These miniature dark chocolate brownie cups are filled with a rich chestnut mousse. Try baking them in individually lined mini muffin cups to ensure that each one is uniform and looks gift-worthy.
1/2 cup unsalted butter
6 oz. bittersweet chocolate
3 large eggs
1/5 tsp salt
1 tsp vanilla extract
1-1/2 cups granulated sugar
1 cup all-purpose flour
Small paper or foil muffin tin liners
3/4 cup chestnut purée (available at specialty food shops)
1/2 cup ricotta cheese
1/2 cup granulated sugar
2 large eggs
1/2 tsp vanilla extract
Step 1: Preheat oven to 350°F.
Step 2: To make the brownie batter, melt the butter in a saucepan, remove it from heat and stir in the chocolate until it has melted. In a bowl, whisk together the eggs, salt, vanilla and sugar. With a rubber spatula, fold in chocolate mixture then gradually fold in flour. Set aside.
Step 3: To make chestnut mousse, use a wooden spoon to mix together chestnut puree and ricotta. Blend in rest of ingredients. Set aside.
Step 4: Line small muffin tins (approximately 1-1/2" in diameter) with small paper of foil liners.
Step 5: Using a 1/2 tbsp measure, fill each cup with one level spoon of brownie batter (it's okay if the batter is rounded slightly higher than the rim of the spoon, just keep the amounts consistent) by pushing each spoonful into the cup with a finger wetted with cold water. Next, using a tsp measure, add a level spoonful of chestnut mousse to each cup. Finish by using a tsp measure to top each cup with a level spoonful of brownie batter.
Step 6: Bake on the middle rack of the oven for 20-22 minutes. Cool completely before packaging. The brownies will keep well up to 3 days in a sealed container. Freezing them is not recommended because the brownies chocolate colour is likely to lighten.
Makes 4 dozen brownies