Serves 10 to 12

Prep time 1.5hrs plus 24 hrs resting

Ingredients

For the brownies

7 tbsps. unsalted butter, room temperature, plus more for baking pan
100g plus 2 tbsps. unbleached all-purpose flour
1/4 tsp. baking powder
1/2 tsp. kosher salt
200g unsweetened chocolate, finely chopped
3 tbsps. sunflower or coconut oil
200g granulated sugar
220g packed light-brown sugar
3 large eggs, room temperature

For the white chocolate frosting

1 tsp. pure vanilla extract
250g white baking chocolate (coarsely chopped)
100ml milk (divided)
115g solid vegetable shortening
115g butter or margarine
375g icing sugar

For the chilli chocolate truffles

250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
25 g butter
1 pinch of salt
1 large handful of crushed hazelnuts
50 g good-quality cocoa powder
1 pinch of chilli powder

Method

For the brownies

Preheat oven to 175 degrees. Butter a 9-inch square baking pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment.

In a medium bowl, whisk together flour, baking powder, and salt. Briskly whisking the eggs into the batter creates a shiny, crackled top crust.

In a heatproof bowl set over a pot of simmering water, melt chocolate and butter with oil. Remove from heat. Add both sugars and whisk 10 seconds. Add eggs and whisk vigorously until glossy and smooth, 45 seconds. Using a rubber spatula, stir in dry ingredients. Pour batter evenly into prepared pan, smoothing top with spatula.

Bake until set and a tester inserted in center comes out with moist crumbs, 35 to 40 minutes. Let cool in pan on a wire rack 20 minutes, then remove using parchment; let cool completely on rack before cutting into squares. Brownies can be stored in an airtight container up to 2 days.

For the white chocolate frosting

Microwave chocolate with 1/4 milk in microwavable bowl on medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred.
Cream butter and shortening with electric mixer. Add vanilla.

Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry

Add remaining milk and beat at medium speed until light and fluffy. Beat in chocolate mixture.

For the chilli chocolate truffles

Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then roll in either the cocoa or bashed up hazelnuts to coat.
Place them in the fridge to firm up for about half an hour before serving them

Building of plate

Cut the brownie in rectangles or square and place in middle of plate. Place chocolate frosting in piping bag and cut small hole. Carefully add 4 or 5 dots of frosting along the brownie and around the plate as you prefer. Place 2 or 3 truffles on side of brownie and dig in.

Michael Sultana

Michael Sultana

"I was always fascinated by food, fresh produce and techniques." Michael has been at Tarragon for 10 years, winning numerous awards over his career.

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