Easy
DOUBLY DELICIOUS A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with touches of locally produced hazelnuts to enrich both the flavour and the texture.DOUBLY DELICIOUS A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with touches of locally produced hazelnuts to enrich both the flavour and the texture.DOUBLY DELICIOUS A self-confessed chocolate lover, Yesim Erol suggests this deliciously intense chocolate brownie with ...
Containing: 2 Components
Brownie
Ingredients: Brownie
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420 gCHD-R55EQUA
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375 gButter
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225 gEgg yolks
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150 gEgg whites
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205 gSucrose
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75 gFlour
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225 gFNN-O61IROK
Preparation: Brownie
Melt the chocolate and mix until a homogeneous paste is obtained.
Beat the butter and the Iroko cream until a fluffy mixture is obtained.
Mix the egg yolks and whites and the sucrose.
Add the sieved flour and mix together.
Bake in a convection oven at 165°C for 20 min.
Whipped chocolate ganache
Ingredients: Whipped chocolate ganache
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420 gCHD-R55EQUA
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375 gCream
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225 gGlucose
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150 gButter
Preparation: Whipped chocolate ganache
Boil the cream with the glucose and leave to cool.
Pour the glucose/cream mixture over the chocolate.
Mix with the hand-held food mixer.
Add the butter at 30°C and mix well.
Cover with cling film and leave to rest overnight.
Whisk the ganache the next day.
Measure out the whipped ganache over the brownie using a piping bag and nozzle.
Decorate with Callebaut® Crispearls™.
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