Ingredients
- Unsalted butter 6 tbsp
- Unsweetened chocolate 1 ounce square
- Sugar 1/2 cup
- Egg 1
- Vanilla essence 1/4 tsp
- All-purpose flour 1/3 cup
- Baking soda 1/8 tsp
- Salt 1/8 tsp
- For mousse:
- Plain chocolate, chopped 4 (1 ounce) squares
- Coffee 3 tbsp
- Eggs 3
- Olpers cream 1 cup
- Sugar 1 tbsp
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Cooking Directions
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Preheat oven to 350 degrees F. Lightly butter the base and sides of an eight-inch pan and line with aluminium foil.
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Cut butter into pieces and melt in a saucepan over low heat.
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Remove from heat, add one ounce of unsweetened chocolate.
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Let stand for one minute, and then stir until smooth.
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Let cool for 10 minutes. Whisk in 1/2 cup sugar, one egg and then add vanilla essence.
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Using a wooden spoon, stir in flour, baking soda and salt until smooth.
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Spread the dough evenly into the lined pan.
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Bake for 10-12 minutes or until toothpick inserted in centre comes out with a moist crumb.
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Cool completely on wire rack.
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For mousse:
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Melt four ounces of chocolate with the coffee in a double boiler over hot water. Stir until smooth.
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Whisk in three egg yolks, one at a time (save the whites for later), remove from heat.
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In a chilled bowl, beat 3/4 cup of cream until soft peaks form.
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In another bowl, beat egg whites until stiff.
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Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, and then carefully fold in the rest.
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Gently fold in the whipped cream.
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Spread chocolate mousse evenly over the top of the cooled brownie.
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For topping:
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In a chilled bowl, beat the remaining 1/4 cup cream and one tablespoon sugar until soft peaks form.
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Cut brownie into squares and transfer to serving dish.
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Garnish with whipped cream and top with chocolate chips. Serve chilled.
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