If you are a chocolate lover, this recipe is for you! Exactly what we need during this sad time!
Ingredients
For a dark chocolate ganache
100g dark chocolate
120g double cream
20g honey
For a milk chocolate ganache
100g milk chocolate
250g double cream
For the chocolate brownie
90g dark chocolate
170g salted butter
115g dark sugar
3 eggs
40 g cornflour
10g cocoa powder
Instructions
For the Dark chocolate ganache
Bring the double cream to simmer, pour onto the dark chocolate and whisk to create an emulsion, add the honey and whisk. Let it rest for a minimum of 2 hours in the fridge but keep an eye on it as it can get very hard and it will be absolutely impossible to pipe! You have a wait to have the same consistency of a buttercream.
For the milk chocolate ganache
Do exactly the same prep as you did for the dark chocolate ganache. (without the honey). Then you have a let it rest for a minimum of 3 -4 hours in the fridge. Because of the high cocoa butter content in the milk chocolate, you will have to whip the mixture before using it like you will do for a double cream. Otherwise it will be a complete disaster!
For the chocolate brownie
- In a saucepan, melt the butter and chocolate. Let aside.
- In the bowl of your mixer whisk the 3 eggs and sugar.
- Then add the chocolate mixture.
- Sift cornflour and cocoa powder and fold gently to the mixture.
- Bake at 170 degrees for 25 minutes.
Pipe the 2 ganaches when the brownie is cold with different tips.
Et voilà! Bon Appétit!!
