Chocolate brownie, and madagascar vanilla whipped cream.
Moist and tender dark chocolate brownie.
IngredientsRecipe for 24 Tapas
For the brownie
For the whipped cream
Preparation time: 25 min
Preheat your four at 350 °F
- Brownie preparation
In a double boiler, melt chocolate and butter. Using an electric mixer, mix the sugar and eggs until the ribbon texture (10 min at high speed). Fold chocolate mixture into the egg mix. Finally, stir in flour to the mix. Pour into greased and lined with parchment paper. Bake 30-35 minutes.
- For the whipped cream
Put the cream and the vanilla in the mixer and whip it until consistancy. Put it in a pastry pocket with a spline socket.
- For the platting
Cut the brownie in squares of 2cmx2cm size and put a little bite of cream on each pieces.
Use a chocolate with 70% and higher cocoa.