Eggless Chocolate Mousse Brownie

5 from 6 votes

Eggless Chocolate Mousse Brownie

Do you have a sweet tooth or a ravenous appetite? Then these delicious Eggless Chocolate Mousse Brownie are the right choice for you! These creamy and moist brownies have an enticing appeal to them and they can draw even the most rigid dieters into their grasps!

Prep: 20

Cook: 35

Rest: 2

Total: 55

Course: Dessert

Cuisine: American

Servings:

Calories: 688kcal

Author: Ruchi

Ingredients

FOR BROWNIES

¾ cup Semisweet Chocolate Chips
½ cup Milk
1 cup All purpose flour
2 tablespoons Best Cocoa powder
1 teaspoon Baking powder
⅛ teaspoon Baking soda
A pinch of Salt
½ cup Sugar
¾ cup Condensed milk
½ cup Butter or Oil
1 teaspoon Vanilla essence

FOR THE MOUSSE

PREPARE WHIPPED CREAM

2 cups Heavy Whipping Cream (liquid)
½ cup + 2 tablespoon extra Powdered Sugar
2 teaspoons Cornstarch

ASSEMBLE MOUSSE

2½ teaspoons Agar-agar dissolved in 2.5 tablespoon water (or unflavored gelatin)
1 cup Heavy Whipping Cream
2 cups Semi Sweet Chocolate Chips

GARNISH

- - Chocolate Syrup
- - Sprinkles

US Customary - Metric

Instructions

FOR BROWNIE LAYER

Grease an 8x8 baking pan with oil. Line it with a parchment sheet and set it aside—Preheat oven to 350 degrees F.
Combine chocolate chips and milk in a microwavable bowl.
Tip - If melting the chocolate in the microwave, heat it for 30- seconds, stirring it in between. Overheating the chocolate can cause it to clump up and burn the morsels.
Microwave for 40 seconds. Remove and whisk until smooth and melted. Please ensure that the chocolate melts evenly, stirring occasionally.
Combine all the dry and wet ingredients in a bowl. Whisk until well blended.
Tip - Do not add extra flour to this batter as it will change the end result and make the brownie more cake-like in texture.
Pour batter into a greased 8x8 pan.
Bake for 35 minutes or until the toothpick comes out with a few crumbs attached to it. Allow it to cool completely. I usually let my brownies cool for 2-3 hours at room temperature.

FOR MOUSSE LAYER

Combine agar-agar and water in a bowl.
Allow it to bloom in water for around 5 minutes.
Add chocolate chips to a bowl. Set it aside.
Meanwhile, heat 1 cup of heavy cream in a saucepan over medium-high heat. Bring it to a slight boil.
Add bloomed agar-agar to cream and allow it simmer for about 5 minutes (on medium-low heat) until it is completely dissolved. This process will hydrate agar-agar, which will allow it to set well. After 5 minutes, take it off the flame. The cream will become slightly thick.
Pour this mixture over chocolate chips and whisk until chocolate is completely melted. Set aside to cool to about room temperature. Keep stirring occasionally.
The chocolate mix will become thick. Please do not add hot chocolate to whipped cream.
Combine remaining 2 cups of heavy cream, powdered sugar, and cornstarch to a bowl. Beat until stiff peaks forms. Cornflour/cornstarch helps whipped cream to holds its shape. It acts as a stabilizing agent.
Carefully stir in half of the whipped cream into the melted chocolate-agar-agar-mix.
Fold it gently until fully incorporated. Do not whisk.
Tip - Folding will keep all the air bubbles intact for a lighter and airy texture.
Repeat the process with rest of the whipped cream and fold gently.

ASSEMBLE EGGLESS CHOCOLATE MOUSSE BROWNIE

Time to assemble. Before you start layering, make sure brownie is completely cooled.
Generously top the brownie layer with chocolate mousse. Allow it to chill for 4-6 hours or overnight. The mousse will set in about 3-4 hours, but I recommend letting the mousse brownie chill overnight as this results in the best texture. The airy and creamy chocolate mousse balances the chocolatey brownies well.
After the rest time, cut into equal squares.
Drizzle with chocolate and sprinkles. Cut a slice and enjoy!!

Notes

Frequently Asked Questions

Can I skip Agar-agar in Eggless Chocolate Mousse Brownie?

Agar-agar renders a firm texture to the mousse; therefore, skipping it from the recipe is not recommended. However, you can replace agar-agar with gelatine if you prefer something other than a vegetarian option.

How to serve this brownie – hot or cold?

Serve this delicious Eggless Chocolate Mousse Brownie moderately cold. The mousse begins to lose its texture if kept at room temperature for an extended period. Therefore, please remove it from the fridge 20 mins in advance.

The only way to enjoy a soft yet firm mousse is to serve it within this timeframe.

How can I store this Eggless Chocolate Mousse Brownie?

If you have any leftovers, transfer them to an air-tight container and slide them into the refrigerator. They stay perfectly well for 3 – 4 days when refrigerated. An air-tight container prevents it from drying out and keeps it fresh.

Nutrition