1. Scatter the brownies into serving bowl. 2. Put the chocolate and half the cream in a fireproof bowl and place over a pan of simmering water stirring occasionally until melted. Remove from heat and allow to cool slightly. 3. Whip the remaining cream into soft peaks and fold into the chocolate mixture a little at a time. Pour the mousse over the brownies. 4. Ready to eat now or can be put into fridge to firm up fo up to 2 hours. 5. Can be topped with grated white chocolate or add cherries and a dash of Kirsch for a black forrest taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
