Dessert for Salon du Chocolat week had to be something special. I looked through my pantry for inspiration and saw candied chili mangoes and a gluten-free brownie mix. Mangos and chili are friends with dark chocolate so I headed in that direction. The super-rich truffle brownies met my family’s taste test. Fair warning though; a tiny piece will suffice.
Ganache Covered Chili Mango Brownies
One 8″ x8″ pan of your favorite brownies
1 cup chopped Candied Chili Mango pieces
1 cup water or mango juice
1 cup heavy whipping cream
1 cup good quality finely chopped dark baking chocolate
Line a 8″ x 8″ pan with parchment paper for ease of brownie removal. Prepare brownies as directed on the box mix or recipe. While the brownies are baking, finely chop the candied chili mangoes and mix with the liquid in a small sauce pan. Simmer until the mangoes are softened. Blend or process until a jelly-like mixture is achieve. After the brownies have cooled, brush or spoon the mango jelly over them. At this point I refrigerated the brownies.
Pour the cream into a sauce pan or double boiler. Begin heating over low heat. While the cream is heating, finely chop the chocolate bar or chips. When cream has started to form bubbles around the edge (slow simmer), remove from heat and add chopped chocolate. Let the mixture sit until chocolate has started to melt. Stir the cream and chocolate until the two are incorporated. Allow to cool until the ganache resembles thick icing. Remove brownies from cooler and use a spoon to cover the brownies with ganache.