Because the Oreo Chocolate Mousse Cups were so popular, I decided to try out brownie chocolate mousse cups as well. Not only are the individual cups cute and elegant, but they also didn’t last long at my house because the whole family loved them! The creamy mousse filling on top of fudgy homemade brownies is a delicious dessert combination that would be perfect for your next hosting event or as a treat for your family.
As an Amazon Associate I may earn from qualifying purchases. Follow along for Amish recipes (and more) and feel free to leave a rating and comment in the comment section below!
Brownie Chocolate Mousse Cups
Ingredients
- 1 batch fudgy homemade brownies or boxed brownies 13 by 9 inch
Chocolate Mousse:
- 8 oz. melting chocolate roughly 1 1/2 cups
- 1/2 cup whole milk
- 4 oz. cream cheese
- 3 tablespoons sugar
- 8 oz. whipped topping
Toppings:
- 4-8 oz. whipped topping
- crumbled chocolate graham wafers, crushed Oreos or chocolate shavings *see note
Instructions
- Prepare brownies according to recipe or package directions and allow to cool completely.
- Place chocolate wafers and milk in a small saucepan, then melt over medium-low heat, stirring frequently to avoid burning. Allow to cool completely.
- Once the chocolate mixture has cooled, mix cream cheese with sugar until smooth. Add chocolate mixture and continue mixing until well combined. Fold in whipped topping until no streaks remain. Chill for 30 minutes in the refrigerator.
- Press brownies into the bottom of 12-pint sized jars or 8 oz. glass cups. I used around half of a brownie per cup for roughly an inch of brownie on the bottom. Top the brownie with chocolate mousse (roughly two heaping tablespoons) and continue layering with brownies and chocolate mousse until you reach within an inch of the top. You can also add in a layer of whipped topping.
- Right before serving, top the last layer of chocolate mousse with whipped topping, then sprinkle chocolate shavings or crushed chocolate wafers/Oreos on top. Keep chilled until ready to serve *see storage notes below the recipe card. Enjoy!
Notes
Subscribe today and get free meal inspirations delivered to your doorstep!
Step 1: Prepare the brownies according to recipe or package directions. Personally, my favorite brownies for these dessert cups are these fudgy homemade brownies (click the highlighted link for the recipe). Allow the brownies to cool at room temperature for an hour or two until cool to touch.
Step 2-3: Melt chocolate wafers in milk over medium-low heat, stirring frequently to avoid burning. Allow to cool completely. Once the chocolate mixture has cooled, mix cream cheese with sugar until smooth. Add chocolate mixture and continue mixing until well combined. Fold in whipped topping until no streaks remain. Chill for 30 minutes in the refrigerator.
Why do I need to chill the chocolate mousse mixture?
The chocolate mousse mixture should be chilled so that the mixture firms back up a bit before mixing. You will want the mousse mixture to be firm enough to hold up the layer of brownies that will get placed on top. If the mixture seems too runny, you will need to add more cream cheese that has been mixed with sugar until smooth.
Step 4: Press brownies into the bottom of 12-pint sized jars or 8 oz. glass cups. I used half a brownie per cup for roughly an inch of brownie on the bottom. Top the brownie with chocolate mousse (roughly two heaping tablespoons) and continue layering until you reach within an inch of the top. You can also add in a layer of whipped topping.
Last but not least, Top the last layer of mousse with whipped topping and crushed chocolate wafers or shavings. Crushed Oreos or peanuts would be delicious too! I used crushed chocolate graham crackers for the photo shown above. I recommend waiting to add whipped topping and garnish until ready to serve *see storage below.
Storage:
Keep these dessert cups chilled until you are ready to serve. I do not recommend keeping them at room temperature or freezing them due to the chocolate mousse needing to stay chilled and possibly separating if kept in the freezer. These mousse cups will last in the refrigerator for up to 5 days. Personally, I find them even better the second day after the flavors have a chance to blend a bit! If you prefer, you can add the whipped topping and garnish right before serving for easier storage. Placing plastic wrap on top pf whipped topping and garnish will ruin the aesthetic of the dessert cups.
Feel free to pin this recipe for later and be sure to let me know how this turned out for you in the comments below. Thank you for your support! -Marilyn Stoltzfus Peight from This Mom Cooks
