3/4 cup softened butter
1/2 cup all purpose flour
1 tsp baking powder
1/3 cup almond powder
1/4 cup cocoa powder
4 oz semi-sweet chocolate, melted
1 cup nuts (optional)
4 egg yolks
1/2 cup sugar
1 1/2 cups milk
1 tsp cornstarch diluted into a little water
1 tsp vanilla extract
2 packages unflavoured gelatin (1/4 oz, 7g)
1/4 cup cold water
1/2 cup boiling water
12 oz semi-sweet chocolate, melted
1 cup whipping cream, whipped to stiff peaks
Preheat oven to 350 F
Beat eggs and sugar together and then incorporate the butter, flour, milk, baking powder and chocolate. Add in the nuts and mix well.
Pour into a greased 9 inch cake pan or 9″ spring form pan.
Bake 35-45 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Set aside to cool.
In a saucepan or double boiler, over low heat, combine the egg yolks and the sugar, add in the milk, cornstarch (mixed in water) and the vanilla extract. Stir continuously and heat until mixture thickens slightly and coats the back of the spoon.
In a small bowl, sprinkle the gelatin packets over the cold water.
Allow to sit until gelatin absorbs the water.
Add the boiling water and stir until gelatin is dissolved.
Pour the gelatin mixture into the chocolate mousse mixture and stir.
Refrigerate for 10-15 minutes, when the mixture starts to set, incorporate the whipped cream.
Spoon mousse over cooled brownie layer and then chill for 2-3 hours until mousse is set. Serve with additional whipped cream, fruit or chocolate sauce.
INFO ABOUT ME 🙂
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.