Chocolate Mousse Brownie Cakes

Chocolate Mousse Brownie Cake

Make-a-head individual mini cakes. A baked cut out brownie is placed over the frozen chocolate mousse then a thin layer of chocolate ganache is poured over the entire cake. Decorate with buttercream frosting as desired. You will need a half round silicone baking mold to make the domed cakes.  Also allow 3 hours for freezing time before covering with chocolate ganache and decorating.  To make egg shape use oval silicone baking mold.



Chocolate Mousse

2/3 cup + 1/2 cup heavy whipping cream-divided

1 cups semi-sweet mini chocolate chips

2 tablespoons confectioner’s sugar

Chocolate Ganache

2/3 cup heavy whipping cream

1 cup mini chocolate chips


1 box Dark Chocolate Brownie Mix

2 eggs

1/3 cup water

1/3 cup vegetable oil

1 tablespoon chocolate syrup- optional

Buttercream Frosting- canned vanilla or home-made

Food coloring gel- green, pink, yellow or colors of choice


Chocolate Mousse

  1. Microwave 2/3 cup heavy whipping cream for 90 seconds in glass measuring cup.  Add 1 cup mini chocolate chips to cream.  Stir until smooth and set aside.
  2. In mixing bowl, beat 1/2 cup whipping cream to soft peaks.  Add confectioners sugar, beat until still peaks form.
  3. Take two tablespoons of whipped cream and add to the chocolate mixture stir gently to temper the chocolate.  Add remaining whipped cream to melted chocolate, stir until smooth.
  4. Pour or pipe mousse in half round silicone baking mold.  Refrigerate to chill while making brownies.

Brownies- Add all ingredients in mixing bowl and hand stir batter until smooth.  Lightly grease and line with parchment paper 9″ x 13″ baking sheet. Pour batter into baking sheet, smooth top or giggle pan to level batter.  Bake at 350 for 15-20 minutes or until center of brownies are done.  Bake longer is center is not fully baked.  When cool, freeze brownies 10 minutes to firm.  Cut brownies the same size as the silicon half round baking mold or egg mold.  The cookie cutter should fit the diameter of the mold. Place cut brownies on top of the chocolate mousse.  Freeze 3 hours to solidify.

Chocolate Ganache ( to pour over mini cakes)

  1. Heat 2/3 cup heavy whipping cream in microwave safe bowl.
  2. In medium mixing bowl, place 1 cup mini chocolate chips and pour heated whipped cream over the morsels.  Stir to smooth.
  3. Do not allow ganache to sit, it will thicken.  The ganache should be mixed throughly but thin for easy pouring over mini cakes.
  4. On a baking sheet, place a cooling rack. Un-mold mousse and brownie cakes on the cooling rack.
  5. Pour ganache over the cakes to completely cover on all sides.
  6. Decorate the mini cakes with buttercream frosting as desired.

Decorating with buttercream frosting.  Divide frosting into three separate custard cups. Tint each cup with  food color gel, one color per bowl.  Stir to desired color.  Fill pastry bag fitted with flower tip # 104 pink or red frosting. Fill pastry bag fitted with Leaf tip #352 with green frosting and third piping bag with tip # 5 yellow frosting. Pipe leaves first, then flower and last yellow center dots.

Keep desserts chilled until ready to serve. Can be made ahead but decorate an hour prior to serving.


  1. Use a 2-1/2″ round cookie cutter for the half round mold. For egg shape cookie cutter the size is 3″.
  2. Use a large round cookie cutter to make the oval shape for the egg by reshaping the metal to fit the egg mold if you don’t have an oval cookie cutter.
  3. Best Cookie cutters are Ann Clarke-made in USA- Vermont.