BROWNIE

1. Heat the oven to 170°C, fan forced.
2. Line a round cake tin, 160mm in diameter, with baking paper and set aside.
3. Place the butter and dark chocolate (A) in a microwave-safe bowl and heat in 30 second increments until completely melted. Alternatively, melt over a double boiler.
4. Combine the caster and brown sugar in a separate bowl, then add the eggs and vanilla and whisk by hand to combine.
5. Add the melted chocolate and butter and mix to incorporate.
6. Sieve the flour, baking powder and cocoa powder then fold them, along with the salt, through the chocolate mixture.
7. Lastly, mix the milk chocolate chips and dark chocolate chips (B) through the brownie mixture.
8. Transfer the mixture into the prepared cake tin.
9. Bake in the pre-heated oven for approximately 25 minutes, until cooked through around the edges and slightly wobbly in the centre.
10. Remove from the oven and allow to cool completely.
11. Trim the very top off the brownie to create a level surface.

RASPBERRY COULIS

1. Soak the gelatine in a bowl of cold water and, once pliable, gently squeeze to remove any excess water. Set aside until required.
2. Place the raspberry puree and sugar into a saucepan over low heat and gently stir until the sugar has dissolved.
3. Remove from the heat, add in the pre-soaked gelatine and mix until completely dissolved and incorporated.
4. Set aside at room temperature until required for assembly.

NOTE:​ Prepare the white chocolate mousse immediately.

WHITE CHOCOLATE MOUSSE

1. Semi-whip the cream until it has some body but still collapses, then set aside in the refrigerator.
2. Soak the gelatine in a bowl of cold water and, once pliable, gently squeeze to remove any excess water.  Set aside until required.
3. Place the milk and vanilla into a saucepan and bring to the boil.
4. Meanwhile, place the egg yolks and sugar into a bowl and whisk to combine.
5. Pour the hot milk over the egg yolk mixture and whisk to combine.
6. Return the mixture to the saucepan and stir over low heat until it reaches 80°C.
7. Remove from the heat, add the gelatine and mix until dissolved and incorporated.
8. Immediately strain the mixture over the white chocolate and whisk to combine.
9. Allow to cool to 28°C at room temperature.
10. Once it reaches temperature, fold through the semi-whipped cream.

NOTE: ​Ensure the mousse has started to thicken slightly before assembly.

ASSEMBLY

1. Place the Silikomart Universo1200 silicon mould onto a flat tray.
2. Pipe a thin layer of mousse into the base, then use the back of a spoon to spread it up the sides of the mould.
3. Drizzle a small amount of the prepared raspberry coulis onto the mousse layer.
4. Create a marbled affect by alternating the mousse and raspberry coulis until the mould is just over half full.
5. Press a brownie disc into the mousse so that it is flush with the top of the mould.
6. Use an angled palette knife to remove any excess mousse from around the edges, then place the entremet into the freezer for a minimum of 8 hours, preferably overnight.

CHOCOLATE GARNISH

1. Temper the chocolate by placing it into a microwave-safe plastic bowl, and heat in 30 second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted. If you have some resistant buttons, you can gently heat the chocolate with a hair dryer while stirring.
2. Scrunch a sheet of baking paper into a ball then unravel and flatten it slightly so that it has some texture.
3. Mix a few drops of water through the tempered chocolate to thicken it slightly.
4. Transfer the chocolate into a small piping bag and pipe twig shaped lines onto the baking paper.
5. Allow to set at room temperature before gently peeling off the paper.
6. Set aside until required.

MARBLED GLAZE

1. Soak the gelatine in a bowl of cold water and, once pliable, gently squeeze to remove any excess water. Set aside until required.
2. Place the milk and glucose into a saucepan and bring to the boil.
3. Remove from the heat, add the pre-soaked gelatine and whisk until completely dissolved and incorporated.
4. Pour the hot mixture over the chopped white chocolate and whisk to combine.
5. Pour half of the glaze into a bowl and add 10 drops of the white gel colour. Mix to incorporate.
6. Divide the remaining glaze between 2 bowls. Colour one with 3 drops of white and 5 drops of pink gel colour, then colour the other bowl of glaze with 1 teaspoon of brown gel colour.
7. Allow the glazes to cool to 30°C at room temperature.
8. Once at temperature, layer the glazes in a jug starting and ending with white.
9. Elevate the unmoulded frozen entremet on a smaller metal ring over a tray with sides. Alternatively, sit it on a wire cooling rack over a tray with sides.
10. Pour the glaze over the surface of the entremet until completely covered.
11. Once the glaze stops dripping, use a sharp knife to trim the excess glaze from the bottom and transfer the entremet to a serving plate.
12. Top with the prepared chocolate garnishes and allow to defrost at room temperature.