Christmas Tree Brownies

Perfect for the Christmas sharing occasion, these rich Christmas tree brownies are made with Callebaut’s signature 811 dark chocolate. Brownies are a fan favourite and can easily be dressed up with Mona Lisa Crispearls for some festive sparkle.

Level:: Easy
Makes:: 16

185 g

Callebaut 811
185 g

unsalted butter
275 g

sugar
3 piece(s)

Egg
85 g

plain flour
40 g

cocoa powder
50 g

Callebaut 823
50 g

dried cranberries
1 piece(s)

orange zest

Melt together the chocolate and butter. Leave to cool. Whisk the sugar and eggs in a mixer until pale and fluffy. Add the cooled chocolate mix. Preheat the oven to 180°C. Seive together the flour and cocoa powder 3 times. Then fold into the mix. Add the chocolate callets and fold through. Bake for 15 minutes at 180°C.

300 g

Callebaut 823
100 g

whipping cream
200 g

semi-whipped cream

Melt the chocolate and whipping cream together. Set aside to cool. Whip the cream until it is just holding its shape. When the chocolate-cream mix has cooled to 35c fold through one third of the whipped cream. Once mixed add another third and fold in and then add the remaining cream and fold through to create a smooth mousse.

Gently push a dark chocolate pencil on top of the brownie so that it lays in the centre of the tree and forms a trunk. Pipe the mouse in a zig zag line down the brownie. Decorate with dark chocolate blossoms and white chocolate crispearls.