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Receta Chocolate Brownie With Chocolate Mousse

Name: Chocolate Brownie With Chocolate Mousse
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

de Global Cookbook

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Ingredientes

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

Direcciones

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.