Method

1. Prepare the Brownies:

• Preheat your oven to 160°C.
• In a mixing bowl, whisk together the eggs, cooking oil, and water until well combined.
• Add the chocolate brownie mix and stir by hand until the batter is smooth and well incorporated.
• Grease a 20 x 20 cm square baking tin and line it with greaseproof paper.
• Pour the brownie batter into the prepared tin and spread it evenly.
• Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
• Remove the brownies from the oven and transfer them to a cooling rack. Allow them to cool completely.



2. Make the Chocolate Mouse:

• In a heatproof bowl, place the chopped dark chocolate.
• In a small saucepan, heat 150ml of the heavy cream with the granulated sugar over medium heat, stirring occasionally, until it just begins to boil.
• Pour the hot cream mixture over the chopped chocolate. Let it sit for 1-2 minutes, then gently stir until the chocolate is melted and the mixture is smooth. Set aside to cool to room temperature.
• In another bowl, whip the remaining 150ml of heavy cream with the vanilla extract until soft peaks form.
• Gently fold the whipped cream into the cooled chocolate mixture until well combined and no streaks remain. The resulting mixture should be light and airy.



3. Assemble the Parfaits:

• Cut the cooled brownies into small cubes or crumble them into pieces.
• In serving cups or glasses, layer the brownie pieces and chocolate mousse alternately, starting with a layer of brownies at the bottom.
• Continue layering until the cups are filled, ending with a layer of chocolate mousse on top.
• Optionally, garnish with chocolate shavings or a sprinkle of cocoa powder on top.
• Chill the parfaits in the refrigerator for at least 2 hours before serving to allow the mousse to set and flavors to meld.