Instructions:
Step 1: Preheat the oven to 350°F (175°C). Prepare a baking sheet with mini cake ring molds or a mini cheesecake pan. Grease and line as needed.
Step 2: Make the brownie base. In a mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk in eggs and vanilla. Stir in cocoa powder, flour, and salt until smooth. Pour batter into prepared molds and bake for 12–15 minutes. Let cool completely.
Step 3: For the mousse, melt white chocolate chips gently and set aside to cool slightly. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in melted white chocolate. Pipe or spoon the mousse over the cooled brownie layers. Chill for 1 hour.
Step 4: To make ganache, heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth. Pour a layer of ganache over the mousse and return cakes to the fridge for 30 minutes.
Step 5: Before serving, top each mini cake with whipped cream and chocolate curls or shavings.
Storage Information:
Keep Chocolate Royale Mini Cakes refrigerated in an airtight container for up to 4 days. For best texture, let them sit at room temperature for 10 minutes before serving. They can also be frozen for up to 1 month—thaw in the fridge overnight.
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