Open-Faced Brownie Chocolate Mousse Sandwich

Since last year as I got into eating healthy and living a fit lifestyle, I couldn’t possibly avoid or stay hungry for things that I love. I mean, you live life once. So live it to the fullest. That’s why, instead of refined sugar I started incorporating dates, coconut sugar, honey, and maple syrup in the dessert recipes 🍁 😁 As Valentine’s Day is right around the corner, I was longing for a dark chocolate instead of fresh fruit dessert. I thought brownies would be perfect.

After researching for a while, I found the PERFECT brownie recipe at ‘My Recipes’ website written by MAUREEN CALLAHAN. This recipe is traditional, fudgy and uses refined sugar. I replaced it with Medjool dates. The texture was still the same, my friends and I absolutely loved it. TO make it extra special for the occasion, I decided to whip a super quick 3-ingredient dark chocolate mousse. It worked like magic (yes, like a Coldplay Magic). You should give it a try too!

 

Here goes my version of the recipe –

Ingredients: 

For Fudgy Brownies: 

3/4 cup all-purpose flour, sifted
1 cup seedless medjool dates
1/4 + 1/8 cup unsweetened cocoa
3 tbsps unblanched almond flour
1/2 tsp baking powder
1/4 tsp salt
1 cup bittersweet chocolate chips (I use Guittard extra dark chocolate)
1/3 cup full-fat milk (I use Berkeley farms)
6 + 1/2 tbsps unsalted butter, melted (1/2 tbsp to coat the baking paper, keep it aside)
1 tsp vanilla extract
2 large eggs at room temperature, lightly beaten
1/4 cup roughly chopped walnuts, divided

For Chocolate Mousse: 

1/3 cup heavy whipping cream (This should be refrigerated until you are ready to whip it)
2-3 tbsp coconut sugar
1/4 cup extra dark chocolate chips
2-3 tbsps whole milk

Method: 

For Fudgy Brownies – 

*Preheat oven to 350°. Keep the square pan lined with parchment paper and greased with 1/2 tbsp butter.

*In a bowl, combine flour, almond flour, baking powder, salt, and cocoa powder. large bowl.

*Combine chocolate chips, 6 tbsps butter, and milk in a microwave-safe bowl; microwave at for 1 minute, stirring after 30 seconds.

*Grind 1 cup Medjool dates completely, and keep it aside.

*In another bowl, beat eggs and vanilla extract. Stir in the chocolate chip mix one tbsp at a time so that you don’t cook the eggs. Add the dates paste and stir thoroughly. Add flour mix 1-2 tbsp at a time, not over folding. Once you mix the flour completely, fold in the nuts giving it a final stir.

*Pour the into baking pan. Bake at 350° for 21-22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

*Refrigerate it in case you want to prep the dessert immediately. Else cool it on the wire rack overnight or until it is at room temperature.

For Mousse –

*In a microwave-safe bowl, combine milk, coconut sugar, and chocolate chips; microwave them for 1 minute, stirring them every 20-30 seconds.

*Use a standing mixer or a whisk to whip the heavy cream to stiff peaks.

*Once ready, fold the chocolate slowly into the cream.

Assemble – 

*Spread the mousse over the fudgy brownie. Let it sit for a few minutes.

*Cut square chunks, top it with chocolate chips (optional) and serve immediately. Keep the rest of the brownie pieces refrigerated.

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

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