White chocolate mousse on a chocolate brownie base then sprayed with a chocolate velvet spray

Brett Pistorius

Brett Pistorius

6th February 2012

White chocolate mousse on a chocolate brownie base then sprayed with a chocolate velvet spray

A lovely modern twist to a chocolate brownie and mousse dessert

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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.