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This is decadent. If you’re looking for something delicious and chocolatey, that doesn’t require too much time, make this. If the pictures do not translate well, it’s basically really fudgey brownies topped with a (rather large) dollop of rich dark chocolate mousse, garnished with morebrownies and chocolate shavings.

Uh huh.

While this creation was intended for and served on Valentines Day, it’s really applicable to any time (really, any time). Like…now. There are no hearts or red sprinkles–just good ole’ chocolate (Who needs love, anyway?)

Another thing is the pathetic fact that I’m still a little bit hooked on boxed brownie mix. Even though I’m completely aware of all the preservatives and disgusting chemicals in the box, I always cave in to its mystifying powers. Quick, easy and fudge-like. Especially if the brownie is not the center of the dessert, I fall to the box.

Today I’m actually making Paleo brownies, and I am interested to see how they turn out. Somehow I have this feeling that our friends Duncan Hines and Betty Crocker are the overpowering villains to the innocent Paleo. But I’m willing to give a healthier option a chance. I think.

But for now, your Monday might require a little bit of the option below, and that’s okay.

We’re a judgement free zone here .

moussebrownie2

Mini Brownie Mousse Trifle

Ingredients

  • 1 Box Brownie Mix
  • ?4 Tbsp (1/4 cup) butter
  • 10 oz semi-sweet chocolate
  • 3 large eggs, separated
  • 3 Tbsp sugar
  • 1 Tbsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 bar dark chocolate

Instructions

  1. Make Brownies according to directions on box. Do not overcook. When you think they’re not done, they probably are. (Sometimes this is less time than the box says depending on your oven.)
  2. Melt butter and chocolate in the microwave, stirring until smooth; set aside to cool.
  3. Whisk the yolks, sugar, and vanilla together until smooth and then whisk in the chocolate mixture.
  4. Using a mixer, whisk the whites until stiff peaks form.
  5. Fold the egg whites in 3 batches into the chocolate. Once an addition is almost completely incorporated, add the next. The texture will look completely questionable but keep going. It gets better.
  6. Place the cream into the mixer bowl and whip that just until soft peaks start to form.
  7. Fold the whipped cream into the mousse mixture until the texture is uniform – you’ll fold this much, much more than a more traditional mousse.
  8. You can refridgerate the mousse or just have it in the moment, either way it’s delicious.
  9. Chop brownie pieces (once cooled) into small rectangles (it’s okay if they crumble.)
  10. Place pieces at the bottom of a dish, top with mousse and grate slightly heated chocolate over.