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Heart Shaped Raspberry Mousse with a Brownie Base

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Heart Shaped Raspberry Mousse with a Brownie Base is a show-stopping dessert that combines the rich flavors of chocolate and the refreshing tang of fresh raspberries. This indulgent treat is perfect for special occasions like Valentine’s Day, anniversaries, or any time you want to impress someone with a homemade, delicious dessert. The decadent brownie base provides a fudgy foundation, while the light and airy raspberry mousse sits on top, creating a balance of textures and flavors that is both irresistible and beautiful. The heart-shaped presentation makes this dessert extra special for romantic celebrations.

Ingredients

Scale

For the Brownie Base:

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

For the Raspberry Mousse:

  • 1 cup fresh raspberries (plus extra for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 1 cup mascarpone cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons gelatin powder (optional, for extra firmness)

For Garnish:

  • Fresh raspberries
  • Mint leaves (optional)

Instructions

Prepare the Brownie Base:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth.
  3. Add Dry Ingredients: Sift together the flour, cocoa powder, salt, and baking powder. Add these dry ingredients to the wet ingredients and stir until just combined.
  4. Bake the Brownies: Pour the brownie batter into the prepared pan and smooth it out. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely.
  5. Cut into Hearts: Once the brownies are cool, use a heart-shaped cookie cutter to cut out heart shapes from the brownies. Set aside.

Prepare the Raspberry Mousse:

  1. Prepare the Raspberry Puree: In a blender or food processor, combine the fresh raspberries, lemon juice, and sugar. Blend until smooth, then strain through a fine mesh sieve to remove the seeds.
  2. Whip the Cream: In a separate bowl, whip the heavy cream to soft peaks using an electric mixer.
  3. Mix the Mousse: In another bowl, whisk the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the raspberry puree and whipped cream until well combined.
  4. Optional Gelatin (For Extra Firmness): If you’d like a firmer mousse, dissolve the gelatin in a little water according to package instructions and fold it into the mousse mixture.
  5. Chill the Mousse: Spoon the raspberry mousse onto each heart-shaped brownie, smoothing the top with a spatula. Refrigerate for 2-3 hours or until the mousse has set.

Assemble and Serve:

  1. Garnish: Before serving, top each heart-shaped mousse with fresh raspberries and mint leaves for a refreshing finish.
  2. Serve: Carefully remove the mousse from the pan and serve on a plate for an elegant presentation.

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