Ingredients
Chocolate Mousse:
- 225g (8oz) plain chocolate, broken into squares (minimum 55% cocoa solids)
- 3 eggs
- 2 tbsp Irish Cream Liqueur (like Coole Swan)
- 300ml (10fl oz) Cream, whipped
Chocolate & Pecan Brownie
Serves 8
- 200g plain chocolate, finely chopped (at least 70% cocoa solids)
- 65g butter
- 2eggs
- 135g caster sugar
- 50g self-raising flour
- 35g cocoa powder
- 50g pecan nuts, roughly chopped
Chocolate Fudge Sauce
- 25g (1oz) caster sugar
- 150ml (¼ pint) cream
- 2 tbsp Irish Cream Liquer
- 175g (6oz) plain chocolate, finely chopped (at least 70% cocoa solids)
Method
For the Chocolate Mousse
- To make the mousse, melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs with the liqeur in a separate bowl over a pan of simmering water until double in size. It is very important to ensure the water does not boil or it will cook the eggs.
- Fold the melted chocolate into the egg mixture, then leave to cool for 5 minutes. Meanwhile, whisk the cream in a bowl and then fold into the chocolate mousse. Cover with clingfilm and for 2-3 hours or overnight is fine.
Neven's tip: This mousse will keep for one week in the fridge
Chocolate & Pecan Brownie
- Preheat the oven to 160°C (325°F/gas mark 3).
- Place 50g (2oz) of the chocolate in a heatproof bowl with the butter and set over a pan of simmering water until melted, then stir to combine
- Remove from the heat and leave to cool a little
- Whisk the eggs in a bowl until stiff and holding their shape, then whisk in the sugar until you have achieved a stiff sabayon that can hold a trail of the figure eight.
- Sift the flour and cocoa powder into the sabayon and lightly fold in.
- Add the melted chocolate mixture with the remaining finely chopped chocolate and the nuts and continue folding gently until all the ingredients are just combined.
- Pour the chocolate mixture into a deep-sided (6 x 8n) baking tin lined with parchment paper
- Bake for 20–30 minutes, until the top is crusty but the centre is still a little soft
Chocolate Fudge Sauce
- Place the sugar, cream and liqeur in a pan and bring to the boil, stirring. Gentlly add in the chocolate and stir gently until completely melted.
- This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. Use warm or cold as required.
Neven's tip: This will keep happily for up to 1 week covered with clingfilm in the fridge.
