250gr. Dark Chocolate
225gr. Brown Sugar
1 Tbsp. Coffee Extract
75gr. Cake Flour
2 x 300ml. Fresh Cream
300gr. Dark Chocolate, chopped
4 Egg Yolks
You make the brownie base a day or two in advance.
To make the brownie start by gently melting together the butter and chocolate over a double boiler, stirring a few times. Once melted remove the bowl from the heat and allow to cool slightly.
In a larger mixing bowl, whisk together the eggs, sugar & coffee extract. Stir in the chocolate mixture until smooth and then fold in the flour.
Pour the mixture into a lined baking dish and bake in a pre-heated oven of 180ºC for 40 minutes.
Remove from the oven and allow to cool completely before proceeding with the rest of the recipe.
For the mousse topping: Whip one batch of 300ml of cream until thick but still smooth and place in the fridge to keep it cool.
Heat the other 300ml. of cream and pour it over the chopped chocolate. Allow to stand for a few minutes and stir gently until smooth.
Using a small saucepan, bring the water and sugar to the boil. Place the egg yolks into a mixing bowl and pour the boiling syrup over the yolks and keep whisking until you have a light and aerated mixture (alternatively you can do this in an electrical mixture fitted with a whisk attachment – but let it run on high before you start pouring in the hot syrup).
Stir the chocolate into the egg yolk mixture until fully incorporated. Now fold in the chilled cream.
Before pouring the mousse over the cooled brownie base, line the sides of the tin with baking paper.
Gently spoon the mixture into the tin and flatten the top with a spatula.
Place in the fridge for five hours but preferably overnight.
Once set you can decorate as you wish with more chocolate and/or berries.