Double Chocolate Brownie

Ingredients

840g Chocovic Quador 53% Dark Chocolate (SCC1552)
525g Unsalted Butter
225g Egg Yolks
150g Egg Whites
205g Sugar
75g Plain Flour
225g Callebaut Crema Nocciola (SCM296)
375g Cream
225g Glucose Syrup (SCA118)
50g Dark Chocolate Crispearls (SDS884)

Use Chocovic Quador 53% dark chocolate to create this deliciously intense chocolate and hazelnut brownie with a whipped chocolate ganache. Double the chocolate and double the indulgence!

How to Make Double Chocolate Brownies:

For the Brownie

Melt 420g of Quador 53% dark chocolate.
Beat 375g of butter and Callebaut Crema Nocciola until a fluffy mixture, add to the chocolate.
Mix the egg yolks and whites and the sugar and add to your wet mixture.
Add the sieved flour and combine.
Bake at 165 degrees for 20 minutes.

For the Ganache

Boil the cream with the glucose and leave to cool.
Pour over your remaining chocolate and mix with an immersion blender.
Add 150g of butter at 30 degrees and combine well
Cover with clingfilm and leave to rest overnight
Whisk the ganache the next day before piping onto the brownie.
Decorate with Crispearls.

Enjoyed this recipe? Use any Chocovic chocolate with any Callebaut Crema for the brownie, and decorate with your preferred Crispearl. A Napal white chocolate and Gold Crema brownie with Gold Crispearls would be divine!

Approximate costs

£15.06

Serves approx. 12

£1.26

Per brownie

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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