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Roasted White Chocolate Mousse Brownies

A flourless fudgy brownie topped with a layer of roasted white chocolate mousse and finished with a sprinkle of chocolate chips

Ingredients

  • For The Brownies
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup vegetable oil or butter if you aren't doing dairy free
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup cocoa powder
  • 2 teaspoons instant coffee powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • Topping Option #1: Caramelized White Chocolate
  • 12 ounces bag of white chocolate chips
  • sea salt to taste
  • Topping Option #2: Roasted White Chocolate Mousse
  • 12 oz. white chocolate chips
  • sea salt to taste
  • 1 teaspoon 1/3 packet powdered unflavored gelatin
  • 1/4 cup cold water
  • 1 1/2 cups heavy cream
  • 7 ounce white chocolate
  • Topping Option #3: White Chocolate Mousse
  • same ingredients as topping option #2
  • Topping Option #4: White Chocolate Ganache
  • 12 ounces white chocolate
  • 12 ounces heavy cream
  • sea salt to taste

Instructions

  • 1. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan.
  • 2. Combine the sugars and oil and whisk until well combined. Add in the eggs and whisk together. Mix the vanilla and instant coffee together until the coffee powder is dissolved and add to the egg/sugar/oil mixture. Beat for about two minutes. Stir in the the cocoa and salt to the batter and blend until smooth. Pour into prepared pan and bake about 25 minutes.
  • 3. After the brownies have completely cooled, spread one of the topping options.
  • To make topping option #1: Caramelized White Chocolate
  • 1. Preheat your oven to 265 degrees.
  • 2. On a silicone mat, spread your bag of white baking chips out.
  • 3. Place your cookie sheet with your chips in the oven and set your time for 5 minutes.
  • 4. After five minutes, stir your white chocolate.
  • 5. Continue stirring every five minutes until the white chocolate has a caramel color to it.
  • To make topping option #2: Roasted White Chocolate Mousse
  • 1. Make the caramelized white chocolate topping option #1.
  • 2. For the mousse, put the gelatin and cold water in a small bowl and let it sit for about 10 minutes or until it swells, or blooms, and absorbs the water. Stir the softened gelatin with a fork to get rid of any lumps.
  • 3. Bring 1/2 cup of the cream to a simmer in a small saucepan and stir in the gelatin and its soaking liquid. Off the heat, stir the mixture until the gelatin completely dissolves.
  • 4. Pour the hot gelatin mixture over the white chocolate in a heatproof bowl and stir until all the chocolate melts. If your white chocolate seizes up a bit, just continue to whisk until it smooths out again.
  • 5. Beat the remaining cream to medium peaks. Pour the chocolate mixture into the bowl of whipped cream and fold until smooth with a rubber spatula. Spread over the brownies.
  • To Make Topping Option #3: White Chocolate Mousse
  • Omit Step 1 from topping option #2 and proceed as follows with topping recipe #2.
  • To Make Topping Option #4: White Chocolate Ganache
  • 1. In a saucepan, bring heavy cream to a simmer.
  • 2. Pour over the white chocolate chips and let sit for 5 minutes.
  • 3. Stir until smooth and spread over brownies.