These easy, no-bake French silk brownies feature a fudgy brownie base topped with a velvety chocolate peppermint mousse and silky chocolate glaze.
If there’s a way to improve on chocolate mousse it has to be by adding even more chocolate to the equation.
With three separate layers of chocolate, these French silk brownie bars certainly dial up the chocolate factor, and to make these bars holiday worthy I’ve also added a hint of cooling peppermint.
Tucked under a glossy layer of chocolate ganache is a silky chocolate peppermint mousse sitting atop a dense and chocolaty raw fudge brownie. It’s my updated version of the classic French Silk pie, made into bars.
These French silk brownies offer three distinct layers of chocolate goodness made from no-nonsense ingredients. There’s no baking involved and not an egg or a hint of cream in sight either.
Ingredients:
For the brownie base:
1 ½ cups/ 180g raw pecans
¼ cup/20g cocoa powder
30g unsalted butter
100g (1/2 cup) caster sugar
5 large very soft medjool dates, pitted
1 Tablespoon/15ml maple syrup
½ teaspoon vanilla extract
Pinch of sea salt
For the peppermint mousse:
6oz/170g best quality bittersweet chocolate (at least 70%), chopped
5oz/148ml filtered water
½ teaspoon natural peppermint extract
For the chocolate ganache:
¼ cup/60ml maple syrup
2 Tablespoons/30g extra virgin unrefined coconut oil (melted)
¼ cup/20g cocoa powder
Pinch of sea salt
Instructions
To make the brownie base:
Line a 9x5 inch pan with parchment paper, set aside.
Place pecans and cocoa in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter).
Add the rest of the ingredients and process until the dough starts to come together. Press firmly into parchment lined loaf pan.
Place in freezer while making the mousse and ganache topping.
To make the peppermint mousse:
Fill a large bowl with ice and cold water, set aside.
Combine chocolate and water in a medium-sized heat-proof bowl set over a medium-sized pan of simmering water (don’t let the bottom of the heat-proof bowl touch the water) and melt the mixture over low heat, stirring until fully melted and smooth.
Remove the mixing bowl sitting on top of the pan, wipe the bottom and carefully set into the ice water bowl. Add the peppermint extract.
Whisk the chocolate mixture for about 3 to 5 minutes or until it lightens in color and thickens and creates ribbons. Do not over-whip or your mixture will become grainy and break. (If you whip the mixture too long just place the bowl back onto the heat, re-melt and re-whip.)
Pour over brownie base and place in freezer while you make the ganache.
To make the chocolate ganache:
In the food processor, blend together maple syrup and coconut oil until well combined.
Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.
Pour over peppermint mousse and return pan to fridge to set and firm for at least one hour.
Cut into bars and serve. Keep leftovers in an airtight container in the fridge.
Recipe by Gourmande in Kitchen.
