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Brownie Habañero-Crumble with Raspberry Cheese Mousse

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Brownie Habañero-Crumble with Raspberry Cheese Mousse

Cuisine:
    • 1 Hour
    • Serves 12
    • Medium

    Ingredients

    • For Crumble

    • For Raspberry Cheese Mousse

    Directions

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    Steps

    1
    Done

    1. Pre-heat oven to 350F.

    2
    Done

    2. Place first 4 dry ingredients in a mixer and mix using a paddle attachment on low speed.

    3
    Done

    3. In a saucepan, cook butter, corn syrup and coffee over low heat until melted. Add in chocolate compound and Tabasco Habanero Pepper Sauce until smooth.

    4
    Done

    4. Slowly pour into flour mixture until well blended. Add in eggs one at time and beat until smooth.

    5
    Done

    5. Scoop into preferred silicone molds or 8”x8” greased baking pan. Sprinkle top with Habanero-crumble*. Bake for 16 minutes. Let cool before slicing.

    6
    Done

    6. Serve with a scoop of Raspberry mousse and more Habanero-crumble.

    7
    Done

    To make the crumble: Place all dry ingredients in a food processor until fine. Blend in butter and Tabasco Habanero pepper Sauce. Place in a lined cookie sheet and bake for 15 minutes.

    8
    Done

    To make the mousse: Cream the cheese sugar, raspberry preserve and Tabasco Pepper sauce using a paddle attachment until smooth. Blend in dissolved gelatin. Fold in whipped cream. Chill until ready for use.

    9
    Done

    TIP: Make the mousse ahead of time in for it to set.

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