Chocolate Brownie-Mousse Bites

 CHOCOLATE MOUSSE
110g dark chocolate chips
4 eggs separated

1. Melt the chocolate in a heat proof bowl over, but not touching, simmering water.
2. Separate the eggs and when the chocolate is not hot so that it does not scramble the eggs, add the yolks and thoroughly stir in.
3. Whisk the whites until medium peak so that you avoid lumps of egg white in the mousse (stiff peak is too far).
4. Stir in a quarter of the egg whites to introduce them to the chocolate before  gently folding in the rest.  If you think it is not quite folded in enough, stop; usually it is.  For it to be light, minimum folding is required.
5. Pour into a container and put it in the fridge for a couple of hours or so until use.

 
CHOCOLATE BROWNIE
This recipe is from the Hummingbird Bakery cook book.  I am giving you a third of the recipe.  This will make about 25 rounds with a 0.5cm cutter.  You need to make sure the brownie is thinly spread over a baking sheet on a baking tray.  If it is thick, you can just cut the brownies horizontally before cutting the shapes.

67g dark chocolate chips
58g unsalted butter
108g caster sugar
43g plain flour
1 egg

1. Put the chocolate and butter in a pan over a low heat until melted.
2. Remove from the heat and add the sugar.  Mix.
3. Add the flour and stir until well incorporated.
4. Stir in the egg and mix until thick and smooth.
5. Pour onto baking paper in a baking tray and let it spread so that it is about 1-1.5 cm in depth.
6. Bake in the oven at 170 degrees C for about 20 minutes but do check as ovens vary.  It should be crisp on top and soft but firm in the middle.
7. Let it cool on the tray.
8. Use a 0.5cm cutter.

   Pipe the mousse onto the rounds. Sprinkle icing sugar on top at the last minute if you like.