Shelly's Recipe

TRIPLE CHOCOLATE BROWNIE CRUNCH

Category: Brownies/Blondies

White chocolate mousse layer
3/4 cup whipping cream
8 oz white chocolate, finely chopped

Brownie layer
6 tbsp. unsalted butter
4 oz dark chocolate
2 eggs, beaten
1 cup sugar
2/3 cup flour
1/2 cup toasted, crushed hazelnuts, macadamia nuts or pecans

Milk chocolate sauce
Scant 1 cup light cream
1/2 cup milk
5 oz milk chocolate, finely chopped

White chocolate mousse layer: Heat the cream and pour it over the chocolate. Stir well until the chocolate has melted. The mixture should be smooth and glossy. Leave to cool for 1 hour, then beat with an electric mixer.

Brownie layer: Preheat the oven to 350. Grease an 8 inch square baking pan or a rectangular gratin dish of approximately the same size. Melt the butter and chocolate in a microwave oven or in a bowl over hot water. Add the beaten eggs, followed by the sugar and flour. Stir quickly but gently, then incorporate the crushed nuts you have chosen. Transfer to the baking pan and bake for about 30 minutes. The cake should be crisp on top and soft inside.

Milk chocolate sauce: Bring the cream and milk to a boil. Pour the mixture over the chocolate and stir well. Serve hot or allow to cool.

To assemble: When the brownie has cooled completely, spread with a layer of white chocolate mousse and leave to chill in a refrigerator for at least 2 to 3 hours.

To serve: Cut the brownie into squares and top with the milk chocolate sauce.