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Sunkissed Cuisine! Want to cook healthy and enjoy it? Most importantly you must have a desire to learn the technique and how to plan accordingly. Each recipe will include a grocery list followed by pictures and procedure. Most will not contain recipe amounts, unless it is crucial to the final product. This blog is designed to teach you how to cook and build your cooking skills while providing you with healthy, excellent meals! Be willing to give up fast food, sugar drinks, cooking from a box and controlling the amount of unnatural sugars and fats used.

Thursday

Day 1 Chocolate mousse brownie


Grocery List: Favorite Chocolate Brownie Mix, Heavy Cream, Sour Cream, Chocolate-mixture of white, milk and/or dark, Sprinkles
 Chocolate Brownie Mix baked in mini muffin tin using Love mini baking cups both from Sur La Table. Use piping bag to decorate brownie with mousse 

Make favorite brownie mix and bake in mini muffin tins at 325 degrees for 7-9 minutes.  Fill cups 3/4 the way. the brownie will rise above the cup.   

Don't overcook!  Brownies are better undercooked than overcooked.    When the kitchen starts to really smell like chocolate you should check to see if brownies are ready.

Remove from muffin tin and cool completely

Chocolate Mousse

Chop choice of chocolate into meltable pieces.  Guittard has a great wafer!

Melt Chocolate over low heat.  If you are unfamiliar with melting chocolate use a double broiler.  Remove from heat and whisk in sour cream.  Set aside to cool

Whip heavy cream to a stiff peak.  Use Vanilla bean paste or vanilla for an extra flavor element.

 Fold chocolate mixture into the whipped cream in 3 parts.  Be careful not to over mix!  Fill piping bag fitted with tip.  refrigerate for 1 hour or up to 2 days.
 Pipe Mousse onto brownie bites and dust with sprinkle of choice.  Store in fridge for 24 hours after assembled.   


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