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Mini Trifle Bowl Mousse

Wednesday, 2 March, 2011 - 2:43 pm

Ingredients 

BrowniesMini Trifle Bowl Mousse.jpg
1 cup cocoa
3 cups sugar
2 cups flour
1 tsp vanilla extract
8 eggs
1 cup oil
2 tsp baking powder
Pinch of salt

Cream
1 pound praline paste
3 sticks margarine
1 pound white chocolate
1 tbsp coffee (dissolved in a drop of hot water)
4 eggs – separated
15 tbsp confectioner’s sugar
1 tbsp vanilla sugar

Topping
2 10oz cartons whipping cream
¼ cup confectioner’s sugar

Optional garnishes:
Chocolate
Viennese crunch

Directions:
Preheat oven to 350˚.  Grease and flour an 11 x 14 inch baking pan.
In a large mixer bowl, mix the first four ingredients well.  Add eggs and oil and mix on a low speed.  Add the baking powder and salt and mix again.
Pour into pan.  Bake for 35-45 minutes until cake is set.  Cool in pan, and cut small pieces to mush into the trifle cups, fill each cup 1/3 with brownie.

Melt the first four cream ingredients in a double boiler.  Set aside. 
Beat the egg whites with the sugars on high speed until peaks form.  Add the yolks and combine with the chocolate mixture.  Mix until smooth.
Spread a layer of cream on top of the cake in each cup – make sure the sides stay clean.
 
Beat the whipping cream on high speed until stiff.  Add confectioner’s sugar and mix.  Spread an even layer on top of the cream in each cup or squeeze through a pastry bag.  Garnish with chocolate shavings or crushed Viennese crunch, or make designs on parchment paper with melted chocolate and transfer the hardened chocolate on top of the mousse.  Serve with mini spoons or forks.
 

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