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Espresso Mousse Brownies Recipe

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3.9 from 1 review

  • Author: Sara
  • Total Time: 4 hours 45 minutes
  • Yield: 16 servings

Description

A decadent dessert combining rich fudgy brownies with a light espresso-flavored mousse, topped with cocoa powder, whipped cream, and chocolate covered coffee beans. Perfect for coffee lovers and chocolate enthusiasts, this layered treat is ideal for parties or special occasions.

Ingredients

Brownie Base

  • 18.2 oz dark chocolate fudge brownie mix
  • 1 large egg
  • ½ cup vegetable oil
  • ⅓ cup water

Espresso Mousse

  • 2 packages instant french vanilla mousse mix (2.7 oz. each)
  • 1 tablespoon hot water
  • 3 teaspoons espresso powder
  • 2 cups milk

Toppings

  • Whipped cream
  • Chocolate covered coffee beans
  • Chocolate curls
  • A dusting of cocoa powder
  • Edible flowers (such as minicarnations, pansies, or mums)

Instructions

  1. Prepare Brownie Batter: In a bowl, combine the dark chocolate fudge brownie mix, egg, vegetable oil, and water according to the package directions. Mix until smooth.
  2. Prepare Baking Pan: Lightly spray an 8 x 8 x 2 metal pan with cooking spray and line it with a parchment sleeve for easy removal.
  3. Bake Brownies: Pour the batter into the prepared pan and bake as directed on the brownie mix package. Allow the brownies to cool completely before adding mousse.
  4. Dissolve Espresso Powder: In a small bowl, dissolve the 3 teaspoons of espresso powder in 1 tablespoon of hot water. Set aside to cool slightly.
  5. Prepare Mousse Mixture: In a large mixing bowl, combine 2 cups of milk with the cooled espresso mixture. Stir to combine thoroughly.
  6. Add Mousse Mix: Add the two packages of instant French vanilla mousse mix to the milk and espresso mixture.
  7. Whip Mousse: Using an electric mixer on medium-high to high speed, whip the mousse mixture for 4-5 minutes or as directed on the package, until it reaches the desired firmness. Avoid over-whipping to prevent it from becoming too stiff.
  8. Top Brownies with Mousse: Pour the prepared espresso mousse evenly over the cooled brownies, smoothing the top if necessary.
  9. Chill: Cover the pan and refrigerate the dessert for at least 4 hours, allowing the mousse to set and flavors to meld.
  10. Slice and Serve: Run a knife or thin spatula along the two pan sides without parchment to loosen. Lift the dessert out by the parchment, place on a flat surface, and cut into 16 equal servings. Clean and dry the knife between cuts for clean edges.
  11. Add Garnishes: Top each serving with a dusting of cocoa powder, a dollop of whipped cream, a chocolate covered coffee bean, chocolate curls, and some edible flowers for an elegant presentation. Serve immediately.
  12. Store: Keep any leftovers in an airtight container in the refrigerator for 3-4 days. Note that the brownie layer will become fudgier over time due to moisture from the mousse. Freezing is not recommended as it alters the mousse texture.

Notes

  • Ensure brownies are completely cooled before adding mousse to prevent melting.
  • The firmness of the mousse depends on whipping time—stick to package instructions for best results.
  • Using a parchment sleeve in the pan makes it easier to lift out the brownies and mousse cleanly.
  • Clean the knife between cuts to achieve neat slices.
  • Do not freeze this dessert as it will affect the mousse texture and overall quality.
  • Edible flowers not only enhance appearance but add a delicate floral note; use only flowers safe for consumption.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/espresso-mousse-brownies-recipe/