- Yield: 6 plated desserts
molten mole brownie
Recipe courtesy of Alyse Scaglione, Pastry Chef, Meadowbrook Country Club (Ballwin, Mo.)
Ingredients
- Ingredients for mole base:
- ancho chilies - 2 ea., dried
- Mulato peppers - 2 ea., dried
- Pasilla pepper - 1 ea., dried
- chipotle pepper - 1 ea., dried
- raisins - 1/4 cup, dark
- allspice - 3 ea. (whole) or 1/4 tsp. (ground)
- cloves - 3 ea. (whole) or 1/4 tsp. (ground)
- cinnamon stick - 1 ea. (whole) or 3/4 tsp. (ground)
- Ingredients for mole ganache:
- mole base - 1 oz.
- cinnamon stick - 1 ea.
- heavy cream - 4 oz.
- semi-sweet chocolate - 4 oz.,50-60%
- Ingredients for brownies (yields 6 plated desserts):
- semi-sweet chocolate - 5 3/4 oz.
- butter - 3 3/4 oz., softened
- sugar - 6 3/4 oz., granulated
- eggs - 2 ea.
- all-purpose flour - 3 3/4 oz.
- baking soda - 1/4 tsp.
- salt - 1/8 tsp.
Instructions
Procedure for mole base:
- Cover all ingredients with water and bring to a simmer. Cover and let stand 20 minutes.
- Remove solids and place in blender or food processor, reserving liquid and discarding cinnamon stick.
- Blend until a thick paste forms, adding reserved liquid as necessary.
Procedure for mole ganache:
- Bring heavy cream, cinnamon stick and mole base to a scald.
- Pour through a chinois or screen lined strainer over chocolate. Let stand 5 minutes before emulsifying.
- Refrigerate until solidified.
Procedure for brownies:
- Melt chocolate and reserve.
- Sift together dry ingredients and reserve.
- In bowl of stand mixer, cream together butter and sugar. Mix in eggs followed by dry ingredients and finally melted chocolate, being sure to scrape bottom and sides of bowl at each addition.
- Scoop mole ganache with 100 scoop (or approx. 3/4 Tbsp.) into small crock or single serving baking vessel.
- Top with #10 (approx. 3 oz.) scoop of brownie batter and smooth with offset spatula. (Chef’s note: A peak in the middle is just fine; this will bake down. Just be sure the ganache is fully covered by the brownie batter.)
- Place on half sheet baking pan and bake in a 325°F oven, low fan (or 350°F conventional oven) 7 minutes.
- Rotate pan and bake another 7 minutes.
(Chef’s note: For service, reheat brownie for 4 minutes in 375°F oven. I top mine with honey vanilla ice cream and a spiced churro piece.)
