Three Chocolate Brownie

Ingredients:

450 g sugar
250 g flour
300 g semibitter chocolate
120 g milk chocolate
120 g white chocolate
180 g butter
4 eggs
4 drops vanilla essence

Preparation:

Stir the sugar and the butter until obtaining a pale color.
Add the vanilla essence and eggs.

Melt the semibitter chocolate in bath Maria.
Let cool and add to the previous mixture.
Add the flour along with both cut in pieces remaining chocolates.

Spill the mixture in a baking tray cover with gresed aluminium paper.
Bake at160ºC (350ºF) for 25 minutes.

Chocolate and Mint Mousse

Ingredients:

1 1/2 cup cold heavy cream
20 g coffee
3 tbsp hot water(to dissolve the coffee)
3 tbsp mint licor
10 drops green colorante

Merengue:
200 g sugar
4 egg whites

Preparation:

Beat the heavy cream until it thickens and obtain the chantillí cream.

Beat the albumens at verge of snow.
Incorporate the sugar little by little until forming tips.

Mix the mint licor with the green colorante and one fourth part of the chantillí cream.
Incorporate half of merengue with the coffee and the rest of the chantillí cream, mixing in surrounding form.

Place the first mixture in a pastelera sleeve and drop it in a glass until covering one fourth part.
Place the second mixture in another sleeve and drop it upon the mint.
Place merengue in another sleeve and decorate the superior part.