Dark Chocolate Mousse on a Brownie Bottom with a Cherry Sauce and a Cocoa Tuile

 

Make 6 servings in medium sized jars (or other serving glass)

 

First prepare the brownie to allow enough time to cool.

 

Preheat oven to 160 C or 325 F

 

For the Brownie Ingredients:

130 g dark chocolate, 70%

130 g butter

pinch of salt

150 g of brown sugar

3 medium eggs at room temperature

75 g of flour

20 g of cocoa nibs

 

Preparation:

Melt chocolate and butter over double boiler mixing often, add salt and sugar to the melted chocolate mixture and whisk until most of the sugar dissolves then remove from the heat and continue to whisk.

Continue to whisk adding in one egg at a time until each is properly incorporated into the mix.

Gently fold in the flour and cocoa, pour the mixture onto a baking sheet and spread so it is relatively even, bake for 10 minutes.

Let cool and crumble the brownies with your hands or a food processor.

 

For the Cherry Sauce Ingredients:

1 jar of maraschino cherries, pitted (strain and keep liquid aside)
150 g sugar

100 g water

50 g liquid from maraschino cherries
20 g cherry liqueur

 

Preparation:

In a small sauce pot add the sugar, water, liquid from the cherries, and cherry liqueur bring to boil, once boiling reduce the heat to low-medium heat to allow the mixture to reduce down.

Add the maraschino cherries and mix into the sauce, raise the heat once more until it comes to a boil then remove from the heat.

 

For the Tuile Ingredients:

50 g glucose (dextrose)
50 g of sugar

50 g heavy cream

30 g cocoa nibs

 

Preparation:

Preheat oven to 170 C or 340 F
In a small sauce pot over a medium flame melt the glucose, sugar, and cream. Stir with a whisk until the sugar completely dissolves.

Raise the heat slightly and let the mixture come to a boil. Once it reaches a boil remove from the heat and let is cool slightly.

Using a silicon spatula gradually spread the mixture over a thin silpat.

Once all the mixture is on the silicone man sprinkle with cocoa nibs

Bake for 8-10 minutes in preheated oven, remove from oven, place in the fridge to cool. Once hardened and completely cool break into large pieces creating a tuile! 

 

For the Mousse Ingredients:

50 g glucose (dextrose)
50 g of sugar

50 g heavy cream

30 g cocoa nibs

 

Preparation:

In a double boiled melt the chocolate, mixing often.

Add the brandy and mix until fully incorporated. Remove from the heat and place aside to let it cool to room temperature. 

In a separate bowl whisk together the egg yolks and the sugar until it becomes a yellow color, then gently fold in the chocolate mixture into the egg yolk/sugar mix until fully incorporated. Place aside.

In another bowl beat the heavy cream until it forms soft peaks.

With a regular whisk gently blend together the cream with the chocolate mixture

In a clean bowl using a stand or handheld mixer whip the egg wish until stiff peaks are formed, then, in a few batches, gently fold the egg whites into the chocolate

just until incorporated.

Be careful not to over mix. 
Transfer your mousse into a pastry bag.

 

Putting it All Together!

In each jar or other desired serving glass pour in the brownie crumbs for the base,

for the next layer add in a spoon full of the maraschino cherries and the syrup,

on top of that using the pastry bag pipe in a layer of the mousse, repeat until you have three layers of mouse. Let is all chill in the fridge.

Before you are ready to serve top each jar/glass with a chocolate tuile.

Enjoy!

 

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