There’s something undeniably special about a homemade dessert, especially when it’s crafted with love. This Heart-Shaped Raspberry Mousse with a Brownie Base is a delightful combination of rich, fudgy chocolate and light, airy raspberry mousse. Perfect for Valentine’s Day, anniversaries, or any occasion where you want to impress someone special, this dessert is not just about taste—it’s about creating a moment.
Imagine slicing into a delicate heart-shaped treat, the soft mousse melting in your mouth, perfectly balanced by the dense and chocolatey brownie base. Whether you’re making this for a romantic evening, a family gathering, or just because you love raspberries and chocolate together, this recipe is sure to bring smiles. Plus, it looks so elegant, people will think you spent hours in the kitchen (don’t worry, we won’t tell them how easy it actually is!).
Why You’ll Love This Recipe
- Perfect balance of flavors – The rich chocolate brownie pairs beautifully with the light, tangy raspberry mousse.
- Visually stunning – The heart shape makes it a gorgeous centerpiece for any celebration.
- Make-ahead friendly – You can prepare it in advance, making it a stress-free dessert.
- Light yet indulgent – The mousse gives a fluffy, melt-in-your-mouth texture that doesn’t feel too heavy.
- Great for special occasions – Whether it’s a romantic dinner or a fun baking project, this dessert always stands out.
Ingredients You’ll Need
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Raspberry Mousse:
- 1 1/2 cups (180g) fresh raspberries (or frozen, thawed)
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 3/4 cup (180ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar
For Garnish (Optional):
- Fresh raspberries
- Chocolate shavings
- Whipped cream
How to Make Heart-Shaped Raspberry Mousse with a Brownie Base
Step 1: Prepare the Brownie Base
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until well combined.
Sift in the cocoa powder, flour, salt, and baking powder, then gently fold everything together until just combined. Be careful not to overmix—this keeps the brownies fudgy!
Pour the batter into the prepared pan and spread it evenly. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie cool completely before proceeding to the next step.
Step 2: Cut Out Heart Shapes
Once your brownie base has cooled, use a heart-shaped cookie cutter to cut out heart-shaped pieces. If you don’t have a cutter, you can carefully trace a heart shape onto parchment paper and cut around it with a sharp knife. Set the brownie hearts aside.
Step 3: Make the Raspberry Puree
In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir occasionally, allowing the raspberries to break down and release their juices.
After about 5 minutes, remove from heat and press the mixture through a fine-mesh sieve to remove the seeds. You should be left with a smooth raspberry puree. Set it aside to cool.
Step 4: Bloom the Gelatin
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. This step helps the gelatin dissolve smoothly without clumps.
After blooming, warm the gelatin mixture in the microwave for 10-15 seconds until it becomes liquid. Stir it into the cooled raspberry puree.
Step 5: Whip the Cream
In a large mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Be careful not to overwhip—it should be light and fluffy.
Gently fold the raspberry puree into the whipped cream, using slow, sweeping motions to keep the mousse airy.
Step 6: Assemble the Desserts
Place each brownie heart on a serving plate or small dessert dish. Using a piping bag or spoon, carefully spread or pipe the raspberry mousse over each brownie heart, smoothing the tops with a spatula.
Refrigerate for at least 2 hours, or until the mousse is firm and set.
Step 7: Garnish and Serve
Just before serving, top each dessert with fresh raspberries, chocolate shavings, or a dollop of whipped cream. Serve chilled and enjoy!
Helpful Tips
- Use a good-quality cocoa powder for the best chocolate flavor in the brownies.
- Chill the mixing bowl before whipping the cream—it helps it whip faster and hold its shape better.
- Make it in advance – The mousse sets beautifully overnight, making this a great make-ahead dessert.
- Experiment with flavors – Swap raspberries for strawberries or mix in a bit of vanilla bean for an extra layer of flavor.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 6-8 heart-shaped desserts
- Category: Dessert
- Method: Baking & Chilling
- Cuisine: American
- Diet: Vegetarian
Notes
- If you don’t have a heart-shaped cutter, you can use a round or square cutter and still get beautiful results.
- Leftover brownie scraps? Save them for a brownie parfait or crumble them over ice cream!
- You can freeze these for up to 1 month—just thaw in the fridge before serving.
Nutritional Information (Per Serving)
- Calories: ~280
- Carbohydrates: 35g
- Protein: 4g
- Fat: 15g
- Sugar: 28g
- Fiber: 3g
(Note: Nutrition is estimated and may vary based on exact ingredients used.)
Frequently Asked Questions
Can I use frozen raspberries?
Yes! Just thaw them before using and drain any excess liquid.
How do I store leftovers?
Store them in an airtight container in the fridge for up to 3 days.
Can I make this without gelatin?
Yes, but the mousse won’t hold its shape as well. You can try using agar-agar as a vegetarian alternative.
Can I use a boxed brownie mix?
Absolutely! If you’re short on time, a good-quality brownie mix will work fine.
Related Recipes
If you loved this recipe, you might also enjoy:
- Red Velvet Cheesecake
- Strawberry Shortbread Cookies
- Heavenly White Chocolate Raspberry Cheesecake Elegance
- No-Bake Banana Split Cake Loaded with Layers
Conclusion
This Heart-Shaped Raspberry Mousse with a Brownie Base is more than just a dessert—it’s a way to show love through baking. Whether you’re making it for a romantic dinner or as a fun weekend treat, it’s a guaranteed crowd-pleaser. Try it out and let us know how it turns out!
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Heart-Shaped Raspberry Mousse with a Brownie Base
Description
There’s something undeniably special about a homemade dessert, especially when it’s crafted with love. This Heart-Shaped Raspberry Mousse with a Brownie Base is a delightful combination of rich, fudgy chocolate and light, airy raspberry mousse. Perfect for Valentine’s Day, anniversaries, or any occasion where you want to impress someone special, this dessert is not just about taste—it’s about creating a moment.
Imagine slicing into a delicate heart-shaped treat, the soft mousse melting in your mouth, perfectly balanced by the dense and chocolatey brownie base. Whether you’re making this for a romantic evening, a family gathering, or just because you love raspberries and chocolate together, this recipe is sure to bring smiles. Plus, it looks so elegant, people will think you spent hours in the kitchen (don’t worry, we won’t tell them how easy it actually is!).
Ingredients
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Raspberry Mousse:
- 1 1/2 cups (180g) fresh raspberries (or frozen, thawed)
- 1/4 cup (50g) granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 3/4 cup (180ml) heavy whipping cream, chilled
- 1/4 cup (30g) powdered sugar
For Garnish (Optional):
- Fresh raspberries
- Chocolate shavings
- Whipped cream
Instructions
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until well combined.
Sift in the cocoa powder, flour, salt, and baking powder, then gently fold everything together until just combined. Be careful not to overmix—this keeps the brownies fudgy!
Pour the batter into the prepared pan and spread it evenly. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownie cool completely before proceeding to the next step.
Once your brownie base has cooled, use a heart-shaped cookie cutter to cut out heart-shaped pieces. If you don’t have a cutter, you can carefully trace a heart shape onto parchment paper and cut around it with a sharp knife. Set the brownie hearts aside.
In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Stir occasionally, allowing the raspberries to break down and release their juices.
After about 5 minutes, remove from heat and press the mixture through a fine-mesh sieve to remove the seeds. You should be left with a smooth raspberry puree. Set it aside to cool.
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom. This step helps the gelatin dissolve smoothly without clumps.
After blooming, warm the gelatin mixture in the microwave for 10-15 seconds until it becomes liquid. Stir it into the cooled raspberry puree.
In a large mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Be careful not to overwhip—it should be light and fluffy.
Gently fold the raspberry puree into the whipped cream, using slow, sweeping motions to keep the mousse airy.
Place each brownie heart on a serving plate or small dessert dish. Using a piping bag or spoon, carefully spread or pipe the raspberry mousse over each brownie heart, smoothing the tops with a spatula.
Refrigerate for at least 2 hours, or until the mousse is firm and set.
Just before serving, top each dessert with fresh raspberries, chocolate shavings, or a dollop of whipped cream. Serve chilled and enjoy!
Notes
- If you don’t have a heart-shaped cutter, you can use a round or square cutter and still get beautiful results.
- Leftover brownie scraps? Save them for a brownie parfait or crumble them over ice cream!
- You can freeze these for up to 1 month—just thaw in the fridge before serving.