Easy Layered Chocolate Dessert (Print Version)
# Ingredients:
→ Brownie Layer
01 -
1 box brownie mix plus ingredients listed on box
→ Chocolate Mousse
02 -
12 oz bittersweet chocolate, finely chopped
03 -
1 teaspoon vanilla extract
04 -
¼ teaspoon kosher salt
05 -
3 cups heavy whipping cream, divided
06 -
½ cup sugar
→ Topping
07 -
1 cup heavy whipping cream
08 -
3 tablespoons powdered sugar
# Instructions:
01 -
Prepare the brownie batter according to package directions. Pour the batter into a 9-inch springform pan that has been sprayed with baking spray. Bake according to the boxed instructions for a 9x9 pan. Allow to cool completely.
02 -
Place finely chopped chocolate in a large bowl. Microwave 1 cup of heavy cream for 2 minutes in a microwave safe container. Pour hot cream over chocolate and stir until the chocolate is melted completely. Stir in the vanilla extract and salt. Allow to cool for 10 minutes before adding the whipped cream.
03 -
In a medium bowl, beat 2 cups of heavy cream and the sugar until soft to medium peaks form.
04 -
Stir in ½ cup of the whipped cream into the chocolate mixture to lighten it. Then, gently fold the remaining whipped cream into the chocolate until no white streaks remain.
05 -
Pour the mousse mixture over the top of the brownie crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
06 -
In a medium bowl, whip together cream and powdered sugar until stiff peaks form. Pipe onto the chilled cake or dollop on top of individual slices.
# Notes:
01 -
Adapted from Epicurious.
02 -
Store covered in the refrigerator for up to 3 to 4 days.
03 -
Using a boxed brownie mix helps this impressive dessert come together quickly.
04 -
For best results, allow the cake to chill for the full 6 hours or overnight.