Chocolate Mousse Brownie Bars

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

1. Prepare and bake the brownie base; cool completely.

2. Whip cream; fold in melted chocolate and gelatin mixture.

3. Spread mousse over the brownie layer.

4. 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.

Chocolate Mousse Brownie Bars

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Traditional Sicilian arancini—crispy, golden-fried rice balls filled with a savory meat ragù, mozzarella, and peas, coated in breadcrumbs and fried to perfection.

• Author: Mariem
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 50 mins
• Yield: 12 arancini 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

• 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

1. 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.
2. Stir in tomato sauce and peas, season with salt and pepper, and simmer for 10 minutes. Let cool completely.
3. 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.
4. Wrap the rice around the filling and shape into a ball, pressing gently to seal.
5. Roll each ball in flour, then dip in beaten eggs, and coat with breadcrumbs.
6. Heat oil in a deep pot to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes.
7. 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

Keywords: arancini, Italian rice balls, Sicilian appetizer, fried risotto balls