Triple Chocolate Mousse, Brownies, Ganache. This triple chocolate mousse cake is rich, smooth, creamy and full of flavor. It features layer of chocolate souffle cake, rich chocolate mousse and white chocolate mousse on top. Garnished with chocolate ganache and berries.

Ingredients of Triple Chocolate Mousse, Brownies, Ganache

1. Prepare of Brownies.
2. You need 1 3/4 cup of Dark Chocolate Chips.
3. It’s 1/2 cup of Butter, unsalted.
4. It’s 4 of Egg Whites.
5. You need 4 of Egg Yolks.
6. You need 1 cup of Sugar.
7. Prepare 5 tbsp of Cornstarch.
8. You need of Mousse.
9. You need 2/3 cup of Heavy Cream.
10. Prepare 1 cup of Semi-sweet Chocolate Chips.
11. You need 1/2 cup of Heavy Whipping Cream.
12. Prepare of Ganache.
13. Prepare 1/2 cup of Heavy Cream.
14. It’s 1/2 cup of Semi-sweet Chocolate Chips.

These fudgy brownies are topped with homemade chocolate ganache that will have you over the moon. Chocolate Mousse Brownies: Brownies topped with Chocolate Mousse. Only thing I did different was I added some chocolate mousse on top instead of ganache… This Triple Chocolate Mousse Cake is an amazing combination of chocolate cake, chocolate fudge, and chocolate and white chocolate mousse! I know with chocolate ganache, it makes a difference because there are varying amounts of cocoa in different kinds of chocolate and so it affects the.

Triple Chocolate Mousse, Brownies, Ganache instructions

1. Preheat oven to 350°F, line a 9 by 13 inch baking sheet with parchment..
2. Brownies: Melt chocolate chips, and butter in a double boiler set keep aside. Beat egg whites with 1/2 cup sugar till fluffy keep aside. Beat egg yolks with 1/2 cup sugar till well combined, gradually add melted chocolate, then gradually add cornstarch & beaten egg whites..
3. Bake for 10 to 15 min or infill toothpick inserted comes out clean. Cool in refrigerator, then cut brownies into rounds using a cutter..
4. Mousse: Bring the heavy cream to a boil then add chocolate chips stir. Keep aside to cool down for 5 min. Whip the cream and stir one spoon of whipped cream to temper, then fold remaining into chocolate. Spoon the mousse into silicon molds, top with round brownies. Freeze until solid. Unmold and set on a cooling rack..
5. Ganache: Bring heavy cream to a boil, add chocolate chips and stir. Pour ganache over the mousse brownies. keep in refrigerate until set..
6. Serve with vanilla ice cream.

Brownie-Bottom Triple Chocolate Mousse – Oreo-flavored brownie, dark chocolate mousse, milk chocolate mousse and white chocolate vanilla mousse. My friends call this dessert "Death by Chocolate" and it's a great way to go. High quality Santa Barbara Chocolates give this dessert. Immediately spoon Milk Chocolate Mousse into a zip-top plastic freezer bag. Leave no cocoa behind with this decadent, ganache-topped brownie recipe from baker John Barricelli.