Chocolate Diplomat Cream Layer
– 1 cup milk (237 ml)
– 3 egg yolks
– 1/3 cup white, granulated sugar (66 g)
– 1/8 cup cornstarch (15 g)
– 1/4 cup chocolate chips (42 g)
– 1/2 tbsp unsalted butter (7 g)
– 1/2 tbsp vanilla extract
– 1 and 1/2 cups heavy whipping cream (354 ml)
Instructions
Add the milk to a medium saucepan, place over medium heat and bring to a boil.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk until smooth.
Whisk the hot milk gradually into the egg mixture until incorporated.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened. You know it is done when you can run a wooden spoon along the bottom of the saucepan, and it leaves a clean line.
Remove from the heat and stir in the chocolate chips and butter until melted. Then stir in the vanilla. Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill about an hour.
Once chilled, whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Fold the whipped into the chocolate pastry cream.
Brownie Layer
– 2 cups semisweet chopped chocolate or chocolate chips (340 g)
– 1/2 cup unsalted butter (113 g)
– 1/2 cup light brown sugar (100 g)
– 4 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 1 cup all purpose flour (125 g)
Instructions
Preheat oven to 325°F (163°C). Line a 9×9 baking dish with parchment, and grease with oil. Set aside.
In a medium saucepan, cook butter over medium heat until melted and browned, stirring constantly. It should take about 4 minutes. You will see it change color and aroma with brown bits forming at the bottom. Immediately take it off the heat and pour over the chocolate chips.
Let the mixture sit to allow the chocolate chips to melt and then stir until no more chunks of chocolate remain. Whisk in the brown sugar.
Next add the eggs and whisk until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Then pour the batter into the prepared pan.
Bake the brownies for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely and cut or crumble into bite-sized pieces.
Whipped Cream Layer
– 1 and 1/2 cups heavy whipping cream (354 ml)
Instructions
Whip up the heavy cream until thick and you can overturn the bowl without any cream falling out. Remember not to over-whip.
Assembly
In each glass, place alternating layers of brownie bits, chocolate diplomat cream, and whipped cream. Garnish with shaved chocolate on top.
Baker In Retrograde 