Chocolate Mousse Non-Mouse

In a little land, probably far far away from where you are now, there is a bakery. This may look like any ordinary bakery, but no! It houses my most favorite dessert find: The Mousse Mouse. Now, you may ask, what is a mousse mouse?! Well, its the most miraculous chocolate creation, with rich chocolate cake sandwiched with a decadent chocolate mousse. All coated in a layer of chocolate ganache. The cherry on top would have to be the pure chocolate mouse that sits atop the cake and the chocolate sprinkles scattered along the sides. Tah dah!

Needless to say, I just had to recreate this bad boy at home! Mine turned out a bit differently. First, I used a rich chocolate brownie for the bottom. Instead of cutting the brownies in half and sandwiching with the mousse, I simply topped it with the mousse followed by the ganache. I didn't go so far as to recreate the chocolate mouse, but I couldn't resist chocolate sprinkles.

The result? I think mine may have been a bit better. More chocolate flavors and mouse or not, super delicious!



Truffle Brownies
First Look then the Cook 

6 ounces bittersweet chocolate, chopped, divided
11 tablespoons unsalted butter, cut into 1-inch cubes
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1/4  teaspoon salt
1 cup unbleached all-purpose flour 

Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

Chocolate Mousse
Annie's Eats 

7 oz. bittersweet or semisweet chocolate, finely chopped
3 tablespoons water
4 large eggs, at room temperature, separated
pinch of course salt

Combine the chocolate and water in a heatproof bowl set over a pan of simmering water.  Heat until the chocolate is almost completely melted, stirring occasionally.  Remove the bowl from the heat and stir until the mixture is smooth.  Set aside and let cool to near room temperature.

In a clean, dry bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the salt.  Whip on medium-high speed until stiff peaks form.  They should be thick and smooth.

Stir the egg yolks into the cooled chocolate mixture.  Add one third of the whipped egg whites to the bowl with the chocolate and fold gently to lighten up the mixture.  Fold in the remaining egg whites gently with a spatula just until no visible streaks are left.

Top the cooled brownies with chocolate mousse and spread into an even layer. Refrigerate until set, about 3 hours.

Ganache Topping
First Look then Cook 

6 ounces bittersweet chocolate
3/4 cup heavy whipping cream
Chocolate sprinkles

Bring cream to a simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces of chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over mousse layer on brownies and spread to cover completely. Drop sprinkles over ganache and let stand a room temperature until set, about 4 hours.