BY CHEF ANTON EGGER

INGREDIENTS

For the White Chocolate Ganache:

  • 2 oz / 57 grams white chocolate couverture / chips or small chopped
  • 2.5 oz / 71 grams heavy whipping cream

For the Milk Chocolate Ganache:

  • 2 oz / 57 grams milk chocolate couverture / chips or small chopped
  • 2.5 oz / 71 grams heavy whipping cream

For the Dark Chocolate Ganache:

  • 2 oz / 57 grams dark chocolate couverture / chips or small chopped
  • 2.5 oz / 71 grams heavy whipping cream

For the Maldon Sea Salt Fudge Brownie:

  • 1.5 oz / 43 grams unsalted butter
  • 1 oz / 28 grams bittersweet / or dark chocolate couverture / chips or chopped
  • 1 oz / 28 grams all-purpose flour
  • 3 oz / 85 grams sugar
  • 0.5 oz / 15 grams unsweetened cocoa powder
  • 1 medium whole egg
  • ¼ teaspoon baking powder
  • few drops vanilla extract
  • ¼ teaspoon Maldon sea salt flakes

For the Chocolate Crumble:

  • 2 medium-sized dark chocolate cookies (break into small crumbles)

For the Garnish:

  • 2 handful mixed berries, fresh
  • some mint leaves, fresh
  • some powdered sugar
  • some dark chocolate cookie crumbles
  • some chocolate couverture shavings
  • pinch Maldon sea salt flakes

2
Servings

? mins
Prep Time

? mins
Cook Time

? mins
Total Time

GUIDE / INSTRUCTIONS

Step 1- Oven on:

  • Preheat the oven to 350 degrees Fahrenheit / 175 degrees Celsius

Step 2 – Preparing the Brownies:

  • Line a square baking pan with parchment paper, leaving an overhang on two opposite sides. This helps when removing the baked brownies from the pan, once cooled.
  • Spray with cooking spray.
  • Melt the butter and bittersweet chocolate couverture over a hot water bath, stirring occasionally.
  • Add the cocoa powder, sugar, eggs, vanilla extract, Maldon sea salt and flour and whisk to combine
  • Pour the batter into the prepared pan and smooth the surface with a rubber spatula.
  • Sprinkle a little extra Maldon sea salt on top of the batter and let rest for 5 min.

Step 3 – Baking the Brownies:

  • Bake the brownies for 20 to 25 minutes or until a toothpick can be inserted into the center and come out with a few moist crumbs.
  • As a visual test, brownies are done when the edges will look dry and the middle still looks slightly under baked.
  • Allow brownies to cool in the pan for 15-30 minutes.
  • For the cleanest lines when cutting, place into the freezer for 15 to 20 minutes to firm up.
  • Cut into desired squares and set aside.

Step 4 – Preparing the three different Chocolate Ganaches:

  • Tip – use the same procedure as below for white, milk and bittersweet chocolates.
  • Place finely chopped chocolate into a heat-proof glass, metal or porcelain bowl.
  • In a small sauce pan, heat up the heavy cream on the stovetop until just simmering (do not boil).
  • Once you see little bubbles around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two sit for 2-3 minutes before stirring.
  • Stir until smooth and transfer to the refrigerator and let completely cool for about 30 minutes.

Step 5 – Whisk up the three different Chocolate Ganaches:

  • Remove the chocolate and heavy cream mixture from refrigerator.
  • Either whisk it by hand or in the bowl of a small stand-mixer fitted with the whisk attachment. Add the chilled chocolate – heavy cream mixture, and whisk at medium-high speed for about 2-3 minutes until the mixture turns to a soft peak. It will take about 3-4 minutes.
  • Once you see the chocolate mixture turns thicker, nice and shiny; stop immediately and transfer to a small serving dish.
  • Tip – If you over beat/whisk the chocolate ganache mixture, it will break and create small lumps in the ganache and lose its shine. This is not a problem. Just heat up and melt the chocolate mixture again in a small sauce pan on the stove-top and then chill and whisk again, and watch this time not to over beat/whisk it.

Step 6 – Serve the Chocolate Ganache:

  • Use a small table spoon and create little oval dumplings (quenelles) of each chocolate ganache and place one each nicely onto each serving plate. (You can also use a piping bag and pipe the chocolate ganache nicely decorative onto the serving plate.)
  • Assemble the mixed summer berries randomly, around the three chocolate ganaches.
  • Using a micro plane or vegetable peeler, grate some chocolate couverture shavings on top of each chocolate ganache as extra texture.
  • Garnish with some fresh mint.
  • Dust the berries with some powdered sugar.
  • Place a few chocolate cookie crumbles around the plate.
  • Sprinkle a little extra Maldon sea salt flakes randomly over the entire plate.
  • Serve with the Maldon sea salt fudge brownies on the side and enjoy!

Share This Recipe!