Lime Mousse Brownie Dessert

Total Time
Prep 25 mins
Cook 25 mins

This delicious dessert is a real study in contrasts. The base is dense and rich, while the mousse is light and airy. I brought this to our family's 2003 Thanksgiving dinner, where it was a big hit. I'll be making it many times, and I'll make the mousse on its own, too.

Ingredients Nutrition


  1. First, make the base.
  2. Preheat oven to 350F; spray a 10-inch springform pan with nonstick cooking spray (like Pam) and set aside.
  3. In a saucepan over low heat, melt chocolate and butter; stir frequently.
  4. Remove from heat and stir in sugar, then stir in eggs, flour and baking powder; combine well until smooth.
  5. Spread in prepared springform pan and bake in preheated oven for 20 to 25 minutes, or until just set; mine was perfect after 20 minutes.
  6. Set pan aside for base to cool.
  7. Next, make mousse.
  8. In a small saucepan, stir together gelatin, 1/2 cup sugar, 4 egg yolks (you'll need the whites too, see below) and the freshly squeezed juice.
  9. Cook over medium heat, constantly whisking, until slightly thickened, about 4 or 5 minutes.
  10. This mixture thickens more on cooling, so remove from heat just as it starts to thicken.
  11. Stir in zest.
  12. Pour mixture into a bowl (the pan retains too much heat) and place bowl in refrigerator just until mixture starts to set; this takes about 15 minutes or so.
  13. Meanwhile, beat reserved egg whites and second amount of sugar (1/2 cup) until mixture has stiff peaks.
  14. In another mixing bowl, beat whipping cream until stiff.
  15. Fold whipped cream gently into gelatin mixture (or fold gelatin mixture into whipped cream, I don't think it makes a difference), then fold this mixture into the stiffly beaten egg whites; be gentle but be thorough.
  16. Spread mousse over the cooled base.
  17. Cover and refrigerate for several hours until set, or overnight.
  18. To serve, place on round serving platter, run a knife around pan, between mousse and pan just to make sure it's not sticking (it shouldn't stick, though) and then remove the springform pan's side.
  19. Garnish as desired; raw lime slices look nice, as does rosettes of stiffly beaten whipped cream.
  20. It also looks good just plain.
  21. Lemon lovers can replace the juice and zest of the limes with freshly squeezed lemon juice and lemon zest.
Most Helpful

This is out of this world! WOW!! What a genious recipe. I used 3/4 cup of sugar instead of 1 1/4 for the base and 1/3 of a cup and 1/3 of a cup instead of the full cup of sugar in the lime mixture and egg white mixture. My husband said to rate it a 20 :-). A definate winner!

soulmatesforever September 29, 2004

This is a terrific dessert!

Irmgard September 18, 2004