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Recipe: White Chocolate Peppermint Crunch Martini
Similar Categories: White, Chocolate, Peppermint, Crunch, Martini
Serves 6
FOR THE BROWNIES:
3/4 cup butter
1 cup chopped chocolate
1/2 cup cocoa powder
3 eggs
2 teaspoons vanilla extract
2/3 cup sugar
1/2 cup all-purpose flour
2 teaspoons baking powder 1/4 teaspoon salt
FOR THE MOUSSE:
5 egg yolks
1/3 cup and 1 tablespoon sugar
2 cups heavy cream
1 3/4 cups white chocolate
2 cups slightly whipped cream
1/4 cup crushed peppermint candies
FOR THE GANACHE:
1 1/4 cups chopped chocolate
1 1/2 cups heavy cream
To prepare the brownies: Preheat the oven to 325 degrees. Melt butter,
chocolate and cocoa powder together in the top of a double boiler over
simmering water. Meanwhile, in a medium mixing bowl, whip eggs, vanilla and
sugar until pale yellow and triple in volume. Add the chocolate and beat on
low speed until incorporated. Fold in the dry ingredients. Bake in a greased
9-inch square baking pan for 20 to 30 minutes, until the center is set.
Allow to cool.
Make the mousse: First, make the anglaise: Whisk the yolks with the 1/3 cup
and 1 tablespoon sugar in a mixing bowl. Set aside. Bring cream to the boil
and add in three equal portions to yolk mixture. Return to heat and continue
to whisk until slightly thickened.
Pour 1 1/2 cups of this anglaise over the white chocolate and stir until the
chocolate is completely melted. Fold in the whipped cream and candies.
Make the ganache: Boil the cream and pour it over the chocolate. Stir until
melted.
To assemble: Cut brownies into squares small enough to fit into the bottom
of a martini glass. Layer into glasses. Pour the soft white chocolate mousse
on top and refrigerate 1 hour, or until set. Pour the warm ganache over the
mousse and return to the refrigerator until ready to serve.
FOR THE BROWNIES:
3/4 cup butter
1 cup chopped chocolate
1/2 cup cocoa powder
3 eggs
2 teaspoons vanilla extract
2/3 cup sugar
1/2 cup all-purpose flour
2 teaspoons baking powder 1/4 teaspoon salt
FOR THE MOUSSE:
5 egg yolks
1/3 cup and 1 tablespoon sugar
2 cups heavy cream
1 3/4 cups white chocolate
2 cups slightly whipped cream
1/4 cup crushed peppermint candies
FOR THE GANACHE:
1 1/4 cups chopped chocolate
1 1/2 cups heavy cream
To prepare the brownies: Preheat the oven to 325 degrees. Melt butter,
chocolate and cocoa powder together in the top of a double boiler over
simmering water. Meanwhile, in a medium mixing bowl, whip eggs, vanilla and
sugar until pale yellow and triple in volume. Add the chocolate and beat on
low speed until incorporated. Fold in the dry ingredients. Bake in a greased
9-inch square baking pan for 20 to 30 minutes, until the center is set.
Allow to cool.
Make the mousse: First, make the anglaise: Whisk the yolks with the 1/3 cup
and 1 tablespoon sugar in a mixing bowl. Set aside. Bring cream to the boil
and add in three equal portions to yolk mixture. Return to heat and continue
to whisk until slightly thickened.
Pour 1 1/2 cups of this anglaise over the white chocolate and stir until the
chocolate is completely melted. Fold in the whipped cream and candies.
Make the ganache: Boil the cream and pour it over the chocolate. Stir until
melted.
To assemble: Cut brownies into squares small enough to fit into the bottom
of a martini glass. Layer into glasses. Pour the soft white chocolate mousse
on top and refrigerate 1 hour, or until set. Pour the warm ganache over the
mousse and return to the refrigerator until ready to serve.
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: White, Chocolate, Peppermint, Crunch, Martini
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