Pomegranate Mousse Brownies
User Reviews
5
Pomegranate Mousse Brownies
Description
Pomegranate Mousse Brownies feature a two-layered dessert: a dense and moist chocolate brownie base and a silky pomegranate mousse topping. The brownie mixture includes eggs, sugar, melted butter, cocoa powder, vanilla extract, flour, and salt. It’s baked in a greased springform pan at 300°F until a toothpick inserted reveals a few moist crumbs, ensuring a fudgy rather than cakey texture. The mousse is made by extracting juice from freshly processed pomegranate seeds, then simmering it with sugar before incorporating gelatin to set the mousse. Whipping cream is folded in once cooled, creating a light, airy topping that contrasts the rich brownie base.
The combination results in a dessert that balances the deep, bitter notes of cocoa with the tart sweetness of pomegranate, delivering layers of flavor and texture. The mousse's gentle sweetness and creamy texture make this an appealing option for those wanting a fresh twist on traditional brownies.
Prepare the brownie layer carefully to avoid overbaking, preserving its moistness. The use of fresh pomegranate juice enhances the mousse’s brightness, so fresh seeds are recommended. This dessert is ideal for serving chilled, allowing the mousse to set fully and maintaining the contrast between the creamy topping and the chewy brownie bottom.
Ingredients
For the Brownie Layer:
- 2 tablespoons butter for greasing the pan, softened
- 4 egg large
- 2 cups sugar
- 8 ounces butter 2 sticks, melted
- 1¼ cups unsweetened cocoa powder sifted
- 2 teaspoons vanilla extract
- 1/3 cup all-purpose flour sifted
- 1/2 teaspoon kosher salt
For Pomegranate Mousse:
- 1 large pomegranate seeds only
- 1 1/2 cups whipping cream chilled
- 1/3 cup granulated sugar + 1 tablespoon
- 1 teaspoon corn starch + 2 tablespoon water
- 7 grams gelatin
- 2 tablespoons water
Instructions
For the Brownie Layer:
- Preheat oven to 300 degrees F.
- Spray a 8 inch springform pan with baking spray or grease with butter.
- In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
- Pour the batter into the pan and bake for 35 - 45 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached.
- When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
For Pomegranate Mousse:
- Place seeds in a food processor and alternating between the grind and chop function, process the seeds until finally grinded. A liquid mixture will form. Strain the mixture into a bowl thru a fine mesh and discard the solids.
- Place a small sauce pan over medium-low heat, add the pomegranate mixture with 1/3 cup of sugar. Simmer for 10-15 minutes, stirring occasionally. Mix corn starch with 2 tablespoons of water until corn starch dissolves, add it to the pomegranate mixture. Keep, simmering on low heat, the mixture will reduce in volume by 1/3.
- In the meantime, in a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
- Remove pomegranate sauce from heat, add the dissolved gelatin and stir well to combine. Set aside to cool for 15 minutes at room temperature. Stir occasionally to avoid jellification.
- In the bowl of a stand mixer fitted with the wire attachment, place the remaining 1 1/2 cups of cream and 1 tablespoon of sugar and whisk until soft peaks form.
- Once the pomegranate sauce has cooled to room temperature, add it to the cream and whisk until incorporated and the mixture is stiff. Don't over mix or the cream will curdle. If you wish your mousse to be pinker, add in a few drops of pink gel food coloring at this point. To avoid over mixing, turn off the mixer, and stir in the ingredients manually with a spatula.
- Pour on top of the cooled brownie and level the top layer. Place in the fridge overnight, or for at least 6 hours.
- Before serving, remove from the fridge, dust with cocoa powder, run a knife thru cold water and cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 5g | 10% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 140mg | 47% |
| Sodium | 284mg | 12% |
| Potassium | 242mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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