Ingredients

Brownie base

• 200g dark chocolate, chopped
• 200g butter, chopped
• 1 1/4 cups (275g) brown sugar
• 3 Coles Brand Australian Free Range Eggs, lightly whisked
• 3/4 cup (110g) plain flour
• 1/3 cup (35g) cocoa powder
• 1/4 cup (60g) sour cream
• Chocolate curls, to serve

Chocolate mousse

• 150g dark chocolate, chopped
• 1 1/2 teaspoons powdered gelatine
• 3 Coles Brand Australian Free Range Eggs
• 1 1/2 cups (375ml) thickened cream
• 150g milk chocolate, chopped
• 150g white chocolate, chopped

Chocolate sauce

• 1/4 cup (60ml) thickened cream
• 50g dark chocolate
• 2 teaspoons brown sugar

Method

• Step 1 Preheat oven to 160°C. Grease and line a 20cm x 30cm slice pan with baking paper, allowing the 2 long sides to overhang.
• Step 2 To make the brownie, combine the chocolate and butter in a saucepan over low heat. Cook, stirring, for 5 mins or until chocolate melts and mixture is smooth.
• Step 3 Add the sugar and egg and stir to combine. Add the flour and cocoa, stirring until just combined. Add the sour cream, stirring, until just combined. Pour into the prepared pan. Bake for 30 mins or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
• Step 4 Turn the brownie onto a clean work surface. Use a 6cm-diameter round pastry cutter to cut six discs from the brownie. Place brownie discs on a baking tray. Cut six 10cm x 30cm rectangles of baking paper. Lightly grease the paper with cooking oil spray. Using brownie disc as the base, wrap the baking paper, greased-side facing in, around the brownie making a tall collar. Secure with a staple.
• Step 5 To make the first layer of mousse, melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile, stir 1 tbs boiling water with ½ tsp of the gelatine in a small bowl until gelatine dissolves. Add to the melted chocolate and stir to combine. Separate one egg. Place the egg white in a medium bowl. Add egg yolk to chocolate mixture and stir to combine.
• Step 6 Use an electric mixer to whisk ½ cup (125ml) of the cream until soft peaks form. Add to the chocolate mixture and stir to combine. Use a clean electric mixer to whisk the egg white until soft peaks form. Gently fold into the chocolate mixture until just combined. Divide evenly among the prepared baking paper moulds. Place in the fridge for 20 mins to set.
• Step 7 Meanwhile, to make the second layer of mousse, repeat steps 5 and 6 with the milk chocolate. Pour over the chilled dark chocolate mousse layer and place in the fridge for 20 mins to set.
• Step 8 Meanwhile, to make the white layer of mousse, repeat steps 5 and 6 with the white chocolate. Pour over the milk chocolate mousse layer and place in the fridge for 6 hours or until completely set.
• Step 9 To make the chocolate sauce, combine the cream, chocolate and sugar in a small saucepan over low heat. Cook, stirring, for 3 mins or until chocolate melts and sauce thickens slightly. Set aside to cool.
• Step 10 Remove the paper collars from the mousses. Serve with chocolate sauce and chocolate curls.