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Ingredients

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Brownies

Garnishes


An indulgent dessert featuring a fudgy Carte D’or Chocolate Brownie base packed with toasted pecans. It is layered with smooth chocolate sauce and topped with a decorative duo of chocolate and white chocolate mousses.

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Preparation

  1. Brownies

    1. In a bowl, using a spatula, fold all ingredients (except for the Carte D’or Chocolate Sauce) together until combined for 2 min. Pre-heat oven to 170°C. Place parchment onto your tray (30cmx 20cm) and pour in batter. Bake for 25 min. Allow to cool down slightly. Remove parchment and place brownie onto a cooling rack with a tray underneath. 
    2. Pour Carte D’or Chocolate Sauce on top of the brownies and level out with a spatula. The sauce should cover the top of the whole brownie. Cut into 10cm rectangles.
  2. Garnishes

    1. In a stand mixer, using a whisk attachment, add cold milk and Carte D’Or Chocolate Mousse and whisk on low speed for 1 min. Scrape down the bowl and whisk at a low speed for a further 1 min and then high speed for a further 3 min. Mixture should double in volume.  
    2. Repeat with the Carte D’or White Chocolate Mousse and milk.
    3. Using 2 separate piping bags, use a small French tip nozzle and place Carte D’Or Chocolate Mousse in one bag and a small round tip nozzle with Carte D’Or White Chocolate Mousse in the other bag. 
    4. To plate, place cut brownies onto a plate, pipe the prepared mousses on top of the brownie. Garnish with chocolate shavings on top and finish off with micro mint leaves.
  3. Recipe Tip

    1. Pecan nuts can be swapped for almonds. 
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