Chocolate Mousse Brownie Bites ~ A soft and chewy brownie bite piled with a light chocolate mousse.
Chocolate Mousse Brownie Bites
A chocolate love fest meets debauchery? Perhaps to some but I love every bit of it.
It started with a simple request for a basic brownie, to quote the requestor, “Can you make straightforward brownie-no candy bar chopped and piled on top, no crushed cookies tucked in the center, no cream cheese top, just a plain brownie?”
As evident by the picture, I’m sure we can all agree I’m not a very good listener-kind of. I did in fact make the brownies as requested for the family and then choc-la-fied them some more with mousse to what you see in the picture.
I usually like my brownie warmed and with a scoop of ice cream. This time around I wanted to try something lighter like a mousse and . . .I may never go back. Okay, a wee-bit of an exaggeration, since I love ice cream.
But what I did like about the mousse was it provided a textural break with its lightness while smoothing out the richness of the chocolate for a more even bite. » Read the rest of this entry «
Triple Threat Mousse- A marvelously wicked dessert that will have your inner Chocolatier gleefully dancing to every bite.
Triple Deck Mousse
I know a dessert is a wide success if my picky eaters love it. I have the great fortune of trying to please three picky palates. For someone who loves to bake and cook and has an immense recipe box, my family enjoys but a small handful of my recipes and this is one of them.
Mousse is one of those dessert staples that every baker should master. It’s fast and easy to make and lends itself well to versatility. It can be served as a standalone dessert or as a stand-in for frosting between cake layers.
Additionally, its malleable body can easily be sculpted into a simple form or dressed up for some elegance. I chose something in between by using a hexagon cake ring and then finished it with a simple chocolate fan.
A few notes:
1. Over beating or whipping your mousse will result in a dry textured mousse rather than a light and fluffy one.
2. Since this is chocolate dessert, use premium chocolates like Valrhona, Scharffenberger or Callebaut.
3. If you use a form like I did, place your dessert in the freezer for an hour and then use a flame torch to heat the sides for release. Although the easiest way to use a form for this dessert is to line the sides with food safe acetate, I just didn’t have any on hand. Food safe acetate can be found at cakedeco.com.
4. If you are not a huge coffee flavor fan, reduce the instant coffee measurement to decrease its intensity.
5. You can prepare this up to two days in advance. If you do, allow dessert to rest at room temperature for 20 minutes before serving.
» Read the rest of this entry «
