So heartwarming – DIY cherry brownies and chocolate mousse desserts!

Photo and text / Excerpted from “The Romantic Chocolate Course by the Seoul Sweetheart Chef”

Cherry Brownie
Brownies were originally a British dessert that became even more popular after being introduced to the United States. It’s said that they’re called brownies because of their deep brown color; another theory is that the name borrows from a legendary Scottish fairy. With their rich, sweet, and creamy chocolate flavor, adding various nuts and dried fruits makes them even tastier.

Tools: Whisk, muffin molds, baking paper cups
Ingredients (makes 8 servings)
100g dark chocolate, 55g all-purpose flour, 30g cocoa powder, 100g butter, 125g sugar, 2 eggs, 100g cherries

1 Beat the eggs first. Heat the butter until it boils, then turn off the heat and pour it into a bowl. Mix it with the sugar and beaten eggs, stirring quickly.
2 Use the double boiler method to heat the dark chocolate until it is half-melted, then stir it into the egg mixture from the previous step.
3 Add the sifted all-purpose flour and cocoa powder, then stir with a whisk.
4 Chop half of the cherries and stir them in using a spoon.
5 Place baking paper cups into muffin molds, then pour in the chocolate batter.
6 Embed the remaining cherries into the chocolate as decoration, then bake in a preheated oven at 170–180°C for about 20 minutes.

How to package cherry brownies
Using muffin molds, you can easily package cherry brownies. Pairing them with an Americano creates a delicious treat. Be sure to seal the brownies immediately after baking. While storing them at room temperature or refrigerating also works, letting them sit for two days after baking will make the brownies even more flavorful and chewy.

Chocolate Mousse
The French word “mousse” means “foam,” referring to a creamy, cool-textured dessert made with whipped cream. Mousse needs to be chilled; if frozen, it becomes ice cream. The uniquely rich aroma of this handmade chocolate cannot be replicated in store-bought products.

Tools: Whisk, ice cream scoop
Ingredients
100ml milk, 150g dark chocolate, 35g sugar, 3 egg yolks, 25g heavy cream

1 Boil the milk in a pot, add the dark chocolate, and stir with a whisk.
2 Put the sugar and egg yolks in a bowl and whisk until they turn ivory white.
3 Add the mixed egg yolks to the pot with the chocolate and milk. Stir with a wooden spoon over heat until it comes to a boil, thickens, and the bottom of the pot becomes slightly sticky, then turn off the heat and let it cool.
4 Once completely cooled, gently stir in the whipped heavy cream.
5 Pour the mixture into containers, place in the freezer, and every 2 hours, take it out and stir with a spoon. Repeat this 2–3 times to achieve a smooth, ice cream-like texture. If you choose to refrigerate it instead, it becomes a chocolate mousse.
Place them in a container, put it in the freezer, and take it out every 2 hours to stir with a spoon. Repeat this about 2–3 times, and it will
turn into smooth, creamy ice cream. If you refrigerate it instead, it will become chocolate mousse.