Chocolate Jalapeno Brownie

Ingredients

Method

1. 1
   Brownie

   Mix the Dawn® Chewy Fudge Brownie Mix, vegetable oil and water for 2 minutes on a low speed and scrape down. Add the dried jalapeno and mix again for 2 minutes on a medium speed.

2. 2
   Brownie

   Place in a greased tray and bake for 30-35 minutes at 180°C in an oven. Cool down at room temperature and freeze.

3. 3
   Raspberry Fruit Squares

   Mix all of the ingredients together and boil until they reach the boiling point. Pour into a tray to set and freeze until firm. Once firm, cut into 2 cm squares or circles and keep aside.

4. 4
   Strawberry Coulis Chocolate Spheres

   Bring the water and sugar to the boiling point, then cool to 50 degrees and fold in the Dawn® Sanatine Powder. Leave to cool a bit before piping. Pipe the coulis into the prepared chocolate spheres and freeze until set.

5. 5
   Chocolate Plaque

   Temper the Dawn® San Felipe Plain Belgian Couverture and spread the melted chocolate on an acetate plastic sheet and cut into 4 x 12 cm long rectangles, before cooling down so the chocolate sets.

6. 6
   Assembly

   Cut the cooled chocolate jalapeno brownie into 4 x 12 cm long rectangles and dip into the remaining Dawn® San Felipe Plain melted chocolate. Once set, pipe the Dawn® Cream Cheese Frosting across the brownie. Place the chocolate plaque on top of the frosting, then place 4-5 raspberry fruit square pieces. Finally decorate with the strawberry coulis chocolate spheres and finish with Halloween decorations of your choice.