Brownie Mousse Cake

Brownie Mousse Cake! Decadent flourless fudgy brownie on the bottom with fluffy two-ingredient chocolate mousse on top – vegan and paleo!

For the brownie layer:
1 package fudgy chocolate brownie mix (19.9 oz)
Ingredients listed on the box: oil, eggs, water
For the chocolate mousse:
1 tablespoon water, divided
1 teaspoon gelatin, divided
½ cup mini chocolate chips
1 cup plus 4 tablespoons heavy whipping cream, divided
½ cup powdered sugar
1 package (8oz) cream cheese, softened
¼ cup granulated sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
For the brownie batter mousse:
1 tablespoons cold water
1 teaspoon gelatin
1 ½ cups heavy whipping cream
¾ cup dry brownie mix
1 cup chopped brownies, store bought other
For the chocolate ganache (optional):
½ cup dark chocolate chips
2 tablespoons heavy whipping cream
For the whipped cream topping:
¾ cup heavy whipping cream
2–3 tablespoons powdered sugar
For the brownie layer: Preheat the oven to 350°F. Line the bottom of a 9-inch springform panwith parchment paper.
In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
Pour the batter into the springform pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
For the chocolate mousse: In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid (2-3 minutes).

full instruction :

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