Truffle double brownie with caramelized white chocolate mousse

Category: Confectionery
Truffle double brownie with caramelized white chocolate mousse

Ingredients

Chocolate truffles with macadamia
dark chocolate 50g
milk chocolate 60g
cream 33-38% 60ml
butter (cut into cubes) 10g
macadamia nuts 6-7pcs
roasted hazelnuts (chopped) 1/2 st
Double chocolate brownie
dark chocolate (chopped) 227g
butter (cut into pieces) 100g
granulated sugar 250g
vanilla extract 2h l.
eggs 4 things
flour 130g
cocoa powder 30g
salt 1 \ 4h. l.
Caramelized White Chocolate Mousse
egg yolks 3 pcs
sugar 65g
vanilla extract 1h l.
cream 33-38% 120ml
caramelized white chocolate 80g
gelatin 8g
cream 33-38% (for chocolate) 187g

Cooking method

  • It's very noble and chocolatey! Of course, this is brownie, very aromatic and very tasty! I had no idea that I was so hungry for such moist and soft chocolate baked goods until I ate the first bite. The truffle opens the surprise of the macadamia nut. Wonderful. And the cream extraordinarily complements and adds pleasure. Still, caramelized white chocolate is a miracle. I don't know what else to say, this is a really great dessert.
  • The recipe opened thanks to the blog 🔗 I have changes, but the dessert just tasted better.
  • Chocolate truffles with macadamia
  • For 6-7 truffles, cut the chocolate into a small cup. Set aside. Heat the cream and butter over medium heat. Boil and pour over chocolate. Let stand for 2 minutes. Stir until smooth. Cover with cling film "in contact" and let cool in the refrigerator for 2 hours.
  • Truffle double brownie with caramelized white chocolate mousse
  • Formation of sweets.
  • Spoon the ganache ball with a spoon.
  • Put the nut inside and very quickly form a ball by rolling it between your palms. Work quickly so that the ganache does not melt much. And don't be afraid to get dirty! Although, it is better to work with gloves. Roll immediately in walnuts.
  • Truffle double brownie with caramelized white chocolate mousse
  • These are the results they get.
  • Truffle double brownie with caramelized white chocolate mousse
  • Double chocolate brownie
  • Preheat the oven to 180C. Prepare a 20x20cm mold. Line the bottom with baking paper.
  • Combine flour with cocoa and sift.
  • Melt the chocolate and butter in a water bath. Or microwave for 1 minute at 15 second intervals, removing and stirring.
  • Truffle double brownie with caramelized white chocolate mousse
  • In a large bowl, beat eggs, sugar, salt, vanilla extract until ribbon.
  • Truffle double brownie with caramelized white chocolate mousse
  • Without turning off the mixer, pour melted chocolate in a thin stream.
  • Add flour and stir until combined.
  • Truffle double brownie with caramelized white chocolate mousse
  • Pour the dough into a mold.
  • Truffle double brownie with caramelized white chocolate mousse
  • Bake for 32-38 minutes. I bake brownies at 170C.
  • Check readiness with a toothpick. It should come out with a little sticky crumbs. The biscuit should be moist after cooling. Its texture is clearly visible in the photo. Refrigerate. Turn over onto a wire rack, remove paper. Divide into portions (I have mugs).
  • Truffle double brownie with caramelized white chocolate mousse
  • Caramelized White Chocolate Mousse
  • I wrote about the caramelization of white chocolate
  • HERE
  • Dissolve gelatin according to the instructions.
  • Caramelize the white chocolate.
  • Truffle double brownie with caramelized white chocolate mousse
  • Bring the cream to a boil and pour over the caramelized chocolate. Stir.
  • Truffle double brownie with caramelized white chocolate mousse
  • Beat egg yolks with sugar and vanilla extract. Pour the caramel cream mixture in a thin stream and stir. Add gelatin solution. Put on low heat and cook until the mass thickens, stirring constantly.
  • Truffle double brownie with caramelized white chocolate mousse
  • Readiness can be determined by the spoon. If the strip on the spoon with the cream does not flow, then the cream is ready. Remove from heat. Punch well with a blender. Cool to room temperature.
  • Truffle double brownie with caramelized white chocolate mousse
  • At this time, beat the cold cream until firm peaks. For stability when whipping, you can add 1 tbsp. l. powdered sugar.
  • Combine caramelized cream and whipped cream. Stir well until uniform with a spatula. The cream is delicious! Be sure to take it into service. Fill a piping bag with a 1.5 cm round nozzle at the spout.
  • Truffle double brownie with caramelized white chocolate mousse
  • Mounting:
  • Place the chocolate truffle on the brownie. Set aside the cream mousse. After 2 strainers, dust with cocoa powder on top. Only slightly!
  • Truffle double brownie with caramelized white chocolate mousse
  • You can serve and enjoy.
  • Truffle double brownie with caramelized white chocolate mousse

The dish is designed for

6-7 servings

Time for preparing:

8 ocloc'k

Cooking program:

bakery products

National cuisine

America

Leka_s
Another masterpiece!
SanechkaA
beauty is unreal! I am amazed that such a miracle can be prepared at home
Tasha
This is for home cooking. The base can be made square 7x7. We used to decorate everything with cakes. But there are great advantages to portioned desserts.
MariS
And here is the second masterpiece of the five promised - I understood correctly, Natasha?
The beauty is unreal, and the process is shown in such a way that when looking through, you cannot believe your eyes - as if in a fairy tale.
First like this, then like this and that ... Super !!! Tell us at least briefly what delight the guests had - we are interested!
We are waiting for the next three pieces!
Tasha
Marish! So happy about what you like. I hope this will not only remain in memory as a beautiful film. You have to do and taste, pamper yourself and your loved ones.
There will be many more desserts, I promise. The guests would not be able to appreciate these desserts at their true worth, due to the food oversaturation from the festive dishes. I packed everything nicely and "gave it home for tasting."
MariS
How wonderful it is to receive such cakes as a gift when you go home! Natasha, you are an excellent hostess!
Such care of the hostess is pleasant. And at home, drinking tea with such goodies, how great it is to remember the pleasant moments of the holiday!
Tasha
I also attach explanatory notes .... with the composition. It is necessary to educate the people.
Kamusik
Natalie, I can’t say anything because there’s no one like that to express my admiration !!! What are you smart!
When will we see you at the next "Master Chef"?
prascovia
Yeaaaaaaaaaaaa! Masterpiece!
I will definitely use the cream in cakes too! But I can handle chocolate !!!!
Thank you!!!!
Dutya
Yes, a masterpiece. There is a question, where it is not written to cool, that means to inject warm (concerns the cream).
mur_myau
Unusual beauty! I can imagine how delicious it is !!!
Such a cake is worthy of the best pastry shop! Masterpiece!
I don’t know if I’ll dare to repeat it, but I bookmark it and express my admiration for you!
Tasha
Quote: Dutya

Yes, a masterpiece. There is a question, where it is not written to cool, that means to inject warm (concerns the cream).
By that time there will be room temperature and then you can mix with cream.

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