This is a death by chocolate… its my upgraded version of something I started making when I was in high school… I love this. You’ll love this. Your valentine will love this. Enjoy.

Death by Chocolate

The Baked Brownie

adapted from Baked

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
3/4 teaspoon cinnamon
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, cocoa powder and spices (chipotle, cinnamon and cardamom), if you’re using them, together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them int osquares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.

Chocolate Mousse

adapted from Cooks Illustrated

8 oz. bittersweet chocolate, ideally 60% cacao, finely chopped
2 Tbsp. Dutch-processed cocoa powder
1 tsp. instant espresso powder
5 Tbsp. water
2 large eggs, separated
1 Tbsp. sugar, divided
1/8 tsp. salt
1 cup plus 2 Tbsp. cold heavy cream

Combine the chocolate, cocoa powder, espresso powder, water, and whiskey in a medium heatproof bowl. Place over a saucepan filled with 1 inch of gently simmering water, and stir frequently until the chocolate is melted and the mixture is smooth. Remove from the heat.

In another medium bowl, combine the egg yolks, 1 ½ teaspoons sugar, and salt. Whisk until the mixture lightens to a pale yellow color and thickens slightly, about 30 seconds. Pour the melted chocolate mixture into the egg mixture, and whisk until combined. Set aside for about 5 minutes, until just warmer than room temperature.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until frothy. Add the remaining 1 ½ teaspoons sugar, increase the mixer speed to medium-high, and beat until soft peaks form when the whisk is lifted. Detach the whisk and bowl from the mixer, and whisk the last few strokes by hand, making sure to scrape up any unbeaten whites from the bottom of the bowl. Using the whisk, stir about ¼ of the beaten egg whites into the chocolate mixture, to lighten it. Then, using a rubber spatula, gently fold in the remaining egg whites until only a few white streaks remain.

In the now-empty mixer bowl, whip the heavy cream at medium speed until it begins to thicken. Increase the speed to high, and whip until soft peaks form when the whisk is lifted. Using a rubber spatula, fold the whipped cream into the mousse until no white streaks remain. Spoon into 6 to 8 individual serving dishes - I like to use teacups - or, if you’re feeling casual, mound it up in a single serving bowl. Cover with plastic wrap, and refrigerate until firm, at least 2 hours and up to 24 hours.

Chocolate Caramel