Chocolate Brownie With Chocolate Mousse Recipe
Servings: 4
Ingredients
- 400 gm whipping cream, whipped to soft peaks
- 260 gm dark chocolate, (61%), cut into small pcs
- 105 gm granulated sugar
- 5 x egg, yolks
- 1 x egg Chocolate Brownie
- 8 ounce dark chocolate, (70%)
- 1 c. unsalted butter
- 2 c. granulated sugar
- 4 x egg
- 1 1/2 tsp vanilla, extract
- 1 c. all purpose flour
- 1/2 tsp salt
- 1/8 c. cocoa pwdr
Directions
- Keep whipped cream refrigerated till ready to use.
- On a double boiler heat chocolate and keep hot.
- In a small saucepot add in sugar.
- Add in 4-5 Tbsp. of cool water and mix till sugar is moistened.
- Place saucepot over low heat and cook till sugar reaches soft ball stage (soft ball stage: dip a metal spoon into sugar and them into a container of cool water. Sugar should form a sticky ball in between your fingers.)
- In a kitchen mixer whisk egg yolks and whole egg for 2-3 min.
- Slowly add in sugar to Large eggs, pouring down the side of the bowl to prevent the whisk from splattering sugar everywhere.
- When sugar is incorporated continue to whisk till yolks triple in volume.
- Stop whisking and add in 1/4 of hot chocolate to egg mix to temper. Carefully mix in rest of chocolate.
- Remove whipped cream from refrigerator and whisk till cream makes stiff peaks.
- Gently fold 1/3 of whip cream into chocolate mix to lighten density.
- Mix in remainder of whip cream and transfer to clean container.
- Cover with plastic wrap and chill for at least an hour.
- Chocolate Brownie:Preheat oven to 350 degrees Fahrenheit.
- In a stainless steel bowl over a bain marie heat chocolate and butter together.
- In a kitchen mixer whisk Large eggs gradually adding 1/2 of the sugar.
- Add in vanilla extract.
- Add in remaining sugar and mix till incorporated.
- In a separate bowl sift together the flour, salt and cocoa pwdr.
- Temper egg mix with hot melted chocolate.
- Mix in dry ingredients and spread batter proportionately into a parchment lined baking sheet.
- Place in oven and bake for 35 min or possibly till middle is cooked.
- Remove from oven and allow to cold.
- Remove from pan and wrap brownie in plastic wrap and chill till ready to use.
- To plate: cut into large squares.
- Place a quenelle or possibly spoonful of mousse on top and finish with a chocolate meringue disk.
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