Nothing says “love” quite like a homemade dessert. These Heart-Shaped Brownies with Raspberry Mousse are the perfect treat to steal the show on Valentine’s Day, your anniversary, or any other occasion worth celebrating. With rich chocolate cake and velvety, tangy raspberry mousse, this dessert is a match made in flavor heaven. Whether you’re baking for someone special or treating yourself, this recipe will have you falling in love with every bite.
More Valentine’s Day Desserts
Mini Strawberry Dome Cakes
This stunning dessert features velvety smooth white chocolate, strawberry mousse, raspberry jam, and a sweet Strawberry Cheesecake Cake Roll slice. Each element is layered together in a dome mold then covered in a beautiful, clear mirror glaze to give this dessert an elegant finish that’s guaranteed to impress your valentine.
Mini Red Velvet Cakes
This recipe takes the red velvet and cream cheese combination up a notch by adding Mascarpone cheese to the mix. The Mascarpone adds a slightly savory undertone that cuts the sweetness of the cake. It all comes together to create a dessert full of rich, complex flavor that you won’t be able to get enough of.
Red Velvet Truffles
Add a touch of decadence to your celebration this February 14th when you share your homemade Red Velvet Truffles. Guaranteed to delight, these tempting treats are made with real cream cheese, moist red velvet cake, and two kinds of chocolate. Perfect for sweethearts, coworkers, and best friends alike because everyone deserves a little love on Valentine’s Day.
What You’ll Need
- Heart-shaped cookie cutter: to shape your brownies. The cutter should be close in size to the molds you choose.
- Saucepan: to make the raspberry mousse.
- Fine sieve: to strain your raspberry mousse.
- Mixing bowls, small and medium: to combine the ingredients for the raspberry mousse.
- Electric or handheld mixer: to combine the ingredients for the raspberry mousse.
- Heart-shaped silicone molds: for shaping your desserts. These are the ones we used: Heart-Shaped Silicone Mold.
- Cookie sheet: to lay your heart-shaped molds on while the mousse is setting.
Storage Information
Heart-Shaped Brownies with Raspberry Mousse can be stored in an airtight container in the refrigerator for up to 5 days. They must be kept cold for the mousse to maintain its smooth texture.
Tips for Making Heart-Shaped Brownies with Raspberry Mousse
- When you are ready to bloom your gelatin, make sure the water is cold. Using cold water helps ensure a smooth texture and prevent lumps from forming
- Don’t dump the gelatin in one spot in your bowl. Spread it out over the water’s surface to ensure even hydration.
- For an added decorative touch, you can top your Heart-Shaped Brownies with fresh raspberries, a chocolate drizzle, and/or mint leaves.
How to Make Heart-Shaped Brownies with Raspberry Mousse
Servings: This recipe makes approx. 10 Heart-Shaped Brownies with Raspberry Mousse
Ingredients
Brownie Layer:
- 1 Dutch Apron® Bakery Chocolate Crème Cake Roll
Raspberry Mousse:
- 1 envelope unflavored gelatin, about 2 1/2 tsp.
- 1/4 c. cold water
- 2 c. frozen raspberries
- 1/3 c. granulated sugar
- 1 c. heavy whipping cream
- 1/3 c. powdered sugar
- 1 tsp. vanilla
Instructions
Prepare the Brownie Layer
- Take the Chocolate Crème Cake Roll out of the packaging and let sit on the counter to thaw for 30 minutes.
- Gently, unroll the cake roll and scrape off the crème filling. Put the filling in a bowl and set it aside.
- Use a heart-shaped cookie cutter to cut out brownie hearts from the cake roll. Set them aside.
Make the Raspberry Mousse
- In a small bowl, combine the gelatin with cold water. Let it bloom for 5-10 minutes.
- Add frozen raspberries and granulated sugar to a saucepan. Cook over medium-low heat, stirring occasionally, until the raspberries are completely broken down and soft.
- Turn off the heat and stir in the bloomed gelatin until it is fully dissolved.
- Strain the raspberry mixture through a fine sieve to remove seeds. Use a spatula to press out as much juice as possible. Set the raspberry juice/sauce aside to cool to room temperature.
- In a mixing bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
- Gradually, fold the cooled raspberry sauce into the whipped cream. Fold in 1/4 c. at a time until you’ve added 1 c. total.
Assemble the Heart-Shaped Brownies
- Pour the raspberry mousse evenly into the heart-shaped molds, leaving room at the top for the brownie hearts.
- Place a brownie heart on top of the mousse in each mold, pressing gently to ensure the mousse and brownie are even.
- Place the silicone molds on a cookie sheet and freeze for at least 4 hours or overnight.
- Once the mousse has frozen, carefully remove the hearts from the silicone molds.
- Let the hearts sit at room temperature for 15-20 minutes before serving.
Sweetening Life’s Special Moments!
