Seasonal fruits are gone so here comes the time when I use what I find in the store/in the house. There were mint thins, or in other words After Eight, in sale. Since I already have a cheesecake-tart on the blog, I decided for another variation. Mint and chocolate are an inseparable combination so I made Brownie Mint and Chocolate Mousse Cake, or in other words After Eight Mousse Cake. It is made with chocolate brownie cake, heavy cream and crushed mint thins mousse, dark chocolate mousse and dark chocolate ganache. I added mint syrup from a store into mint mousse, syrup is normally used into drinks and it added color and underlined mint taste in mousse. However, if you don´t have it, green food coloring is fine as well. When it comes to chocolate mousse, it is my favorite recipe and it can be used as a base for various recipes. Overall, you get fluffy torte/cake with a great deal of chocolate and mint taste.
- Brownie cake:
- 100 g dark chocolate
- 85 g butter
- 100 g sugar
- 2 eggs
- 70 g all-purpose flour
- 1/3 tsp baking powder
- ¼ tsp salt
- 2 ½ tbsp cocoa
- 20 ml milk
- Mint mousse:
- 300 ml heavy cream
- 150 g mint thins
- 1 tbsp mint syrup (from a store)
- Green food coloring
- 8 g gelatin powder
- Chocolate mousse:
- 150 g dark chocolate
- 375 ml heavy cream
- Chocolate ganache:
- 100 ml heavy cream
- 100 g dark chocolate
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Brownie cake:
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Melt chocolate, butter and sugar in water bath. Put it aside. Incorporate in the mixture whole eggs one at the time and flour mixed with baking powder, cocoa and salt. Add milk and stir well.
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Pour batter in the baking pan covered with baking paper and put it on the oven.
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Bake for 20 minutes on 180 degrees. Let it cool.
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Mint mousse:
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Whip heavy cream.
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Crush mint thins in a bag using a meat tendizer. Add crushed mint thins into whipped heavy cream, stir.
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Add mint syrup and food coloring, stir well.
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Prepare gelatin according to directions – mix gelatin powder with 2 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of mint mixture. Pour the gelatin into the rest of mixture. Stir well.
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Pour mousse over a cooled brownie and let it get firm for 2 – 3 hours.
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Chocolate mousse:
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Melt dark chocolate together with 100 ml heavy cream in water bath.
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Let the mixture cool to the room temperature.
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In the next bowl, whip remaining heavy cream.
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Incorporate cooled chocolate into whipped cream, stir well and spread it over the mint mousse.
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Put it in the refrigerator for 2 – 3 hours to get firm.
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Ganache:
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Heat whipping cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool a bit, to a room temperature.
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Pour it over firm chocolate mousse and put it in a refrigerator again to get firm.
- Baking pan - 23 cm
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