Bittersweet Chocolate Mousse Brownies Tasty Recipes

Thursday, August 22, 2013

Bittersweet Chocolate Mousse Brownies

"Brownies crowned with chocolate mousse and whipped cream. The peak of decadence! Garnish with chocolate blanketed espresso beans if available."

Ingredients :

6 tablespoons unsalted butter
1 (1 ounce) rectangular unsweetened chocolate
1/2 cup white sugar
1 egg
1/four teaspoon vanilla extract
1/three cup all-motive flour
1/8 teaspoon baking soda
1/8 teaspoon salt
four (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons robust brewed coffee
three eggs
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Instructions :

Prep :	Cook : 9M	Ready in :

Preheat oven to 350 stages F (a hundred seventy five levels C). Line an eight inch pan with aluminum foil. Make sure to increase the foil past the 2 contrary ends of the pan. This will assist in lifting cakes out of pan. Lightly butter bottom and sides of foil-coated pan.
Cut butter into portions and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir till easy. Let cool for 10 minutes.
Whisk in half cup white sugar, 1 egg (ensure egg is at room temperature), after which vanilla. Using a timber spoon, stir in flour, baking soda and salt simply till smooth. Spread dough evenly into pan.
Bake 10-12 minutes till toothpick inserted in middle comes out with a wet crumb. Do now not overbake. Cool absolutely on twine rack.
To Make Mousse: Melt 4 oz. Of bittersweet chocolate with the coffee in pinnacle of a double boiler over warm water. Stir regularly until clean. Whisk in three egg yolks, one by one. Remove from warmness.
In a relaxing medium bowl, beat 3/4 cup heavy cream simply till smooth peaks form. In another medium bowl, beat three egg whites just until gentle peaks start to shape. Stir 1/4 of those beaten egg whites into the chocolate/coffee aggregate, then cautiously fold in the relaxation
Gently fold within the whipped cream. Spread chocolate mousse lightly over the pinnacle of the cooled brownie within the pan.
To Make Topping: In a calming medium sized bowl, beat 1/three cup heavy cream and 1 tablespoon confectioners' sugar until smooth peaks form. Remove brownie from baking pan via greedy the overhanging foil. Cut into squares and transfer to serving dish. Place some whipped cream on top of each brownie and top with a chocolate coffee bean. Store in refrigerator.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make smooth-up easier.

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