Triple Chocolate Brownie
For the Brownie
185 g butter
185 g dark chocolate Callebaut 811NV
3 large eggs
275 g light brown caster sugar
85 g plain flour
40 g cocoa powder
50 g white chocolate Callebaut W2NV
50 g milk chocolate Callebaut 823NV
For the Chocolate Mousse
200 g Cream
575 g milk chocolate Callebaut 823NV
375 g Whipped cream
For the Chocolate Millefeuille strips
Milk chocolate Callebaut Select 823NV
Melt the butter and 811NV chocolate together and allow to cool
Whisk together the eggs and sugar in a mixer to a sabayon. Fold in the cooled chocolate mixture.
Sieve flour and cocoa powder together-3 times. Fold in sieved flours.
Fold in white and milk chocolate callets.
Bring the cream to the boil and then leave to cool to 80°C.
Pour over the chocolate callets and mix well.
Allow to cool to 35°C and fold through the whipped cream
Chocolate Millefeuille strips