I spent today making mini chocolate brownies to give out to our customers over Christmas. To make things a little more interesting, I enrobed them in chocolate.
If you wish to try them, follow the recipe here, substituting Grand Marnier for Kahlua. Mind you, they would be very good with Kahlua as well!
I tried baking them different ways – spooning out small amounts on a baking sheet, and also simply baking them as normal in a baking pan and then cutting them into very small squares. I think the latter method is definitely easier!
To enrobe them, melt some chocolate to 31C or so, and use a fork to dip in the cooled, cut brownie pieces. Leave them on a non-stick sheet to cool. If you know how to temper the chocolate, so much the better (they will last longer and not discolour).
Use good quality chocolate, and I would suggest adding a little bit of vegetable oil (I think grapeseed is best and used about 5% of the chocolate volume) to thin the chocolate. This helps you avoid making the chocolate shell too thick.
If you think there is no such thing as too much chocolate or too thick coatings, ignore the above.
For good measure, I drizzled the cooled, enrobed chocolate brownies with some melted white chocolate.
We’ll soon find out if our customers think they are a tasty as I do!
Technorati tags: brownie, pastry, chocolate, Grand Marnier, recipe