Ingredients

350g dark chocolate
350g unsalted butter
180g flour
250g demomera sugar
6 eggs
60 ml espresso
250 ml milk
1 egg
16g corn flour
30g castor sugar
200g white chocolate
300ml double cream
Chocolate velvet spray
White ribbon to finish
Vanilla pod

Method

Melt the chocolate and butter together
Whisk the eggs, flour and demomera sugar together with the espresso and then incorporate with the melted chocolate and butter
Place into a baking dish/gastronome and bake at 180 deg C foe about 20-30 minutes
Cool the brownie down, then remould from the tray and set aside
Make a Creme pat, scald the milk with vanilla
Whisk the 1 egg with the 30g castor sugar and the cornflour
Add the scalded milk to the egg mix and return it to the heat and cook until thick
Sieve the Creme pat
Melt down the 200g of white chocolate
Whip the double cream to ribbon stage
Weigh out 100g of the cooked Creme pat, and whisk the melted chocolate through the mix. When mixed through fold the ribbon stage double cream
Place into a mould and either refrigerate or freeze
Once set remould the mousse onto the brownie base, tidy up the edges ad then spray with a velvet spray
Garnish and finish as required

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