A very special treat

When this landed in my inbox last week from Nestle, I knew I had to make it for Valentine’s Day, but my dilemma was how to make it in advance, to share here, and show the layers without cutting into it. The solution was to make it in a springform pan instead of a square one, and I like its looks enough that I could see this taking the place of a birthday cake. Anyone who loves chocolate and raspberries — and who doesn’t? — would be in heaven. With a mousse of cream cheese and whipped cream on top, this is a gilded lily.

I rarely post recipes that dirty every every bowl in the kitchen. This one doesn’t, but with several components, there is a bit of cleanup and not many ways around it. Even though I have more than one mixer bowl, I chose to use the food processor for one step, and that information is in my notes at the end. I’ve also added a couple quick sifts for a more professional result; technique always matters, especially when investing time and money in something special. And even though the recipe looks long, this is not very time-consuming, about 90 minutes, if you’ve read the recipe through and have everything organized.

A few words about this recipe: Any dark or bittersweet chocolate will work and I’ve listed the weights I used for all the ingreidents. I was suprised to see Nestle’s designation of the newish and wonderful Chocolatier chips as 53% cacoa. I was sure my stash was 62% and I was right. Perhaps the change has brought the price down. And even though the bottom layer is called a brownie, don’t expect a batter. It’s a stiff dough, enough so that I had to push it into the pan as the barely-melted chocolate began to re-solidify.It came out of the oven with a risen center but became perflectly flat as it cooled.

You’ll see Nestle lists food coloring as an option. I certainly did not use any and can’t imagine wanting the topping to be any pinker or redder, but that’s your choice, of course.

2/15 Update -This is utterly sublime. The mousse would be a delicious dessert on its own, spooned into glasses. It would also be super in a trifle

Chocolate Raspberry Brownie Mousse Delight

Adapted from Nestle

1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels, divided (224g per cup)
1 1/4 cups all-purpose flour (155g)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar (200g)
1/3 cup (2/3 stick) unsalted butter, softened (75g)
1 teaspoon vanilla extract
2 large eggs
1/3 cup frozen raspberries, mashed (47g)

1 8-oz pkg. cream cheese, softened
3/4 cup powdered (icing) sugar (102g)
1/2 teaspoon vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup frozen raspberries, mashed (35g)
1/3 cup whipping cream (2.66 oz)

For the base:

Set a rack in the middle of the oven and preheat to 350 degrees. Grease or spray a 9-inch baking pan. [If opting for a springform, use a 9" pan, lining the bottom with parchment and spraying the parchment and the sides.]

In a small microwave-safe bowl, microwave 1 cup of the morsels at full power for 45 seconds. Stir. If necessary, continue to microwave at 10 – 15 intervals, then let cool to room temperature. [In my little 700-watt oven, the chocolate needed 45 seconds followed by three 30-second additions.]

In a small bowl, combine the flour, baking powder and salt and set aside. In a mixing bowl, cream the sugar and butter until creamy. Add the vanilla extract and eggs and beat until fluffy. Add the melted chocolate and beat well.

Stir in the flour mixture to blend, then stir in the mashed raspberries.

Spread or pat into prepared pan. Bake 25 -30 minutes, until a toothpick inserted in the center comes out slightly sticky. [In the springform it needed the full 30 minutes.] Move to a rack and let cool completely.

For the mousse:

Chop the remaining morsels into roughly 1/4-inch pieces. [See notes below if chopping in a processor.] Put into a small strainer and shake to remove chocolate “dust.” Set aside.

Place the cream cheese, vanilla extract and food coloring, if using, in a mixer bowl. With a sieve or a sifter, sift the powdered sugar into the bowl to remove all lumps. Beat thoroughly until creamy. [see notes below] Fold in the mashed berries and chopped chocolate.

In a small bowl, beat the cream until stiff peaks form. Fold into the cream cheese mixture until well-blended. [Taste it! Oh, my.]

Spread over the top of the brownie base and refrigerate for one hour before cutting. Store leftovers in the fridge.

Ella’s notes: Because the cream cheese mixture does not need air beaten into it but does need to be very smooth, this is where I used the processor. I first chopped the chocolate in the bowl and wiped it out. Then I added the powdered sugar and pulsed 2 -3 times, which has the same effect as sifting. Then I added the cream cheese and extract, processed about 30 seconds and had the ultra-smooth mixture a processor excels at producing. I transferred this to a regular bowl so I could easily fold in the other ingredients.

Tagged as: chocolate, desserts, easy, raspberries