Mint chocolate

Name: Mint chocolate - Eliana F.
Ingredients: 5 eggs 1 pinch of salt 150 g sugar 2 tablespoons homemade mint syrup 2 tablespoons Dr. Oetker mint essence 50 ml oil 150 g soft butter at room temperature 100 ml whipped cream

Dessert - Mint chocolate by Eliana F. - Recipia

Mint chocolate brownies are one of my go-to combinations when I want a dessert with a clear chocolate flavor, but not as heavy as a very sweet cake. The base is tender and lightly soaked, the glaze remains smooth, and the mascarpone mint cream nicely complements the flavor. Once cooled, it can be cut and individually decorated, making it suitable for a festive meal, not just for home dessert. Quick Info Preparation time: not specified in the original recipe Baking time: 35-40 minutes Oven temperature: 160-170 degrees Celsius Servings: the number depends on the size of the cut pieces Difficulty: medium Recipe type: brownie with chocolate, mint, mascarpone, and glaze Ingredients For the base 5 eggs 1 pinch of salt 150 g sugar 2 tablespoons homemade mint syrup 2 tablespoons Dr. Oetker mint essence 50 ml oil 150 g soft butter, at room temperature 100 ml whipping cream 300 g flour 5 tablespoons cocoa powder 1 packet baking powder For the syrup 1 small cup water 2 tablespoons mint syrup For the glaze 100 g chocolate with 52% cocoa 120 ml whipping cream For the mascarpone cream 250 g mascarpone 200 g thick sour cream, from a local source 100 g powdered sugar 2 tablespoons mint syrup 1 teaspoon Dr. Oetker mint essence For decoration Mint leaves, optional Preparation Method 1. Preparing the base mixture Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt until you achieve a firm foam and set aside. In a separate bowl, mix the egg yolks with the sugar. The mixture should lighten in color, increase in volume, and achieve a creamy consistency. Gradually drizzle in the oil while continuing to mix. Then add the mint essence and mint syrup. 2. Adding the butter and dry ingredients Gradually add the soft butter, one teaspoon at a time, mixing after each addition. The butter should be soft, at room temperature, to incorporate easily into the yolk mixture. In a separate bowl, mix the flour, cocoa powder, and baking powder. Add half of the dry ingredient mixture to the yolk cream. Incorporate gently with a whisk without overmixing. Add the whipping cream and mix until the mixture is homogeneous. Then fold in half of the beaten egg whites gently. Continue with the rest of the dry ingredients, then add the remaining egg whites. Mix carefully from the bottom up to retain as much air as possible. 3. Baking the base Pour the batter into a baking tray lined with parchment paper. Bake the brownies in the preheated oven at 160-170 degrees Celsius for 35-40 minutes. After baking, allow the base to cool completely. Do not cut it while warm, as it may crumble and will not soak evenly. 4. Cutting and soaking Once the base has cooled, remove the parchment paper and cut the brownies into roughly equal pieces. For the syrup, mix the water with the 2 tablespoons of mint syrup. Poke each piece with a toothpick, then soak the pieces with the prepared mixture. The syrup distributes more easily if you drizzle a little over each piece. 5. Preparing the glaze Break the chocolate into pieces and place it in a bowl. Add the whipping cream, then set the bowl over a double boiler. Stir until the chocolate is completely melted and the glaze is uniform. Glaze each brownie piece with the melted chocolate. Place the pieces in the refrigerator for 10-15 minutes to allow the glaze to set slightly. 6. Preparing the cream and decorating Beat the mascarpone with the powdered sugar until the sugar is incorporated. Add the thick sour cream, mint syrup, and mint essence. Mix until you achieve a smooth cream. Place the cream in a piping bag and decorate each brownie piece with dollops of cream. If available, you can also add mint leaves. Why I make this recipe often I love it because it has multiple textures without requiring a complicated cream: the base is soft, the syrup enhances the mint flavor, and the chocolate glaze pairs well with the cold mascarpone cream. The pieces can be prepared individually and are easy to serve, especially when the dessert is placed on a platter. The mint flavor can be adjusted. The syrup adds sweetness and flavor, while the essence is more concentrated, so it's good to keep in mind the amount used in both the base and the cream. Tips Let the butter sit at room temperature before preparing. If it's too hard, it won't mix well with the yolk cream. The egg whites should be incorporated at the end with gentle movements. If mixed too vigorously, the mixture will lose volume, and the base may turn out denser. Ensure complete cooling before cutting, soaking, and glazing. A warm base may crumble, and the glaze won't settle as evenly. The baking time is 35-40 minutes, but the texture should be monitored towards the end. The oven should be preheated to 160-170 degrees. Poking the pieces with a toothpick helps the syrup penetrate the base. Do not pour all the syrup in one spot. Substitutions If you don't have homemade mint syrup, you can use only mint essence, to taste. In this case, adjust the flavor gradually, as the essence is stronger than the syrup. For decoration, mint leaves are optional and can be omitted. Variations You can cut the brownies into smaller or larger pieces, depending on how you want to serve them. It's important that the pieces are roughly equal so that the syrup and glaze distribute as evenly as possible. The flavor can be made more subtle or intense by adjusting the mint essence without changing the rest of the composition. Serving Ideas Serve the pieces cold, after the glaze has set slightly and the cream is well chilled. Mint leaves can be added just before serving for a simple and clean look. Frequently Asked Questions Can I use only mint essence if I don't have syrup? Yes. The recipe can be made with only mint essence, adjusted to taste. The syrup is used in the base, in the mascarpone cream, and for soaking the pieces, so the flavor will be different if omitted. Why are the egg whites added in two stages? The first part helps lighten the mixture and can be incorporated more easily. The last part is added at the end, with gentle movements, to retain as much air as possible in the base. When can I cut the brownies? After they have completely cooled. If cut while still warm, the base may crumble, and the pieces will not hold their shape as well. Can I glaze the brownies before cutting them? The recipe specifies cutting the base before soaking and glazing. This way, each piece receives syrup, glaze, and decoration separately. How long should they stay in the fridge after glazing? 10-15 minutes is sufficient before decorating with the mascarpone cream. After decoration, they should be kept cold. Nutritional Values The values below are estimates and depend on the number of pieces the brownies are cut into, the type of thick sour cream used, and the actual amount absorbed by the syrup. For 100 g of cake, the estimate is approximately 350-400 kcal, with 5-7 g of protein, 35-42 g of carbohydrates, and 20-24 g of fat. For a piece, values can vary quite a bit, as the recipe does not specify the exact number of servings. A larger piece will proportionally have more calories, sugars, and fats. Storage and Reheating Store the brownies in the refrigerator in a covered container, especially after adding the mascarpone cream. They are best served cold, and the cream holds its shape better at low temperatures. There is no need to reheat them, and it is not recommended, as the cream and glaze would soften. Take the pieces out of the refrigerator a little before serving if you prefer the base not to be too cold.

Mint chocolate

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