09 Mar, 2016

Half-baked Cappuccino Brownie

Brownie ingredients:

140g of flour
1 pinch of salt
220g milk chocolate
150g butter
200g of sugar
80g brown sugar
4 eggs
2 short, well-pressed espressos

White chocolate mousse ingredients:

150g of white chocolate (the white chocolate should not be cold, if necessary heat it for a few seconds in the microwave)
2 egg yolks
120 ml of 35% cream
400 ml whipping cream

Brownie recipe:

1- Preheat oven to 350c.

2- Melt the butter and chocolate over very low heat in a large frying pan, then add the 2 sugars and remove from the heat.

3- Add the eggs to the chocolate mixture.

4- Sift the flour and sugar over the chocolate mixture, then mix. Add the two espressos to the mixture.

5- Divide the mixture among 8 ovenproof cups, and bake for 20-25 minutes, until the top is slightly cracked, but a knife does not come out completely clean - it's half-baked! Let cool to room temperature.

Mousse recipe:

1- Beat the yolks until creamy.

2- Heat the 35% cream over low heat without bringing it to a boil, then gradually pour it over the yolks, whisking the yolks to incorporate everything. Return the mixture to the saucepan and heat over low heat to thicken. The mixture should form a smooth cream.

3- Pour this cream over the white chocolate, and mix starting from the center until the chocolate is completely melted and everything is incorporated.

4- Whip the whipping cream and fold it into the chocolate cream until you obtain a smooth and creamy mixture.

Decoration:

Once the mug brownies have cooled, place a spoonful of white chocolate mousse on top of each mug. Garnish with a little cocoa or cinnamon and serve!