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Chocolate Brownie mousse

Method

  • Place the dark chocolate in a microwave-proof bowl. Cover with plastic, melt in the microwave and then stir with a wooden spoon.
  • At the same time, place 150 ml cream and the Grand Marnier in a heavy-bottomed pot and gently bring to the boil. Set aside to slightly cool.
  • Then combine the cream mixture with the melted chocolate, little by little, whisking between each addition. Allow to cool a little more.
  • Whisk the remaining cream until soft peaks form and then carefully fold in the chocolate mixture, little by little.
  • Place the chopped chocolate brownies in a pudding bowl (or individual bowls) and pour the chocolate cream mixture over the top. Make sure all the brownies are covered well and refrigerate for at least 2 hours until set.
  • Serve with a dollop of whipped cream or vanilla ice cream on top.
  • from "Keeping it Simple" by Gary Rhodes

Ingredients

  • 225 gm dark chocolate, chopped
  • 300 ml thickened cream
  • a good splash of Grand Marnier
  • 225 gm chocolate brownies, cut into cubes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm