Fire and Ice

Fire and Ice: Mint White Chocolate Mousse and Dark Chocolate Chile Brownie

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The Mousse:

1. 6oz chopped premium white chocolate, plus more for garnish 1.25 cups whipping cream, divided 2 egg whites

1/8 teaspoon cream of tartar

2 tsp granulated sugar

2 tsp vanilla extract

2-3 TB peppermint schnapps (substitute: few drops mint extract)

Fresh mint, cleaned and thoroughly dried, for garnish

2. Make your garnish ahead of time: gently warm the bar with your hands (or zap in the microwave for about 10 seconds) and pull curls with a vegetable peeler.

3-4. Measure out your white chocolate, and melt the rest in the microwave in a bowl, 20 seconds at a time. Dip in the leaves, place on parchment paper, and put in the fridge to set up (don't put it in the freeze: I did that and then forgot about them. A few minutes after taking them out, they turned brown around the edges).

5-6. In a large bowl over (but not touching) simmering water, slowly melt your 6oz white chocolate with 1/4 cup cream, stirring occassionally. Set aside to cool to lukewarm for about 15 minutes.

7. While it's cooling, beat the remaining whipping cream with sugar, vanilla, and schnapps until peaks form. Set aside.

8. In another large bowl, with dry and clean beaters, whip the egg whites with cream of tartar until stiff peaks form but eggs are not dry.

9. Gently fold the egg whites into the now-cooled chocolate mixture until just combined. Gently fold in the whipping cream until just combined. Caution: do NOT rewhip this, or the texture will become granular.

Dish the mousse and garnish with mint leaves and chocolate curls.

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The Brownies:

1. 6 oz unsweetened chocolate, chopped

3/4 cup unsalted butter, cut into cubes

3 large eggs

1 3/4 cup granulated sugar

2 tsp vanilla

1/4 tsp salt

1 cup plus 2 TB AP flour

1 chile-chocolate bar, like Dagoba, Lindt, or Venchi

2. Preheat oven to 350 degree F. Butter and place parchment paper in an 8x8" baking pan.

3. In a medium bowl over (but not touching) simmering water, melt the chocolate and butter. When melted, set aside to cool slightly for a few minutes.

4. In a large bowl, beat the eggs, sugar, vanilla, and salt.

5. Chop up your chile-chocolate bar, and set aside.

6. Whisk the chocolate mixture into the eggs. Sprinkle the flour over the top of the egg and chocolate mixture, and whisk until almost combined. Add the chopped chocolate, switch from the whisk to a wooden spoon, and mix until just combined.

7. Pour the batter into the pan, smoothing the top. Bake for 35-40 minutes, and let cool for a few hours. When cool, cut into personal sized squares, and glaze with chocolate glaze.

To make the glaze:

8oz dark chocolate, chopped

1 cup heavy cream

1.5 TB corn syrup (not shown in ingredients pic)

1/2 tsp cayenne pepper (or to taste)

8. Heat cream over low heat until bubbles begin to form around edges. Add chocolate, cayenne and corn syrup; whisk until smooth.

9. Set aside to cool slightly before pouring over brownies. Garnish with a tiny sprinkling of cayenne.