Mini Brownie Bite with Chocolate-Espresso Whipped Cream and Salted Caramel

Everyday should be Chocolate Caramel Day….

…A mid-week indulgence to sweeten up the rest of the week..

Happy National Chocolate Caramel Day!!

March 19

Ingredients:

For Dark Chocolate Brownies:

• 1 cup of Ghirardelli 60% cocoa chocolate chips
• 1 1/4 stick unsalted butter (10 tablespoons)
• 3 tablespoons unsweetened Valrhona cocoa powder
• 3 large eggs, at room temperature
• 1 cup packed light brown sugar
• 1/4 cup packed dark brown sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking soda
• 1 cup all-purpose flour

For Chocolate-Espresso Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoon confectioner’s sugar
• 1/2 teaspoon instant espresso powder
• 1 teaspoon unsweetened Valrhona dark chocolate powder.
• 1 teaspoon pure vanilla extract

Directions:

For Dark Chocolate Brownies:

• Preheat oven to 350F degrees.
• Grease mini-cupcake baking pan with cooking oil or spray.
• In a small bowl, whisk to combine the flour, baking soda, salt.
• Place chocolate chips and butter into small heat-proof bowl and place the bowl over a pot of simmering water (creating a double boiler).
• Stir the chocolate and butter until the mixture is smooth and glossy and then stir in the cocoa powder.
• Combine chocolate mixture thoroughly and then set aside.
• With whisk attachment on standing mixer, combine the eggs and brown sugars thoroughly.
• Add vanilla extract to the egg and sugar mixture.
• Then add the melted chocolate and butter mixture and stir until fully combined.
• Add the flour, baking soda and salt mixture to the chocolate mixture and stir until fully combined.
• Fill each mini-cupcake approximately 3/4 full and bake in oven for approximately 10-12 minutes.
• Allow the pan to cool for a few minutes and then start to remove each brownie bite onto cooling rack and allow it to fully cool down on the rack.

For Chocolate-Espresso Whipped Cream:

• With whisk attachment on standing mixer, combine the heavy whipping cream, sugar, espresso and chocolate powder and vanilla extract and set the speed to medium speed.
• Continue to whisk until stiff peaks start to form (approximately 5-7 minutes) and the whisk leaves clear traces in the whipped cream.
• Whipped cream can be stored in air tight container in refrigerator until ready to use.

Assembly:

• Need salted caramel sauce (see recipe)
• Slice off each mini brownie top.
• Pipe chocolate-espresso whipped cream on base of brownie.
• Top with brownie top and add 1/2 teaspoon salted caramel sauce.
• Finish with piped chocolate-espresso whipped cream on top.

… it’s almost the weekend, so let’s indulge like it is…