Pomegranate Mousse Brownies

Pomegranate Mousse Brownies are silky smooth loaded with chocolate and topped with a luxurious mousse Pomegranate.

 

Ingredients

• For the Brownie Layer:
• 2 tablespoons soft butter (for greasing the pan)
• 4 large eggs
• 2 cups sugar
• 8 ounces melted butter (2 sticks)
• 1¼ cups cocoa (sifted)
• 2 vanilla beans (seeds only)
• 1/3 cup flour (sifted)
• 1/2 teaspoon kosher salt
• For Pomegranate Mousse:
• 1 pomegranate (seeds only)
• 1½ cups whipping cream (chilled)
• 1/3 cup sugar (+ 1 tablespoon)
• 1 teaspoon corn starch (+ 2 tablespoon water)
• 7 grams gelatin
• 2 tablespoons of water

Instructions

1. For the Brownie Layer:
2. Preheat oven to 300 degrees F.
3. Spray a 8 inch springform pan with baking spray or grease with butter.
4. In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
5. Pour the batter into the pan and bake for 35 - 45 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached.
6. When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.
7. For Pomegranate Mousse:
8. Place seeds in a food processor and alternating between the grind and chop function, process the seeds until finally grinded. A liquid mixture will form. Strain the mixture into a bowl thru a fine mesh and discard the solids.
9. Place a small sauce pan over medium-low heat, add the pomegranate mixture with 1/3 cup of sugar. Simmer for 10-15 minutes, stirring occasionally. Mix corn starch with 2 tablespoons of water until corn starch dissolves, add it to the pomegranate mixture. Keep, simmering on low heat, the mixture will reduce in volume by 1/3.
10. In the meantime, in a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.
11. Remove pomegranate sauce from heat, add the dissolved gelatin and stir well to combine. Set aside to cool for 15 minutes at room temperature. Stir occasionally to avoid jellification.
12. In the bowl of a stand mixer fitted with the wire attachment, place the remaining 1 1/2 cups of cream and 1 tablespoon of sugar and whisk until soft peaks form.
13. Once the pomegranate sauce has cooled to room temperature, add it to the cream and whisk until incorporated and the mixture is stiff. Don't over mix or you will curdle the cream. If you wish your mousse to be pinker, add in a few drops of pink gel food coloring at this point. To avoid over mixing, turn off the mixer, and gently mix the ingredients manually with a spatula.
14. Pour on top of the cooled brownie and level the top layer. Place in the fridge overnight, or for at least 6 hours.
15. Before serving, remove from the fridge, dust with cocoa powder, run a knife thru cold water and cut.
16. Enjoy!

 

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