Recipe: Tasty Triple Chocolate Mousse, Brownies, Ganache

Triple Chocolate Mousse, Brownies, Ganache. Pour the brownie batter mousse over the chocolate mousse. For the chocolate ganache: Mousse: Bring the heavy cream to a boil then add chocolate chips stir. Whip the cream and stir one spoon of whipped cream to temper, then fold remaining into chocolate.

These brownies are a triple threat! They start with a base of melted chocolate, are studded with chocolate chips, and topped with a rich chocolate ganache. Sometimes I go crazy and make claims that I'm not much of a chocolate person. You can have Triple Chocolate Mousse, Brownies, Ganache using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Triple Chocolate Mousse, Brownies, Ganache

1. It's of Brownies.
2. You need 1 3/4 cup of Dark Chocolate Chips.
3. It's 1/2 cup of Butter, unsalted.
4. It's 4 of Egg Whites.
5. It's 4 of Egg Yolks.
6. Prepare 1 cup of Sugar.
7. You need 5 tbsp of Cornstarch.
8. It's of Mousse.
9. It's 2/3 cup of Heavy Cream.
10. It's 1 cup of Semi-sweet Chocolate Chips.
11. It's 1/2 cup of Heavy Whipping Cream.
12. Prepare of Ganache.
13. Prepare 1/2 cup of Heavy Cream.
14. It's 1/2 cup of Semi-sweet Chocolate Chips.

Put a pan of brownies in front of … Crush two cookies; break remaining into pieces and set aside. Sprinkle crushed cookies over chocolate in glasses. Top with remaining espresso chocolate mixture, white chocolate mixture, then light chocolate mixture, tapping glasses lightly between layers. Sprinkle each mousse with cocoa powder.

Triple Chocolate Mousse, Brownies, Ganache instructions

1. Preheat oven to 350°F, line a 9 by 13 inch baking sheet with parchment..
2. Brownies: Melt chocolate chips, and butter in a double boiler set keep aside. Beat egg whites with 1/2 cup sugar till fluffy keep aside. Beat egg yolks with 1/2 cup sugar till well combined, gradually add melted chocolate, then gradually add cornstarch & beaten egg whites..
3. Bake for 10 to 15 min or infill toothpick inserted comes out clean. Cool in refrigerator, then cut brownies into rounds using a cutter..
4. Mousse: Bring the heavy cream to a boil then add chocolate chips stir. Keep aside to cool down for 5 min. Whip the cream and stir one spoon of whipped cream to temper, then fold remaining into chocolate. Spoon the mousse into silicon molds, top with round brownies. Freeze until solid. Unmold and set on a cooling rack..
5. Ganache: Bring heavy cream to a boil, add chocolate chips and stir. Pour ganache over the mousse brownies. keep in refrigerate until set..
6. Serve with vanilla ice cream.

A Brownie Bottom Chocolate Mousse Cake with chocolate whipped cream, to be exact. A triple layer chocolate cake that is ideal for any celebration. I made the chocolate mousse without eggs. Normally it's served in a glass with a spoon, so traditionally the chocolate firms up enough you don't need gelatin. Once the brownie base is completely cool, you can make the mousse layer and spread it over the brownie layer.