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Chocolate Brownie, Coffee Ice Cream, Hazelnut Praline, Chocolate Mousse and Chocolate Crumb with Chocolate Tuile

Chocolate Brownie, Coffee Ice Cream, Hazelnut Praline, Chocolate Mousse and Chocolate Crumb with Chocolate Tuile

Recipe by: Thando Manyoni & Nqobile Ngcobo
See more of Thando’s creations: instagram.com/thando_manyoni
See more of Nqobile’s creations: instagram.com/the_foodjunkie

Brownie

Ingredients:

120g brown butter
125g white sugar
100g brown sugar
2 eggs
2,5ml vanilla paste
Pinch of salt
60g cake flour
50g cocoa powder
100g dark chocolate
2ml espresso powder

Method:

Whisk sugars, eggs, vanilla paste and salt till light and fluffy.
Sift flour and cocoa powder.
Fold in the cooled brown butter into the egg mixture.
Melt the chocolate and fold it into the egg mixture too.
Fold in the flour and bake at 180 for 20-25min.

Coffee Ice Cream

Ingredients:

225 milk
225 cream
100g sugar
15g glucose syrup
Pinch of salt
Vanilla pod
140g egg yolks
20ml coffee granules

Method:

Combine milk, cream, half the sugar, glucose into a saucepan. Using a small sharp knife, slice the vanilla pod down the centre. Remove the seeds by running your knife along the edge. Add  both  the seeds and pod  to the pot
Bring the milk mixture to a boil. Seep for 5 min and remove pod
In a bowl, combine the remaining sugar and eggs. Temper the milk mixture into the bowl.
Return the mixture back to the heat and cook until the mixture coats the back of a spoon then remove.
Add coffee. Cool before churning.

Hazelnut Praline

Ingredients:

1 cup sugar
¼ cup water
½ cup hazelnuts
15-30ml canola oil

Method:

Pour sugar and water into a pot to make caramel. Cook until the caramel turns amber in colour.
Toast hazelnuts. Then lay them over parchment paper.
Pour caramel over the nuts and allow to cool.
Once cool break the caramel and hazelnuts into a blender and blend till smooth paste is formed. Add oil as needed to help bring the paste together

Chocolate Mousse

Ingredients:

100g dark chocolate
65g milk
2g gelatin leaf
160g Cream

Method:

Bloom gelatine in cold water.
Boil milk, squeeze and add gelatine to melt.
Melt chocolate and add milk mixture slowly. Combine.
Whip cream till stiff peak. Fold in chocolate mixture and cool in piping bag until ready to use.

Chocolate Crumb

Ingredients:

100g flour
50g cocoa powder
2,5g salt
60g castor sugar
115g butter, room temperature

Method:

Sift all dry ingredients.
Add the butter and mix until homogeneous.
Wrap in plastic wrap and chill in the fridge for 15min.
Press down on a prepared sheet pan and bake at 180° for 10-15min.
Once out the oven and cooled. Break into crumbs.

Chocolate Tuile

Ingredients:

40g flour
20g cocoa powder
30g butter
65g icing sugar
50g egg whites
2,5g vanilla paste

Method:

Sift the flour and cocoa powder.
Cream the butter, icing sugar, egg whites and vanilla.
Fold in flour and cocoa powder into butter mixture. Careful not to overmix.
Spread thinly over a sheet pan lined with parchment paper.
Bake at 180° for 8-10 minutes and allow to cool.

To Assemble:

Cut brownie into ruler width size, and about 7-10cm long and plate.
Spread a thin layer of praline on the brownie, followed by piping the chocolate mousse on top in your desired pattern.
Next the brownie, spoon praline. Then add the chocolate crumb over the praline, completely covering the praline.
Spoon ice cream onto the crumb. Finish off by breaking the tuile and laying the shards onto the brownie