Recipe difficulty: Easy
Prep time: 50 minutes
Makes: 16 yield
Make the Triple Chocolate Brownies
Easy 2 steps
Step 1 - Make the base
Ingredients
- 185 g - Dark Chocolate Callets: Recipe N° 811
- 185 g - Butter
- 150 g - Eggs
- 275 g - Caster Sugar
- 85 g - Plain Flour
- 40 g - Cocoa Powder
- 50 g - White Chocolate Callets: Recipe N° W2
- 50 g - Milk Chocolate Callets: Recipe N° 823
Preparation
- Melt the butter and chocolate together.
- Whisk the eggs and sugar together until light.
- Stir the melted butter and chocolate then add to the eggs and sugar.
- Sieve the flour and cocoa powder and stir into the batter.
- Fold in the chocolate callets.
- Pour into a 24cm square metal frame on a silpat matt.
- Bake at 160c for 25 minutes.
- Cool completely before decorating.
Step 2 - Make the White Chocolate Ganache
Ingredients
- 100 g - Whipping Cream
- 300 g - White Chocolate Callets: Recipe N° W2
- Decor with Callebaut Crispearls™ - White Chocolate Crispearls
- Decor with Callebaut Crispearls™ - Milk Chocolate Crispearls
- Decor with Callebaut Crispearls™ - Dark Chocolate Crispearls
Preparation
- Bring the cream to the boil.
- Pour the cream over the white chocolate.
- Mix together to a smooth ganache.
- Spread the ganache evenly on top of the brownie.
- Decorate with white, dark and milk chocolate crispearls.
- Cut into the desired shape and serve.
Ingredients highlight
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