Chocolate brownie, white chocolate mousse and strawberry essence

Recipe

Created by
  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK

White chocolate mousse

Ingredients Preparation
  • 125g
    milk
  • 1pod(s)
    vanilla

Bring to the boil. 

  • 12g
    sugar
  • 30g
    egg yolks

Beat together

  • 12g
    corn starch

Add and stir to achieve a smooth paste. Pour the boiling milk onto the egg yolk mix, return to the saucepan and cook out.

  • 150g
    Velvet
  • 13g
    Mycryo®

Add and allow to cool to 25°C (77°F).

  • 335g
    whipping cream

Beat until stiff and fold in

Brownie

Ingredients Preparation
  • 155g
    butter
  • 315g
    sugar
  • 30g
    Cocoa powder
  • g
    concentrated vanilla extract
  • pinch
    salt

Combine and melt. 

  • 60g
    60-40-38
  • 2piece(s)
    eggs
  • 65g
    self-raising flour
  • 17g
    espresso coffee

Add and mix together.

Pour into rubber mats and bake in a convection over for 20-30 min. at 160°C (320°F). When removing from the oven the mixture should still be soft in the middle. 

Strawberry essence

Ingredients Preparation
  • 500g
    frozen strawberries

Place into a stainless steel bowl.

  • 300g
    caster sugar

Sprinkle over the strawberries.

Completely cover the bowl with cling fi lm, making sure not to leave any gaps. Place the bowl onto a bain-marie and simmer over a low heat for 1 hour. Strain the strawberry juice through a muslin cloth. Adjust the sweetness to taste.

Chocolate lace tuile

Ingredients Preparation
  • 150g
    sugar
  • 25g
    pectin
  • 10g
    Cocoa powder

Mix together.

  • 50g
    butter
  • 50g
    Mycryo®
  • 40g
    glucose
  • 80ml
    water

Boil the butter, cocoa butter and glucose. Add the water. Cook until it thickens slightly. Leave to cool, add to the sugar mixture, then refrigerate.

Bake on a Silpat® mat for 9-10 min. at 160°C (320°F). Take out of the oven and allow to cool slightly. Cut into long triangles. Store in an airtight container.

Finishing and presentation

- Place the brownie in a serving bowl.

- Pour the strawberry essence around the edge.

- Place strawberry halves in the dish around the brownie.

- Place a quenelle of white mousse on top of the brownie and decorate with a chocolate tuile.

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