Nutella Brownie Mousse Cake with Milk Chocolate Mirror Glaze

Pillowly milk chocolate and nutella mousse surrounds a rich chocolate brownie and a layer of creamy nutella. If that’s not impressive enough, the whole thing is enrobed in a gorgeous milk chocolate mirror glaze
For Brownie:
    4 tablespoons (1/2 stick) unsalted butter
    2 tablespoons vegetable oil
    1 cup (7oz or 200g) granulated sugar
    2 large eggs, at room temperature
    1 teaspoon vanilla extract
    1/2 cup (2 1/2oz or 70g) all-purpose flour
    1/3 cup (1 1/4oz or 35g) Dutch-processed cocoa powder, sifted
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    2 tablespoons whole milk
    1/4 cup Nutella
For Nutella Mousse:
    2 sheets leaf gelatin or 2 teaspoons powdered gelatin
    1 1/2 cups heavy whipping cream, divided
    6 ounces milk chocolate, chopped
    1/4 cup (3oz or 85g) nutella
    pinch fine sea salt
For Milk Chocolate Mirror Glaze:
    6 sheets leaf gelatin
    1 cup (7oz or 200g) granulated sugar
    2/3 cup (7oz or 200g) light corn syrup or glucose syrup
    1/2 cup filtered water
    1/2 cup (150g) sweetened condensed milk
    7 ounces (200g) milk chocolate, finely chopped

For Brownie:

Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with lightly buttered parchment paper.
Melt butter and vegetable oil in a small saucepan or in the microwave on medium heat. Pour into mixing bowl with sugar and stir until paste-like. Add eggs, one at a time, whisking until completely incorporated before adding the next. Mix in vanilla.
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