Triple chocolate brownie

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 2

Recipe components

Chocolate brownies

IngredientsPreparation

Melt the butter and chocolate together- cool.

  • 3piece(s)
    large egg(s)
  • 275g
    light brown caster sugar

Whisk together the eggs and sugar in a mixer to a sabayon.
Fold in cooled chocolate mixture.

Sieve flour and cocoa powder together-3 times.
Fold in sieved flours.

Fold in white and milk chocolate buttons.

Prepare a 20 cm cake tin-line the bottom with a square of waxed paper.
Pour into prepared tin and bake at 160°C for 25 mins.
Cool in the tin- cut and serve.

Chocolate mousse - easy difficulty

IngredientsPreparation
  • 200g
    cream

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.

  • 375g
    whipped cream

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

IngredientsPreparation
  • 150g
    sugar

Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121°C

  • 2piece(s)
    eggs
  • 100g
    egg yolks

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.
Fold through the whipped cream.

Chocolate sauce

IngredientsPreparation
  • 140g
    whipped cream

Bring the cream to a boil.

Pour over the chocolate callets, allow to sit for 1 min and then whisk together.

Cookie crumb

IngredientsPreparation

Mix all together to form a dough.
Form into rolls and freeze.
Grate over a tray.
Bake at 180°C.
Break up into small pieces when it comes out of the oven.

Millefeuille strips

IngredientsPreparation

Place a plastic acetate sheet onto a board.

Place a small amount of tempered chocolate on one end of the sheet.
Lay another plastic sheet on top.
Using a rolling pin smooth the chocolate between the two sheets of plastic.
Press on top of the plastic with either a cutter or a set of pastry wheels to mark out the shape you require.
Allow the chocolate to set.
When ready to use remove the plastic and use as require.