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  •   Chocolate Cremeaux
  • 3 oz. light corn syrup
  • 3 oz. egg yolks (4 each)
  • 15-3/4 oz. heavy cream
  • 8-1/4 oz. whole milk
  • 9 oz. 70% cacao chocolate, finely chopped
  •   Passion Fruit Mousse
  • 3 gelatin sheets
  • 3 oz. egg yolks (4 each)
  • 10 oz. passion fruit puree
  • 4 oz. granulated sugar
  • 24 oz. heavy cream, whipped to soft peaks
  • 9 oz. OREO Small Cookie Pieces
  •   Brownie Brittle
  • 8 oz. powdered sugar
  • 1-1/2 oz. all-purpose flour
  • 1-1/2 oz. black cocoa powder
  • 1/2 oz. cornstarch
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 4 oz. vegetable oil
  • 3-1/2 oz. water
  • 2 oz. egg whites
  • 1 oz. vanilla extract
  • 3 oz. OREO Small Cookie Pieces


Nutritional facts are based on a single serving
Calories 590
Total fat 42g
Saturated fat 21g
Trans fat 1g
Cholesterol 175mg
Sodium 210mg
Carbohydrate 52g
Dietary fiber 4g
Sugars 38g
Protein 7g
Calcium 6%DV
Iron 15%DV


    Chocolate Cremeaux:
  1. Warm  corn syrup in small saucepan on medium heat. Whisk in egg yolks until well blended. Remove from heat.
  2. Bring  cream and milk to boil in separate heavy saucepan on medium heat. Temper in corn syrup mixture. Cook on medium heat until mixture reaches 180°F, stirring constantly.
  3. Place  chocolate in large bowl. Strain warm cream mixture over chocolate; let stand 1 min. Stir from center out until mixture is completely emulsified.
  4. Arrange  18 narrow dessert glasses (5 or 6-oz.) at an angle in hotel pan (see Tip). Fill each glass with 2 oz. chocolate mixture so that it is 1/2-inch from the top edge of the higher side. Refrigerate glasses until mixture is set.
  5. Passion Fruit Mousse:
  6. Bloom  gelatin in enough cold water to cover. Squeeze out as much water as possible. Place sheets in large bowl.
  7. Meanwhile,  heat egg yolks, passion fruit puree and sugar in heavy saucepan on medium heat until mixture reaches 180°F, stirring constantly. Pour through strainer over gelatin in bowl. Stir until gelatin is completely dissolved. Cool to room temperature over an ice water bath. Fold in whipped cream in 3 additions.
  8. Spoon  2 oz. Passion Fruit Mousse over chocolate in each glass. Mixture will be about 1/4-inch from top of glass. Refrigerate until set.
  9. Brownie Brittle:
  10. Sift  powdered sugar, flour, cocoa, cornstarch, baking powder and salt into medium bowl. Mix oil, water, egg whites and vanilla in separate bowl until blended. Add liquid mixture to flour mixture; mix until well blended.
  11. Spread  mixture onto 2 half-sheet pans to within 1-inch of edges. Sprinkle each pan with 1-1/2 oz. OREO Pieces.
  12. Bake  in 350°F convection oven 25 min. or until crisp. (Brittle will crisp more as it cools). While Brittle is still warm, use pizza cutter to cut long strips about 3/4-inch wide. Cut each strip diagonally into 3 pieces. Cool completely. Store in airtight container at room temperature until ready to use.
  13. For Each Serving:
  14. Top  each chilled glass with 1/2 oz. of the OREO Small Pieces and 2 Brownie Brittle pieces.
  15. TIP:

    Use paper towels or crumpled aluminum foil to help hold glasses at an angle while chilling layers.

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