Chocolate Mouse Brownies
Ingredients
For the Brownie Layer:
·
2 tablespoons Softened butter (for greasing the pan)
·
4 large eggs
·
2 cups sugar
·
8 ounces melted butter (2 sticks)
·
1 1/4 cups cocoa powder (sifted)
·
1 teaspoon vanilla extract s
·
1/3 cup flour (sifted)
·
1/2 teaspoon kosher salt
For Chocolate Mousse:
·
10 ounces milk chocolate (finely chopped)
·
2 1/2 cups whipping cream (chilled)
·
7 grams gelatin
·
2 tablespoons water
Instructions
For the Brownie Layer:
1.
Preheat oven to 325 degrees F.
2. Place parchment paper in a
13x9 inches pan so it covers the bottom and 2 sides (to facilitate the
brownie removal). Butter the pan and set aside.
3. In a mixer fitted with the wire
attachment, beat the eggs at medium speed until fluffy and light yellow, add
the sugar and beat until combined. Add remaining ingredients, and mix to
combine.
4. Pour the batter into the pan and
bake for 30-35 minutes. Check for doneness by inserting a toothpick into the
center of the pan, it should come out with just a few crumbles attached. I find
that 25-30 minutes in my oven for this recipe is perfect timing.
5.
When done, remove from oven and place the pan on a cooling rack, do not
remove the brownie from the pan.
For Chocolate Mousse:
1.
Bring a pot of water to boil, place chocolate in a heatproof bowl and melt
over the pot of simmering water. When melted, remove from heat and set aside.
2. In a small bowl, place gelatin
and water, allow the gelatin to bloom, let it sit for 10 minutes.
3. In the meantime, in a sauce pan,
bring 1/2 cup of cream to a boil. Add the gelatin mixture to the cream, stir to
fully incorporate the gelatin. Remove from heat.
4. Pour about half of the cream
mixture into the chocolate and whisk quickly, add the rest of the chocolate and
whisk until well combined. The mixture will be very smooth and shiny.
5. In the bowl of a stand mixer
fitted with the wire attachment, place the remaining 2 cups of cream and whisk
until soft peaks form.
6. When the chocolate mixture has
cooled to room temperature, fold in the whipped cream manually using a spatula.
7.
Pour on top of the completely cooled brownie pan and level the top layer.
Place in the fridge overnight, or for at least 6 hours.
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