Heart Shaped Raspberry Mousse and Brownies (Print Version)
# Ingredients:
→ Heart Shape Chocolate Brownie
01 -
1/2 cup unsalted butter (softened)
02 -
1 cup sugar
03 -
1/2 tsp. vanilla extract
04 -
2 eggs
05 -
3/4 cup flour
06 -
1/2 cup unsweetened cocoa powder
07 -
1/2 tsp. salt
08 -
1/2 cup mini semi-sweet chocolate chips
→ Raspberry Mousse
09 -
1 envelope unflavored gelatin
10 -
1/4 cup cold water
11 -
2 cups frozen raspberries
12 -
1/3 cup sugar
13 -
1 cup heavy whipping cream
14 -
1/3 cup powdered sugar
15 -
1 tsp. vanilla extract
# Instructions:
01 -
Preheat oven to 350 degrees F.
02 -
In a medium-size bowl combine the softened butter, sugar, and vanilla extract and mix until light and fluffy.
03 -
Next, add the eggs. Beat eggs in one at a time.
04 -
Now add flour and cocoa powder to the wet ingredients and mix until everything is well combined.
05 -
Add mini chocolate chips and mix just until the chocolate chips have been incorporated.
06 -
Lastly, place parchment paper on a 9x13 inch cookie sheet and spread the brownie batter on the parchment paper until 1 inch thick.
07 -
Bake at 350 for 12-15 minutes. You will know when the brownie is done by sticking a toothpick through the thickness part of the brownie. If the toothpick comes out with only a few crumbs on it, the brownie is done.
08 -
Take out of the oven and let it cool down for about 30 minutes before cutting out into heart shapes.
09 -
In a small bowl combine gelatin with water. Set aside and let gelatin bloom, about 5-10 minutes.
10 -
In a saucepan add frozen raspberry and sugar and place over medium-low heat. Cook stirring occasionally until raspberries have melted. Turn off heat and now add the bloomed gelatin. Give this a good stir until gelatin is completely dissolved. Now strain raspberry through a sieve, pushing on the back with a spatula to get all of the juice possible.
11 -
Set the raspberry sauce aside and cool to room temperature.
12 -
In a mixing bowl add heavy whipping cream, powdered sugar, and vanilla extract. Whip the cream until it creates a stiff peak. You can use an electric mixer, handheld mixer, or even mix it by hand with a whisk. Once you have reached stiff peaks, fold in the raspberry sauce into the whipped cream 1/4 cup at a time until you added 1 cup of raspberry sauce.
13 -
Divide the raspberry mousse evenly among the silicone molds. Now take the brownie hearts and place them on top of the raspberry mousse. Place them on a small cookie sheet, and put them in the freezer for about 4 hours or overnight. Do not flip over the mold yet.
14 -
Once the raspberry mousse has been in the freezer for 4 hours or overnight you can take it out of the mold and let it sit at room temperature for about 15-20 minutes before eating.