Valentine´s Day is coming, let´s have a romantic dinner – I would never say that. I think that Valentine´s Day is too commercial, which is no good to anyone, maybe only to those who sell red and romantic stuff. However, it is also a great reason to use something pink or red in a cake, I agree with that. You don´t need Valentine´s Day to make these Brownie Strawberry Mousse Bars – you can make them during any time of the year and be excited about their beautiful pink color. Extra chocolate brownie cake is a perfect match to fluffy strawberry mousse. I didn´t use a lot of gelatin so it would really taste like mousse, in which I succeeded – mousse is soft, light and it really melts on your tongue. Moreover, you can, just like me, use frozen strawberries – you can create some free space in your freezer and make these bars in any time of the year. Chocolate ganache is a sweet end so you can be sure that these bars are a chocolate strawberry cake bomb.
- Brownie batter:
- 150 g dark chocolate
- 125 g butter
- 150 g sugar
- A pinch of salt
- 2 whole eggs
- 70 g all purpose flour
- 20 g Dutch processed cocoa
- Strawberry Mousse:
- 250 g strawberries
- 2 tbsp fresh lemon juice
- 100 g icing sugar
- 2 tsp gelatin powder
- 2 tbsp water
- Chocolate ganache:
- 100 ml heavy cream
- 100 g dark chocolate
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Brownie:
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Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate whole eggs, one at the time, flour, cocoa and a pinch of salt in the mixture. Mix it and pour it into pan.
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Bake on 180 degrees for about 25 minutes. Be careful not to overbake. Let it cool.
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Strawberry Mousse:
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Mix/smash strawberries into purée.
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Add lemon juice and icing sugar, mix again.
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In the second bowl, whip heavy cream.
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Incorporate strawberry mixture into whipped cream using a spatula.
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Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of strawberry mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour mousse over cooled brownie and let it get firm for a couple hours.
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Ganache:
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Heat whipping cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool a bit, to a room temperature.
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Pour it over firm strawberry mousse and put it in a refrigerator again to get firm.
- Baking pan - 20 x 30 cm
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