Brownie – Crunch with three kinds of chocolate

Ingredients for 1 servings:

• 350 ml cream
• 200 g white chocolate, crushed
• 120 g dark chocolate
• 150 g chocolate (milk), crushed
• 2 eggs
• 90 g butter
• 225 g sugar
• 90 g flour
• 50 g hazelnuts (alternatively macadamia or pecan nuts), roughly chopped
• 100 ml milk (whole milk)
• Butter for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

For the white chocolate mousse layer, heat 150 ml of cream and pour over the chopped white chocolate. Stir well until the chocolate is melted. Let cool for 1 hour, then beat the mixture with a hand mixer. For the brownie layer, preheat the oven to 180°C and butter a suitable baking dish (approx. 20 cm x 20 cm). Beat the eggs. Melt the butter and dark chocolate in the microwave or in a double boiler and let cool. First add the beaten eggs, then the sugar and flour. Beat quickly but gently, then mix in the nuts. Pour the batter into the dish and bake for about 30 minutes. The top should already be crispy, but the inside of the brownies should still be soft. Once the brownies have cooled completely, spread a layer of the white chocolate mousse on top and refrigerate for at least 2 to 3 hours. Before serving, cut the brownies into rectangular pieces and pour the milk chocolate sauce over them. To make the milk chocolate sauce, bring the milk and 200 ml of cream to a boil in a saucepan. Pour over the chopped milk chocolate and stir well. Serve hot or cold with the brownies. Garnish with crushed chocolate or granola bars, if desired (they are now also available in candy form).