Brownie With Truffle Mousse

"Very decadent and rich! It makes a very beautiful presentation. A little bit of work, but well worth it. I subbed walnuts for the macadamia nuts."
 
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photo by agoodcookie photo by agoodcookie
photo by agoodcookie
photo by agoodcookie photo by agoodcookie
Ready In:
1hr 30mins
Ingredients:
21
Yields:
1 cake
Serves:
12
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ingredients

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directions

  • For Brownie:

  • Preheat oven to 350 degrees F. Grease and flour 9-inch springform pan.
  • Melt 1/2 bar of unsweetened chocolate in uncovered, small micro-safe bowl for 30 seconds; stir. If necessary, microwave an additional 5-10 seconds, stirring just until melted. Cool to room temperature.
  • Combine flour, baking powder and salt in small bowl. Beat butter and sugar in large mixer on medium speed until light and fluffy. Mix in cooled chocolate.
  • Add egg yolks, one at a time, beating well after each addition. Add milk and vanilla extract; mix well. Stir in flour mixture.
  • Beat egg whites until stiff peaks form. Fold into chocolate mixture until no white streaks remain. Fold in macadamia nuts. Pour into prepared pan.
  • Bake for 35 minutes or until wooden pick inserted in the center comes out clean. Cool completely in pan on wire rack.
  • For Truffle Mousse:

  • Place water in medium saucepan. Sprinkle gelatin over water and let stand for 2 minutes. Add butter and coffee granules. Heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.
  • Place chocolate chips and sugar in food processor. Process until blended; pour in gelatin mixture while processing. Process until chocolate is melted. Add egg yolks and brandy; process until smooth.
  • Return mixture to saucepan. Cook over medium heat, stirring until mixture thickens. Transfer mixture to large bowl. Refrigerate until thickened; stirring often.
  • Reserve 1/4 cup of chocolate mixture and place in resealable plastic bag then refrigerate.
  • Pour 1/2 of remaining chocolate mixture in bowl over brownie. Insert wafer rolls around top edge of chocolate, touching edge of pan.
  • Beat cream in small mixer bowl until stiff peaks form. Fold whipped cream into remaining chocolate mixture in bowl until no white streaks remain.
  • Spread cream mixture over chocolate mixture.
  • Cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake. Refrigerate for 4 hours or until firm.
  • Garnish with strawberries. Remove side of pan.

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RECIPE SUBMITTED BY

I work in the accounting field for talk radio syndication. I graduated from the Los Angeles Culinary Institute about 10 years ago.
 
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