Brownies with Coconut Mousse

Jump to Recipe

I still have a brownies series this week. Who wouldn´t love them since they are quick and full of chocolate? And, for me, chocolate combined with coconut is just delicious. However, it must be well-balanced sweet, unsweetened combination. Brownies with Coconut Mousse are just such a combination. A great deal of sweet chocolate and a soft, fluffy mousse with a tropical coconut flavor, all topped with chocolate ganache. In this recipe, I’ve combined recipes I already have on the blog – for brownies and for coconut mousse, but they haven’t been used together yet, which is a shame. The coconut mousse is fluffy and not overly sweet, which goes well with the sweet chocolate. If you’re looking for a combination of chocolate and coconut, these brownies are a must try.

Print

Brownies with Coconut Mousse

Prep Time

40 mins

Cook Time

20 mins

Total Time

1 hrs

 

Chocolate loaded brownies, topped with coconut mousse and decorated with dark chocolate ganache

Servings: 16 pieces

Ingredients

• Brownies:
• 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
• Coconut mousse:
• 200 ml coconut milk (in a can)
• 200 ml heavy cream
• 45 g icing sugar
• 30 g unsweetened shredded coconut
• 10 g gelatin powder
• 3 tablespoon water
• Ganache:
• 150 ml heavy cream
• 150 g dark chocolate

Instructions

1. Brownie:
2. Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate whole eggs, one at the time, then flour, cocoa and a pinch of salt in the mixture. Mix it and pour it into a pan.
3. Bake at 180 degrees for 20 – 25 minutes. Be careful not to overbake. Let it cool.
4. Coconut mousse:
5. Heat coconut milk and stir it, let it cool. This way, a homogenous consistency of coconut milk in a can is achieved.
6. In the other bowl, whip heavy cream.
7. Add sugar, shredded coconut and cooled coconut milk, mix.
8. 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 coconut mixture. Pour the gelatin into the rest of coconut mixture. Stir well.
9. Pour coconut mousse over cooled brownies and put it in the refrigerator for 2 – 3 hours to get firm.
10. Ganache:
11. Heat heavy cream and bring it to boil.
12. When it starts to boil set it aside and add chopped chocolate.
13. Stir well, until you get a consistent mass.
14. Let it cool a bit, to a room temperature.
15. Pour it over coconut mousse and put it in a refrigerator again to get firm overnight.

Recipe Notes

• Baking pan – 21 cm

Share

Related posts:

Chocolate Coconut Mousse Charlotte Lavender chocolate mousse torte Brownie Mint and Chocolate Mousse Cake (After Eight Mousse Cake) No-bake Coconut Bounty Cheesecake