Coffee Brownies with Banana-White Chocolate Mousse

For those who possess strength yet soft 'n' kind heart, created yesterday:-)

Ingredients:

100 g unsweetened cooking chocolate

50 g unsalted butter

75 g plain flour

1 tablespoon sifted instant coffee

good pinch salt

good pinch powder

2 eggs

150 g caster sugar

1 teaspoon vanilla rum

1 teaspoon vanilla extract

50 g chopped cocktail nuts 

Preheat oven to moderate 180°C

• Melt the chocolate in a bowl over a pan of simmering water, when well melted, add in coffee powder, stir until smooth and just combined. Add the butter cut into small pieces. Stir until the butter has melted and blended with the choco-coffee mixture. Then add in the vanilla rum;
• Sift the flour with the baking powder and salt;
• Beat the eggs together with the sugar and vanilla extract until fluffy and blend in the choco-coffee mixture;  
• Fold in flour and then the roughly chopped nuts;
• Pour into a greased 20 cm square baking tin and bake for  20-25 minutes, or until a skewer inserted just comes out clean;
• Allow to cool- they will turn fudgy as they cool. 

For Banana-White Chocolate Mousse:
50 g Hershey's white chocolate cookies 'n' cream
1 egg white

1 tablespoon icing sugar

1 tablespoon gelatine powder
2 tablespoons drinking water

125 ml cream, whipped2 bananas (sliced or mashed)

A bit of signature;-P

My wishlist:-)

To make Banana Mousse: place chocolate in a small saucepan. Stir over a pan with simmering water until melted; remove from heat. Place egg white in a bowl, using electric beater, beat until firm peaks form. Add sifted icing sugar gradually, beating constantly until dissolved. Combine gelatine with 2 tablespoon water in a small bowl, stand bowl over a pan with simmering water, stir until dissolved. Pour gelatine mixture in a thin stream over egg white, beating constantly until well combined. Fold in chocolate, cream and banana with metal spoon. Line a deep, 20 cm square tin with paper. Place brownie in the base of tin. Pour mousse over the top; smooth surface. Cover with hygienic plastic wrap, refrigerate for at least 4 hours or until set. :-)

Have a lovely Sunday!