I used Alton Brown’s decadent chocolate mousse recipe (omitted the alcohol, of course). There is no other way to make choc mousse, in my opinion. Some use melted marshmallows, but I think that gelatine is a way easier option to go with. Preparation time did not exceed 15 minutes, and I had the chocolate mousse setting in the fridge in no time. The red velvet berry crumble totally elevates this chocolate mousse’s status from perfect to beyond heavenly. You don’t have to worry about the red velvet mixture if you’re in a hurry, but I usually use leftover red velvet cookies from making these red velvet cheesecake cookies. Other topping options include orange zest, white chocolate shavings, plain berries, whipped cream – use your imagination and preferences to unleash your inner foodie!
- Alton Brown’s chocolate mousse
- 1/4 portion of red velvet cookie dough – if you’re making this dough from scratch, just reduce all the quantities to 1/4 of the original except for the egg, which you obviously can’t divide up.
- 100g mixed berries of your choice
- Follow Alton Brown’s instructions to making the perfect chocolate mousse. He gives useful tips about melting the chocolate, so pay attention!
- While your mousse is busy setting in the fridge, roll out the cookie dough mixture on a floured surface to about 8 mm – 1 cm in thickness. Transfer the dough into greased baking tins and press down so that the dough covers the surface of the tins. Bake for 10 – 15 minutes at 180° C. Please keep a watchful eye because cookie dough can burn if left unattended.
- Remove the dough and allow it to cool completely. Ensure that your chocolate mousse has also set firmly before proceeding.
- For the topping: Pulse cookie dough into crumbs in a food processor/blender. Remove the crumb mixture and toss through with the berries.
- Top the chocolate mousse with the berry crumble topping; add the amount of topping that you desire!
Hope that you love this recipe, and let me know what you think in the comments below 🙂