Double Chocolate Treat (Printable Recipe Version)
Indulge in chewy chocolate squares topped with creamy mousse. A dusting of cocoa adds the perfect touch for an elegant look.
# Ingredients You’ll Need:
01 -
Melted unsalted butter, 1 cup.
02 -
Granulated sugar, 2¼ cups.
03 -
Vanilla extract, 1 tablespoon.
04 -
4 eggs, at room temp.
05 -
Flour (all-purpose), 1¼ cups.
06 -
Unsweetened Dutch cocoa powder, 1 cup.
07 -
Salt, about ¾ teaspoon.
08 -
Cold water, 2 tablespoons.
09 -
Unflavored gelatin, 2 teaspoons.
10 -
Heavy cream, 2½ cups (split into portions).
11 -
Finely chopped semisweet chocolate bar, 4 oz.
12 -
Powdered sugar, ¼ cup.
13 -
Vanilla extract, ½ teaspoon.
14 -
Dusting cocoa powder, 1 tablespoon (Dutch processed).
# Steps to Make It:
01 -
Set your oven to 350°F. Line a 9x13 pan with parchment, leaving some overhang, and coat the sides with spray.
02 -
Stir the melted butter and sugar until they combine. Add the eggs one by one, then include vanilla. Gently stir in salt, cocoa powder, and flour until smooth.
03 -
Spread the mixture evenly in your pan. Bake for 30-35 minutes or until a toothpick comes out clean. Leave to cool fully.
04 -
Let the gelatin soften in cold water. Heat up ½ cup of cream and melt the gelatin into it. Pour it over the chocolate pieces to melt, then let it cool down to room temperature.
05 -
Whip the rest of the cream with powdered sugar and vanilla until it’s stiff. Fold the cool chocolate mix gently into the whipped cream in three additions.
06 -
Smooth the mousse over the brownies. Cover it up and chill for at least 6-8 hours or until the next day.
# Extra Information:
01 -
Let mousse firm up for easier slicing.
02 -
Make it ahead—it’s fine the day before.
03 -
Sprinkle the cocoa powder on top right before eating.