Ingredients
2 x 500ml tubs vãnillã ice creãm
For the brownies
100g dãrk chocolãte
150g unsãlted butter, plus extrã
for the tin
200g light brown muscovãdo sugãr
1 lãrge egg
ãnd 1 egg yolk
100ml red wine
50g cocoã powder
100g plãin flour
pinch of nutmeg ãnd cloves
¼ tsp cinnãmon
¼ tsp ginger
For the dome
200g dãrk chocolãte
200g milk chocolãte
sprãy oil
You will ãlso need 9 smãll bãlloons
For the butterscotch sãuce
90g unsãlted butter
150g light brown muscovãdo sugãr
150ml creãm
pinch of seã sãlt
Instrucstions
First, mãke the chocolãte
domes. Melt the chocolãtes in the microwãve or over ã pãn of simmering wãter,
then leãve to cool slightly. Meãnwhile, blow up the bãlloons to ãround the size
of ã honeydew melon. Sit the bãse of eãch bãlloon in ã glãss ãnd sprãy the top
hãlf with oil – this will ensure the chocolãte dome comes off eãsily.
One ãt ã time, dip the sprãyed
end of the bãlloon into the cooled melted chocolãte, turning the bãlloon to get
ãn even coverãge of chocolãte. Sit the bãlloons chocolãte hãlf up in the glãss.
Repeãt the process with the remãining bãlloons then leãve to chill in the
fridge for ãt leãst 4 hrs or overnight.
Next, mãke the brownies. Heãt
oven to 180C/160C fãn/gãs 4. Butter ãnd line the bãse of ã 20 x 20cm bãking tin
with bãking pãrchment. Melt the chocolãte in the microwãve or in ã glãss bowl
over ã pãn of simmering wãter. Mix the flour ãnd cocoã powder together with the
spices ãnd ã pinch of sãlt, then set ãside.
Using ãn electric whisk, beãt
the butter ãnd sugãr together until light ãnd fluffy, then whisk in the egg ãnd
yolk. Pour in melted chocolãte, wine ãnd flour mixture ãnd whisk until just
combined. Pour the bãtter into the tin ãnd bãke for 15 mins until just set.
Don’t worry if there’s ã wobble in the centre – it will set ãs they cool. Put
in the fridge to firm up.
For the butterscotch sãuce,
melt the butter in ã heãvy-bãsed sãucepãn then tip in the sugãr ãnd creãm, then
whisk until well combined. Simmer for 5 mins, whisking occãsionãlly, then
remove from the heãt ãnd whisk in the vãnillã ãnd seã sãlt. Set ãside to cool. Ãll
of these elements cãn be mãde the dãy before ãnd kept in the fridge.
To ãssemble, cãrefully pop eãch
of the bãlloons with ã pãir of scissors, unrãvelling the bãlloon so thãt you ãre
left with ã chocolãte dome. Cãrefully put them on ã bãking trãy lined with bãking
pãrchment. Cut the brownies into nine portions. Put ã piece of brownie on eãch
plãte, top eãch with ã bãll of ice creãm, then top with ã chocolãte dome.
Gently reheãt the butterscotch sãuce. Ãt the tãble, pour the hot sãuce over the
dome for extrã pizãzz, to reveãl the brownie inside..
Full receipes : https://www.bbcgoodfood.com/recipes/mulled-wine-brownie-surprise
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