Description
Indulge in these delightful Heart Shaped Raspberry Mousse and Brownies, featuring rich, fudgy chocolate brownies topped with a luscious, airy raspberry mousse. Perfect for special occasions like Valentine’s Day or anniversaries, this dessert combines the intense flavor of cocoa with the fresh tartness of raspberries in a beautiful heart shape.
Ingredients
Scale
Heart Shape Chocolate Brownie
- 1/2 cup unsalted butter (softened) – 1 stick
- 1 cup sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup mini semi-sweet chocolate chips
Raspberry Mousse
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 cups frozen raspberries
- 1/3 cup sugar
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Heart shape silicone mold
Instructions
- Prepare Brownie Batter: In a medium bowl, combine softened butter, sugar, and vanilla extract. Mix until the mixture is light and fluffy. Beat in eggs one at a time until fully incorporated.
- Add Dry Ingredients: Gradually add the flour and cocoa powder to the wet mixture. Mix until the batter is smooth and consistent.
- Fold in Chocolate Chips: Gently mix in the mini semi-sweet chocolate chips to evenly distribute them in the batter.
- Bake Brownies: Line a 9×13 inch cookie sheet with parchment paper. Spread the batter evenly to about 1 inch thickness. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes. Use a toothpick to check doneness; it should come out with only a few crumbs.
- Cool and Cut: Remove brownies from oven and let cool completely, about 30 minutes. Once cooled, cut out heart shapes using a cookie cutter.
- Bloom Gelatin: In a small bowl, combine unflavored gelatin with cold water. Let it sit for 5-10 minutes to bloom and absorb the liquid.
- Prepare Raspberry Sauce: In a saucepan over medium-low heat, cook frozen raspberries with sugar, stirring occasionally until the raspberries melt. Remove from heat, stir in the bloomed gelatin until dissolved. Strain the mixture through a sieve to remove seeds, pressing to extract all juice. Set aside and let cool to room temperature.
- Whip Cream: In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. This can be done with a hand mixer, stand mixer, or whisk by hand.
- Fold Raspberry Sauce into Whipped Cream: Gradually fold the cooled raspberry sauce into the whipped cream in 1/4 cup increments until fully combined, forming the raspberry mousse.
- Assemble Mousse and Brownies: Evenly divide the raspberry mousse into heart-shaped silicone molds. Place the brownie hearts on top of the mousse layer in each mold.
- Freeze: Transfer molds to a cookie sheet and freeze for at least 4 hours or overnight to set firmly. Do not invert molds yet.
- Serve: Remove the mousse and brownie hearts from molds. Let them sit at room temperature for 15-20 minutes before serving to soften slightly and enhance flavor.
Notes
- Use parchment paper for easy removal of brownies from the baking sheet.
- Ensure gelatin is fully dissolved in raspberry sauce to avoid lumps in mousse.
- You can substitute fresh raspberries if available, but frozen works best for the sauce.
- For firmer mousse, chill the mousse before adding brownie hearts in molds.
- Letting the dessert sit at room temperature before serving helps soften the mousse for best texture.
