Brownie Bottom Chocolate Mousse Cake

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2 tbsp Hot fudge sauce

• Baking & Spices

  • 1 package Annie's double chocolate brownie mix
  • 3/4 cup Chocolate chip, mini
  • 1/4 cup Cocoa powder
  • 1/2 cup Granulated sugar
  • 6 tbsp Powdered sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter
  • 2 packages Cream cheese
  • 1 15/16 cup Double creme

• Desserts

  • 2 tsp Gelatin

• Liquids

  • 4 tbsp Water

Found on beyondfrosting.com

Description

Ingredients

• For the brownie:
• 1 package Annie’s Double Chocolate Brownie Mix
• 1 stick (1/2 cup) butter, melted
• 2 large eggs
• 2 tablespoons water
• For the mousse:
• 2 packages cream cheese (8 oz each), softened
• 2 tablespoons water, divided
• 2 teaspoons gelatin, divided
• ½ cup mini chocolate chips
• 1 cup plus 3 tablespoons heavy whipping cream, divided [took space out]
• 3 tablespoons powdered sugar
• ½ cup granulated sugar
• ¼ cup cocoa powder
• 1 teaspoon vanilla extract
• For the topping:
• ¾ cup heavy whipping cream
• 3 tablespoons powdered sugar
• 2 tablespoons hot fudge sauce
• ¼ cup mini chocolate chips

Directions

• For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium-sized bowl, combine the brownie mix, melted butter, eggs and water. Stir until the batter is well combined and there are no dry ingredients left.
• Pour the batter into the springform pan and spread evenly. Bake at 350°F for 20-24 minutes until the center is baked. To test for doneness, insert a toothpick into the center of the brownie. If the toothpick comes out clean, the brownie is done. Allow the brownie to cool completely.
• For the mousse: Allow the cream cheese to soften to room temperature.
• In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
• In a microwave-safe bowl, combine the mini chocolate chips and 1 tablespoon heavy whipping cream. Microwave in 30 second increments until the chocolate is melted, stirring occasionally.
• Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.
• Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
• Prepare a second batch of gelatin following the instructions above using 1 tablespoon of cold water and 1 teaspoon gelatin.
• Pour 1 cup of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
• Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Slowly pour the liquid gelatin into the heavy cream.
• As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside.
• Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.
• Add the granulated sugar and beat until well combined.
• Next, add the cocoa powder and beat until well combined, scraping down the bowl occasionally.
• Slowly add 2 tablespoons of heavy whipping cream and then the teaspoon of vanilla extract and continue beating until combined.
• Next, add the melted chocolate and mix thoroughly into the cream cheese mixture.
• Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined.
• Place the cooled brownie in the bottom of the springform pan lined with parchment paper. It’s helpful to line the sides with parchment paper or a cake collar.
• Pour the batter over top of the cooled brownie and refrigerate for at least 4 hours.
• For the topping: Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
• As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Pipe the decorative boarder using a large open star tip.
• Drizzle the top with hot judge sauce and sprinkle with additional mini chocolate chips.