I know it’s way past the date I’ve made these but I was a busy bee this week and got delayed in publishing everything I’ve made so far. EASTER has come and gone but I am sure we all ate more than our fair share of food and chocolate eggs and bunnies. I know I did for sure. With this dessert, it’s a guaranteed food coma! I’ve experienced it first hand 🙂
This recipe was inspired by the Coles catalogue from last year I believe. However I changed the procedure, as I found it much easier and will give suggestions as to how to completely change it also from how I made it, or at least what I would do next time I make this.
INGREDIENTS: I made 5 with this method
For the Brownies- (best ever tried so far)
200 gr dark chocolate, chopped
200 gr chopped butter
275gr brown sugar
110 gr flour
1 tsp baking powder
35 gr cocoa powder
60 gr sour cream
handful of chopped walnuts (or as many as you like)
150gr dark chocolate
150 gr milk chocolate
150 gr white chocolate
1 1/2 tsp gelatine powder
Get strawberries or chocolate eggs to decorate.
Start with the brownies. Turn oven on 180°. In a saucepan, melt chocolate and butter then add the brown sugar. Take off the heat and mix in the eggs. When completely combined, whisk in the dry ingredients and lastly the sour cream and fold in the chopped walnuts.
Line a medium sized tray with parchment, pour in the brownie batter and bake for 30- 40 minutes. Let it cool completely. I used square cutters and cut out 5 pieces.
For all the mousses it’s the same procedure so I will write it only once. Just remember to use the different chocolates for each layer.
Start with the dark chocolate, then milk and finish with white.
Melt the chocolate in a heat proof bowl oven pot with simmer water. When completely melted take off the heat. Whisk 125ml cream and add the chocolate to it. For each mousse you only need one egg. Separate one egg and put the yolk in the chocolate mix. Beat the egg white till it reached soft peaks and gently fold in the chocolate.
Lastly, in a separate glass or bowl, mix 1 tbsp of boiling water with 1/2 tsp of gelatine. When completely dissolved, mix in the chocolate.
Now this is the tricky part, or it’s the beginning of it rather. Take the cutters and place them on the squares leaving some space for the mousse layer and pour in. Let set for 20 mins at least.
In the meantime start making the milk chocolate mousse.
When you have to add the next layer, I suggest using toothpicks to keep the cutters in place. I didn’t have any, so I used some baking disks I had at hand. So lift the cutter and stop it with the toothpick and add the layer. Do the same for the white chocolate.
Once the mousses are all set, lift off the cutters.
With the method I’ve used you can’t really see all the layers clearly so this is what I suggest for the next time I make them. Don’t cut the cake from the start. Leave it in the tray and layer with the mousses. THEN cut them in to slices or squares. I think that would make the process much much easier, faster and neater.
Decorate with anything you like. We had chocolate eggs and strawberries so why not?!
There you have it! Hope you enjoyed them as much as we did!
Ciao for now! xox