Rich and smooth chocolate mousse with brownie bites and whipped cream.
Mason Jar Mud Pie
- 10 two-bite brownies, or homemade brownies if you’re ambitious)
- 10- 125ml or 5- 250 ml mason jars
Chocolate Mousse:
- 1 envelope unflavored gelatin
- 2 Tablespoons cold water
- ¼ cup boiling water
- 1 cup sugar
- ½ cup cocoa
- 2 cups whipping cream
- 2 teaspoons pure vanilla extract
Whipped Cream
- 1 cup whipping cream
- 1/3 cup sugar
Cut each brownie into small pieces (I starred mine into 8) and place into the bottom of 125ml mason jars (one brownie per layer).
In a medium bowl or stand mixer combine the sugar, coco powder, whipping cream, and vanilla and gently whisk together.
In a small bowl, add the gelatin powder to boiling water and whisk together. Add the liquefied gelatin to the coco/cream mixture. Beat the mixture until soft peaks have formed. Set aside.
In a separate medium bowl or stand mixture whip the sugar, whipping cream, and vanilla until soft/medium peaks form.
To assemble the jars, its easiest if you use piping bags for the mousse and the whipped cream.
Pipe or spoon the mousse on top of the cut up brownie and top with whipped cream. If you’re using 250 ml jars only go half way and repeat the layers. Add shaved chocolate to the top layer of whipped cream for garnish.
This dessert is mega chocolaty rich. I made both 250ml jars and 125 ml jars but when I do it again I will stick to the smaller sized jars. Don’t get me wrong, its not rich in a bad way, It’s just so good you wouldn’t want any to go to waste.
Tips for cooking: Make sure you mix the dissolve the gelatin well, otherwise you’ll be little lumpy things in the mousse.
This recipe also is freezer safe! You can make them in advance, pop them in the freezer and take them out to thaw the day of.
