by Ron James

Created on: May 11, 2008

Okay, chocolate lovers. Here's my take on a classic chocolate overload dessert:

SOGNO DI CIOCCOLATA
(Chocolate Dream)

2 boxes Ghiradelli Brownie Mix (each using 2 eggs and milk instead of water)
1/2 cup chocolate syrup
4 cups chocolate mousse (recipe follows or use packaged)
2 cups whipped cream (from 1 1/2 cups heavy cream, whipped)
2 oz. semi-sweet chocolate shavings, from baker's chocolate

Mix brownies according to instructions on box, using the two-egg recipe and substituting milk for the water. I like Ghiradelli, but any good brownie mix will work. Line two 13x9x2 1/2-inch glass or metal pans with parchment paper(the paper lining makes it much easier to remove the brownies from the pan.) If you don't have parchment paper, grease pans with oil or cooking spray. Pour batter into pans, and bake for about 24 to 26 minutes, until a toothpick inserted in the middle of the brownie comes out clean. DO NOT OVERCOOK. Remove from oven and allow to cool completely.

Loosen the sides with a knife, then remove the brownies in one piece from one of the pans. Turn the brownies upside down and return to the pan. Peel off paper, then brush the brownie with half of the syrup, starting from the outer edges and working toward the center. Spread 2 cups of the chocolate mousse evenly over the brownie, then spread 2 cups whipped cream over the mousse.

Use a vegetable peeler to shave chocolate, then sprinkle top evenly with chocolate shavings. Remove second brownie from the other pan, brush with remaining syrup, and place on top. Repeat layers, first spreading the remaining chocolate mousse, then the remaining whipped cream. Top with shavings or not, as you prefer. Refrigerate to store.

MOUSSE DI CIOCCOLATO SEMPLICE
(Easy Chocolate Mousse)

13 ounces semisweet baker's chocolate or chocolate chips
2 tablespoons unsalted butter
2 large egg yolks
1 1/2 cups heavy cream
2 tablespoons superfine sugar
1 teaspoon vanilla extract

Melt the chocolate and butter in a double boiler or in the microwave, stirring to melt and blend completely. Whisk in the egg yolks and set aside to cool.

Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks.

Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.

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