Brownie with milk chocolate mousse and Toffifee – Frederikke Wærens
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Brownie with milk chocolate mousse and Toffifee



Brownie with milk chocolate mousse and Toffifee


5 eggs

200 g chocolate

200 g sugar

200 g butter

2 tablespoons of flour

Milk chocolate mousse:

200 g of good milk chocolate (eg. Callebaut 33.6%)

3 dl heavy cream

Toppings for the cake:

1 handful of hazelnuts

1 pack of toffifee

1 handful of fresh raspberries





Melt chocolate and butter in a saucepan at low heat. When melted, pour sugar in the chocolate until it is dissolved. Add the eggs. Finally add the flour and whip again. Pour the dough into a 23 cm cake shape coated with baking paper. Bake the cake for approx. 25 minutes at 180 ° C. The cake must feel unbaked when it comes out of the oven, so keep it cool for at least 6 hours (preferably overnight).

Milk chocolate mousse:

Melt the chocolate and let it cool a little. Whip heavy cream until its airy. Gently turn the melted chocolate into the whipped cream so it becomes a uniform mass. Cool for 1 hour.

Decorate the cake:

Free the brownie from the spring shape and put it on a nice dish. Sprinkle the chocolate mousse onto the cake and decorate with chopped hazelnuts, chopped and whole Toffifee and some fresh raspberries. Put the cake on the fridge again so that the mousse can set. Bon appetite!


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