Brownie-Bottom Triple Chocolate Mousse
INGREDIENTS
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3/4 cup (150 grams) sugar
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2 eggs, room temperature
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1/4 cup (56 grams) butter, room temperature
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1 teaspoon (5 mL) vanilla extract
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1/3 cup (42 grams) all purpose flour
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1/2 cup (42 grams) unsweetened Santa Barbara Chocolate Black Cocoa Powder
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1/4 teaspoon (1.2 g) baking powder
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pinch of salt
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1 tablespoon (7 g) unflavored gelatin (1 envelope)
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1/4 cup (100 mL) cold water
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5 large egg yolks at room temperature
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1/2 cup sugar (100 g)
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1 cup (250 mL) scalded half and half (or 1/2 cup milk and 1/2 cup heavy cream)
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3 ounces (85 g) Santa Barbara Chocolate Rio Tigre white chocolate
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3 ounces (85 g) Santa Barbara Chocolate Rainforest milk chocolate
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3 ounces (85 g) Santa Barbara Chocolate Organic Dark Couverture chocolate
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1 1/2 cups (375 mL) whipping cream, well chilled
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1/2 teaspoon (5 mL) vanilla bean paste or vanilla extract
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1 cup (400 mL) water
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1/2 cup (100 g) sugar
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1/4 cup (28 grams) unsweetened [Santa Barbara Chocolate Black Cocoa
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Powder|https://www.santabarbarachocolate.com/rainforest-black-cocoa-powder/]
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6 ounces (1 1/4 cup) Santa Barbara Chocolate 75% Trinidad Dark Chocolate
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6 tablespoons (85 g) butter
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1 tablespoon (15 mL) brandy (optional)
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