How to Prepare Perfect Triple Chocolate Mousse, Brownies, Ganache

Earl Bryant
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How to Prepare Perfect Triple Chocolate Mousse, Brownies, Ganache
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How to Prepare Perfect Triple Chocolate Mousse, Brownies, Ganache Delicious, fresh and tasty.

Triple Chocolate Mousse, Brownies, Ganache. Gluten-free paleo and vegan chocolate mousse brownies that is easy to make, rich and healthy! Triple Chocolate Mousse Cake Minis are the chocolate cake you've been dreaming of! Made with a brownie bottom, dark, milk and white chocolate mousse, and topped with milk chocolate ganache and chocolate curls.

High quality Santa Barbara Chocolates give this dessert.

Pipe mousse onto brownies, dividing mixture evenly.

Use a small spoon to level gently.

You can cook Triple Chocolate Mousse, Brownies, Ganache using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Triple Chocolate Mousse, Brownies, Ganache

  1. Prepare of Brownies.

  2. It’s 1 3/4 cup of Dark Chocolate Chips.

  3. It’s 1/2 cup of Butter, unsalted.

  4. Prepare 4 of Egg Whites.

  5. You need 4 of Egg Yolks.

  6. You need 1 cup of Sugar.

  7. You need 5 tbsp of Cornstarch.

  8. Prepare of Mousse.

  9. It’s 2/3 cup of Heavy Cream.

  10. Prepare 1 cup of Semi-sweet Chocolate Chips.

  11. Prepare 1/2 cup of Heavy Whipping Cream.

  12. Prepare of Ganache.

  13. It’s 1/2 cup of Heavy Cream.

  14. Prepare 1/2 cup of Semi-sweet Chocolate Chips.

Repeat procedure with White Chocolate Mousse.

Triple Chocolate Mousse Cake is for all the chocolate lovers.

A light sponge cake is topped with a silky smooth, rich mousse and topped with ganache.

Chocolate Mousse was one of the very first recipes I tried to make, way back when I was a middle schooler.

Triple Chocolate Mousse, Brownies, Ganache step by step

  1. Preheat oven to 350°F, line a 9 by 13 inch baking sheet with parchment..

  2. Brownies: Melt chocolate chips, and butter in a double boiler set keep aside. Beat egg whites with 1/2 cup sugar till fluffy keep aside. Beat egg yolks with 1/2 cup sugar till well combined, gradually add melted chocolate, then gradually add cornstarch & beaten egg whites..

  3. Bake for 10 to 15 min or infill toothpick inserted comes out clean. Cool in refrigerator, then cut brownies into rounds using a cutter..

  4. Mousse: Bring the heavy cream to a boil then add chocolate chips stir. Keep aside to cool down for 5 min. Whip the cream and stir one spoon of whipped cream to temper, then fold remaining into chocolate. Spoon the mousse into silicon molds, top with round brownies. Freeze until solid. Unmold and set on a cooling rack..

  5. Ganache: Bring heavy cream to a boil, add chocolate chips and stir. Pour ganache over the mousse brownies. keep in refrigerate until set..

  6. Serve with vanilla ice cream.

These brownies are a triple threat!

They start with a base of melted chocolate, are studded with chocolate chips, and topped with a rich chocolate ganache.

Sometimes I go crazy and make claims that I'm not much of a chocolate person.

Dip the tin briefly in a large bowl of hot water.

Put a chopping board or flat plate on top and invert the mousse.