Latest Menu Blend Bittersweet Chocolate Mousse Brownies

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Bittersweet Chocolate Mousse Brownies

"Brownies crowned with chocolate mousse and whipped cream. The peak of decadence! Garnish with chocolate protected coffee beans if to be had."

Ingredients :

6 tablespoons unsalted butter
1 (1 ounce) square unsweetened chocolate
1/2 cup white sugar
1 egg
1/four teaspoon vanilla extract
1/3 cup all-purpose flour
1/eight teaspoon baking soda
1/8 teaspoon salt
four (1 ounce) squares bittersweet chocolate, chopped
three tablespoons robust brewed coffee
three eggs
3/4 cup heavy whipping cream
1/three cup heavy whipping cream
1 tablespoon confectioners' sugar

Instructions :

Prep :	Cook : 9M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five ranges C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will assist in lifting brownies out of pan. Lightly butter bottom and sides of foil-covered pan.
Cut butter into portions and soften in a saucepan over low heat. Remove pan from warmth, upload 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir till 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 just till smooth. Spread dough calmly into pan.
Bake 10-12 mins till toothpick inserted in middle comes out with a wet crumb. Do now not overbake. Cool absolutely on twine rack.
To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over warm water. Stir often till smooth. Whisk in 3 egg yolks, separately. Remove from warmth.
In a relaxing medium bowl, beat 3/4 cup heavy cream simply until gentle peaks form. In another medium bowl, beat three egg whites simply until soft peaks begin to shape. Stir 1/four of these crushed egg whites into the chocolate/espresso aggregate, then carefully fold within the relaxation
Gently fold within the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie within the pan.
To Make Topping: In a calming medium sized bowl, beat 1/three cup heavy cream and 1 tablespoon confectioners' sugar until smooth peaks shape. Remove brownie from baking pan via grasping the overhanging foil. Cut into squares and switch to serving dish. Place a few whipped cream on top of every brownie and top with a chocolate coffee bean. Store in refrigerator.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, prepare dinner it calmly, and make clean-up easier.

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