Instructions

1. Preheat oven to 350 F, line the bottom and sides of 7 x 11 inch pan with aluminum foil or baking paper (leaving overhang on all sides so you could easily lift the brownies out of the pan), set aside.
2. In a medium sauce pan over low heat melt the chopped chocolate and butter, stirring constantly, until smooth. Remove from heat and add ¾ cup of granulated sugar into melted chocolate, whisk until combined. Cool for 10 minutes.
3.  Add eggs and vanilla and whisk well.
4. In a small bowl stir together flour, cocoa powder and salt. Gently fold dry ingredients mixture into chocolate mixture and pour into prepared pan (the batter will be thick). Smooth the top.
5. Bake 20-25 minutes until the toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour, then cover and refrigerate at least 2-3 hour.
6. Lift the brownies from the pan (with baking paper) and place on working surface. Using 2 ½ or 3 inch diameter circle cutter cut out 6 disks. Invert discs and arrange them on a tray lined with baking paper.
7. Cut six 4 x 10 inch rectangles of baking paper. Make the collar around each brownie disk and secure it with tape. Set aside.
8. To make the mousse, beat 1 2/3 cups heavy whipping cream until soft peaks form. Do not overbeat it. Divide beaten heavy cream into 3 equal portions and set aside.
9. To make dark chocolate mousse, place 5.5 oz. chopped dark chocolate into heatproof bowl.
10. Heat ¼ cup of heavy cream until simmer. Pour ¼ cup of simmering heavy cream over chocolate. Let it sit 1-2 minutes, then stir until the chocolate is completely melted and the mixture is smooth. If the chocolate won’t melt completely re-heat the mixture on a low heat, and continue to stir until it’s all melted. Set aside to cool. Chocolate mixture must be free of lumps and the temperature should be about 80 degrees F (in order to avoid that chocolate sets up, but if it’s too hot, whipped cream will melt).
11. In a small dish soften 3/4 teaspoon of unflavored gelatin in 1 tablespoon cool water set aside for a few minutes. Heat softened gelatin on low heat, stirring to dissolve.
12. Add about half of the one portion of whipped cream to the chocolate and whisk gently until combine. Stir in melted gelatin. Then fold in the remaining of a portion of whipped cream (make sure to evenly incorporate all melted chocolate from the bottom of the bowl)
13. Transfer the mousse to a piping bag with a large round tip (or simply cut off the end of disposable piping bag) and pipe inside the collar over the each brownie bottom. Try to make this layer as even as you can. You can smooth the top with a spoon. Place in the fridge to set while making the next layer.
14. To make the Milk Chocolate Mousse repeat the steps from 9-13 using milk chocolate instead of dark.
15. To make the White Chocolate Mousse using white chocolate instead of dark repeat the steps from 9-13, too. But be careful, melted white chocolate must be completely cold and almost thick or it might separate when you add whipped cream.
16. Chill the cakes in the fridge for 4-5 hours, until completely firm. Remove the paper collars
17. To make milk chocolate ganache pour ¼ cup warm heavy cream over chopped milk chocolate and stir until completely melted. Set aside to cool then spoon over chilled cakes. Garnish with chocolate curls.