Layer upon layer of fudgy chocolate brownies, and a smooth chocolate mousse. If I had to describe this dessert in as few words as possible, the phrase ’chocolate heaven’ comes to mind. The mousse does not set very firmly, but remains soft and airy, full of tiny air pockets from all the whipped cream gently folded through. Serve them really well chilled and enjoy!
For the brownie layer
50 grams dark chocolate
3 tablespoons butter
3 tablespoons sugar
2 medium eggs
2 tablespoons unsweetened cocoa powder
3 tablespoons plain flour
½ teaspoon baking powder
For the double chocolate mousse
400 grams extra dark chocolate
300 grams milk chocolate
500 ml heavy cream
100 grams butter
200 ml heavy cream, whipped
For the decoration
100 grams dark chocolate
To make the brownie layer, chop up the dark chocolate and the cooking chocolate finely, and dice the butter. Take a heavy-bottomed saucepan and place in the butter, and chocolate. Melt them together over medium low heat (or in the microwave). Because it is a very small quantity of chocolate, it can burn quite easily, so do not leave the stove or be tempted to turn the heat up. Once the chocolate and butter are melted and smooth, remove the saucepan from the heat and add in the sugar.
Whisk it briefly, then let the batter cool down slightly. Add in the eggs, one at a time, whisking vigorously after each. Finally, sift in the flour, cocoa powder, and baking powder, and gently fold everything together. Grease a 23 cm (9") round pan, place a piece of baking paper in the bottom of the pan, and pour the batter. Bake them in a preheated oven, at 180°C (350°F) for about 10 minutes. The brownie layer is quite thin, so watch it carefully and check it with a toothpick to make sure the brownies is baked, but not dry. Remove from the oven, and let it cool in the pan completely.
Take a large, heavy-bottomed saucepan, and add in both extra dark and milk chocolate, chopped. Dice in the butter, then pour the heavy cream over everything. Place the saucepan over low heat, and let everything melt and blend together. This will take some time, because of the sheer quantity of ingredients, to be patient. Stir it gently as it melts, to ensure it doesn't burn on the bottom, and to help melt it evenly.
Once the crème is melted, remove it from the heat, and let it sit at room temperature until it is cold to the touch, and it has a consistency of a chocolate spread. Whip the remaining heavy cream until soft peaks form, then fold it through the crème until blended. Crumble the brownie layer and divide it into four equal parts. Take four dessert glasses and arrange the brownie crumbs on the bottom. Top it generously with the double chocolate mousse, then decorate as desired, and chill well before serving. Yields 4 servings.