Cracked Caramel & Brownies

  • serves
Roger Mooking
Roger Mooking

Cup O’ Coffee & Brownies - Chocolate Brownie Chunks, Phil & Sebastian Espresso Mousse, Sautéed Banana, Cracked Caramel.

3 Ratings
Directions for: Cracked Caramel & Brownies


Flourless Brownie (Gluten Free)

6 Tbsp unsalted butter

¾ cup granulated sugar

8 oz semi sweet chocolate, chopped

2 eggs

1 tsp vanilla extract

1 Tbsp unsweetened cocoa powder

3 Tbsp cornstarch

¼ tsp table salt


½ cup chopped banana

3 Tbsp water

2 tsp granulated sugar

¼ tsp vanilla extract

1 tsp lemon juice

Cracked Caramel

Vegetable oil, to grease pans

2 ½ cups granulated sugar

⅔ cup light corn syrup

6 Tbsp water

6 Tbsp water

2 tsp vanilla

2 Tbsp baking soda

Phil & Sebastian Espresso Loose Mousse

4 large egg yolks

¼ cup granulated sugar

1 pinch fine salt

2 ½ cups cold heavy cream

2 Tbsp finely ground Phil & Sebastian Honduras coffee beans

1 Tbsp icing sugar

Plating, Starting from the Bottom

1 tsp bananas

2 tsp Espresso Mousse

3 brownies

1 Tbsp whipped cream

1 tsp bananas

2 tsp Espresso Mousse

1 brownie

1 Tbsp whipped cream

5 crack rocks

1 pinch raw ground espresso


Flourless Brownie (Gluten Free)

1. Preheat oven to 350ºF.

2. Over a bain-marie, melt the butter. Add sugar and whisk. Add chopped chocolate. Whisk for 2 minutes.

3. Add eggs one at a time, whisking after each addition.

4. Sift together cocoa powder and cornstarch. Add salt and mix.

5. Transfer to prepared brownie pan. Bake for 23 minutes. Cool in pan to room temperature. Cut into 1x1-inch cubes.


1. Combine all in a pan and saute until softened. Allow to cool fully.

Cracked Caramel

1. Line a high sided pan with with oil and parchment paper so that the parchment paper is 2 inches above the height of the top of the vessel. Set aside.

2. In a high-sided pot and using a candy thermometer, combine sugar, corn syrup, water and vanilla. Bring to 300ºF making sure to use a candy thermometer. Remove from heat and add baking soda and whisk until soda puffs and is incorporated, be very carfeful.

3. Immediately transfer to greased lined dish and cool completely; do not touch hot sugar or tray. Once fully cool, break into pieces and set aside for garnish.

Phil & Sebastian Espresso Loose Mousse

1. In a medium sized bowl whisk together yolks, sugar and salt until the mixture is well combined and smooth.

2. In a saucepot, combine 1 cup of heavy cream and ground espresso, scold the cream and allow the coffee to steep for a 2 minutes. Strain through a fine chinoise or a cheese cloth making sure to squeeze out all the moisture.

3. Slowly and in 3 equal batches, transfer the hot cream into the yolk mixture while whisking. Once evenly combined, place bowl over a double boiler and cook to anglaise stage. Transfer to a clean vessel and cover with plastic touching the surface. Allow to cool fully then transfer to fridge to cool.

4. Beat 1 cup of heavy cream to soft peaks. Fold heavy cream into chilled anglaise mixture. Chill.

5. Beat remaining 1/2 cup of heavy cream with icing sugar to soft peaks for garnish.

Plating, Starting from the Bottom

1. Assemble from bottom to top and enjoy.

Source and Credits

Juno Awards 2016
Recipes Copyright Roger Mooking 2016
Image by Nikolai Cuthill

See more: Bake, Chocolate, Dessert, Eggs/Dairy, Fruit, Gluten-Free

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