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Mini Chocolate Mousse Cakes

Discover a healthier twist on your favorite dessert with these sweet brownies from simpleeats. Packed with rich flavors and made with nutritious ingredients, these brownies satisfy your sweet cravings without the guilt. Perfect for a quick treat or a dessert to share, they’re sure to become a staple in your kitchen! SweetBrownies HealthyDesserts NutritionFocus GuiltFreeTreats SimpleEats DessertGoals Yummy
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Ingredients
  

6 oz dark chocolate (70% cacao)

3 tablespoons unsalted butter

3 large eggs, separated

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1 cup heavy whipping cream

2 tablespoons powdered sugar

A pinch of salt

Cocoa powder (for dusting)

Fresh raspberries or mint leaves (for garnish)

Instructions
 

Melt the Chocolate: In a double boiler or a microwave-safe bowl, melt the dark chocolate and unsalted butter together until smooth. Stir frequently to ensure it doesnt burn. Once melted, let it cool slightly.

    Egg Yolks Mixture: In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until the mixture is pale and creamy. Gradually whisk in the cooled chocolate mixture until combined.

      Beat the Egg Whites: In a separate clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the chocolate mixture in three additions to maintain the airy texture.

        Whip the Cream: In another bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Carefully fold the whipped cream into the chocolate mixture until well incorporated, ensuring not to deflate the mixture.

          Prepare Molds: Line a muffin tin or mini cake molds with parchment paper for easier removal. Spoon the mousse mixture evenly into the molds, filling them up to the top.

            Chill: Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.

              Serve: Once set, carefully remove the mini cakes from the molds. Dust with cocoa powder and top with fresh raspberries or a mint leaf for garnish. Present on a decorative platter and enjoy!

                Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 mini cakes