Coffee flavored dessert is hard for me to resist, and this mousse will make all you coffee ice cream lovers rejoice.
Prep Time10 minutesmins
Cook Time15 minutesmins
Additional Time45 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: butter, cocoa powder, coffee brownies, espresso, flour, gelatin, heavy cream, international delight, layered brownies, mocha mousse, mocha mousse brownies, sugar, white chocolate chips
Servings: 12servings
Author: Beth
Ingredients
Brownies
5ozbuttercubed
1 ¼cupsgranulated sugar
½cup+ 6 tbsp unsweetened cocoa powder
½tspsalt
½tspvanilla extract
2largeeggs
½cupflour
Mocha Mousse
1cupwhite chocolate chips
¼cupInternational Delight Mocha Iced Coffee
½tbspespresso grounds
¾cupheavy cream
1packetunflavored powdered gelatin
2tbspcold water
Chocolate Ganache
⅓cupmilk chocolate chips
¼cupheavy cream
Instructions
Brownies
Preheat the oven to 350 degrees F. Line a 8×8 inch pan with foil or parchment paper, so that foil extends up and over the sides, and spray the foil with nonstick cooking spray.
Place the butter, sugar, cocoa powder, and salt in a saucepan set over medium-low heat. Warm the mixture, stirring frequently, until the butter melts and the mixture becomes grainy. Take the pan off the heat and let it cool for 5 minutes.
Add the vanilla extract and eggs one at a time, whisking well after each. As you add the eggs the mixture will go from being grainy to a shiny. Finally, add the flour and fold it in gently until no streaks of flour remain.
Scrape the batter into the pan and bake for 15-20 minutes, until a toothpick in the center comes out clean. Let the brownies cool completely in the pan. If preparing them the day before, be sure to cover them overnight.
Mocha Mousse
In a small pot, over low heat, combine the white chocolate chips, International Delight Mocha Iced Coffee and espresso grounds. Allow the mixture to melt, stirring occasionally. This may take up to 8 minutes.
While you wait for the white chocolate mixture to cool, prepare the gelatin. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
When the chocolate is at room temperature, microwave the bowl of gelatin for 10 seconds, until it is melted. Whisk the melted gelatin and white chocolate together.
Whip the heavy cream to firm peaks in a separate bowl. Fold the whipped cream into the chocolate. Using a spatula, spread the mousse onto the cooled brownies into a smooth even layer. Refrigerate for 45 minutes before adding the chocolate glaze.
Chocolate Ganache
In a small pot, over low heat, combine the chocolate chips and heavy cream. Allow the mixture to melt, stirring occasionally. This may take up to 4 minutes.
Evenly pour the chocolate ganache over the mousse layer.
Refrigerate the brownies to set the mousse and glaze for at least 1 hour.
Once set, remove the brownies from the pan using the foil or parchment paper. Cut and enjoy!