Chocolate mousse brownie & Christmas cherry

A creation by Chloé Gonzalez

Ingredients

Brownie : 200g dark chocolate, 150g butter, 150g sugar, 3 eggs, 100g flour, 1 pinch of salt

Christmas Cherry Insert : 250g Christmas Cherry jam, one sheet of gelatin (or 1 tsp agar-agar)

Chocolate mousse : 200g dark chocolate, 400ml heavy cream, 1 sheet of gelatin, 20g sugar (optional)

Mascarpone Chantilly : 250g mascarpone, 250ml heavy cream, 60g icing sugar, vanilla

Preparation

Brownie : Melt chocolate and butter. Add sugar, eggs, flour, and salt. Bake for 20 minutes at 180°C (20 cm pan). Let cool.

Christmas Cherry Insert : Heat the jam and the gelatin sheet. Pour into a mold (15 cm) and place in the freezer.

Chocolate mousse : Make a ganache with 150 ml hot cream, chocolate, and gelatin. Add 250 ml cold cream. Let it rest for 4 hours. Whip into a mousse.

Chantilly : Whisk all the very cold ingredients until stiff peaks form.

Assembly

Place the brownie, a thin layer of chocolate mousse, Christmas cherry , the rest of the chocolate mousse, then the whipped cream.

Decorate with chocolate shavings and cherries.