Chocolate Mousse Brownie Cake
Desserts, Recipes

Chocolate Mousse Brownie Cake Easter Egg

Chocolate Mousse Brownie Cake  Easter Egg  will be the star of Daytime Tri-Cities today.  A silcone baking mold shaped like an egg creates the form of these cute little dessert.   Chocolate Mousse Brownie Cakes  are made of fresh whipped cream mixed with chocolate ganache ,topped with a brownie,frozen,  then covered with a thin layer of chocolate ganache.   Whipped cream, chocolate ganache and brownies!  YUM!  Chocolate Mousse Brownie Cake recipe can be found 

Chocolate Mousse Brownie cake Easter Egg

Chocolate Mousse Brownie cake Easter Egg

Tangerine, hot pink and lime green buttercream frosting decorates the egg shaped cake. The chocolate mousse brownie cake can also be made in a half round silcone baking mold, which is pictured here.   I purchased the mold from , they have all kinds of great baking molds that you could use for this recipe.  

Chocolate Mousse Brownie Cake step by step instructions:

Chocolate Mousse for Chocolate Mousse Brownie Cake/www,

Mixing chocolate ganache with whipped cream

First make the Brownies and allow to cool.  For instructions and recipe go to chocolate ganache .

Next make the ganache.  Measure 2/3 cup heavy whipping cream in a glass liquid measuring cup .Heat cream in microwave for 50 seconds or until hot, but not boiling, then add  1 cup chocolate morsels, stir until smooth and shiny.  The ganache will be thin.  If you let it set out it will harden and you can make chocolate truffles , but that is another recipe for another post but… you could add a chocolate truffle inside the mousse.  Wish I would have thought of that earlier.    Back to the Chocolate Mousse Brownie Cake.  Next mix whipped cream with the ganache, this is the mousse.  Place the mousse in a glass measuring cup so you can pour the mixture into the molded cups.

Chocolate Mousse Brownie Cake molding mousse /

Chocolate Mousse being poured into silcone baking mold

Cut out brownies using a cookie cutter the shape of the mold cups.  I used a large 3 inch metal cookie cutter and molded the cutter into an oval shape.  It worked perfectly and fit the diameter of the mold.  Next fill the mold  cup with the chocolate mousse 3/4 full.  Add the cut out egg shaped brownie.  Freeze mold for 3 hours.  The Chocolate Mousse Brownie Cake Easter Egg will harden and be firm enough to invert.

Chocolate Mousse Brownie Cake with chocolate ganache

Poured Chocolate Ganache over the Chocolate Mousse Brownie Cakes


Place the Chocolate Mousse Brownie Cakes in the refrigerator to firm before decorating.  You will need to follow the recipe on how to make the chocolate ganache to pour over the frozen cakes.  The ganache will be thin, and I used a small ladle to pour the ganache over the cakes.  Lining a piece of parchment paper on a baking sheet then placing a wire baking rack on top will help catch left over ganache.  You can scoop this chocolate back up and reuse or eat it as you go.

Chocolate Mousse Brownie Cake/www,

Chocolate Mousse Brownie Cake Easter Egg decorated

To decorate this Easter Egg, Chocolate Mousse Brownie Cake I used hot pink, tangerine and lime green butter-cream frosting dots.  If you don’t want to make your own frosting, you can purchase frosting already tinted at your local grocery store bakery.  The bakery should be able to sell you a small quantity of frosting.  Place the frosting in ziplock bags and clip one end and dot away or zig-zag whatever you want to do.

Chocolate Mousse Brownie Cake/

Chocolate Mousse Brownie Cake cut in half

Here is what the inside of the Chocolate Mousse Brownie Cake looks like.  This photo is using the half round silcone baking mold and was featured in VIP SEEN magazine April issue.  The article is called Color Splash!  Check out  for other magazine publications.  This dessert was decorated with butter-cream hot pink frosting in the shape of a flower.   You can learn how to create frosting flowers at 

Recipe for Chocolate Mousse Brownie Cake can be found here

This dessert needs to stay in refrigerator until serving and I didn’t try to freeze it.  I was concerned the ganache would seize.. create white spots on the chocolate.   Let me know if you try this recipe and if you freeze it after the final coat of ganache.

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Recipe Development, Food Styling, Photography and Article by Liz Bushong

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