Ingredients
- 1 package (18.3 ounces) double chocolate brownie mix
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 2 tablespoons water
- 16 ounces cream cheese, softened
- 2 tablespoons water, divided
- 2 teaspoons unflavored powdered gelatin, divided
- 1/2 cup mini chocolate chips
- 1 cup plus 3 tablespoons heavy whipping cream, divided
- 3 tablespoons powdered sugar (for mousse whipped cream)
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream (for topping)
- 3 tablespoons powdered sugar (for topping)
- 2 tablespoons hot fudge sauce
- 1/4 cup mini chocolate chips (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix brownie mix, melted butter, eggs, and water until combined. Spread evenly in the pan.
- Bake for 20–24 minutes until a toothpick inserted comes out clean or with moist crumbs. Cool completely.
- Bloom 1 teaspoon gelatin with 1 tablespoon cold water. Let stand until firm.
- Melt mini chocolate chips with 1 tablespoon heavy cream in 30-second intervals, stirring until smooth.
- Microwave bloomed gelatin 8–10 seconds until liquid. Stir into melted chocolate and set aside.
- Bloom remaining 1 teaspoon gelatin with 1 tablespoon cold water. Set aside.
- Whip 1 cup heavy cream until slightly thickened. Melt second gelatin and slowly stream into cream while mixing. Add 3 tablespoons powdered sugar and beat to stiff peaks. Set aside.
- Beat cream cheese until smooth. Add granulated sugar and cocoa powder, mixing well. Add 2 tablespoons heavy cream and vanilla extract.
- Blend in melted chocolate mixture until smooth.
- Gently fold whipped cream into chocolate mixture until fully combined.
- Spread mousse evenly over cooled brownie. Refrigerate at least 4 hours until set.
- For topping, whip 3/4 cup heavy cream until thickened. Add 3 tablespoons powdered sugar and beat to stiff peaks.
- Remove cake from pan. Pipe whipped cream around edges, drizzle with hot fudge, and sprinkle mini chocolate chips before serving.
Notes
- Ensure brownie layer is fully cooled before adding mousse.
- Properly bloom and dissolve gelatin to ensure the mousse sets firmly.
- Use room temperature cream cheese for a smooth texture.
- Chill at least 4 hours for clean slices.
- Store covered in refrigerator up to 3 days.
- Freeze tightly wrapped for up to 1 month and thaw overnight in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 640 kcal
- Sugar: 48 g
- Sodium: 380 mg
- Fat: 44 g
- Saturated Fat: 26 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 135 mg
