Shelly's Recipe

TURTLE BROWNIE DOUBLE CHOCOLATE MOUSSE BITES

Category: Desserts

Chocolate Chip Pecan Brownie Bites (recipe follows)
Double Chocolate Mousse (recipe follows)
Store bought caramel sauce (or make your own) for drizzling
1 cup chopped pecans for garnish

Chocolate Chip Pecan Mini Brownie Bites
4 oz unsweetened chocolate, finely chopped
4 oz bittersweet chocolate, finely chopped
8 oz unsalted butter
5 eggs
2 cups sugar
1 cup light brown sugar, firmly packed
1 vanilla bean, seeds scraped, pod discarded
1 2/3 cup flour
1 tsp salt
3/4 cup semisweet chocolate chips
3/4 cup pecans, toasted, chopped

Preheat oven to 325. Grease 2 mini muffin pans.

In a double boiler, melt together butter and chocolate. When completely melted, whisk to combine and set aside to cool.

Mix together the eggs, sugars, and vanilla bean. Mix until a pale yellow color forms, about 5 minutes. Add in cooled chocolate mixture and beat for 2 minutes. With the mixer on low, add flour and salt and mix just until incorporated. Fold in the chocolate chips and nuts. Using a mini muffin scoop, scoop batter into prepared pans. Bake for 16-20 minutes depending on how gooey you like your brownie.

Double Chocolate Mousse
2 cups chilled heavy cream
4 large egg yolks
3 tbsp sugar
1 tsp vanilla
4 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
4 oz fine-quality semisweet chocolate, finely chopped

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolates in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.