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| Bittersweet Chocolate Mousse Brownies |
"Brownies crowned with chocolate mousse and whipped cream. The height of decadence! Garnish with chocolate blanketed coffee beans if to be had."
Ingredients :
- 6 tablespoons unsalted butter
- 1 (1 ounce) rectangular unsweetened chocolate
- half cup white sugar
- 1 egg
- 1/4 teaspoon vanilla extract
- 1/three cup all-reason flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- four (1 ounce) squares bittersweet chocolate, chopped
- 3 tablespoons sturdy brewed coffee
- 3 eggs
- three/4 cup heavy whipping cream
- 1/3 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
Instructions :
| Prep : | Cook : 9M | Ready in : |
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- Preheat oven to 350 tiers F (175 levels C). Line an 8 inch pan with aluminum foil. Make positive to extend the foil past the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter backside and facets of foil-covered pan.
- Cut butter into portions and melt in a saucepan over low warmth. Remove pan from warmth, upload 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 mins.
- Whisk in half of cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a timber spoon, stir in flour, baking soda and salt simply till clean. Spread dough lightly into pan.
- Bake 10-12 mins until toothpick inserted in center comes out with a wet crumb. Do not overbake. Cool completely on twine rack.
- To Make Mousse: Melt 4 oz. Of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir frequently till clean. Whisk in three egg yolks, one after the other. Remove from heat.
- In a calming medium bowl, beat 3/4 cup heavy cream just till soft peaks shape. In any other medium bowl, beat 3 egg whites simply till smooth peaks start to shape. Stir 1/four of these overwhelmed egg whites into the chocolate/espresso combination, then cautiously fold inside the relaxation
- Gently fold in the whipped cream. Spread chocolate mousse lightly over the pinnacle of the cooled brownie inside the pan.
- To Make Topping: In a calming medium sized bowl, beat 1/three cup heavy cream and 1 tablespoon confectioners' sugar till smooth peaks form. Remove brownie from baking pan by greedy the overhanging foil. Cut into squares and transfer to serving dish. Place a few whipped cream on pinnacle of every brownie and pinnacle with a chocolate espresso bean. Store in fridge.
Notes :
- Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it calmly, and make smooth-up simpler.
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