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Chocolate Brownie & Hazelnut Whip Cream

Updated: May 29, 2023

Super easy recipe using our favourite ingredient that you can find in our shop.

Chocolate Brownies with Hazelnut Whip Cream

Indulge in the irresistible combination of a rich chocolate brownie topped with a luscious hazelnut whipped cream. This delectable treat brings together the intense flavours of chocolate and the nutty sweetness of hazelnut, creating a harmonious symphony for your taste buds.


Whether enjoyed on its own or paired with a hot cup of coffee or a scoop of vanilla ice cream, this Chocolate Brownie with Hazelnut Whipped Cream is a true indulgence for chocolate lovers and dessert enthusiasts alike. Its combination of intense chocolate flavoUrs, moist, soft texture, and the delightful nuttiness of the whipped cream make it an irresistible treat that brings pure joy with every heavenly bite.


Chocolate Brownie with Hazelnut whip Cream


Equipments:

Scale

Hand Blender

Measuring Cup

Bowl

Spatula

Sieve or Colander

Silicone mould

Piping bag

Cooling rack


CHOCOLATE BROWNIES

(makes 12 small bars )


WET INGREDIENTS:

  • 1 Ripe Banana

  • Water from 1 can of Chickpeas

  • 50G Hazelnut &7 Mushrooms Praline Paste

  • 50G Maple syrup

  • 10G Vinegar

  • 30G Melted Vegan Butter *

  • 2G Cinnamon

  • 2G Baking Powder

  • Pinch of Sea Salt

  1. Begin by peeling the banana, removing the skin to expose the fruit.

  2. Strain the chickpeas, separating them from their water. Collect the water in a measuring cup.

  3. Measure all the ingredients, placing them in a pre-prepared measuring cup.

  4. Using a hand blender, blend all the ingredients together until a smooth consistency is achieved.

  5. Set the mixture aside until it is ready to be used.


DRY INGREDIENTS:

  • 50G Cacao Powder (or 35g cacao powder + 15g Chaga or Reishi mushrooms)

  • 50G Flour / GF Flour


EXTRA:

  • 40G Chopped 70% Dark Chocolate

  1. Begin by sifting the powders into a bowl. Ensure they are thoroughly combined.

  2. Pour the wet mixture into the bowl with the powders. Use a spatula to gently combine the ingredients until the flour is no longer visible. Avoid overmixing, as this can result in a dense texture.

  3. Add the chopped chocolate to the mixture and incorporate it evenly.

  4. Transfer the batter into a silicone mould or baking dish of your choice, ensuring it is evenly distributed.

  5. Preheat your oven to 175°C (350°F). Place the mould or dish in the preheated oven and bake for approximately 15-20 minutes, adjusting the baking time as needed based on your oven's performance.

  6. Once baked, allow the cake to cool completely before serving. This ensures optimal texture and flavour.

HAZELNUT WHIP CREAM


150G Vegan Whip Cream (cold)*

100G Hazelnut & 7 Mushrooms Praline Paste


  1. Begin by whipping the cream until it reaches a soft peak consistency. This can be achieved using a whisk or an electric mixer.

  2. Gradually add the hazelnut praline paste to the whipped cream while continuing to whip. Ensure that the paste is added slowly to allow for proper incorporation.

  3. Continue whipping the mixture for a few more minutes until it holds its shape. This means that when you lift the whisk or beaters, the cream maintains a firm and stable texture.

  4. Transfer the whipped cream into a piping bag. This can be done using a spatula or spoon to carefully fill the bag.

  5. Place the filled piping bag in the refrigerator until you are ready to use it. Cooling the mixture will help it maintain its shape and consistency when piped.



DECORATE YOUR BROWNIES


1. Take your cooled brownies and place them on your cooling rack.

2. Take a piping bag filled with chilled hazelnut whip cream in one hand.

3. With your other hand, guide the piping tip to the starting point for piping.

4. Gently squeeze the bag to release the cream. Maintain steady pressure for even piping.

5. Move the bag with the tip in a circular or back-and-forth motion to create the desired pattern.


* For this recipe we used Alpro Soy Whip cream but you can replace it with any other brand that is available in your country.

* We used Palm oil free Vegan butter from The Flower Farm but you can replace it with any other butter available in your country

* This cake is not super sweet. The best is to use really ripe banana.

* If you like to use superfoods in your baking instead of using only cacao powder you can use a mix of your favourite medicinal mushrooms to give an extra earthy flavour.

* You can use small cake tray for this recipe as well.



ENJOY, SHARE WITH YOUR FRIENDS AND FAMILY!



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