Brownie Bomb

« Chocolate brownie topped with chocolate mousse and a fruit gelée. A tasty chocolate cholesterol bomb. »

After the last two days at work I considered ranting about the system that continues to be my nemesis and the comedy that is vendor support but instead I'll write about the deadly chocolate mousse brownies that I made for Mother's Day on Sunday. System administration and these brownies will both contribute to a shorter life span except that one makes you welcome a shorter life span and the other tastes delicious. :)

In the current issue of Ruoka&Viini I noticed a picture of a particularly attractive layered brownie that was part of the ongoing cooking school series. This lesson features a few tips and recipes from one of the pastry chefs at Kakkugalleria on Bulevardi which is always filled with desserts that are so pretty that it's almost a shame to eat them. I looked through the recipes and noted that the various layers in the desserts were fairly easy but they all require a lot of patience and some skill in knowing what the recipes leave out as far as technique goes for the novice baker. The brownie and the glaze are very easy to make, but the mousse requires a bit more attention and ability to keep several things going at once before combining them all together.

I took a few liberties with the recipe by adding instant espresso powder to the brownie and the mousse since I think the flavour complements chocolate perfectly. I have also added whipping half of the egg whites since it's an easy way to add a bit more air to the mousse without increasing the cholesterol load of the already present 10 egg yolks and heavy cream. Another variation would be to use maitorahkaa since it whips easily and has a firmer body to it than whipped cream which will then allow for using only 5 egg yolks to make it a bit less decadent. Having a good mixer and a double boiler for this recipe helps although you can improvise a double boiler with a saucepan and a metal bowl or another slightly smaller saucepan.

Aside from the mousse recipe being a bit complex, the confection is a lot easier to make than it looks as long as you remember to be patient and not overdo the mixing where it specifically says not to. The nice part about these brownies is that they look far more impressive and complicated than they really are. Be sure to keep them refrigerated until it's time to serve them as the mousse contains all those egg yolks which can be dangerous if eaten after sitting out for a while.

Chocolate Mousse Brownies

makes: about 12 artery hardening brownies
time: about 90 minutes preparation
special tools: deep rectangular pan, baking paper
source: Ruoka&Viini nro 28, 3/2005

Chocolate Brownie / Suklaabrownie

• 150g or 5.5oz dark chocolate
• 250g or 2.25 sticks butter
• 100g or 3.5oz walnuts
• 3,5 dl or 1.5 cups sugar
• 3 eggs
• 2,5 dl or 1 cup wheat flour (or cake flour for a more tender brownie)
• 1 teaspoon instant espresso [optional]

1. Prepare pan. Place a sheet of baking paper in the pan leaving enough paper on the sides for lifting the brownies out of the pan when finished. Grease the 2 non-papered ends.
2. Chop walnuts and toast them lightly in a dry skillet. Set aside.
3. Melt butter and chocolate (both cut or broken into small pieces) and espresso powder together in a saucepan over low heat. Stir with a whisk or fork until completely melted and remove from heat.
4. Pour sugar into a mixing bowl.
5. Pour chocolate/butter mixture over sugar and allow to cool.
6. Stir in egg yolks one at a time.
7. Add flour and walnuts, stirring well, but not too vigorously, until blended. You can also choose to pour the nuts on top of the batter instead if you prefer more crunch since the nuts get soft when baked inside.
8. Pour batter into prepared pan and bake at 200C/395F for about 20-25 minutes.
9. Place pan on cooling rack and allow to cool for an hour or so.

Chocolate Mousse / Suklaamousse

• 250g or 9 oz baker's chocolate (70% cocoa)
• 10 egg yolks (reserve egg whites) (or reduce to 5 if you use maitorahkaa)
• 3 dl or 1.25 cups kuohu or whipping cream (or try maitorahkaa)
• 1 teaspoon instant espresso [optional]

• 1 dl or .50 cup water
• 1,5 dl or .75 cup sugar

1. In a saucepan, pour sugar into the bottom being careful not to touch the sides of the pan. Add water and do not stir. Set on medium-high heat, allow to boil vigorously once and set aside to cool.
2. Melt chocolate and espresso powder over low heat [or microwave].
3. Separate the egg yolks and whites.
4. Mix yolks into cooled sugar syrup with a whisk.
5. Warm the egg/sugar mixture just a bit in a double boiler. Stir with whisk until bubbles in the mixture are small and uniform.
6. Remove the mixture from the heat and use electric mixer to whip until light and airy.
7. Stir chocolate into egg/sugar foam.
8. Whip cream/maitorahkaa.
9. Warm half of the egg whites (or all if using only 5 egg yolks) in double boiler and whip until soft peaks form.
10. Gently fold in egg whites and then the whipped cream/maitorahkaa into the chocolate. Stir manually and only until just blended.
11. Pour on top of cooled brownies and smoothe out with spatula.
12. Cool for 2 hours in the freezer or 12 hours in the refrigerator.

Glaze / Mehukiille

• 2 dl or 1 cup concentrated juice, e.g. black currant or cranberry
• 2-3 gelatin sheets (or a packet of knox powdered gelatin)

1. Place gelatin sheets in a bowl of water to moisten them.
2. Warm 1/2 of the juice in a saucepan.
3. Remove gelatin sheets from the water, removing excess water and place in the warm juice until it dissolves.
4. Add remaining juice.
5. Set aside to cool.
6. Gently pour on top of the mousse while using a spoon as a diffuser.
7. Return to the freezer or refrigerator for an hour.

Serving

1. Remove from the freezer or refrigerator and run a warm, dull knife around the edges of the pan, taking care not to cut the baking paper, to loosen the brownie.
2. Carefully lift the brownie from the pan with the paper and place onto cutting board.
3. With a warm, sharp knife, trim the edges of the brownie to make them straight, clean and smooth.
4. Rinse the knife after each cut in hot water and pat dry on a clean dishtowel.
5. Cut the brownie in the center on the long side making two large, long pieces.
6. Then cut the brownie in the center of the short side and continue from there to make even slices.
7. Garnish with a goldenberry, a.k.a. Physalis peruvianus, cape gooseberry or ananaskirsikka and a chocolate flourish if you want to be really fancy. The chocolate garnish is easy to make as all you need to do is melt some chocolate, let it cool a little, pour it onto some baking paper on a flat surface, e.g. a small tray, with a pastry bag and place it into the refrigerator until it's time to use them. Gently lift them from the paper and place on top of the brownie.