Description
This elegant Heart-Shaped Raspberry Mousse with a Brownie Base combines a rich, fudgy chocolate foundation with a light, airy raspberry mousse topping. Perfect for romantic occasions like Valentine’s Day, this dessert offers a beautiful blend of chocolate and fruit flavors with a smooth, creamy texture. The mousse is beautifully set in heart-shaped molds atop the brownie, creating a visually appealing and delicious treat.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
Raspberry Mousse
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 teaspoons unflavored gelatin
- 1 1/4 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
Optional Garnish
- Fresh raspberries
- Mint leaves
- Powdered sugar
- Melted chocolate for drizzling
Instructions
- Preheat and Prepare Brownie Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper for easy removal.
- Melt Butter and Chocolate: In a saucepan over low heat, gently melt the unsalted butter and semi-sweet chocolate chips together, stirring until smooth and fully combined. Remove from heat.
- Add Sugars and Eggs: Whisk the granulated sugar and brown sugar into the melted chocolate mixture. Allow it to cool slightly before whisking in the eggs one at a time, followed by the vanilla extract.
- Mix Dry Ingredients: Stir in the all-purpose flour, salt, and cocoa powder until just combined, being careful not to overmix.
- Bake the Brownie Base: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownie to cool completely.
- Cut Brownie Hearts: Use a heart-shaped cookie cutter to cut out individual brownie bases. Place each brownie heart into lightly greased silicone heart molds for shaping.
- Prepare Raspberry Purée: Blend fresh or frozen raspberries into a smooth purée. Strain through a fine mesh sieve to remove seeds, creating a smooth texture.
- Heat Raspberry Mixture: In a small saucepan, combine the raspberry purée, granulated sugar, and lemon juice. Warm over medium heat until just heated through.
- Bloom Gelatin: In a separate small bowl, sprinkle unflavored gelatin over the water and let it bloom for about 5 minutes until absorbed and softened.
- Dissolve Gelatin: Stir the bloomed gelatin into the warm raspberry mixture until completely dissolved. Remove from heat and allow to cool to room temperature.
- Whip Cream: In a chilled bowl, whip the cold heavy cream with powdered sugar until medium peaks form, indicating firm but smooth texture.
- Combine Mousse: Gently fold the cooled raspberry-gelatin mixture into the whipped cream until fully incorporated, taking care to retain the airy texture.
- Assemble Mousse on Brownie: Spoon or pipe the raspberry mousse over each brownie heart inside the silicone molds. Smooth the tops evenly.
- Chill to Set: Refrigerate the assembled mousse and brownie hearts for at least 4 hours, or until the mousse is fully set and firm.
- Unmold and Garnish: Carefully remove the dessert from the silicone molds. Garnish with fresh raspberries, mint leaves, a dusting of powdered sugar, or drizzled melted chocolate as desired before serving.
Notes
- Lightly grease silicone molds before filling to ease unmolding.
- You can bake the brownie base a day ahead to save time.
- Ensure the raspberry purée is completely seedless for the smoothest mousse texture.
- Handle mousse gently when folding to keep it airy and light.
- Keep the cream cold before whipping to achieve optimal volume.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, French-inspired
