Name: Dark Indulgence! recipe by Kaveri Obhan at BetterButter
Prep time: 50 min
Cook time: 60 min
Total time: 110 min
Yield: 8
Ingredients: Chocolate brownies :; 1 egg; 90g caster sugar; 120gm Dark chocolate (I used Callebaut); 70gm butter; 1 tsp vanilla; 10gm dark cocoa powder; 1/2 teaspoon baking powder; 30gm all purpose flour; Chocolate creme :; 100ml fresh cream (i used Amul); 100ml milk; 1 Egg yolk; 25g caster sugar; 120g dark chocolate, chopped; Chocolate Mousse:; 200ml Whipping cream; 50gms icing sugar; 90g Dark chocolate chopped; Raspberry coulis:; 1/2 cup fresh Raspberries; 1/8 cup sugar or to taste; 1/4 tsp lemon juice

Ingredients Serving: 8

Chocolate brownies :
1 egg
90g caster sugar
120gm Dark chocolate (I used Callebaut)
70gm butter
1 tsp vanilla
10gm dark cocoa powder
1/2 teaspoon baking powder
30gm all purpose flour
Chocolate creme :
100ml fresh cream (i used Amul)
100ml milk
1 Egg yolk
25g caster sugar
120g dark chocolate, chopped
Chocolate Mousse:
200ml Whipping cream
50gms icing sugar
90g Dark chocolate chopped
Raspberry coulis:
1/2 cup fresh Raspberries
1/8 cup sugar or to taste
1/4 tsp lemon juice

Instructions

For brownies: Whisk the egg and sugar together until pale.
Put the chocolate and butter in a large bowl and melt in a microwave. Add vanilla, then fold in the egg mixture
Sift together the cocoa powder, baking powder and flour and fold them in lightly.
Transfer the mixture to a greased and lined moulds (I used 2 rectangular moulds to make different sizes) and place in an oven preheated to 180’C.
Bake for 20 – 25 minutes, until just cooked. Leave to cool while making the chocolate creme.
For Chocolate creme: Bring the cream and milk to the boil in a saucepan, then remove from the heat
Whisk the egg yolk and sugar together, then pour on the cream, whisking to combine. Return the mixture to the stove and cook for a minute.
Put the chopped chocolate in a bowl and pour on the cream mixture, whisking until the chocolate has melted and there are no lumps. Pass through a fine sieve and then pour on top of the brownie
Place the tins in an oven preheated to 150’C and cook for 20 – 25 minutes. It should be just set and wobble slightly in the middle. Remove from the oven, allow to cool for about ten minutes, covered with foil.
When it is completely cool, place in the fridge for 1 hour until set.
Chocolate mousse: Whisk the whipping cream and sugar together until double in volume
Add the meted chocolate to this and fold gently. Fill it in a piping bag.
Raspberry Coulis: In a blender, puree the raspberries with the sugar. Strain the liquid to remove the seeds and then add lemon juice.
Assembly:
Take the moulds out of the fridge and just wipe around with a cloth dipped in warm water to release the dessert. Unmould and place on the serving plate. Pipe alternately with the mousse and arrange raspberries or any other fruit you wish.
The dessert is too rich on its own and the fresh berries cut through it perfectly. Drizzle some raspberry coulis on the bars and on the plate and ta-da you have a very fancy dessert!

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