Heart Shaped Raspberry Mousse Brownies (Print Version)
Chocolate brownies topped with velvety raspberry mousse in a charming heart shape. A delightful sweet treat.
# Ingredients:
→ Heart Shape Chocolate Brownie
01 -
1/2 cup unsalted butter, softened
02 -
1 cup sugar
03 -
1/2 teaspoon vanilla extract
04 -
2 eggs
05 -
3/4 cup flour
06 -
1/2 cup unsweetened cocoa powder
07 -
1/2 teaspoon salt
08 -
1/2 cup mini semi-sweet chocolate chips
→ Raspberry Mousse
09 -
1 envelope unflavored gelatin
10 -
1/4 cup cold water
11 -
2 cups frozen raspberries
12 -
1/3 cup sugar
13 -
1 cup heavy whipping cream
14 -
1/3 cup powdered sugar
15 -
1 teaspoon vanilla extract
16 -
Heart-shaped mold
# Directions:
01 -
Preheat oven to 350°F. In a medium bowl, combine softened butter, sugar, and vanilla extract. Mix until light and fluffy. Add eggs one at a time, beating after each addition. Gradually mix in flour and cocoa powder until well combined. Fold in mini chocolate chips. Line a 9x13-inch baking sheet with parchment paper and spread the batter evenly to a thickness of 1 inch. Bake for 12-15 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Allow to cool for 30 minutes before cutting into heart shapes.
02 -
Combine gelatin and cold water in a small bowl and allow to bloom for 5-10 minutes. In a saucepan over medium-low heat, combine frozen raspberries and sugar. Stir occasionally until raspberries are melted. Remove from heat and mix in bloomed gelatin until completely dissolved. Strain the raspberry mixture through a sieve to remove seeds and extract juice. Let the raspberry sauce cool to room temperature.
03 -
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Beat until stiff peaks form. Gently fold in raspberry sauce in increments of 1/4 cup, adding up to 1 cup of the sauce.
04 -
Divide raspberry mousse evenly into silicone molds. Place brownie hearts on top of the mousse. Set molds on a cookie sheet and freeze for 4 hours or overnight. Do not invert the molds at this stage.
05 -
After freezing, remove desserts from molds. Let them sit at room temperature for 15-20 minutes before serving.
# Notes:
01 -
For a smoother mousse texture, ensure the raspberry sauce is completely strained to remove seeds.