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Chocolate Brownie and Popcorn Cluster Tower by Jan Hendrik van der Westhuizen

110 Minutes
8 Servings
7 Ingredients

Description

Congratulations! You’ve just found our most decadent winter dessert recipe of 2023. Better known as the Chocolate Brownie and Popcorn Cluster Tower by Chef Jan Hendrik van der Westhuizen. Here’s why you’ve got to try it today.

It’s made with Forage and Feast Boston Brownies – hand-crafted, dark chocolate brownies, topping with a rich, dark chocolate ganache and pecans. Stacked on top of these is Forage and Feast Toffee Caramel & Chocolate Drizzled Popcorn – clusters of kettle-popped corn coated in toffee-flavoured caramel and Belgian milk chocolate, made from responsibly sourced cocoa.

And if that wasn’t enough, he completes the restaurant-quality dish with dollops of chocolate ganache and shards of sugar. It’s a crowd-pleaser for adults and children alike.

Shop the ingredients for this Chocolate Brownie and Popcorn Cluster Tower recipe at a Checkers store today, or on Sixty60 to have it delivered to your door in 60 minutes.

 

Directions

1. To make the ganache, start by finely chopping the chocolate and placing it in a medium bowl.

2. Place the orange juice and cream in a small pot and bring to a boil.

3. Pour the cream over the chocolate while whisking using a balloon whisk, until the chocolate is whisked in and there are no lumps.

4 Place in a container in the fridge for 1 hour or until needed.

5. To make the brownie tower, in a medium saucepan, add the water followed by the sugar and cook over low heat, without stirring until the sugar has melted.

6. Once the sugar turns to a caramel colour, pour it onto a silicone baking sheet to make a thin glass layer and allow to cool down before breaking into sugar shards. Always take caution when working with hot sugar.

7. Place the brownies on a serving dish and use the melted chocolate to stick the popcorn to the brownies.

8. Make dollops of chocolate ganache on the plate and use these to position the sugar shards.

Tip: Dark chocolate can be replaced with milk chocolate. Add slightly less cream.

Ingredients

For the Chocolate Ganache:

  • 300g Forage and Feast 70% Dark Chocolate Slab
  • 200ml cream
  • 50ml orange juice

For the Brownie Tower:

  • 100g Forage and Feast 70% Dark Chocolate Slab; melted
  • 125g Forage and Feast Toffee Caramel & Chocolate Drizzled Popcorn
  • 8 Forage and Feast Frozen Boston Brownies
  • 200g granulated sugar
  • 30ml cold water