I call it cheating because although I am not an expert chocolate mousse cake maker, I am pretty certain this is not the way top pastry chefs make theirs. Still, it tastes awesome and is super easy to make.

FIRST. whip up your favorite chocolate brownies, making sure to line or properly butter and flour your pan (brownie recipe to follow if you don’t have one). Once out of the oven let them cool then remove the entire brownie onto a cutting board. Cut in half, so that you end up with 2 large rectangular brownies.

SECOND. Empty contents of 2 boxes of instant chocolate mousse into a large bowl. Whatever amount of milk the box asks for substitute with whipping cream instead (I even add 1/2 cup more, so it’s extra creamy). Beat using an electric mixture until set and fluffy (like whipped cream), about 2 minutes.

THIRD. With a spatula or icing spreader, spread a thick amount of mousse on one layer of brownie. Scatter some raspberries (about 1 cup). Put second brownie layer on top and spread remaining mousse all over. Add more raspberries on top if you wish. Keep lightly chilled until ready to serve, slice as you would a loaf.

YUM!

One Bowl Brownies (cut the recipe in half to make a 9×9 pan) 4 oz. of unsweetened baking chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1tsp. vanilla
1 cup flour Pour into lined or greased 13×9 pan. Bake at 350°F for 30 to 35 minutes.

-Julie

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