Mint White Chocolate Mousse & Dark Chocolate Chile Brownie

Ingredients:

The Mint White Chocolate Mousse :

6oz chopped premium white chocolate, plus more for garnish
1.25 cups whipping cream, divided
2 egg whites
1/8 teaspoon cream of tartar
2 tsp granulated sugar
2 tsp vanilla extract
2-3 TB peppermint schnapps (substitute: few drops mint extract)
Fresh mint, cleaned and thoroughly dried, for garnish

Step 1:

Make your garnish ahead of time: gently warm the bar with your hands (or zap in the microwave for about 10 seconds) and pull curls with a vegetable peeler.

Step 2:

Measure out your white chocolate, and melt the rest in the microwave in a bowl, 20 seconds at a time. Dip in the leaves.

Step 3:

Place each dipped leaf on parchment paper, and put in the fridge to set up (don't put it in the freeze: I did that and then forgot about them. A few minutes after taking them out, they turned brown around the edges).

Step 4:

In a large bowl over (but not touching) simmering water, slowly melt your 6oz white chocolate with 1/4 cup cream, stirring occasionally.

Step 5:

Set aside to cool to lukewarm for about 15 minutes.

Step 6:

While it's cooling, beat the remaining whipping cream with sugar, vanilla, and schnapps until peaks form. Set aside.

Step 7:

In another large bowl, with dry and clean beaters, whip the egg whites with cream of tartar until stiff peaks form but eggs are not dry.

Step 8:

Gently fold the egg whites into the now-cooled chocolate mixture until just combined. Gently fold in the whipping cream until just combined. Caution: do NOT re-whip this, or the texture will become granular.

Dish the mousse and garnish with mint leaves and chocolate curls.

Step 9:

The Dark Chocolate Chile Brownie :

6 oz unsweetened chocolate, chopped
3/4 cup unsalted butter, cut into cubes
3 large eggs
1 3/4 cup granulated sugar
2 tsp vanilla
1/4 tsp salt
1 cup plus 2 TB AP flour
1 chile-chocolate bar, like Dagoba, Lindt, or Venchi

Step 10:

Preheat oven to 350 degree F. Butter and place parchment paper in an 8x8" baking pan.

Step 11:

In a medium bowl over (but not touching) simmering water, melt the unsweetened chocolate and butter. When melted, set aside to cool slightly for a few minutes.

Step 12:

In a large bowl, beat the eggs, sugar, vanilla, and salt.

Step 13:

Chop up your chile-chocolate bar, and set aside.

Step 14:

Whisk the chocolate mixture into the eggs. Sprinkle the flour over the top of the egg and chocolate mixture, and whisk until almost combined. Add the chopped chocolate, switch from the whisk to a wooden spoon, and mix until just combined.

Step 15:

Pour the batter into the pan, smoothing the top. Bake for 35-40 minutes, and let cool for a few hours. When cool, cut into personal sized squares, and glaze with chocolate glaze.

Step 16:

To make the chocolate glaze :

8oz dark chocolate, chopped
1 cup heavy cream
1.5 TB corn syrup (not shown in ingredients pic)
1/2 tsp cayenne pepper (or to taste)

Heat cream over low heat until bubbles begin to form around edges. Add chocolate, cayenne and corn syrup; whisk until smooth.

Step 17:

Set aside to cool slightly before pouring over brownies. Garnish with a tiny sprinkling of cayenne.

Step 18:

Serve the The Dark Chocolate Chile Brownie and The Mint White Chocolate Mousse together like so.