Triple chocolate brownie
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Recipe components
Chocolate brownies
Ingredients | Preparation |
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| Melt the butter and chocolate together- cool. |
| Whisk together the eggs and sugar in a mixer to a sabayon. |
Sieve flour and cocoa powder together-3 times. | |
Fold in white and milk chocolate buttons. | |
Prepare a 20 cm cake tin-line the bottom with a square of waxed paper. |
Chocolate mousse - easy difficulty
Ingredients | Preparation |
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| Bring the first amount of cream to the boil and then leave to cool to 80°C. |
Pour over the chocolate callets and mix well. | |
| Allow to cool to 35°C and fold through the whipped cream. |
Alternatively, you can make white chocolate mousse and add vanilla pods into the boiled cream and infuse. |
Chocolate mousse – medium difficulty
Ingredients | Preparation |
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| Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121°C |
| Whisk the eggs and egg yolks to a thick sabayon pour on the boiling sugar and whisk until the mixture is cold. |
| Melt the chocolate to 40°C and then fold through the sabayon. |
Chocolate sauce
Ingredients | Preparation |
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| Bring the cream to a boil. |
Pour over the chocolate callets, allow to sit for 1 min and then whisk together. |
Cookie crumb
Ingredients | Preparation |
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| Mix all together to form a dough. |
Millefeuille strips
Ingredients | Preparation |
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Place a plastic acetate sheet onto a board. | |
Place a small amount of tempered chocolate on one end of the sheet. |