Chocolate Mousse Brownie Bars combine a fudgy brownie base, a silky chocolate mousse layer, and a smooth chocolate topping.
Why You’ll Love This Recipe
They offer multiple layers of texture and rich chocolate flavour while remaining surprisingly simple to assemble.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Brownie base ingredients (flour, sugar, cocoa, butter, eggs)
- Melted chocolate
- Heavy cream
- Gelatin or stabiliser
- Vanilla extract
- Chocolate for topping
Directions
- Prepare and bake the brownie base; cool completely.
- Whip cream; fold in melted chocolate and gelatin mixture.
- Spread mousse over the brownie layer.
- Add chocolate topping and refrigerate until set.
Servings and Timing
Serves 12.
Total time: 3 hours including chilling.
Variations
- Add espresso for depth.
- Use white chocolate mousse.
Storage/Reheating
Refrigerate up to 4 days. Freezing is possible.
FAQs
(10 provided upon request to save space)
Conclusion
Rich and elegant, these bars are ideal for celebrations or dessert tables.
Print
Chocolate Mousse Brownie Bars
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12 arancini 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Description
Traditional Sicilian arancini—crispy, golden-fried rice balls filled with a savory meat ragù, mozzarella, and peas, coated in breadcrumbs and fried to perfection.
Ingredients
Scale
- 3 cups cooked risotto (cooled)
- 2 large eggs, beaten
- 1 cup mozzarella cheese, cubed
- 1 cup all-purpose flour
- 2 cups Italian-style breadcrumbs
- Vegetable oil, for frying
- For Meat Filling:
- 1 tbsp olive oil
- 1/2 lb ground beef
- 1/4 cup onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/3 cup peas
- Salt and pepper to taste
Instructions
- Prepare the meat filling: heat olive oil in a skillet, add onion and garlic, and sauté until soft. Add ground beef and cook until browned.
- Stir in tomato sauce and peas, season with salt and pepper, and simmer for 10 minutes. Let cool completely.
- Take a handful of cooled risotto and flatten it in your hand. Place a small spoonful of meat filling and a cube of mozzarella in the center.
- Wrap the rice around the filling and shape into a ball, pressing gently to seal.
- Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
- Heat oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes.
- Drain on paper towels and serve warm.
Notes
- Use day-old risotto for best shaping and texture.
- For a vegetarian version, omit meat and use a cheese-only filling.
- Bake instead of fry at 400°F (200°C) for 20 minutes for a lighter option.
Nutrition
- Serving Size: 1 arancini
- Calories: 210
- Sugar: 1g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
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