Brownie With Truffle Mousse

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• 1 ounce unsweetened chocolate, baking bar
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1 cup granulated sugar
• 2 eggs, separated
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped macadamia nuts
• 1/3 cup water
• 1 (7 g) envelope unflavored gelatin
• 1 1/4 cups butter
• 1 tablespoon pure instant coffee granules
• 2 cups semi-sweet chocolate chips (12 oz)
• 3/4 cup granulated sugar
• 5 large egg yolks
• 3 tablespoons brandy
• 40 chocolate wafers (40 cookies)
• 1 cup heavy whipping cream
• fresh strawberries, sliced

Recipe

• 1 for brownie:.
• 2 preheat oven to 350 degrees f. grease and flour 9-inch springform pan.
• 3 melt 1/2 bar of unsweetened chocolate in uncovered, small micro-safe bowl for 30 seconds; stir. if necessary, microwave an additional 5-10 seconds, stirring just until melted. cool to room temperature.
• 4 combine flour, baking powder and salt in small bowl. beat butter and sugar in large mixer on medium speed until light and fluffy. mix in cooled chocolate.
• 5 add egg yolks, one at a time, beating well after each addition. add milk and vanilla extract; mix well. stir in flour mixture.
• 6 beat egg whites until stiff peaks form. fold into chocolate mixture until no streaks remain. fold in macadamia nuts. pour into prepared pan.
• 7 bake for 35 minutes or until wooden pick inserted in the center comes out clean. cool completely in pan on wire rack.
• 8 for truffle mousse:.
• 9 place water in medium saucepan. sprinkle gelatin over water and let stand for 2 minutes. add butter and coffee granules. heat to boiling over medium heat, stirring frequently, until butter is melted and gelatin is dissolved.
• 10 place chocolate chips and sugar in food processor. process until blended; pour in gelatin mixture while processing. process until chocolate is melted. add egg yolks and brandy; process until smooth.
• 11 return mixture to saucepan. cook over medium heat, stirring until mixture thickens. transfer mixture to large bowl. refrigerate until thickened; stirring often.
• 12 reserve 1/4 cup of chocolate mixture and place in resealable plastic bag then refrigerate.
• 13 pour 1/2 of remaining chocolate mixture in bowl over brownie. insert wafer rolls around top edge of chocolate, touching edge of pan.
• 14 beat cream in small mixer bowl until stiff peaks form. fold whipped cream into remaining chocolate mixture in bowl until no streaks remain.
• 15 spread cream mixture over chocolate mixture.
• 16 cut a small hole from corner of bag of reserved chocolate; squeeze to drizzle over cake. refrigerate for 4 hours or until firm.
• 17 garnish with strawberries. remove side of pan.