INGREDIENTS:
1 box 500g pack chocolate fudge brownie mix
¼ cup water
1/3 cup vegetable oil
2 pieces eggs
Mousse:
100g plain milk chocolate
1tbsp. grated butte
2 egg yolks
11/2 tsp. gelatin dissolved in 2 tbsp. water
2 egg whites
2 tbsp. sugar
Toppings:
250g whipping cream
250g whipping cream
2 tbsp. Confectioners’ sugar
PROCEDURE:
1. In a sauce pan, put the chocolate with the butter.
2. Cook over low heat until mixture becomes a smooth
paste.
3. Add part of the chocolate mixture to the egg yolks,
stirring until well blended.
4. Pour egg yolk chocolate mixture into sauce pan.
5. Mix in gelatin mixture. Cook until slightly thick.
6. Set aside to cool.
7. Beat egg whites until foamy.
8. Gradually add in sugar and continue beating until
stiff peak stage.
9. Fold chocolate mixture gently over the beaten egg
whites until well blended.
10. Chill slightly. Beat cream with confectioners’ sugar
until thick.
11. Refrigerate until ready to use.
To Assemble:
Divide brown into 2 equal parts horizontally.
Divide brown into 2 equal parts horizontally.
Place one part on a card board base.
Wrap aluminum foil strip or acetate film around brownie.
Secure with tape if needed.
Cut remaining brownie into small pieces.
Chill until set.
Top decoratively with whipped cream. Chill.
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