Mini Chocolate Tower Recipe
Make Mini Chocolate Tower Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base and Structure
Chocolate Mousse
Ganache Glaze
Assemble and Garnish
Method
Overview
- 1
Bake brownie discs
Preheat oven to 350F (175C). Line a 9x13 inch baking sheet with parchment. Melt dark chocolate and butter until smooth. Whisk sugar and eggs in a large bowl, then whisk in vanilla. Stir in melted chocolate. Sift in flour, cocoa powder, and salt; fold until just combined. Spread batter evenly in the sheet and bake 20-25 minutes until a toothpick comes out with a few moist crumbs. Cool completely, then cut into 4-5 round discs to form mini towers.
- 2
Prepare chocolate mousse
Melt 1/2 cup dark chocolate until smooth; let cool slightly. Whip 1 cup heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla until soft peaks form. Fold in the melted chocolate gently. Refrigerate until set.
Assemble Towers
- 3
Layer foundation and mousse
Place one brownie disc on a plate. Pipe or spread a layer of chocolate mousse over it. Top with a second brownie disc. Repeat to build a 3-layer mini tower and finish with a final disc on top.
- 4
Make and apply ganache glaze
Heat 1/3 cup heavy cream until just simmering. Pour over 1/2 cup chopped dark chocolate. Let sit 2 minutes, then whisk until glossy and smooth.
- 5
Coat and set
Spoon or drizzle ganache over the assembled towers, letting it pool slightly on the plate. Chill 20-30 minutes until ganache is set.
Finish and Serve
- 6
Garnish
Dust with 1 tablespoon cocoa powder and arrange raspberries on top or to the side as desired. Chill briefly before serving.
