← All recipes

Death By Chocolate Help Part # 3 Of 3

Make Death By Chocolate Help Part # 3 Of 3 at home with Semisweet Chocolate, Unsweetened Chocolate, Heavy Cream, Granulated Sugar, and Pure Vanilla Extract. Keep it handy for the next time you cook it.

Ingredients

• 45 oz
• 2 1/2 oz
• 1 1/8 cup
• 3/4 cup
• 2 tsp
• 15 tbsp
• 8 tbsp
• 1/2 cup
• 2 tbsp
• 2 tsp
• 3/4 tsp
• 1/2 tsp
• 1/8 tsp

Method (preview)

1. 1

   The Chefs Touch!

2. 2

   To prepare in advance, spread the production out over a period of three days.

3. 3

   Day 2: Bake the cocoa meringue & store in a dry place at room temperature (between 68 & 78 degrees).

4. 4

   Prepare the chocolate rum sauce, refrigerate until two hours before service, then bring to room temperature.

5. 5

   If the ganache solidifies, place the bowl containing the ganache in a pan of water & stir until the texture is correct for pouring.

6. 6

   Use several toothpicks inserted in the sides of the chocolate brownie as guides to accurately halve the brownie horizontally.