Maple Pecan Brownie Bomb

Maple Pecan Brownie
1/4 cup unsalted butter
scant 1/4 cup dark cocoa powder
1 large egg
1/3 cup maple syrup
1/2 cup all-purpose flour
1/4 cup chopped pecans
1 Tablespoon maple syrup

Spiced Dark Chocolate Mousse
85 grams dark chocolate chips
1 Tablespoon dark cocoa powder
37 grams unsalted butter
3 large eggs, separated
37 grams granulated (white) sugar
2 teaspoons chocolate chili powder

Caramel Crunch Candy
1/4 cup granulated (white) sugar
1/4 cup water

Caramel Web
2 Tablespoons granulated (white) sugar

White Chocolate Maple Ganache
1/4 cup white chocolate chips
scant 1/4 cup whipping cream
1 Tablespoon maple syrup

Begin with the BROWNIE. Preheat oven to 350◦F. Grease two small (four inch) fluted tart pan or similar mold.
Melt the butter and cocoa over low heat. Beat the egg, then beat in the maple syrup. Whisk in the cocoa mixture, then the flour and nuts. Spoon batter into prepared pans. Bake for 15 minutes, cool slightly, unmold, then poke lightly with the tines of a fork. Pour a little extra maple syrup over top and allow the brownies to absorb it. Cool completely.

Move on to the MOUSSE. Melt the chocolate, cocoa, and butter in a bowl over a pan of just simmering water. Meanwhile, whisk the egg whites until soft peaks form, then whisk in the sugar until stiff peaks form. Gently whisk in the egg yolks. Mix the chili into the chocolate mixture, then whisk this into the eggs. Chill until set, or chill in the freezer to speed up the process.

Next make up the CARAMEL CRUNCH CANDY. Put the sugar and water into a small saucepan over low heat until mixture hardens. Stir it to form separate chunks, then set it aside to cool slightly.

For the CARAMEL WEB heat the sugar over very low heat until it is melted and golden. Set aside to cool slightly until barely cool enough to handle. Once cool, pull off long, thing strands. 

Meanwhile, make the WHITE CHOCOLATE MAPLE GANACHE by heating the chocolate and cream in a bowl over a pot of barely simmering water until melted and smooth. Stir in the maple syrup, then set aside to cool and thicken slightly.

To assemble: Spread some chocolate mousse on a plate in the shape of a star. Place the brownie in the center. Drizzle the entire plate with the ganache. Garnish with the candy. Place the caramel web strands on top of the brownie to form a nest. Garnish with additional pecans if desired.