CHOCOLATE MOUSSE BROWNIE

1 To make the chocolate brownie: Preheat an oven to 160°C. Grease a 20 cm cake tin with non-stick spray and line with baking paper. 2 Sift together the Master Sweet Batter R/P and cocoa powder. Stir in the sugar. 3 Melt the butter. In a separate bowl, whisk the eggs. Add the butter and egg mixture into the dry ingredients and mix for 1 minute. 4 Add the chocolate chips and chopped pecan nuts and fold into the brownie mixture. 5 Bake for ± 20 minutes or until firm to touch, but moist in the centre. Leave to set in the tin for a minimum of 2 hours. 6 For the chocolate mousse: Add the Chocolate Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 7 For the white chocolate mousse: Add the Vanilla Flavoured Mousse to the milk in a mixing bowl and whisk for ± 10 minutes or until the mixture is whipped and forms soft peaks. 8 Fold the melted white chocolate into the mousse. Do not over mix. 9 To assemble: Decorate the brownie with dollops of prepared chocolate and white chocolate mousse and drizzle with Chocolate Sauce (07666010) to serve.
Chef’s Tip: Sift the Master Sweet Batter R/P to prevent any lumps in the finished recipe. If using white ceramic bakeware, cover with foil and bake for 50 - 60 minutes.