- 2
Ingredients
- Mocha Mousse:
- 2/3 cup semisweet chocolate chips
- 1/2 cup butter
- 1 cup plus 2 tbs sugar
- 2 eggs
- 1/4 cup hot water
- 2 tbs instant coffee granules
- 1/2 cup flour
- 1/2 cup cocoa
- 1 tsp baking powder
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 tbs instant coffee granules
- 1 pkg (3 oz) cream cheese, softened
- 1/4 cup sweetened condensed milk
- 1/2 cup semisweet chocolate chips, melted
- 1 cup heavy whipping cream
Preparation
Step 1
In a saucepan over low heat, melt the chips and butter; pour into a mixing bowl. Beat in sugar until smooth. Add eggs, one at a time, beating well after each addition. Combine hot water and coffee granules; add to chocolate mixture. Combine the flour, cocoa and baking powder; beat into chocolate mixture.
Spread into a greased 13 x 9 baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean (brownies will be thin). Cool on a wire rack.
For mousse, in a saucepan, sprinkle gelatin over cold water; let stand for 1 minute. cook and stir over low heat until gelatin is dissolved. Remove from the heat; stir in coffee granules until dissolved.
In a small mixing bowl, beat the cream cheese until smooth; beat in milk and melted chips. In a chilled mixing bowl, beat whipping cream and gelatin mixture until soft peaks form. Fold into cream cheese mixture. Spread over brownies. Cover and refrigerate for 3 hours or until firm. Cut into squares.