Brownie Passionfruit & Peach Mousse Bars

You Will Need:

• Baking Form – silicon mats – long bars
• Dawn^® Scoop & Bake Chocolate Brownie
• Dawn^® Passion Fruit – Peach Fond Mix
• Dawn^® Glaze - Decorgel Passionfruit
• Whipped Cream
• Dawn^® Chocolate Decorations – small chocolate bars
• YIELD: 1 kg S&B Brownie = 1 Baking Tray cut by 10 x cm = about 14 pieces

Directions

• To begin mix around the Dawn^® Scoop and Bake brownie with a spatula or a spoon.
• Pour the brownie batter in to the baking tray to create a sheet brownie.
• Bake at 190° degrees for around 35 mins in a deck oven.
• Once cooled, take the brownie out and slice into bars.

To make the mouse bars:

• Passionfruit-Peach Mousse, 200 g Fond Passionfruit Peach, 200 g Water
• Mix well together, then fold in the 1000 g whipped dairy cream.
• Fill the silicone moulds and freeze.
• Once the mouse bars have frozen, place on the brownie.
• Glaze with Decorgel Passion Fruit.
• Finally decorate with fresh fruit - we have used cranberries but other berries will work.

Place a chocolate decoration (mini plaque) at the end of each mousse bar to complete the look and serve!