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 Brownies with Caramel Mousse Recipe
And today I want to present to you, my dear, a recipe for caramel-chocolate temptation, which is impossible to resist... Delicate caramel mousse and rich chocolate brownie are a mind-blowing French-American couple! Try it?
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine American Cuisine
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine American Cuisine
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. The amount of ingredients is designed for a rectangular shape with a size of 10X30 cm. Melt the chocolate with butter in a water bath (I've been getting used to it for a long time and melt it on low heat).
    The amount of ingredients is designed for a rectangular shape with a size of 10X30 cm. Melt the chocolate with butter in a water bath (I've been getting used to it for a long time and melt it on low heat).
  2. Mix together white sugar, flour and brown sugar (can be replaced with white).
    Mix together white sugar, flour and brown sugar (can be replaced with white).
  3. In the butter-chocolate mixture, constantly whisking, add 2 eggs, then flour with sugar. Put the dough in a form lined with parchment, bake at a temperature of 180 g for 20 minutes.
    In the butter-chocolate mixture, constantly whisking, add 2 eggs, then flour with sugar. Put the dough in a form lined with parchment, bake at a temperature of 180 g for 20 minutes.
  4. Let's leave our base for the cakes to cool down and only after cooling will we remove it from the mold.
    Let's leave our base for the cakes to cool down and only after cooling will we remove it from the mold.
  5. We'll make a caramel mousse. Put the sugar to melt over low heat in a dry saucepan with a thick bottom. It is important not to mix with sugar! Soak the gelatin in cold water.
    We'll make a caramel mousse. Put the sugar to melt over low heat in a dry saucepan with a thick bottom. It is important not to mix with sugar! Soak the gelatin in cold water.
  6. Prepare butter and cream (65 ml). When the sugar turns into caramel, boil the cream and, having boiled, add them to the caramel removed from the heat, stirring constantly, and add the butter. If pieces of melted caramel have formed, transfer the mixture to a small fire and cook until smooth. Be careful, when pouring the cream, the liquid will behave actively, you can not touch it!
    Prepare butter and cream (65 ml). When the sugar turns into caramel, boil the cream and, having boiled, add them to the caramel removed from the heat, stirring constantly, and add the butter. If pieces of melted caramel have formed, transfer the mixture to a small fire and cook until smooth. Be careful, when pouring the cream, the liquid will behave actively, you can not touch it!
  7. Enter 2 yolks and gelatin, leave the mixture to cool slightly.
    Enter 2 yolks and gelatin, leave the mixture to cool slightly.
  8. Meanwhile, whisk the cream... (200 ml)
    Meanwhile, whisk the cream... (200 ml)
  9. And gently, stirring from the bottom up, enter them into the warm caramel.
    And gently, stirring from the bottom up, enter them into the warm caramel.
  10. Put the mousse in the refrigerator for 30 minutes, it will start to thicken - so you can cover the base with it!
    Put the mousse in the refrigerator for 30 minutes, it will start to thicken - so you can cover the base with it!
  11. Cover the form with cling film, put the brownies on top of the mousse and cover all the beauty, again, with cling film. Put it in the refrigerator for at least 3 hours, preferably overnight, if you suffer!
    Cover the form with cling film, put the brownies on top of the mousse and cover all the beauty, again, with cling film. Put it in the refrigerator for at least 3 hours, preferably overnight, if you suffer!
  12. Before serving, cut into cakes.
    Before serving, cut into cakes.
  13. Enjoy your meal.
    Enjoy your meal.
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