Description
Heart-Shaped Raspberry Mousse with a Brownie Base is a romantic and elegant dessert perfect for Valentine’s Day, anniversaries, or any special occasion. It features a rich, fudgy brownie bottom topped with a light and airy raspberry mousse, molded into charming heart shapes and optionally glazed or garnished with fresh berries. It’s as beautiful as it is delicious.
Ingredients
Scale
For the brownie base:
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
For the raspberry mousse:
- 1½ cups fresh or frozen raspberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp water
- 1 packet (2¼ tsp) unflavored gelatin
- 1 cup heavy cream (cold)
- ¼ cup powdered sugar
Optional garnish:
- fresh raspberries
- whipped cream
- raspberry glaze
- white chocolate drizzle
Instructions
- Prepare the brownie base: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper. In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, then stir in cocoa powder, flour, and salt. Mix until just combined and pour into the pan. Bake for 18–22 minutes or until set. Let cool completely.
- Make the raspberry puree: Purée raspberries and strain to remove seeds. In a small saucepan, heat the purée with granulated sugar and lemon juice over medium heat until the sugar dissolves.
- Bloom gelatin: In a small bowl, sprinkle gelatin over water and let it bloom for 5 minutes, then stir the gelatin into the warm raspberry mixture until fully dissolved. Let the mixture cool to room temperature.
- Whip the cream: Meanwhile, whip heavy cream with powdered sugar to stiff peaks.
- Combine mousse: Gently fold the cooled raspberry mixture into the whipped cream until smooth and evenly mixed.
- Assemble the dessert: Cut the cooled brownie into heart shapes using a cookie cutter and place into silicone heart molds or on a tray. Pipe or spoon the raspberry mousse over each brownie heart, smoothing the top.
- Chill and garnish: Chill in the fridge for at least 4 hours, or until set. Carefully remove from molds if using. Garnish with fresh raspberries, whipped cream, or drizzle with raspberry glaze or white chocolate before serving.
Notes
- You can use store-bought brownie mix for convenience.
- Ensure the raspberry mixture is cool before folding into the whipped cream to avoid deflating.
- These can be made a day in advance and stored chilled.
