I was looking at TASTY videos over Facebook and stumbled upon this great idea of combining two of my favorite deserts. The chocolate mousse, which is also one of the first deserts I learnt to make as a child and the gooey chocolate brownie. I tried it out for my Mums birthday last week and it turned out great!
Chocolate lovers, you’re going to love this.
For the Brownie:
- 3 eggs
- 150 gms dark chocolate
- 3/4 cup butter
- 3/4 cup castor sugar
- 3/4 cup all purpose flour
- 1 tbs vanilla essence
- A dash of lemon zest
- 1/4 tbs baking powder
*I’ve used Morde’s dark chocolate and combined white chocolate chips too.Feel free to use whatever combination of chocolate you wish. Either dark or milk or white and dark or milk and white.*
For the mousse:
- 5 eggs
- 200 gms of cooking chocolate
- 1 cup whipped cream
- 1 tbs instant coffee powder
- 1/4 cup castor sugar
- 1 tbs vanilla essence
- 3 tbs rum
50 gms white chocolate for decoration. Because, presentation.
For the brownie:
Melt the chocolate and combine with the butter till smooth paste is formed.
Separate the yolks from the white. Combine the sugar and the yolks. Add the chocolate and butter mixture to the yolks and fold. Beat the egg whites well and add the froth and fold gently.
Add the lemon zest and vanilla essence.
Sift the flour and baking powder and add into the mixture. fold gently.
Grease the baking dish. Pre-heat the oven to 150 degrees Celsius. Bake till thin crust appears on the top of the brownie. Check with a tooth pick. If you like the center gooey (who doesn’t) 20 mins should be enough.
For the Mousse:
Melt the chocolate on a double boiler. Stir vigorously so that no lumps are formed. Or, you could use a microwave. :p
Separate the yolks and the egg whites. Beat the white to froth and set aside.
Blend the egg yolks and sugar over a double boiler or steam so that it doesn’t burn, but cooks gradually.
After the the mixture has gotten viscous enough, add the egg white and continue to blend over constant heat.
Add the rum, coffee, vanilla essence and continue to blend.
*the longer it blends, the faster it sets!*
Add the whipped cream. Blend.
Gently add the chocolate part by part. Keep blending to avoid lumps.
*do not get impatient and add the chocolate all together. It may clump.*
Once you’ve achieved a smooth texture, keep aside.
And finally the Cake,
Line the brownie in a cake dish.
*Adjust the height accordingly*
Keep it in the fridge for about 15 mins.
Pour the mousse over the brownie and let it settle.
double boil 50 gms of white chocolate and pour it over the mousse and play around with it using a toothpick to achieve a texture.
Keep to set in the fridge for 4 hrs minimum.