Mini Brownie Cups with Raspberry Mousse
Delicious Mini Brownie Cups filled with light and tangy raspberry mousse, perfect for gatherings and celebrations.
- Prep Time: 20 mins
- Cook Time: 10-12 mins
- Total Time: 30-32 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free option available
Ingredients
1/2 cup Unsalted Butter
1 cup Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1/2 cup All-Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1/4 teaspoon Salt
1/2 cup Chocolate Chips (optional)
10 oz Fresh Raspberries
1/4 cup Granulated Sugar (for mousse)
1 teaspoon Unflavored Gelatin Powder
2 tablespoons Cold Water
1 1/2 cups Heavy Cream (cold)
1/2 teaspoon Vanilla Extract (for mousse)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a mini muffin ti
- Melt the unsalted butter in a bowl, then mix in the granulated sugar and combine well
- Add eggs one at a time, then stir in vanilla until smooth
- In a separate bowl, mix flour, cocoa powder, and salt. Gradually add to the wet mixture, careful not to overmix
- Fill muffin cups with brownie batter and bake for 10-12 mins until a toothpick inserted has moist crumbs
- Let cool, then scoop a small amount out of the centers to make room for the mousse
- For the raspberry mousse, bloom gelatin in cold water and blend raspberries with sugar until smooth
- Strain raspberry purée if desired, then mix in the dissolved gelati
- Whip heavy cream with vanilla until soft peaks form, then gently fold the raspberry purée into the whipped cream
- Chill the mousse for at least 30 minutes until firm
- Pipe the mousse into the cooled brownie cups, and garnish as desired
Notes
You can make the brownie cups ahead of time. Assemble with mousse shortly before serving.
For a gluten-free version, substitute all-purpose flour with gluten-free flour.
Find it online: https://onthatplate.com/mini-brownie-cups-with-raspberry-mousse/