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Brownie-Bottom Triple Chocolate Mousse Recipe


  • ¾ cup (150 grams) sugar
  • 2 eggs, room temperature
  • ¼ cup (56 grams) butter, room temperature
  • 1 teaspoon (5 mL) vanilla extract
  • ⅓ cup (42 grams) all purpose flour
  • ½ cup (42 grams) unsweetened Santa Barbara Chocolate Black Cocoa Powder
  • ¼ teaspoon (1.2 g) baking powder
  • pinch of salt
Mousse Layers
  • 1 tablespoon (7 g) unflavored gelatin (1 envelope)
  • ¼ cup (100 mL) cold water
  • 5 large egg yolks at room temperature
  • ½ cup sugar (100 g)
  • 1 cup (250 mL) scalded half and half (or ½ cup milk and ½ cup heavy cream)
  • 3 ounces (85 g) Santa Barbara Chocolate Rio Tigre white chocolate
  • 3 ounces (85 g) Santa Barbara Chocolate Rainforest milk chocolate
  • 3 ounces (85 g) Santa Barbara Chocolate Organic Dark Couverture chocolate
  • 1 ½ cups (375 mL) whipping cream, well chilled
  • ½ teaspoon (5 mL) vanilla bean paste or vanilla extract
Bittersweet Chocolate Sauce
  • 1 cup (400 mL) water
  • ½ cup (100 g) sugar
  • ¼ cup (28 grams) unsweetened [Santa Barbara Chocolate Black Cocoa
  • Powder]
  • 6 ounces (1 ¼ cup) Santa Barbara Chocolate 75% Trinidad Dark Chocolate
  • 6 tablespoons (85 g) butter
  • 1 tablespoon (15 mL) brandy (optional)

Brownie-Bottom Triple Chocolate Mousse Recipe


Brownie layer
  1. Heat the oven to 350F. Line an 8.5" springform pan with parchment paper. (I set my pan on top of the parchment paper, traced an outline of the bottom and cut the circle out to fit.) Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat the sugar and the eggs until fluffy and thickened, about 5 minutes.
  3. Beat in the softened butter and vanilla extract.
  4. Gently, fold in the flour, cocoa powder, baking powder and salt. Stir until just combined.
  5. Pour the brownie batter into the prepared baking pan and bake in preheated oven for 20 to 22 minutes or until a toothpick inserted in the center comes almost clean (the brownies will continue to cook as they cool down)
  6. Remove from the oven and cool completely on a wire rack before cutting into bars.
Mousse layers
  1. Put gelatin in cold water and set aside. Measure your chocolate and put each in a separate small bowl (each bowl should be able to hold about 3-4 cups)
  2. Beat egg yolks and sugar until pale yellow and thick. When you lift the beaters, it should form a ribbon that sits on top of the mixture before sinking in. Gradually whisk scalded half and half into the mixture.
  3. Transfer to a heavy 2 quart saucepan. Cook over low heat constantly stirring with a spatula until thickened (about 10 minutes). Do not boil. Remove from heat. Add gelatin and stir until gelatin is no longer visible.
  4. Immediately divide the custard into three equal portions among the bowls with chocolate. (it should be a little over 2/3 cup custard per bowl). Let sit for about a minute to let the chocolate start melting.
  5. Stir the white chocolate and custard together until well combined. Add vanilla to the white chocolate bowl and mix. Then stir the milk chocolate and custard together and then the dark chocolate and custard.
  6. When the chocolate custard bowls have cooled to room temperature, beat chilled whipping cream in a chilled bowl until stiff peaks form. Divide evenly among the three chocolate bowls.
  7. Starting with the dark chocolate, fold in the whipped cream. Pour onto prepared brownie and tap sharply on the counter to remove bubbles.
  8. Fold the whipped cream into the milk chocolate custard. Carefully layer this on top of the dark chocolate layer. Tap on the counter to remove air bubbles.
  9. Fold the remaining whipped cream into the white chocolate custard. Layer on top of the milk chocolate. Cover with plastic wrap so the plastic wrap touches the top (this keeps a film from forming). Refrigerate at least 4 hours or until completely firm.
Bittersweet Chocolate Sauce
  1. Put water, sugar, cocoa and 2 tablespoons butter in a saucepan. Heat on medium until the mixture boils. Reduce the heat and simmer for 5 minutes. Let cool to lukewarm while you melt chocolate.
  2. Cut the remaining 4 tablespoons of butter into small pieces and mix into chocolate disks in a medium sized bowl. Melt the chocolate and butter by microwaving for 1 minute. Stop every 15 seconds to stir. Once the chocolate is mostly melted, stop heating and let the residual heat melt the chocolate the rest of the way.
  3. Gradually stir the cocoa mixture into the melted chocolate. If desired add the brandy.
  4. Store at room temperature up to 4 hours. If you refrigerate, you will need to reheat before serving.

Brownie-Bottom Triple Chocolate Mousse Recipe Brownie-Bottom Triple Chocolate Mousse Recipe Reviewed by kuji hara on 4:00 AM Rating: 5

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