Brownie Chocolate Mousse Cake With Fresh Berries

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A delicious mousse cake with a brownie base and chocolate mousse. It's decorated beautifully with lots of fresh berries and edible decorations.

Time: 7

Difficulty: Moderate

Yield: 12 servings

Start by making a batch of my brownies recipe. Bake it in a greased round pan, 26-27 cm (10-10.5 inches) in diameter.
1 batch of my brownie recipe
Allow the brownies to cool completely in the pan.

Whip the heavy cream in a bowl using an electric mixer until it forms stiff peaks. Place the whipped cream in the fridge to keep it cool.
250 ml heavy cream
In another bowl, whisk the egg yolks and sugar together until they become light and fluffy.
4 egg yolks, 30 g sugar
Roughly chop the dark chocolate, then melt 70 g quality dark chocolate in the microwave or over a double boiler. Stir the remaining 30 g quality dark chocolate into the melted chocolate until it’s fully melted and smooth.
70 g quality dark chocolate
Pour the melted chocolate into the egg mixture. Gently fold the chilled whipped cream into the chocolate and egg mixture a little at a time, ensuring the chocolate is evenly incorporated to create a smooth mousse.
Spread the chocolate mousse over the cooled brownie base in the pan. Refrigerate the mousse cake for at least 6 hours, or preferably overnight, to let it set.
When it’s time to decorate, you can either do so while the cake is still in the pan or remove it first. To release the cake from the pan, run a sharp knife along the inside edges to ensure a clean release.

For a decorative touch, you can pipe small flowers using royal icing in shades of purple and white. To make the royal icing, mix a small amount of egg white into powdered sugar until it forms a thick icing.
Powdered sugar, Egg whites
Set aside a portion of the icing to remain white, and put it into a small piping bag with a round tip (or just snip a small hole in the bag).
Add a bit of purple food coloring to the remaining icing and stir until the color is evenly distributed.Transfer the purple icing to a piping bag fitted with a flower tip, such as Wilton 224.
Purple coloring
Pipe purple flowers onto a sheet of parchment paper, then add a small dot of white icing in the center of each flower.
Allow the flowers to dry at room temperature for about 1 to 2 hours until they harden.

Chop the chocolate and melt it in the microwave or over a double boiler, making sure it doesn’t burn. Let the chocolate cool for about 10 minutes.
40 g dark chocolate
Beat the butter and vanilla in a stand mixer or with an electric hand mixer until fluffy.
40 g butter, 1/2 tsp vanilla
Beat the butter and vanilla in a stand mixer or with an electric hand mixer until fluffy. Gradually add the powdered sugar and milk while continuing to beat the mixture. Slowly stir in the melted chocolate until it’s fully incorporated, and the buttercream is light brown.
200 g powdered sugar, 2 tbsp milk
Adjust the consistency with more powdered sugar or milk as needed to make the buttercream pipeable.
Transfer the buttercream to a piping bag with a round tip (or simply snip a hole in the bag).
Take the chocolate mousse cake out of the fridge and pipe large dollops of buttercream on top, as shown in the picture, or get creative with your design.

For the final touches, rinse some blueberries and blackberries and use them to decorate the cake along with chopped milk chocolate and the royal icing flowers.
Fresh blueberries, Fresh blackberries, Milk chocolate

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