Chocolate Dipped Brownies
How to turn brownies into chocolate-dipped and decorated works of art using chocolate transfer sheets to make these Chocolate Dipped Brownies edible gifts!
Servings 12
Ingredients
For the brownies: PMS Brownies
For the ganache:
- 100 grams dark chocolate Republica del Cacao Dark Peru 62%
- 60 grams milk chocolate Republica del Cacao Milk Peru 38%
- 40 grams glucose
- 153 grams 35% whipping cream
- 1 gram kosher salt
- 58 grams unsalted butter room temperature
For enrobing:
- as needed tempered dark chocolate Valrhona Satilia 62%
For chocolate transfer:
- as needed chocolate transfer sheets in a pattern of your choice - I used Valrhona Signature Lace
- as needed dark chocolate Republica del Cacao Ecuador + Peru 70%
Instructions
Make the ganache:
- Melt the chocolate and set aside in a tall container or measuring cup.
- Bring the glucose and cream to a simmer over medium heat, then stir in the salt.
- Add the cream mixture to the chocolate and emulsify with an immersion blender, or with a hand whisk. Allow to cool to 30ºC, then blend or whisk in the butter until smooth. Allow to cool at room temperature.
- Once cooled, use an offset spatula to top the brownies with a smooth, even ¼-inch layer of ganache and refrigerate to firm up. This will make cutting easier and cleaner. Use a sharp knife, or guitar if you own one, to cut the the brownies into your desired shape and size. Mine were 1.75 inches.
Make the chocolate transfer deco:
- Secure the chocolate transfer sheet to a clean, smooth surface with non-toxic tape. Spread a thin, smooth layer of chocolate over the textured side of the transfer sheet, using an offset spatula. Lift the sheet and move to a clean area. Use a cookie cutter to cut the shapes before the chocolate sets. Place in the refrigerator to finish setting up. Remove from the fridge and separate the cut shapes from the excess chocolate. Set aside.
Dip the chocolate:
- Use a dipping fork to dip the cut brownies in tempered chocolate to enrobe. For best results, dip repeatedly and allow the surface tension this creates to pull excess chocolate away. Tap the dipping fork on on the edge of the bowl to remove any air bubbles and excess chocolate, then pull across the edge to clean up the bottom.
- Place the dipped brownie on a parchment-lined tray and top with a chocolate transfer square. Allow to set and enjoy!