The Home Cook's Chocolate Symphony: A Per Se-Inspired Palette

Instructions

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   1. **PREPARE THE FUDGY BROWNIE BITES:** Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line with parchment paper.

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   2. In a microwave-safe bowl or double boiler, melt the butter. Add granulated sugar and whisk until combined.

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   3. Whisk in the eggs one at a time, then stir in the vanilla extract.

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   4. In a separate bowl, whisk together cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chocolate chips if using.

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   5. Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake. Let cool completely in the pan on a wire rack. Once cool, cut into small 1-inch cubes.

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   6. **PREPARE THE DECADENT CHOCOLATE MOUSSE:** In a microwave-safe bowl, melt the chopped dark chocolate in 30-second intervals, stirring until smooth. Let cool slightly.

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   7. In a large bowl, using an electric mixer, whip the cold heavy cream, powdered sugar (if using), and vanilla extract on medium-high speed until medium-stiff peaks form.

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   8. Gently fold about 1/3 of the whipped cream into the melted chocolate to lighten it. Then, carefully fold the chocolate mixture into the remaining whipped cream until just combined. Be careful not to overmix, as this will deflate the mousse.

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   9. Spoon the mousse into individual serving cups or a bowl, cover, and chill in the refrigerator for at least 1 hour, or until set.

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    10. **PREPARE THE RICH CHOCOLATE GANACHE SAUCE:** In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

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    11. Place the chopped dark chocolate in a heat-proof bowl. Pour the hot cream over the chocolate. Let sit for 5 minutes, then whisk gently from the center outwards until smooth and glossy. Keep warm for serving or reheat gently later.

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    12. **PREPARE THE CRISPY CHOCOLATE SHARDS:** Melt the chopped dark chocolate in a microwave-safe bowl or double boiler, stirring until smooth.

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    13. Spread the melted chocolate very thinly onto a piece of parchment paper or a silicone baking mat using an offset spatula. Sprinkle with a pinch of flaky sea salt if desired.

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    14. Refrigerate for 15-20 minutes, or until completely firm. Once firm, break the chocolate into irregular shards.

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    15. **TO ASSEMBLE:** On individual dessert plates, artfully arrange a brownie bite, a dollop of chocolate mousse, a drizzle of warm chocolate ganache sauce, and a crispy chocolate shard. Garnish with fresh berries or a dusting of cocoa powder for an elegant presentation.