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You’ll want to dive right in to this Brownie Bottom Mint Chip Mousse Pie. The fudgy brownie layer is topped with a perfect mint chip mousse.

Brownie Bottom Mint Chip Mousse Pie


  • Author: Julianne Bayer
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 slices 1x

Description

This Brownie Bottom Mint Chip Mousse Pie starts with a fudgy chocolate brownie layer and it’s topped with a light and airy mint chip mousse.


Scale

Ingredients

  • For the brownie:
  • 1 package fudgy chocolate brownie mix (19.9 oz)
  • Ingredients listed on the box: oil, eggs, water
  • For the mousse:
  • 8 ounces cream cheese, softened
  • 1 tablespoon cold water
  • 1 teaspoon gelatin,
  • 4 ounces white chocolate
  • 1 ½ cups plus 2 tablespoons heavy whipping cream, divided
  • ½ cup powdered sugar
  • ½ teaspoon mint extract (more to taste)
  • green food coloring
  • ½ cup mini chocolate chips
  • For the topping:
  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons hot fudge sauce
  • ¼ cup mini chocolate chips or chopped chocolate

Instructions

  1. For the brownie: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
  2. In a medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the batter is well combined and there are no dry ingredients left.
  3. Pour the batter into the springform pan and spread evenly. Bake at 350°F for 35-40 minutes until the center is baked but still slightly fudgy. Allow the brownie to cool completely.
  4. For the mousse: Allow the cream cheese to soften to room temperature.
  5. In a small dish, combine 1 tablespoon of cold water with 1 teaspoon gelatin. Sprinkle the gelatin over the cold water and allow it to set to a solid.
  6. In a microwave-safe bowl, combine the white chocolate and 2 tablespoons heavy whipping cream. Microwave at 50% power in 30 second increments until the chocolate is melted, stirring occasionally.
  7. Microwave the gelatin for 8-10 seconds until it turns back to a liquid. Pour the liquid gelatin into the melted chocolate and stir to combine. Set the chocolate aside.
  8. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
  9. Pour 1 ½ cups of heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
  10. As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Set the whipped cream aside.
  11. Beat the softened cream cheese on medium-high speed for 2-3 minutes, until the cream cheese is completely smooth, scraping the bowl occasionally.
  12. Next, add the melted chocolate and mix thoroughly into the cream cheese mixture. Then add the mint extract and green food coloring. Add the food coloring a little bit at a time, keeping in mind it will become lighter when the whipped cream is added.
  13. Finally, fold the prepared whipped cream into the cream cheese and stir gently until the mixture is well combined. Fold in the mini chocolate chips last.
  14. Pour the mint chip batter over top of the cooled brownie (in the springform pan) and refrigerate for at least 4 hours.
  15. For the topping: Prior to serving, prepare the toppings. Place a medium-sized metal mixing bowl in the freezer for 5-10 minutes to chill.
  16. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until the heavy cream starts to thicken.
  17. As the cream thickens, add the powdered sugar and continuing beating on high speed until stiff peaks form. Pipe the decorative boarder using a large open star tip.
  18. Drizzle the top with hot judge sauce and sprinkle with additional mini chocolate chips.