Cinnamon Chocolate Brownie
with Kahlua Mousse and Caramel Lava
|
Cinnamon Chocolate Brownie Packaged brownie mix ½ c. vegetable oil ¼ c. water 2 eggs 1 c. chocolate chips 1 tsp. cinnamon |
Bake brownies as directed on package, except add cinnamon and chocolate chips before baking. Use 9" x 13" pan. |
|
Kahlua mousse 4 ½ oz. bittersweet chocolate, finely chopped 2 T. (1 oz.) unsalted butter, diced 2 T. Kahlua 1 c. cold heavy cream 3 large eggs, separated 1 T. sugar
|
In chilled bowl, whip the cream to soft peaks, then refrigerate. Combine the chocolate, butter and Kahlua and microwave until smooth and slightly warmer than body temperature, stirring frequently. Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks forms. Stir the egg yolks into the warm chocolate. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream. Spoon into a serving bowl and refrigerate for at least 8 hours. Hacienda del Sol, Tucson
AZ |
|
Caramel lava Use commercial caramel sauce, or melt caramels with cream, or melt butterscotch chips with cream. |
To serve, top each brownie with 3 T. of chocolate mousse. Drizzle caramel lava over the top. |
