Chocolate Mousse Brownie Cake (vegan & Gf)
Melt chocolate over low heat or microwave in bowl - set aside
1
Chop dates (these are fresh and soft - if not you may have to soak for a few min in warm water)
2
Place in high speed processor or blender
3
With nut milk (I used hazelnut creamer but any nut milk is good), espresso powder
4
And vanilla extract or paste - blend until very smooth
5
Add the melted chocolate and blend until fully incorporated & smooth
6
Cover and refrigerate 1-2 hours until thick but not fully set
8
For brownie cake layer: blend chopped dates, hazelnut milk
9
Hazelnut butter, and vanilla, and blend until smooth
10
Pour into bowl and mix in cocoa powder, baking soda and salt
11
It will be a very thick batter
12
Place batter in lined spring form pan (8 inch)
13
Spread it evenly and bake 20-22 minutes
14
Allow to cool completely
15
Once mousse is mostly set - stir to loosen
16
Dollop over brownie cake
17
Smooth & refrigerate again until set - serve once set or top with a glaze - glaze directions —>
18
Make glaze: stir coconut oil, water, vanilla, cocoa powder, & chocolate maple syrup together & heat
19
On low until melted - spread over mousse
20
Refrigerate until set
21
Fudgy bottom brownie cake layer
22
Smooth and creamy mousse layer
23
And a luscious glaze - all vegan and naturally sweetened (refined sugar free)
24
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