Brownie Terrarium

Description

Layers of rich chocolate mousse, brownies, candy rocks and crackers topped with coconut “moss” and the most adorable meringue cacti.

Ingredients

• Chocolate Mousse Mix
• Candy
• Graham Crackers
• Brownies
• Egg Yolks
• Sugar
• Salt
• Heavy Cream
• Semi-sweet Chocolate Chips
• Vanilla Extract
• Coconut Oil
• Dark Chocolate
• Coconut Flour
• Gluten Free Baking Powder
• Sea Salt
• Cocoa Powder
• Eggs
• Sweetened Flaked Coconut
• Food Coloring

Instructions

1. For the mousse:
2. In a medium bowl, whisk to combine egg yolks, sugar and salt until thickened
3. In a small saucepan, heat 1 / 4 cup heavy cream over medium until bubbles start to form around the edges of the pan
4. Stir in chocolate and melt completely
5. Whisk 1 / 3 of the chocolate into the egg yolk mixture, then add back to pot with remaining melted chocolate
6. Cook over medium heat, stirring often, for 2 minutes
7. Remove from heat and set aside to cool slightly
8. In the bowl of a stand mixer with whisk attachment, whisk remaining 1 cup heavy cream to medium peaks
9. Fold cooled chocolate mixture into cream until completely combined and transfer to a pastry bag fitted with a 3 / 4-inch
10. Refrigerate for 2 hours until completely chilled
11. For the brownies:
12. Preheat oven to 350 degrees f
13. Spray an 8×8-inch square baking pan nonstick baking spray and line pan with a piece of parchment paper, leaving the edge of the paper overhanging slightly
14. This will make it easier to remove the brownies from the pan once they are cooked and cooled
15. Melt the oil in a small saucepan over a medium heat, stirring gently
16. Once completely melted, remove from the heat and add the dark chocolate
17. Stir until fully combined and melted
18. In a large bowl, whisk to combine the coconut flour, baking powder, salt, and cocoa powder
19. Place the eggs in the bowl of a stand mixer fitted with the whisk attachment, or use an electric whisk, and beat until light and creamy
20. Alternatively you can do this by hand using a bit of elbow grease! add the sugar and continue to beat until all is incorporated
21. Gradually add the melted chocolate and oil mixture to the egg and sugar mixture, whisking the whole time
22. Gently fold in the coconut flour mixture, making sure everything is well incorporated, but trying not to knock out any air
23. Spoon batter into prepared pan, level out and dust with an extra sprinkle of sea salt
24. Bake for about 25-30 minutes, or until a skewer inserted around the outside of the cake comes out clean
25. The very middle can still be pretty squidgy you want to take it out when its slightly underbaked, so that it stays super-gooey and moist
26. Cool in the tray before cutting
27. For the coconut moss
28. Line a baking sheet with parchment paper
29. In a medium bowl, combine coconut and food coloring gel until coconut is a light green moss color
30. Spread onto prepared baking sheet and let dry
31. Directions:
32. Fill a large piping bag with chocolate mousse
33. Pipe mousse into bottom of terrarium and use a spoon or offset spatula to smooth and fill in the gaps around the edges
34. Top mousse with candy rocks, then graham crackers, crumbled brownies and coconut moss
35. Place cacti in terrarium to finish