2 bars dark chocolate, broken into small pieces, we used 72%
3 egg yolks
3 egg whites, beaten
¼ cup granulated sugar (50 g)
Garnish
½ bar white chocolate
Special Equipment
1 toothpick, or skewer
Nutrition Info
Calories 383
Fat 26g
Carbs 36g
Fiber 1g
Sugar 29g
Protein 7g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
In a large bowl, combine brownie mix, egg, oil, and water until creamy.
3. Step
Pour the brownie batter into a parchment-lined springform pan.
4. Step
Bake for 25-30 minutes, until center no longer wobbles.
5. Step
Leave the brownie base in the pan to cool completely.
6. Step
Whip the heavy cream until it makes soft peaks. Set aside.
7. Step
Pour water into a saucepan about half-full, and bring to a gentle simmer. Place a heat-safe bowl over the pot.
8. Step
NOTE: The bowl should be bigger than the saucepan so that the bottom of the bowl doesn’t come in contact with the simmering water.
9. Step
Add the chocolate pieces to the bowl and stir frequently until smooth. Set aside. (Be careful – the bowl may be hot.)
10. Step
NOTE: make sure the water isn’t boiling, or you can burn the chocolate.
11. Step
Separate the eggs and beat the egg whites until blended.
12. Step
In a second heat-safe bowl, whisk the egg yolks until blended.
13. Step
Just like with the chocolate, place the bowl with the egg mixture on top of the gently simmering water, whisking heavily for about 2 minutes until it has a lighter color and a creamy texture. Set aside.
14. Step
Whisk granulated sugar into the egg mixture. Slowly stir in the melted chocolate.
15. Step
Carefully fold in the egg whites and the whipped cream until blended.
16. Step
Spread the chocolate mousse over the cooled brownie base in the springform pan.
17. Step
In a glass bowl, microwave the white chocolate in 15-second increments and stir until melted.
18. Step
Pour the white chocolate into a plastic bag. Cut off the tip of one of the bag's corners.
19. Step
Drizzle white chocolate all over the cake.
20. Step
Using a toothpick or skewer, swirl white chocolate into the mousse in small circular motions to make a marbled pattern.
