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Print Recipe
 Brownies with Caramel Mousse Recipe
And today I want to present to you, my dear, a recipe for caramel and chocolate temptation, which is impossible to resist... Delicate caramel mousse and rich chocolate brownie-a mind-blowing French-American couple! Try?
Course Children's Food, Desserts, Dinner Dishes, Holiday Food
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food, Desserts, Dinner Dishes, Holiday Food
Cuisine American
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. The number of ingredients is designed for a rectangular shape of 10X30 cm. Melt the chocolate with butter in a water bath (I have long prilovchilas and melt on low heat).
    The number of ingredients is designed for a rectangular shape of 10X30 cm. Melt the chocolate with butter in a water bath (I have long prilovchilas and melt 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, while constantly whisking to enter the 2 eggs, then the flour with the sugar. The dough is placed in a form covered with parchment, bake at 180 g for 20 minutes.
    In the butter-chocolate mixture, while constantly whisking to enter the 2 eggs, then the flour with the sugar. The dough is placed in a form covered with parchment, bake at 180 g for 20 minutes.
  4. Let's leave our basis for cakes to cool down and only after cooling we will extract it from a form.
    Let's leave our basis for cakes to cool down and only after cooling we will extract it from a form.
  5. We'll do the caramel mousse. Put the sugar to melt over low heat in a dry saucepan with a thick bottom. It is important not to interfere with sugar! Soak the gelatin in cold water.
    We'll do the caramel mousse. Put the sugar to melt over low heat in a dry saucepan with a thick bottom. It is important not to interfere with sugar! Soak the gelatin in cold water.
  6. Prepare the butter and cream (65 ml). When the sugar has turned into caramel, boil the cream, and boiling, add them to the caramel, removed from the heat, with constant stirring, and add the oil. If formed pieces of melted caramel, transfer the mixture to a small fire and cook until smooth. Carefully, with the infusion of a cream, the liquid will behave actively, can't touch this!
    Prepare the butter and cream (65 ml). When the sugar has turned into caramel, boil the cream, and boiling, add them to the caramel, removed from the heat, with constant stirring, and add the oil. If formed pieces of melted caramel, transfer the mixture to a small fire and cook until smooth. Carefully, with the infusion of a cream, the liquid will behave actively, can't touch this!
  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 bottom to top, enter them into a warm caramel.
    And gently, stirring from bottom to top, enter them into a warm caramel.
  10. Put the mousse in the refrigerator for 30 minutes, it will begin to thicken - so you can cover the base with it!
    Put the mousse in the refrigerator for 30 minutes, it will begin to thicken - so you can cover the base with it!
  11. The form put with cling film, place the brownies on top of mousse and close all the beauty, again, a food film. Refrigerate at least 3 hours, preferably at night, if you suffer!
    The form put with cling film, place the brownies on top of mousse and close all the beauty, again, a food film. Refrigerate at least 3 hours, preferably at night, if you suffer!
  12. Before serving, cut into the form of cakes.
    Before serving, cut into the form of cakes.
  13. Bon appetit.
    Bon appetit.

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