Description
A delightful combination of a rich chocolate brownie base and a light, tangy raspberry mousse. Perfect for special occasions, this heart-shaped dessert is both beautiful and delicious, offering a wonderful balance of flavors.
Ingredients
Scale
Heart Shape Chocolate Brownie
- 1/2 cup unsalted butter (softened) – 1 stick of butter
- 1 cup sugar
- 1/2 tsp. vanilla extract
- 2 eggs
- 3/4 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1/2 cup mini semi-sweet chocolate chips
Raspberry Mousse
- 1 envelope unflavored gelatin
- 1/4 cup of cold water
- 2 cups frozen raspberries
- 1/3 cup sugar
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp. vanilla extract
Other
- Heart shape mold
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease and line the bottom of a heart-shaped mold.
- In a bowl, beat together the softened butter and sugar until creamy. Add the vanilla extract and eggs, mixing until smooth.
- In another bowl, whisk the flour, cocoa powder, and salt together. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the mini semi-sweet chocolate chips. Pour the batter into the prepared heart-shaped mold.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the brownie base cool completely.
- Make the Raspberry Mousse: In a small bowl, dissolve the unflavored gelatin in 1/4 cup cold water. Let it sit for 5 minutes to bloom.
- In a saucepan, heat the raspberries and sugar over medium heat, stirring frequently until the raspberries break down and the mixture thickens.
- Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the raspberry mixture has cooled, gently fold it into the whipped cream until smooth and combined.
- Pour the raspberry mousse over the cooled brownie base in the heart-shaped mold.
- Refrigerate for at least 4 hours, or until the mousse is set.
- Once set, carefully remove from the mold and serve chilled.
Notes
- You can substitute fresh raspberries if you prefer.
- The mousse can be prepared a day in advance for convenience.
- Make sure the brownie base is completely cooled before adding the mousse to prevent it from melting.
- Prep Time: 30 minutes (excluding refrigeration)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American