IF you’ve ever experienced a chocolate craving, you are not alone. They happen to the best of us. And the cause? It is likely to be attributed to the confectionary’s mood enhancing benefits.
In fact, cocoa, the main ingredient in chocolate, is what is responsible for releasing feel good hormones like dopamine and serotonin. And to enjoy the joy-filled effects of eating chocolate, one only needs to consume a few grams.
Scientists report that dark chocolate – in particular 70% to 85% chocolate – improves mood when consumed daily. Smelling chocolate scents also helps to relieve stress and reduce anxiety whether it is done before enjoying a chocolate dessert or using chocolate scented lotions and beauty products.
To celebrate chocolate’s mood enhancing effects, Radisson Blu Hotel Waterfront executive sous chef, Bianca Beukes, has put together an uplifting recipe for delicious Chocolate Cremeux Brownies to make at home.
CHOCOLATE CRÉMEUX BROWNIES
Serves 10 – 12
For the brownies
- 2 eggs
- 175g caster sugar
- 240g 64% dark chocolate
- 150g unsalted butter, melted
- Seeds from 1 vanilla pod
- 20g cocoa powder
- 1/2 teaspoon baking powder
- 60g plain flour
- 100g hazelnuts, toasted, skinned and finely chopped
- 100g 71% dark bitter chocolate finely chopped
Method
- Whisk the eggs and sugar together until thick and pale.
- Put the 64% dark chocolate in a large bowl and melt over a pan of simmering water or in a microwave.
- Stir in the melted butter and vanilla, and then fold in the egg mixture.
- Sift together the cocoa powder, baking powder, flour, and fold them into the eggs and butter mix.
- Add the nuts and chopped chocolate then transfer the mixture to a greased and lined 12 x 36 x 4cm baking tray and place in an oven preheated to 180’C.
- Bake for 20 – 25 minutes, until just cooked but still a little soft in the middle.
- Remove from the oven and leave to cool while you make the chocolate cream.
For the chocolate cream
- 400ml double cream
- 400ml milk
- 140g egg yolks (about 4)
- 100g caster sugar
- 500g 71% dark chocolate, chopped
Method
- Bring the cream and milk to the boil in a heavy-based saucepan, and then remove from the heat.
- Whisk the egg yolks and sugar together, and then pour on the cream, whisking to combine. Return the mixture to the saucepan and cook gently for 2 minutes stirring continuously.
- Put the chopped chocolate in a bowl and pour on the cream mixture, whisking until the chocolate has dissolved. Pass through a fine sieve.
- Press the edge of the brownie against the sides of the tin to make sure there are not any gaps, then immediately pour on the warm chocolate cream, leaving a 2mm gap at the top of the tin for the glaze.
- Place the tin in an oven preheated to 150C and cook for 20 – 25 minutes, keeping your eye on it. The cream should be just set and wobble very slightly in the middle.
- Remove from the oven, allow cooling for 3 – 4 minutes and then stretch a piece of cling film over the tin; this will allow the cream to finish cooking in its residual heat.
- When it is completely cold, place in the fridge for 1 hour.
For the chocolate glaze
- 150ml water
- 175g caster sugar
- 55g cocoa powder
- 125ml double cream
- 2 1/3 gelatin leaves
- 40g 64% dark chocolate, chopped
Method
- Put the water and caster sugar in a saucepan and bring to the boil, stirring to dissolve the sugar.
- Whisk in the cocoa powder and cream, bring back to the boil, then turn the heat down and simmer for 10 minutes.
- Soak the gelatin in cold water for about 5 minutes, until soft and pliable, then squeeze out all the water.
- Remove the pan from the heat and add the gelatin, stirring until dissolved.
- Leave to cool for 3 – 4 minutes, then pour on the chopped chocolate, whisking until it has melted.
- Pass through a fine sieve and leave to cool.
- Remove the brownie from the fridge and spread a layer of the cooled glaze on top, smoothing the surface so it is level with the top of the tin. Return to the fridge to set.
- Serve by carefully removing the brownie from the tin and cutting it into portions using a warm, wet knife.
