Chocolate Amore Dessert is a classic fluffy mousse on top of rich fudgy brownies, topped off with homemade whipped cream and hot fudge sauce.
One of my favorite desserts EVER is from Carrabba’s Italian Grill! It is called Sogno Di Cioccolata “Chocolate Dream”. We go there most Fridays just to have this dessert. Not only do I love this dessert on Friday nights but I also love to take it to parties! So I made some adjustments and made my own spin on the Chocolate Dream, which became my Chocolate Amore. From one chocolate lover to another… enjoy!
XOXO San
How do you make Chocolate Amore Dessert?
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Follow preparation directions on the boxes. Grease 2- 9×13 pans and bake at 325 for 30-35 minutes. Set aside until completely cooled.
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Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
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Beat the cream over ice until it forms soft peaks. OR I put my Kitchen Aid bowl in the freezer for 20 minutes then removed the bowl from the freezer and added the cream and whisked using my Kitchen Aid until it formed soft peaks.
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Set aside and hold at room temperature.
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With a mixer, whip egg whites to soft peaks. Gradually add the sugar and continue whipping until firm.
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Using a whisk, fold in the egg whites all at once to the chocolate.
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When the whites are almost completely incorporated, fold in the whipped cream.
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Cover the mousse and refrigerate for approximately 1 hour or until set.
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Using a mixer whip cream and vanilla until it forms soft peaks, add sugar and whisk until stiff peaks are formed. Chill in the refrigerator until ready to use.
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Mix brown sugar and cocoa powder in a small bowl. Set aside.
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In a medium saucepan, cook butter and milk until it starts to bubble (about 5 min on medium heat).
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Add cocoa mixture. Stirring constantly with a wooden spoon, cook for 2 minutes until smooth.
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Remove from heat and stir in vanilla.
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Let sit for at least 5 minutes. It will thicken.
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Store covered in refrigerator for up to 1 week.
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Reheat for 10 seconds in microwave before using.
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Layer the following in a 9×13 serving pan. These usually are just for serving, they allow for higher edges allowing you to add several layers. If you don’t have one I have used a small roasting pan before too or a regular 9×13 but just be careful on not overfilling, may need to omit top brownie layer.
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Trim off all the edges from the brownies in both 9×13 pans, just 1/4 of an inch and less. This just takes away the crunchy edges you get with brownies.
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Lay down the first layer in your 9×13 serving pan.
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Top with all of the dark chocolate mousse.
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Then add the next layer of brownie gently on top of the mousse.
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Top with whipped cream.
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Cover and place in the refrigerator for 1 hour or more until serving.
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Cut a piece then top with chocolate shaving and drizzle with room temp hot fudge.
Try this Kahlua Brownie & Chocolate Mousse Shooter next for a more grown-up version!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Chocolate Amore’ Dessert
Ingredients
Chocolate Amore
- 2 Ghirardelli Chocolate Supreme brownie mixes
- dark chocolate shavings
Dark Chocolate Mousse
- 5 1/4 ounces Ghirardelli bittersweet chocolate coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 2 tablespoons sugar
Whipped Cream
- 1 pint whipping cream
- 2 tablespoons sugar
- 1 tablespoon clear vanilla extract
Hot Fudge
- 1/2 cup packed light brown sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
Ghirardelli Chocolate Supreme Brownies
- Follow preparation directions on the boxes. Grease 2- 9x13 pans and bake at 325 for 30-35 minutes. Set aside until completely cooled.
Dark Chocolate Mousse
- Place chocolate in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
- Beat the cream over ice until it forms soft peaks. OR I put my Kitchen Aid bowl in the freezer for 20 minutes then removed the bowl from the freezer and added the cream and whisked using my Kitchen Aid until it formed soft peaks.
- Set aside and hold at room temperature.
- With a mixer, whip egg whites to soft peaks. Gradually add the sugar and continue whipping until firm.
- Using a whisk, fold in the egg whites all at once to the chocolate.
- When the whites are almost completely incorporated, fold in the whipped cream.
- Cover the mousse and refrigerate for approximately 1 hour or until set.
Whipped Cream
- Using a mixer whip cream and vanilla until it forms soft peaks, add sugar and whisk until stiff peaks are formed. Chill in the refrigerator until ready to use.
Hot Fudge
- Mix brown sugar and cocoa powder in a small bowl. Set aside.
- In a medium saucepan, cook butter and milk until it starts to bubble (about 5 min on medium heat).
- Add cocoa mixture. Stirring constantly with a wooden spoon, cook for 2 minutes until smooth.
- Remove from heat and stir in vanilla.
- Let sit for at least 5 minutes. It will thicken.
- Store covered in refrigerator for up to 1 week.
- Reheat for 10 seconds in microwave before using.
Assembly
- Layer the following in a 9x13 serving pan. These usually are just for serving, they allow for higher edges allowing you to add several layers. If you don’t have one I have used a small roasting pan before too or a regular 9x13 but just be careful on not overfilling, may need to omit top brownie layer.
- Trim off all the edges from the brownies in both 9x13 pans, just 1/4 of an inch and less. This just takes away the crunchy edges you get with brownies.
- Lay down the first layer in your 9x13 serving pan.
- Top with all of the dark chocolate mousse.
- Then add the next layer of brownie gently on top of the mousse.
- Top with whipped cream.
- Cover and place in the refrigerator for 1 hour or more until serving.
- Cut a piece then top with chocolate shaving and drizzle with room temp hot fudge.
Notes
Hot Fudge adapted from Crunchy Creamy Sweet
Kids review: They are all chocolaholics like me, but even my husband who says he hates chocolate, loves this dessert.
This looks delish! And I love the plates, as well.
Ok, big YUM! Have pinned to my Food and Drink to Make Baord.
You are speaking my language! This looks amazing, Sandra! So happy to see my Hot Fudge Sauce a part of it! Pinned!
I’m speechless . . . this looks and sounds so wonderful I wish I could make it immediately. Thanks so much for sharing this I can’t wait to have the time to make this, it’s amazing. Pinning and sharing.
Happy New Year!
Joanne
This looks like a chocolate lover’s dream come true! So amazing!
So yummy! May I suggest another serving way- I always serve this in a trifle bowl layering brownies, whipped cream, walnuts, and chocolate sauce. You’d think that people would be fearful to dig in it’s so rich and beautiful, but the bowl is always empty at the end of an evening.
Bobby – you are so right. I have done this too. And it looks amazing. I love taking an empty bowl home! Less for me to eat later. Have a great New Year and thanks for stopping by.
WOW! That dessert looks amazing! It is absolutely gorgeous and I am sure it is totally yummy ;o) Thanks for sharing the recipe. I’m stopping by from the Thursday Favorite Things Blog Hop at Katherine’s Corner. If you have a minute, I would like to invite you to stop by and visit me at my blog at http://www.mamaslittletreasures.com where I have several craft tutorials posted with more to come in the new year. Hope to see you out and about at the blog hops next week! Nina @ Vintage Mama’s Cottage
G’day Sandra! Love the dish and the plate…great!
Cheers! Joanne
Thanks for sharing at the Foodie Friends Friday Meals in 30 Minutes Party!
This looks so amazing and delicious! 🙂
this looks elegant and yummy cant beat that for the new year. Happy New Year 2014 hope you have a great year
come see us at http://shopannies.blogspot.com
This looks delicious! Thank you for sharing at Family Fun Friday! Pinning on our group board! Blessings!
Now this, is dessert! Love it! 🙂 Pinned – Thanks for linking up to Freedom Fridays, Sandra!