Chocolate Brownie Croquembouche

By The Canadian Living Test Kitchen

46 people added this to their Recipe Box

This recipe makes 48 pieces servings

Nutritional Info
Per brownie: about	-
cal	113113 cal
pro	1 g1g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	11 g11g carb
fibre	1 g1g fibre
chol	20 mg20mg chol
sodium	53 mg53mg sodium
% RDI:	-
calcium	11 calcium
iron	33 iron
vit A	55 vit A
folate	22 folate

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Moist, fudgy two-bite brownies in colourful muffin-cup liners become a delicious "tree" — a sweet centrepiece that guests of any age will love. Cover the cone with foil and decorate the brownies with your favourite Valentine's Day candies if you like. Or, instead of assembling the tree, you can arrange the brownies in a pyramid shape on a cake plate.

Ingredients

1/2 1/2cup cupwhite chocolate chips, (approx)
5 oz unsweetened chocolate , chopped5 5oz ozunsweetened chocolate, chopped
2/3 cup butter 2/3 2/3cup cupbutter
2 eggs 2 2eggeggs
1 cup granulated sugar 1 1cup cupgranulated sugar
1/2 tsp vanilla 1/2 1/2tsp tspvanilla
3/4 cup all-purpose flour 3/4 3/4cup cupall-purpose flour
1/2 tsp baking powder 1/2 1/2tsp tspbaking powder
Chocolate Icing:
1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1-1/2 cups icing sugar 1-1/2 1-1/2cups cupsicing sugar
3 oz bittersweet chocolate , melted3 3oz ozbittersweet chocolate, melted
Garnish:
red Candy sprinkles red Candy sprinkles
Edible gold flakes Edible gold flakes
chocolate Candy sprinkles chocolate Candy sprinkles

Preparation

Line 1-3/4- x 3/4-inch (4.5 x 2 cm) mini-muffin cups with paper liners. Place 3 white chocolate chips in each cup; set aside.

In bowl over saucepan of hot (not boiling) water, melt unsweetened chocolate with butter; let cool for 10 minutes.

In separate bowl, beat eggs with granulated sugar until pale and thickened, about 5 minutes. Beat in vanilla and chocolate mixture. In small bowl, whisk flour with baking powder; stir into chocolate mixture. Spoon into cups, filling three-quarters full.

Bake in centre of 350°F (180°C) oven until just firm to the touch, 12 to 15 minutes. Let cool in pan on rack for 10 minutes; transfer to rack. Let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 1 month.)

Chocolate Icing: In bowl, beat butter with icing sugar until fluffy; beat in bittersweet chocolate until blended. Spread over brownies.

Garnish: Decorate with red and chocolates sprinkles as desired.

On 9-inch (23 cm) tall foam cone with 4-inch (10 cm) wide base and holding toothpick at sharp angle, press two-thirds of toothpick into cone near base. Press 1 side of brownie onto toothpick to secure. Repeat with remaining brownies to cover cone, leaving scant 1/2 inch (1 cm) between each row. (Make-ahead: Wrap with plastic wrap and store for up to 1 day.)

Source : Canadian Living Magazine: February 2003