BROWNIES WITH MOUSSE LAYER
- Brownie Layer:
- 4 large eggs
- 400 g sugar
- 200 g melted margarine
- 100 g cocoa powder, sifted
- 1 teaspoon vanilla extract
- 50 g cake flour sifted
- ½ teaspoon salt
- Chocolate Mousse:
- 280 g milk chocolate, finely chopped
- 600 ml whipping cream, chilled
- 230 g Mascarpone
- 7 g gelatine
- 2 tablespoons water
Preheat oven to 160ºC. Place parchment paper/foil in a 33 x 22 cm pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.
In a mixer, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.
Pour the batter into the pan and bake for 30 – 45 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. (should still be a bit gooey in the center).
When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan at this stage.
Chocolate Mousse:
Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside. In a small bowl, place gelatine and water, allow the gelatine to bloom, let it sit for 10 minutes. In the meantime, in a sauce pan, bring 1/2 of cream to a boil. Add the gelatine mixture to the cream, stir to fully incorporate the gelatine. Remove from heat. Pour ± half of the cream mixture into the chocolate and whisk quickly. Add the rest of the chocolate and whisk until well combined.
The mixture will be very smooth and shiny. In the bowl of a stand mixer, place the remaining cream and mascarpone and whisk until soft peaks form.
When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula. (Do not over mix; the cream/Mascarpone-mixture may still contain small bits of cream/Mascarpone).
Pour the mixture on top of the completely cooled brownies and level the top layer.
Place in the fridge overnight, or for at least 6 hours.
Before serving, remove from the fridge, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife through cold water and cut into square bars.
Enjoy!
Recipe posted by Suenell Liebenberg
Photos: Suenell Liebenberg
Hoof foto: Suenell Liebenberg – So bietjie vir manlief ge-spoil vir ons 9 jaar trou herdenking.
Brownies gemaak maar die mousse se sjokelade met milkybar vervang.
Boonste sirkel – gewone chocolate gesmelt en ringe met ‘n glas (in kook water en droog gemaak) uit gedruk en toe met goue koek kleursel poeier ge dust.
