Chocolate Brownie with Sour Mousse (Pan Method)

Duration: 45 mins approx

Serves: Depends on how much in love you are. It can be shared by two; but chocolate historically has created wedges.

Somdatta had once quipped to me “there is nothing like too much chocolate”. We were younger then, and definitely with better metabolism. But our penchant for chocolate and everything that comes with it has not relented one bit over these years.

Plated here is a delectable mess of chocolate brownie, bathed in chocolate sauce. The sweetness of these go brilliantly well with the tanginess of chocolate mousse made with mild sour cream. And what is a blockbuster comfort food without their supporting star cast? Chocolate wafers and waffy rolls.

If I wasn’t watching my weight, I would have unashamedly hashtagged it health food. Because chocolate is to the soul, what air is to human body. It’s therapeutic and levitating! Read up your science journals – it is true!


  • 7-8 spoonful heaps of powdered cocoa 
  • Heavy sour cream
  • Baking powder
  • Cookies or biscuits
  • Condensed milk
  • 50m milk
  • 50g – 100g butter
  • Dark chocolate syrup
  • Whipped cream


  • Put the pan on mild heat.
  • Pour butter, ensure it is melted and not vehemently burnt.
  • Pour powdered cocoa to the butter, and add dab of milk. This is to ensure that the cocoa doesn’t get burnt and brownie retains some sponginess.
  • Add a sprinkle of baking powder. This helps with the fluff as well.
  • Sauté the cocoa powder continuously and mix it with the butter and milk to attain the cake like consistency. (You may need to add more butter or milk, or both – depending on how well the mix is prepared).
  • Once done, keep it aside to cool down.
  • To prepare the mousse, pour the heavy sour cream in a bowl.
  • Use a hand blender to whip it till soft peaks are attained.
  • Add a couple of spoons of condensed milk, if the cream is too sour. (You can use normal cream as well, but the sweetness of brownies and taffies go well with a bit of neutralising tanginess).
  • Keep whipping the cream till you attain soft peaks and manageable thickness. This should take atleast 5-10 mins.
  • Voila! Mousse is ready. Now back to the prepared brownie dough.
  • Roll it in your palms to make round balls. If squares rock your boat, feel free.
  • Plating is the easiest of them all. You can add taffies, wafers and dark chocolate sauce.


An auditor by profession, Sauvik has an eye for detail and one thing that keeps him adequately satiated is food. Lives by the saying “never trust a skinny chef”. His Instagram reflects the chance occurrence of a gustatory journey. Forced to take up the spatula during lockdown, he cooked up a storm in the kitchen (literally! ask the person who cleaned after him). But he smirks and quips “who says everyday food cannot be gourmet?” Sauvik takes your regular meals and tries to make them aesthetically appealing - the end result is a culinary delight.

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