Brownies s kokosovým mousse
brownies s kokosovým mousse

Brownies with Coconut Mousse

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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.

brownies s kokosovým mousse

brownies s kokosovým mousse

brownies s kokosovým mousse

brownies s kokosovým mousse

brownies s kokosovým mousse

brownies s kokosovým mousse

brownies s kokosovým mousse
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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

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4 Comments

  • Zuzana 9.11.2021 at 8:00


    Ďakujem za recept, vyskúšaný v bezlepkovej verzii. Všetkým veľmi chutil až sa po ňom zaprášilo 😉

    Reply
    • Ivana Jelínková 14.11.2021 at 10:11

      Veľmi sa teším, že vyšiel a chutil aj v takejto obmene 🙂

      Reply
  • Darina 10.1.2022 at 11:08

    Dobry den, aka velkost formy na pecenie je idealna na davku v recepte? Dakujem

    Reply
    • Ivana Jelínková 13.1.2022 at 15:41

      Dobrý deň, v poznámkach pri recepte je to uvedené – Forma – 21 cm (kocka) 🙂

      Reply

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