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.
My Private Note
Units: US | Metric
- 1/2 cup butter
- 3 ounces unsweetened chocolate
- 1 1/4 cups sugar
- 3 eggs
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1First, make the base.
- 2Preheat oven to 350F; spray a 10-inch springform pan with nonstick cooking spray (like Pam) and set aside.
- 3In a saucepan over low heat, melt chocolate and butter; stir frequently.
- 4Remove from heat and stir in sugar, then stir in eggs, flour and baking powder; combine well until smooth.
- 5Spread in prepared springform pan and bake in preheated oven for 20 to 25 minutes, or until just set; mine was perfect after 20 minutes.
- 6Set pan aside for base to cool.
- 7Next, make mousse.
- 8In 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.
- 9Cook over medium heat, constantly whisking, until slightly thickened, about 4 or 5 minutes.
- 10This mixture thickens more on cooling, so remove from heat just as it starts to thicken.
- 11Stir in zest.
- 12Pour 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.
- 13Meanwhile, beat reserved egg whites and second amount of sugar (1/2 cup) until mixture has stiff peaks.
- 14In another mixing bowl, beat whipping cream until stiff.
- 15Fold 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.
- 16Spread mousse over the cooled base.
- 17Cover and refrigerate for several hours until set, or overnight.
- 18To 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.
- 19Garnish as desired; raw lime slices look nice, as does rosettes of stiffly beaten whipped cream.
- 20It also looks good just plain.
- 21Lemon lovers can replace the juice and zest of the limes with freshly squeezed lemon juice and lemon zest.
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Nutritional Facts for Lime Mousse Brownie Dessert
Serving Size: 1 (110 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 355.4
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 10.3 g
- Cholesterol 157.3 mg
- Sodium 109.8 mg
- Total Carbohydrate 46.3 g
- Dietary Fiber 1.4 g
- Sugars 37.9 g
- Protein 6.1 g
The following items or measurements are not included: