Bittersweet Chocolate Mousse Brownies Good Recipes

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Bittersweet Chocolate Mousse Brownies

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

Ingredients :

6 tablespoons unsalted butter
1 (1 ounce) rectangular unsweetened chocolate
1/2 cup white sugar
1 egg
1/4 teaspoon vanilla extract
1/three cup all-purpose flour
1/eight teaspoon baking soda
1/eight teaspoon salt
4 (1 ounce) squares bittersweet chocolate, chopped
three tablespoons strong brewed coffee
3 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 tiers F (one hundred seventy five ranges C). Line an 8 inch pan with aluminum foil. Make certain to increase the foil past the two contrary ends of the pan. This will help in lifting muffins out of pan. Lightly butter backside and sides of foil-lined pan.
Cut butter into pieces and soften in a saucepan over low warmth. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 mins.
Whisk in half cup white sugar, 1 egg (make certain egg is at room temperature), after which vanilla. Using a wood spoon, stir in flour, baking soda and salt just till easy. Spread dough lightly into pan.
Bake 10-12 minutes until toothpick inserted in middle comes out with a wet crumb. Do not overbake. Cool completely on cord rack.
To Make Mousse: Melt four oz. Of bittersweet chocolate with the coffee in top of a double boiler over warm water. Stir regularly till easy. Whisk in three egg yolks, one after the other. Remove from heat.
In a chilled medium bowl, beat 3/four cup heavy cream just till smooth peaks shape. In any other medium bowl, beat three egg whites just until gentle peaks start to shape. Stir 1/4 of those crushed egg whites into the chocolate/espresso combination, then carefully fold within the rest
Gently fold in the whipped cream. Spread chocolate mousse lightly over the top of the cooled brownie within 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 greedy the overhanging foil. Cut into squares and transfer to serving dish. Place a few whipped cream on top of every brownie and pinnacle with a chocolate coffee bean. Store in fridge.

Notes :

Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it lightly, and make smooth-up easier.

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