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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 24 |
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Chocolate is one of my favorite foods, and these dark chocolate goodies are the perfect pairing of coffee-flavored mousse and fudge brownie. My friends and family love them. Ingredients:
2/3 cup semisweet chocolate chips |
1/2 cup butter |
2 eggs |
1 cup plus 2 tablespoons sugar |
1/4 cup hot water |
2 tablespoons instant coffee granules |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup baking cocoa |
1 teaspoon baking powder |
mocha mousse: |
1 package (3 ounces) cream cheese, softened |
1/4 cup sweetened condensed milk |
1/2 cup semisweet chocolate chips, melted |
1 envelope unflavored gelatin |
1/4 cup cold water |
2 tablespoons instant coffee granules |
1 cup heavy whipping cream |
Directions:
1. In a microwave, melt the chips and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; gradually add to chocolate mixture.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean (do not overbake and brownies will be thin). Cool on a wire rack.
3. For mousse, in a small bowl, beat cream cheese until smooth; beat in milk and melted chips. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.
4. In a small bowl, beat whipping cream until slightly thickened. Beat in gelatin. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until set. Cut into squares. Yield: 2 dozen.
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