Whipped Cream – 205g Heavy Cream – 70g Granulated White Sugar – 25g Milk Chocolate (Shaved)
– Preheat the oven to 175°C. Grease and line in 8-inch pan with parchment paper. Set aside.
– In a small microwaveable bowl, microwave the dark chocolate and butter together in 30 second bursts (Stirring in between) until completely melted and smooth.
– In a large mixing bowl, beat together the eggs and sugar until pale, thick and fluffy.
– Mix in the vanilla and salt. Add the warm melted chocolate and fold together using a spatula until evenly combined.
– Fold in the flour until well incorporated and smooth.
– Pour the batter into the prepared pan.
– Bake for 20 to 25 minutes.
– Allow to cool fully.
– Microwave the dark chocolate in 30 second bursts until fully melted. Set aside.
– In a large mixing bowl, cream together the butter and sugar.
– Pour in the cooled melted chocolate and mix until combined.
– Add the vanilla and mix on low speed to combine.
– Add one egg (Cold from the fridge) mix on high for 5 minutes.
– Add the second egg (Cold from the fridge) mix on high for another five minutes. The mixture will be smooth and silky.
– Pour the mousse on top of the cooled brownie and smooth over using a spatula.
– Place in the refrigerator and allow to cool for at least 2 hours.
– Whip the cream and sugar until medium peaks form.
– Evenly spread on top of the mousse and top with the chocolate shavings.
– Refrigerate for another hour.
– Carefully removed from the pan. Slice up and enjoy!
8 Comments
French Silk Brownies Recipe:
Brownie:
– 140g Dark Chocolate (Roughly Chopped)
– 85g Unsalted Butter
– 2 Eggs (Room Temp)
– 200g Granulated White Sugar
– 1 Tsp Vanilla Extract
– 1/4 Tsp Salt
– 70g Plain Flour
French Silk Mousse:
– 60g Dark Chocolate (Melted, Cooled)
– 150g Caster Sugar
– 113g Unsalted Butter
– 1/2 Tsp Vanilla Extract
– 2 Eggs (Cold)
Whipped Cream
– 205g Heavy Cream
– 70g Granulated White Sugar
– 25g Milk Chocolate (Shaved)
– Preheat the oven to 175°C. Grease and line in 8-inch pan with parchment paper. Set aside.
– In a small microwaveable bowl, microwave the dark chocolate and butter together in 30 second bursts (Stirring in between) until completely melted and smooth.
– In a large mixing bowl, beat together the eggs and sugar until pale, thick and fluffy.
– Mix in the vanilla and salt. Add the warm melted chocolate and fold together using a spatula until evenly combined.
– Fold in the flour until well incorporated and smooth.
– Pour the batter into the prepared pan.
– Bake for 20 to 25 minutes.
– Allow to cool fully.
– Microwave the dark chocolate in 30 second bursts until fully melted. Set aside.
– In a large mixing bowl, cream together the butter and sugar.
– Pour in the cooled melted chocolate and mix until combined.
– Add the vanilla and mix on low speed to combine.
– Add one egg (Cold from the fridge) mix on high for 5 minutes.
– Add the second egg (Cold from the fridge) mix on high for another five minutes. The mixture will be smooth and silky.
– Pour the mousse on top of the cooled brownie and smooth over using a spatula.
– Place in the refrigerator and allow to cool for at least 2 hours.
– Whip the cream and sugar until medium peaks form.
– Evenly spread on top of the mousse and top with the chocolate shavings.
– Refrigerate for another hour.
– Carefully removed from the pan. Slice up and enjoy!
Looks delicious
Yum
Looks delicious! I just subscribed and I love these baking videos it is so relaxing watching you bake these yummy looking treats!
💖💖💖💖💖💖💖
Looks delicious
Cooks more
Yummm ❤
My mouth started watering as soon as you started on the layers. I crave it so bad