introduction
I love the rich chocolate taste and light mousse of this French Silk Brownie Pie. It mixes a brownie crust with a silky chocolate mousse. For a different layered chocolate dessert, see brownie fudge trifle.
why make this recipe
This recipe is fast and feels fancy. You get a chewy brownie base and a smooth, airy filling. It works for parties or a simple treat at home.
how to make French Silk Brownie Pie
Make a thin brownie crust in tart pans. Then whip a French silk style chocolate mousse and spread it over the cooled brownies. Chill until set and top with whipped cream and chocolate shavings.
Ingredients :
- 1 batch of your favorite brownie batter
- 6 tablespoons butter, softened
- 1/2 cup sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1/2 cup eggs (about 1 1/2 eggs)
- whipped cream
- chocolate shavings
Directions :
- Prepare the brownie batter and pour it into tart pans, making a thin layer (about 1 inch) of batter.
- Bake for about 10-15 minutes, depending on desired gooeyness.
- Once completely cool, if the crust puffed up, press it down to make room for the filling.
- Cream the butter and sugar until fluffy, then add the melted and cooled chocolate. The mixture will look grainy.
- Gradually incorporate the eggs with the mixer on low, then increase the speed to fluff the mixture.
- Pour the mousse over the brownies and refrigerate for at least 4 hours.
- When ready to serve, top with whipped cream and chocolate shavings.
- Cover the tart pans and chill so the filling firms well.
- Before serving, add a dollop of whipped cream on each tart and sprinkle chocolate shavings.
- Serve chilled or slightly cool from the fridge.
how to serve French Silk Brownie Pie
Serve each tart cold with extra whipped cream on top. Add fresh berries if you like. Use a sharp knife to cut neat slices.
how to store French Silk Brownie Pie
Cover the pies with plastic wrap and keep in the fridge. Eat within 3-4 days for best texture. Do not freeze the mousse-filled pies.
tips to make French Silk Brownie Pie
– Use a good quality unsweetened chocolate for deep flavor.
– Let the melted chocolate cool so it does not cook the eggs when mixed.
– Press down any puffed crust while still warm so the filling fits well.
– Chill at least 4 hours or overnight for best set.
variation (if any)
You can fold in a little espresso powder into the mousse for a mocha flavor. Swap whipped cream for whipped mascarpone for a richer top.
FAQs
Q: Can I use a store-bought brownie mix?
A: Yes. Use the mixed batter and bake it thin in tart pans.
Q: Is raw egg safe in the mousse?
A: The recipe uses raw egg in the mousse. Use pasteurized eggs if you are concerned.
Q: Can I make this ahead?
A: Yes. Make the pies a day ahead and keep them chilled until serving.
Conclusion
For another take on French silk and brownies, you can find a related recipe at French Silk Pie Brownies.