week.

    Notes

    Use a good quality semi-sweet or dark chocolate (between 60 to 72% cocoa) for the mousse (not chocolate chips). You can also use a dark chocolate cocoa powder for a more intense chocolate brownie.
    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!
    If you don't have a 6-inch springform pan, use a 6-inch round baking pan, well sprayed with baking spray. To ease removing the cake later, make a sling out of 2 long, skinny pieces of parchment paper, placing them perpendicularly to each other in the cake pan. Then, line the pan with a parchment paper collar before pouring in the brownie batter. This will help to keep the mousse from sticking to the pan when you top the brownie layer. See the post for pictures of this method in use.
    For a full-sized cake, double the recipe ingredients and using a 9-inch round springform pan. Bake the brownie for about 3 to 5 minutes longer.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 sliceCalories: 318 kcalCarbohydrates: 26 gProtein: 4 gFat: 23 gSaturated Fat: 14 gCholesterol: 97 mgSodium: 103 mgPotassium: 157 mgFiber: 2 gSugar: 18 gVitamin A: 674 IUVitamin C: 1 mgCalcium: 39 mgIron: 2 mg
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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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