Easiest Way to Make Any-night-of-the-week Triple Chocolate Mousse, Brownies, Ganache

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, triple chocolate mousse, brownies, ganache. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Triple Chocolate Mousse, Brownies, Ganache is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Triple Chocolate Mousse, Brownies, Ganache is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have triple chocolate mousse, brownies, ganache using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Triple Chocolate Mousse, Brownies, Ganache:

1. Make ready Brownies
2. Get 1 3/4 cup Dark Chocolate Chips
3. Prepare 1/2 cup Butter, unsalted
4. Make ready 4 Egg Whites
5. Prepare 4 Egg Yolks
6. Make ready 1 cup Sugar
7. Make ready 5 tbsp Cornstarch
8. Get Mousse
9. Take 2/3 cup Heavy Cream
10. Make ready 1 cup Semi-sweet Chocolate Chips
11. Take 1/2 cup Heavy Whipping Cream
12. Take Ganache
13. Get 1/2 cup Heavy Cream
14. Make ready 1/2 cup Semi-sweet Chocolate Chips

Steps to make Triple Chocolate Mousse, Brownies, Ganache:

1. Preheat oven to 350°F, line a 9 by 13 inch baking sheet with parchment.
2. Brownies: Melt chocolate chips, and butter in a double boiler set keep aside. Beat egg whites with 1/2 cup sugar till fluffy keep aside. Beat egg yolks with 1/2 cup sugar till well combined, gradually add melted chocolate, then gradually add cornstarch & beaten egg whites.
3. Bake for 10 to 15 min or infill toothpick inserted comes out clean. Cool in refrigerator, then cut brownies into rounds using a cutter.
4. Mousse: Bring the heavy cream to a boil then add chocolate chips stir. Keep aside to cool down for 5 min. Whip the cream and stir one spoon of whipped cream to temper, then fold remaining into chocolate. Spoon the mousse into silicon molds, top with round brownies. Freeze until solid. Unmold and set on a cooling rack.
5. Ganache: Bring heavy cream to a boil, add chocolate chips and stir. Pour ganache over the mousse brownies. keep in refrigerate until set.
6. Serve with vanilla ice cream

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