Chocolate Mousse Bars (Print Version)
# Ingredients:
01 -
1 cup butter, melted and unsalted.
02 -
2 1/4 cups white sugar.
03 -
1 tbsp pure vanilla.
04 -
4 eggs, at room temperature.
05 -
1 1/4 cups plain flour.
06 -
1 cup unsweetened cocoa powder (dutch processed).
07 -
3/4 tsp regular salt.
08 -
2 tbsp icy cold water.
09 -
2 tsp plain gelatin powder.
10 -
2 1/2 cups heavy whipping cream, split into portions.
11 -
4 oz semisweet chocolate bar, finely chopped.
12 -
1/4 cup icing sugar.
13 -
1/2 tsp vanilla flavoring.
14 -
1 tbsp cocoa powder (dutch processed) to sprinkle.
# Instructions:
01 -
Set the oven to 350°F. Put parchment into a 9x13 pan with edges hanging over. Spray non-stick on the sides.
02 -
Combine sugar with melted butter till smooth. Mix in vanilla, followed by eggs one at a time. Gently stir in flour, salt, and cocoa.
03 -
Pour the batter evenly into the pan. Cook for 30 to 35 minutes, or until a toothpick comes out clean. Let it cool entirely.
04 -
Combine gelatin with cold water to let it bloom. Heat 1/2 cup of cream, mixing the gelatin into it until dissolved. Pour the mixture onto the chopped semi-sweet chocolate and let it melt. Cool it off to room temperature.
05 -
Beat the remaining cream along with vanilla and powdered sugar until stiff peaks form. Carefully fold the cooled chocolate gel mixture into the whipped cream a bit at a time.
06 -
Evenly spread the mousse mixture over the brownies once they’ve cooled. Cover it and refrigerate for about 6 to 8 hours or overnight.
# Notes:
01 -
Give the mousse enough time to fully chill for clean edges when cutting.
02 -
You can make it a day in advance.
03 -
Add cocoa powder on top before serving it up.