Chocolate Dipped Brownie Cups with Chocolate Mousse Filling

  • Author: The Kitchen Whisperer

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  • 1 stick unsalted butter
  • 4 ounces unsweetened chocolate
  • 1 1/2 cups white sugar
  • almost 1/4 teaspoon salt
  • 2 teaspoon chocolate extract (can substitute in vanilla)
  • 2 large eggs, at room temperature
  • 1 cup all purpose flour
  • 2 tablespoon cocoa powder (not Dutch-processed)
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder

Chocolate Mousse

  • 5 ounces bittersweet chocolate, finely chopped
  • 3 large eggs, separated and whites placed in the fridge for another use
  • 3 tablespoon white sugar
  • 1/4 teaspoon coarse salt
  • 1 cup heavy cream


  • 1 cup chopped chocolate, melted


  1. Put the chocolate in a medium heatproof bowl; set aside.
  2. Bring a pot with 1” of water to a simmer – you’re going to be creating a double boiler (use a double boiler if you have one).
  3. In a bowl whisk together the egg yolks, sugar and salt.
  4. Set the bowl over the simmering water and whisk until the mixture warm to the touch, about 2 minutes. Do not let your bowl touch the water.
  5. Transfer the mixture to the bowl of a standing mixer fitted with a whisk attachment; set aside.
  6. Using that same simmering water, put your chocolate in a bowl and set atop of it and heat until melted.
  7. Beat the egg yolk mixture until it is slightly thickened and paler yellow, and forms a ribbon when the whisk is lifted from the bowl ~ 3 minutes.
  8. Remove the mixer bowl from the stand.
  9. Add the warm melted chocolate and whisk by hand until smooth; set aside
  10. Either with your stand mixer with the whisk attachment or hand mixer with beaters, pour the cream into a bowl and beat until medium peaks form.
  11. Gently fold the whipped cream into the chocolate mixture until there are no visible streaks of white.
  12. Place the mousse into a pastry bag fitted with a star tip or place it in a large plastic baggie leaving room at the one tip to snip off later.
  13. Place the bag into the fridge and chill for at least 2 hours.
  14. Preheat oven to 350°F, rack in the middle.
  15. Spray 2 cupcake pans lightly with cooking spray.
  16. In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water.
  17. Remove from heat and allow to cool slightly.
  18. Stir in the sugar, salt, and chocolate extract.
  19. With a sturdy mixing spoon, beat the eggs in one at a time until blended.
  20. Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t overmix.
  21. Pour the batter into the cupcake wells about 2/3’s up.
  22. Bake for 15-18 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay.
  23. Set the pans on a cooling rack and take a tart shaper (or something that is about the size of a quarter in diameter) and press down in the center of the brownies making sure not to go all the way down. You are creating the well.
  24. While cooling take a thin blade and go along the edges to loosen.
  25. Allow to cool for 10 minutes and carefully remove the brownie cups from the pans.
  26. Cool completely on the rack.
  27. Place a 1/2 teaspoon of melted chocolate inside the cups and swirl around to coat the inside. You may need to use a spoon for this.
  28. When all the centers are coated, carefully dip the tops of the cups in the melted chocolate letting any excess drip off.
  29. When the chocolate has set, pipe in the chocolate mousse.
  30. Top with shaved chocolate.
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