Recipe- Eggless Chocolate Mousse Brownie

If you love chocolate, this Eggless Chocolate Mousse Brownie made with a fudgy brownie layer and piled high with a decadent layer of chocolate mousse is like a dream come true.

Make it for the holidays or special events, and it never fails to impress. Plus, this mouthwatering dessert has an enticing appeal to it that can draw even the most rigid dieters into its grasps!

Ingredients

¾ cup Semisweet Chocolate Chips
½ cup Milk
1 cup All purpose flour
2 tablespoons Cocoa powder
1 teaspoon Baking powder
? teaspoon Baking soda
A pinch of Salt
½ cup Sugar
¾ cup Condensed milk
½ cup Butter or Oil
1 teaspoon Vanilla essence
2 cups Heavy Whipping Cream (liquid)
½ cup + 2 tablespoon extra Powdered Sugar
2 teaspoons Cornstarch
2½ teaspoons Agar-agar dissolved in 2.5 tablespoon water (or unflavored gelatin)
1 cup Heavy Whipping Cream
2 cups Semi Sweet Chocolate Chips
Chocolate Syrup
Sprinkles

Method

* Combine chocolate chips and milk in a microwavable bowl.

* Microwave for 40 seconds. Remove and whisk until smooth and melted.

* Combine all the dry and wet ingredients in a bowl. Whisk until well blended.

* Pour batter into a greased 8×8 pan.

* Bake for 35 minutes or until the toothpick comes out clean. Allow it to cool completely. I usually let my brownies cool for 2-3 hours at room temperature.

* Combine agar-agar and water in a bowl.

* Allow it to bloom in water for around 5 minutes.

* Add chocolate chips to a bowl. Set it aside.

* Meanwhile, heat 1 cup of heavy cream in a saucepan over medium-high heat. Bring it to a slight boil.

* Add bloomed agar-agar to cream and allow it simmer for about 5 minutes (on medium-low heat) until it is completely dissolved. This process will hydrate agar-agar, which will allow it to set well. After 5 minutes, take it off the flame. The cream will become slightly thick.

* Pour this mixture over chocolate chips and whisk until chocolate is completely melted. Set aside to cool to about room temperature. Keep stirring occasionally.

* The chocolate mix will become thick. Please do not add hot chocolate to whipped cream.

* Combine remaining 2 cups of heavy cream, powdered sugar, and cornstarch to a bowl. Beat until stiff peaks forms. Cornflour/cornstarch helps whipped cream to holds its shape. It acts as a stabilizing agent.

* Carefully stir in half of the whipped cream into the melted chocolate-agar-agar-mix.

* Fold it gently until fully incorporated. Do not whisk.

* Repeat the process with rest of the whipped cream and fold gently.

* Time to assemble. Before you start layering, make sure brownie is completely cooled.

* Generously top the brownie layer with chocolate mousse. Allow it to chill for 4-6 hours or overnight.

* After the rest time, cut into equal squares.

* Drizzle with chocolate and sprinkles. Cut a slice and enjoy.