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Brownie Sandwich Cookies with Chocolate Mousse Recipe

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  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: Approximately 20 sandwich cookies (40 cookies total) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these decadent Brownie Sandwich Cookies filled with a rich and creamy chocolate mousse. The chewy, fudgy cookies made from dark chocolate and a hint of vanilla perfectly complement the smooth, airy chocolate mousse, making for an elegant dessert that’s sure to impress.

Ingredients

Scale

For the Cookies

  • 7 oz dark chocolate (around 70% cocoa)
  • 2/3 cup unsalted butter (1 stick + 2 tbsp)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • Optional: 1 tsp vanilla extract

For the Mousse Filling

  • 3.5 oz dark chocolate (70% cocoa)
  • 1/2 cup cold heavy cream
  • 1 tbsp powdered sugar

Instructions

  1. Melt the chocolate and butter: Melt 7 oz dark chocolate and 2/3 cup unsalted butter together until smooth using either a microwave in short bursts of 20–30 seconds or a double boiler. Stir and set aside to cool slightly.
  2. Whisk eggs and sugar: In a separate bowl, whisk 2 large eggs and 3/4 cup granulated sugar for 2–3 minutes until light and fluffy. Gradually add the cooled chocolate mixture and optional 1 tsp vanilla extract, stirring to combine.
  3. Mix dry ingredients and chill dough: Add 3/4 cup all-purpose flour, 1/2 tsp baking powder, and a pinch of salt to the wet mixture. Mix just until a thick, glossy batter forms. Refrigerate the dough for 30 to 60 minutes to firm up, ensuring cookies maintain shape and chewiness.
  4. Preheat oven and prepare baking sheet: Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop walnut-sized dough balls, spacing them apart on the sheet.
  5. Bake the cookies: Bake for 10 to 12 minutes until edges are set but centers remain soft. Cool cookies on the tray for 10 minutes, then transfer to a wire rack.
  6. Prepare the mousse: Melt 3.5 oz dark chocolate for the mousse and allow to cool slightly. In a chilled bowl, whip 1/2 cup cold heavy cream with 1 tbsp powdered sugar until stiff peaks form.
  7. Combine chocolate and whipped cream: Gently fold the cooled chocolate into the whipped cream in batches until smooth and fully combined. Refrigerate mousse for 15 to 30 minutes to thicken.
  8. Assemble the cookie sandwiches: Match cookies by size. Spoon or pipe mousse onto the bottom of one cookie and sandwich with another cookie on top.
  9. Chill sandwiches: Refrigerate assembled cookie sandwiches for 1 to 2 hours until mousse is fully set. Serve chilled.

Notes

  • Chilling the dough is crucial to prevent the cookies from spreading too much and to preserve their chewy texture.
  • Use a chilled bowl and cold cream for best whipped cream results in the mousse.
  • You can use a piping bag for a cleaner mousse filling application.
  • Store assembled sandwich cookies in an airtight container in the refrigerator and consume within 2-3 days.

Find it online: https://recipes.mbeams.com/brownie-sandwich-cookies-with-chocolate-mousse-recipe/