Chocolate Brownie-Mousse Bites
110g dark chocolate chips
4 eggs separated
- Melt the chocolate in a heat proof bowl over, but not touching, simmering water.
- 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.
- Whisk the whites until medium peak so that you avoid lumps of egg white in the mousse (stiff peak is too far).
- 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.
- Pour into a container and put it in the fridge for a couple of hours or so until use.
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
- Put the chocolate and butter in a pan over a low heat until melted.
- Remove from the heat and add the sugar. Mix.
- Add the flour and stir until well incorporated.
- Stir in the egg and mix until thick and smooth.
- Pour onto baking paper in a baking tray and let it spread so that it is about 1-1.5 cm in depth.
- 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.
- Let it cool on the tray.
- Use a 0.5cm cutter.
Pipe the mousse onto the rounds. Sprinkle icing sugar on top at the last minute if you like.