Serves 12

Warwick Daily News - - Weekend - Email Mag­gie at mag­gies.col­umn@big­


1 packet brownie mix, 6 large free-range egg yolks, 6 tbsp sugar, 3⁄4 cup Bai­ley’s Ir­ish Cream liqueur, 2 cups choco­late chips, di­vided, 1 3⁄4 cup pure cream, 1 cup ic­ing sugar, rasp­ber­ries and fresh mint to serve


Make up brownie mix ac­cord­ing to packet in­struc­tions. Set aside to cool in the bak­ing tray. Com­bine egg yolks, sugar and liqueur in the top of a dou­ble boiler and cook over barely sim­mer­ing wa­ter, whisk­ing con­stantly un­til the mix­ture starts to thicken, about 10 min­utes. Set aside.

Set aside 1⁄4 cup of choco­late chips. Melt re­main­ing choco­late over a bowl of warm wa­ter or in the mi­crowave. Don’t al­low wa­ter or steam to touch the choco­late or it will be spoiled. Whisk melted choco­late into the egg mix­ture and al­low to cool to room tem­per­a­ture.

Whip cream with sugar un­til stiff peaks form. Fold about three ta­ble­spoons of the cooled choco­late mix­ture into the cream, then grad­u­ally fold the cream into the re­main­ing choco­late mix­ture.

Spread the mousse over the brownie then re­frig­er­ate for at least four hours, prefer­ably overnight. To serve, cut into squares with a sharp knife and dec­o­rate with re­main­ing choco­late chips, rasp­ber­ries and mint sprigs.

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