Recipe: Chocolate Brownies with Chocolate Mousse

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25 Jan Recipe: Chocolate Brownies with Chocolate Mousse

I know that when I see a recipe calling for basically three desserts rolled into one, I skip it in favour of something simpler, like cookies. But if you think about it, pie is two desserts in one. The crust and then the filling. And many squares — say a classic Canadian Nanaimo — require two or three steps. So don’t let this multi-part recipe scare you. It’s actually no harder than pie and beyond delicious. In fact, during the 2-hour chocolate demonstration we not only witnessed Derrick Tu Tan Pho make ganache-filled macarons, he whipped up these beauties as well.

And topped them with drizzled chocolate.

Granted, we had no interruptions and a pro at the helm, but if you’re busy, you can make the brownies ahead of time. Or the mousse. Or just the mousse. As an incentive, here are two of Master Chocolatier Derrick Tu Tan Pho‘s best tricks.

Tip 1: Separate eggs with your hands.

Okay, it’s messy but it works. Every time. Years ago, I started doing this out of desperation because I’m clumsy. Imagine my delight when I learned my simple work-around is actually a professional technique.  To separate eggs without risk of getting shell or yolk in the whites, just tip a cracked egg into your palm and juggle it between your hands. The whites will slip effortlessly through your fingers and into the bowl below. You did do this over a bowl, right?

Tip 2:  Plastic wrap your stand mixer.

Oh, where was Derrick when I was whipping 13 consecutive pints of cream for my sister’s wedding dessert? After the first round, I washed the walls then held two sheets of waxed paper over the bowl. But this is easier, more effective and ridiculously simple.

So, now that you can separate the eggs and whip without splattering everything in a 10-foot radius, are you up to decadent chocolate brownie mouse?

Tomorrow? Wordless Wednesday. Thursday? Chocolate drizzles. Friday? I think I’ll have to post something healthy.

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No Comments
  • Nancy
    Posted at 12:28h, 25 January Reply

    I do hope that when you say “chocolate drizzles”, you mean “those fancy chocolate decorations in the pictures”….

  • Robin Smart
    Posted at 22:48h, 25 January Reply

    My mouth is watering. I really think you should start showing up at my office with this mid day – any day!!
    Love,
    Robin

    • Charmian Christie
      Posted at 08:57h, 26 January Reply

      Sorry, Robin. These were for chocolate student only :-) But if you’re really good, I could make some for Valentine’s Day. Or just because.

  • jodi (bloomingwriter)
    Posted at 00:44h, 26 January Reply

    Good grief. It’s nearly 2 am…and I’m thinking about making brownies. What HAVE you done to me!?

  • Cheryl Arkison
    Posted at 13:58h, 30 January Reply

    I used to separate my eggs this way, then I read somewhere that I shouldn’t. That the oils from our skin affect the whites ability to stiffen. So confused…

    • Charmian Christie
      Posted at 21:14h, 30 January Reply

      I’ve done this for years and never had a problem. However, I always wash my hands before (and after) handling eggs.

      You’re right. Fat of any kind can prevent egg whites from whipping. But the tiny amount of natural oil on my (clean) hands has never prevented the eggs from whipping. Ironically, I’ve ruined more meringue through broken yolks or shards of egg shell than by using my fingers.

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