Brownie-Bottom Triple Chocolate Mousse – Oreo-flavored brownie, dark chocolate mousse, milk chocolate mousse and white chocolate vanilla mousse. My friends call this dessert “Death by Chocolate” and it’s a great way to go. High quality Santa Barbara Chocolates give this dessert robust flavor.
It’s Lent and we Orthodox Christians typically abstain from eating dairy products and meats. This means I’ve been making and giving away some seriously delicious desserts. Easter is coming and it’s time for something really special.
I’ve been wanting to make this dessert for some time. It looks like a lot of work but don’t be deceived. The three mousses all start with the same custard base.
For the triple chocolate mousse:
- Put each type of chocolate in a separate bowl.
- Pour hot custard on top and stir.
- Fold in whipped cream and layer on top of a brownie crust.
Brownie-Bottom Triple Chocolate Mousse does require quite a few dishes – 7 bowls and thee pans – but that’s what dishwashers are for right?
Because I want this to be extra special, I’m using top quality ingredients in my Brownie-Bottom Triple Chocolate Mousse. Santa Barbara Chocolate is a small company in California that uses ethically sourced cocoa in their products. They also work with a Belgian company to make all their chocolate disks so you know that’s good. They sent me some chocolates to try this year and I’m using five of them in this recipe.
I used Rainforest Black Cocoa Powder in my brownie layer. This cocoa powder really is black. It gives baked goods a deep chocolate flavor like oreo cookies. It comes in a 3 pound bag which will last you a LONG time because a little bit goes a long way. I’ve had my bag for a year and only used maybe a quarter of it. I tell you I’m in love with this cocoa powder. It’s so much chocolatier than regular brown cocoa.
Dark chocolate is my favorite and Santa Barbara Chocolate has many excellent choices. Because I made a bittersweet chocolate sauce to go with this, I chose the organic dark chocolate couverture 60%. It’s a single source non-GMO chocolate from Hispaniola and 60% cocoa. When I combined it with the custard, the resulting mousse was semi-sweet.
Any of their dark chocolates would work well. If you want to go even darker, try the 75% Trinidad dark chocolate. I used this chocolate in the bittersweet chocolate sauce and I probably use it the most in my baking because I can add sugar to make it as sweet as I want.
Rainforest Milk Chocolate has 45% cocoa. This is a bit more than most milk chocolates so it’s a little less sweet and a bit more chocolaty than regular milk chocolate. Going a little less sweet on the milk chocolate helps make the white chocolate layer less overpowering.
White chocolate can be tricky. If you buy cheap white chocolate, it can separate when it melts and then you have a mess. Rio Tigre White Chocolate melts beautifully. I used this chocolate for my orange creamsicle truffles and my white chocolate chai truffles. It’s almost foolproof so a safe bet in dishes that require melted white chocolate.
For those of you living in hot climates, Santa Barbara Chocolate ships with ice packs so my chocolate has always arrived in good condition even in the Texas heat. And, you can reuse the ice packs for picnics (or when you’re buying groceries on a hot day).
This brownie bottom triple chocolate mousse can be changed up several ways
- For a no-bake version, make just the triple chocolate mousse and the bittersweet chocolate sauce.
- For an oreo-flavored dark chocolate treat, make just the brownies and the bittersweet chocolate sauce.
- Only want one flavor of mousse? Use 9 ounces of the chocolate of your choice and pour all of the hot custard over the top.
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Here are some links to equipment I used
- This springform is very similar to the one I used – 8.5 inch non-stick springform
- This springform is less expensive and would work well Astra Gourmet Non-Stick Round Cheesecake Pan with Removable Bottom, 8 1/2 Inch x 3 Inch, Carbon Steel