Description
This Heart-Shaped Raspberry Mousse with a Brownie Base is a delightful romantic dessert perfect for special occasions. Featuring a rich and fudgy brownie bottom topped with a light, airy raspberry mousse, this treat combines the deep flavors of chocolate with the tart freshness of raspberries. The mousse sets beautifully in heart-shaped molds, making it as visually appealing as it is delicious.
Ingredients
Scale
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Raspberry Mousse
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tbsp unflavored gelatin
- 1 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
Optional Topping
- Fresh raspberries
- Whipped cream
- Shaved chocolate
- Edible glitter
Instructions
- Prepare the Brownie Base: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. In a mixing bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract. Mix well until smooth. Add in the cocoa powder, flour, salt, and baking powder, stirring until just combined. Pour the batter evenly into the prepared pan and bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow the brownies to cool completely.
- Cut Brownie Hearts: Once cooled, use a heart-shaped cookie cutter to cut out the brownie bases. Place each heart-shaped brownie into silicone heart molds or line the cookie cutter with acetate sheets and set them on a tray for the mousse layering.
- Make Raspberry Puree: In a saucepan over medium heat, combine raspberries, granulated sugar, and lemon juice. Simmer the mixture for 5 to 7 minutes until the raspberries have softened. Press the mixture through a fine sieve to remove seeds, collecting the smooth puree.
- Bloom Gelatin: In a small bowl, place the water and sprinkle the unflavored gelatin over it. Let it bloom for about 5 minutes until it thickens. Gently stir the bloomed gelatin into the warm raspberry puree until fully dissolved, then allow the mixture to cool to room temperature.
- Whip Cream: In a separate chilled bowl, beat the heavy whipping cream along with the powdered sugar until soft peaks form. Take care not to overbeat to maintain a light texture.
- Combine Mousse: Gently fold the cooled raspberry mixture into the whipped cream until smooth and uniform. This creates a light and airy raspberry mousse.
- Assemble and Chill: Spoon or pipe the raspberry mousse evenly over each brownie heart in the molds. Use a spatula to smooth the tops. Cover and chill the desserts in the refrigerator for at least 4 hours or until the mousse is fully set.
- Unmold and Garnish: Carefully remove the heart-shaped mousses from their molds. Decorate with fresh raspberries, whipped cream, shaved chocolate, or edible glitter as desired for a stunning presentation.
Notes
- Best made a day ahead for ease in serving and enhanced flavor melding.
- If heart-shaped molds are unavailable, use a parchment-lined muffin tin or layer the mousse directly on top of brownie hearts and chill.
- Ensure the mousse is properly chilled to set; overnight chilling improves texture.
- Handle gelatin carefully—fully dissolve in warm puree to avoid lumps in mousse.
