Another raspberry chocolate recipe! Yay! Imagine a rich, fudgy, dark chocolate brownie topped with light, fluffy raspberry mousse. These raspberry mousse brownies taste as great as they sound. Even though they consist of two parts, the hardest thing to do is pushing the raspberries through a sieve to get the seeds out. These brownies are so pretty anyone will love them. The coolest part is that the raspberry mousse darkens in color over the days, so if I took a picture now they would be dark, dark, pink.
Ingredients: Brownies (adapted from here)
10 tablespoons unsalted butter
1 cup granulated sugar
3/4 cup plus 2 tablespoons natural sweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Raspberry Mousse (from here)
3 tablespoons lemon juice
1/4 ounce powdered gelatin
3 cups raspberries
1/2 cup plus 2 tablespoons granulated sugar
2 cups cold heavy cream
Preheat the oven to 325F. Grease, then line with parchment paper the bottoms and two sides of an 8×8 pan. This helps when you need to lift the brownies out of the pan.
Add 1-2 inches of water to a medium saucepan. Heat the water until it’s barely simmering. Mix butter, sugar, cocoa powder, and salt in a medium heat proof bowl. Rest bowl over saucepan, make sure the bowl’s bottom does not get wet. (If it does remove some water)
Stir mixture occasionally until the butter is melted and everything is combined. Don’t worry if the batter if gritty.
Remove bowl from heat from 5 minutes until the batter is no longer hot. Stir in vanilla and then add eggs one at a time, beating hard after each one.
When the batter is shiny and well blended, add the flour. Stir until fully incorporated, then continue beating for at least 60 strokes. The batter will be very thick. Spread in lined pan.
Bake for 20-25 minutes or until a toothpick comes out clean.
Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens, 3 minutes.
In a blender or food processor, puree 3 cups raspberries until smooth, scraping down bowl as needed. Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
In a small saucepan, combine raspberry puree and 1/2 cup sugar over medium heat. Cook until bubbles form at the edge. Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute. Transfer mixture to a small bowl and let cool to room temperature, about 20 minutes.
In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes. With a rubber spatula, gently fold in raspberry puree mixture until combined. Pour over brownies. Smooth top with an offset spatula.
Refrigerate until set, about 2 hours (or up to overnight).