Bittersweet Chocolate Mousse Brownies Tasty Recipes

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Bittersweet Chocolate Mousse Brownies

"Brownies topped with chocolate mousse and whipped cream. The peak of decadence! Garnish with chocolate protected coffee beans if available."

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-motive flour
1/8 teaspoon baking soda
1/eight teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
3 tablespoons sturdy brewed espresso
three eggs
3/4 cup heavy whipping cream
1/3 cup heavy whipping cream
1 tablespoon confectioners' sugar

Instructions :

Prep :	Cook : 9M	Ready in :

Preheat oven to 350 levels F (175 tiers C). Line an eight inch pan with aluminum foil. Make certain to extend the foil beyond the two contrary ends of the pan. This will assist in lifting truffles out of pan. Lightly butter bottom and sides of foil-coated pan.
Cut butter into portions and soften in a saucepan over low heat. Remove pan from warmth, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir till smooth. Let cool for 10 minutes.
Whisk in half cup white sugar, 1 egg (ensure egg is at room temperature), and then vanilla. Using a wood spoon, stir in flour, baking soda and salt just until clean. Spread dough calmly into pan.
Bake 10-12 minutes till toothpick inserted in center comes out with a wet crumb. Do now not overbake. Cool absolutely on wire rack.
To Make Mousse: Melt 4 oz. Of bittersweet chocolate with the coffee in pinnacle of a double boiler over warm water. Stir frequently till smooth. Whisk in three egg yolks, one by one. Remove from warmness.
In a calming medium bowl, beat 3/4 cup heavy cream just until smooth peaks shape. In every other medium bowl, beat 3 egg whites simply till gentle peaks begin to form. Stir 1/four of these crushed egg whites into the chocolate/coffee mixture, then carefully fold in the rest
Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie inside the pan.
To Make Topping: In a chilled medium sized bowl, beat 1/three cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks shape. Remove brownie from baking pan via grasping the overhanging foil. Cut into squares and transfer to serving dish. Place a few whipped cream on pinnacle of each brownie and pinnacle with a chocolate coffee bean. Store in refrigerator.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it calmly, and make easy-up less complicated.

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