Choc Mousse Brownie Cake: Watch the reel here
Brownies – use a premix or your fav recipe. Divide in half and bake in a greased baking tray (you can save the other half for another day or just bake it to pile as decoration on top. Or just bake the entire thing and double the mousse recipe below)

Let your brownie cool down completely in the fridge.

4-ingredient chocolate mousse – by @chefbillyparisi

1 cup/250g chocolate (dark & milk mixed)
60g butter
4 tbsp castor sugar
4 eggs, separated – put your egg whites into the freezer/fridge to stay cold while you prepare your mousse

Melt the chocolate, add in the butter and mix well. It will thicken slightly don’t worry. Whisk in one egg yolk at a time, quickly. It may look grainy but don’t stress. You need to whisk quickly so that you don’t cook the egg.

Remove egg whites from fridge/freezer and whisk to soft peak stage. Now slowly add the castor sugar while whisking on medium to high speed. It will turn into stiff peaks.

Fold your meringue in thirds into your chocolate mixture, being careful not to deflate your meringue. It’s now ready to be set. For this recipe you scoop it over your brownie base, smooth the top and let it set in the refrigerator for 2-3 hours or overnight.

Dust with cocoa or pour over a dark ganache. Decorate as desired and serve ?

Enjoy!