Chocolate Brownie:
100g DLA El Pao 58% Dark  Chocolate Couverture
40g  butter
40g  cream
50g  sour cream
40g  egg yolk
5g  sugar (1)
100g  egg white
40g  sugar (2)
15g  cake flour
15g  cocoa powder
25g  cooked walnut

Coffee Milk:
600g  milk
80g  coffee beans

White Coffee Mousse:
440g  coffee milk
120g  egg yolk
300g DLA Ivana 30% White Chocolate Couverture
15g  gelatin
560g  cream

Chocolate Ganache:
250g  cream
200g  DLA Santo Tomas 70% Dark Chocolate Couverture
20g  inverted sugar syrup
20g  coffee liqueur

1. Melt DLA El Pao, butter, and light cream in a hot water bath. Mix egg yolks and sugar (1) well, add to melted chocolate mixture and mix well. Add sour cream and mix well. Add Cake flour and cocoa powder into the chocolate batter and mix well. Whip the egg white and sugar (2) and mix well with the chocolate batter. Add walnuts and pour into a 8-inch molder (480g/per molder). Bake at 160 ° C top 150 ° C bottom for about 20 mins.

2. Soak milk and coffee beans for 12 hours. (preferably overnight)

3. Heat coffee milk and egg yolks to 85℃ to make a crème anglaise. Add DLA Ivana and gelatin, stir and let it cool. Stir in the whipped cream and set aside.

4. Boil cream and invert sugar, add DLA Santo Tomas and coffee liqueur, and set aside.

5. Assembling: Put the brownie into the mold and pour white coffee mousse (680g/per molder). Flatten and freeze. After the mousse has completely set, cover with a layer of chocolate ganache (130g/per molder) and top with cooked walnuts.