Bittersweet Chocolate Mousse Brownies Recipes

Steps:

• Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
• In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
• Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Steps:

• Whisk milk, egg yolks, and 2 tablespoons sugar in heavy small suacepan to blend. Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 7 minutes (do not boil). Remove from heat. Immediately add chocolate and whisk until smooth. Whisk in vanilla. Transfer mixture to medium bowl; cool to lukewarm, stirring occasionally, about 10 minutes. Beat egg whites and salt in large bowl until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry. Fold whites into cooled chocolate mixture in 3 additions. Divide mousse among 6 goblets or transfer to serving bowl. Refrigerate until cold and set, at least 6 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Top mousse with whipped cream and chocolate shavings, if desired.

Steps:

• Preheat oven to 325 degrees F. Melt 6 ounces of chocolate according to package directions. Beat in sugar, flour, 1/4 cup of sweetened condensed milk, and 4 eggs. Pour into a greased 9x9 baking dish and bake for 25 minutes. Cool completely. In a separate bowl combine remaining sweetened condensed milk & dry pudding mix until combined and no lumps. Fold in cool whip. Spread over cooled brownies. Melt remaining chocolate and drizzle on top. Refrigerate until ready to serve.

Steps:

• Combine chocolate and butter in a medium bowl. Cover with plastic wrap and place in microwave oven on medium for 3 minutes. Stir well. Cool to room temperature.
• Preheat oven to 325°F Lightly oil an 8-by-9-inch or 9-inch-square baking pan.
• Place sugar and flour in a mixer bowl and mix 30 seconds on low speed. Increase speed to medium and add eggs, one at a time, mixing well after each.
• With mixer on low speed, drizzle in the cooled, melted chocolate mixture. Increase speed to medium and mix about 1 minute or until the batter is mousse-like in texture.
• Pour the batter into the prepared baking pan and spread it evenly with a rubber spatula. Bake on center rack of oven 30 to 35 minutes or until the center is just set. Cool on a wire rack.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
• In 1-quart saucepan, heat 1/2 cup whipping cream and the chocolate chips over medium-low heat, stirring constantly, until chocolate is melted and mixture is smooth; cool 5 minutes.
• In medium bowl, beat 2 eggs and the sugar with electric mixer on medium speed until foamy, about 1 minute. On low speed, beat in cream-chocolate mixture until blended. Pour evenly over batter.
• Bake 30 to 34 minutes, or until topping is set and toothpick inserted in center comes out almost clean. Cool completely on cooling rack, about 2 hours. Refrigerate 1 hour or until chilled. Cut into 4 rows by 4 rows. Sprinkle cocoa on top and serve with whipped cream. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan.
• Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes.
• Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan.
• Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack.
• To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat.
• In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest
• Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan.
• To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks form. Remove brownie from baking pan by grasping the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate espresso bean. Store in refrigerator.