Chocolate Mousse Cookie Dough Bombe

By Eat More Chocolate Team      

April 17, 2015

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The combination of cookie dough, chocolate mousse and brownie make it entirely delicious. It's a real looker, too!

  • Yields: 12-15 Servings


Cookie dough layer:

Line a 2 ½ quart (10 cup) bowl with plastic wrap.

In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and granulated sugar. Pour in butter and vanilla extract. Mix until a dry dough forms. Add chocolate chips and mix on lowest speed (this is "Stir" on KitchenAid machines).

When chocolate chips are evenly dispersed, add whole milk 1 tablespoon at a time with the machine on low speed. Remove dough from mixer bowl and press about 2/3 into the bottom and up the sides of the lined bowl.

Wrap remaining portion of dough in plastic wrap and save for later use. Ideally, the cookie dough layer should be about ¼ -inch thick, but mine was more like ½ -inch in places. Do the best you can with it.

Place in freezer while you make the chocolate mousse.

Chocolate mousse:

In a medium saucepan sprinkle gelatin over water. Let stand for 1 minute. Whisk in eggs and sugar. Stir in hot milk. Cook over medium heat, stirring constantly. Mixture will thicken after 5 minutes or so. When done, it should be thick enough to coat the back of a spoon.

Stir in chopped chocolate and blend until chocolate has melted and no white streaks remain. Let cool.

Whip cream until stiff peaks form. Gently fold whipped cream into the chocolate mixture until well blended. Remove bowl lined with cookie dough from freezer and pour in mousse mixture. Smooth the top to even with a rubber spatula. Place in the freezer until firm, 4-6 hours or overnight.

Brownie layer:

Heat oven to 350°F. Grease 9-inch round baking pan and line bottom with a parchment circle.

Stir together butter, sugar and vanilla in bowl. Add egg; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter thinly and evenly in prepared pan.

Bake 10- 15. Cool completely in pan on wire rack. Turn out onto a piece of plastic wrap and peel off the parchment circle.


Remove mousse from freezer. Place a piece of parchment paper or plastic wrap on a work surface. Roll out the remaining portion of cookie dough on the paper to ¼-inch thickness. With the help of the paper, flip the dough over onto the mousse and trim to fit inside the bowl. Lightly brush the cookie dough with water and then turn the brownie layer onto the cookie dough layer.

Press brownie into cookie dough gently but firmly. Trim the edges of the brownie so that it fits inside the bowl and is flush with the bottom of the cookie dough bowl. Trim edges of cookie dough bowl if necessary to make it flush with the brownie. You will have a little leftover cookie dough to nibble on.

Turn entire dessert out onto a wire rack. Peel off plastic wrap. Place wire rack inside a large jelly roll pan with a lip. Let stand at room temperature while you make the glaze.


Cookie dough layer:

3 cups all-purpose flour

3/4 teaspoon salt

1 ¼ cups light brown sugar, packed

3/4 cup granulated sugar

1 cup unsalted butter, melted and slightly cooled

1 1/4 tsp. vanilla extract

1 cup mini chocolate chips

¼ cup whole milk

Chocolate mousse:

1/4 oz. package of powdered gelatin

2 tbsp cold water

3 egg yolks

1/2 cup sugar

1/2 cup milk, hot - (put in the microwave for 30+ seconds)

8 oz. high quality chocolate, chopped

1 1/2 cups whipping cream.

Brownie layer:

4 Tbsp. butter, melted

1/2 cup sugar

1 teaspoon vanilla extract

1 egg

1/4 cup all-purpose flour

3 Tbsp. unsweetened cocoa powder

1/8 teaspoon baking powder

1/8 teaspoon salt