Easter brownie and whipped cream dessert cups

Ingredients

Brownie:

• 2 eggs
• 1/2 cup brown sugar
• 3/4 cup flour
• 5 oz dark chocolate
• 3 oz butter

Cream:

• 3/4 cup cold cream (30% fat)
• 9 oz mascarpone
• 1 vanilla bean (or 1 Tbsp vanilla extract)
• 1/3 cup powdered sugar
• Colorful Easter chocolate eggs

Materials

• Our cake pan measures: 5.5 x 8.7 inches
• Glasses / dessert cups
• Electric mixer
• Piping bag fitted with a star tip (optional)

Preparation

• Brownie:
  Melt the butter and chocolate. Mix the eggs and brown sugar. Add the flour and mix well. Finally, add the melted chocolate and butter and mix.
• When the batter is well combined, pour it into a greased cake pan. Bake the brownies in a preheated oven at 350°F (180°C) for 20 minutes.
  
• Remove from the oven and let cool. Cut into small cubes.
• Cream:
  Place the cream in the freezer for at least 15 minutes before use. Whisk the cream with the mascarpone, powdered sugar, and vanilla until thick and creamy.
  
• Place the brownie cubes in glasses or dessert cups and cover with the cream mixture using a piping bag. Add colorful chocolate Easter eggs.
• Repeat the process according to the size of your glass (see the notes at the end of the recipe).
  
• And there you have it: your Easter dessert cups are ready!

Observations

Verrines: you can use glasses of any size. We recommend using small glasses: we used large ones for visual appeal, but the quantities are a bit large.

Cookware

Attributes

Questions

Photos of members who cooked this recipe