Espresso Mousse BrowniesChocolate
Coffee & chocolate? Yes, please!
Makes 1 8×8-inch pan
FOR THE BROWNIES
1/2 cup (1 stick or 113 grams) unsalted butter
1 tablespoon instant espresso powder
1 cup (200 grams) sugar
1 teaspoon (5 ml) vanilla
1/3 cup (34 grams) unsweetened cocoa powder
1/2 cup (64 grams) flour
1/4 teaspoon salt
1/4 teaspoon baking powder
FOR THE MOUSSE
25 large (or 250 mini) marshmallows (130 grams)
2 tablespoons (30 ml) strong espresso
1 tablespoon (15 ml) créme de cacao, optional (if omitted, replace with another tablespoon if espresso)
1 cup (250 ml) heavy cream
Whipped Cream, optional
To make the brownies: Preheat oven to 350 degrees (180 C). Grease and flour and 8 x 8 inch glass baking dish.
In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the espresso powder until dissolved. Stir in the sugar until combined.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Whisk in the dry ingredients until combined and pour the batter into the prepared pan.
Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before topping with mousse.
To make the mousse: In a large, heatproof bowl, microwave the marshmallows until very puffy, about 45 seconds. Remove from the microwave and stir until they have lost their shape and completely melted.
Stir the espresso and créme de cacao into the marshmallows until smooth and uniform. Allow the mixture to cool, and whip the cream until stiff peaks form.
Fold the whipped cream into the marshmallow mixture until smooth.
Assemble: Spoon the mixture evenly over the cooled brownies, smoothing the top with an offset spatula. Completely cover the top with Valrhona Crunchy Pearls, mini chocolate chips, sprinkles, or other garnish. Chill until set (about an hour).
Top with whipped cream and garnish with espresso beans, if desired. Serve immediately.