Walnut brownie base topped with tangy passion fruit and milk-chocolate mousse.
Recipe ingredients and methods are available in both English and Thai.
| Batter | |
|---|---|
| Walnuts | 230 g |
| Sugar | 240 g |
| Eggs | 250 g |
| Butter | 225 g |
| Dark chocolate | 290 g |
| Flour | 90 g |
| Baking powder | 5 g |
| Salt | 2 g |
| Total | 1332 g |
Step 1: Melt chocolate and butter, whisk with sugar and eggs, fold in dry ingredients and walnuts.
Step 2: Bake at 175 °C for 20 minutes.
| Mousse | |
|---|---|
| Chocolate mousse powder | 100 g |
| Warm water | 125 g |
| Vanilla 84 Flavour | 30 g |
| Whipped cream | 500 g |
| Passion fruit purée | 85 g |
| Milk couverture | 100 g |
| Total | 940 g |
Step 1: Dissolve mousse powder in warm water, add melted couverture and purée, fold into whipped cream and pour over the cooled brownie.
Temperature: 175 °C · Time: 20 min
Products
Serving suggestionBakels
Bakbel instant mousse powder: 200 g powder + 250 g water + 1 L whipped cream. Flavour it any way you like for light, stable mousse cakes.
Serving suggestionBakels
Rich, rounded vanilla flavour that is bake-stable and freeze-stable. Use in cakes, custards, mousses and glazes.
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All products used in this recipe are available from our Phuket warehouse.
