Melt the dark chocolate with butter at the steam bath.
In a bowl, gently beat the eggs with brown sugar, gradually pour the mixture of melted chocolate and mix.
Add the flour and cocoa powder, pour the dough into a metal ring wrapped in a metal foil and bake at temperature 170 C, 40-150 minutes.
Allow brownie to cool, then cut the center with a round cutter.
Add 200 grams- nut or caramel paste over brownie, and give to the freezer.
Bring the pumpkin puree to the boiling point.
In a combination vessel: white chocolate, milk chocolate, spices and prior swollen gelatin (according to the instructions on the packaging).
Add the pumpkin puree, mix until the chocolate and gelatin melt, cool to temperature 32 C.
In a vessel, beat the sweet cream until it becomes fluffy and combine the mixtures together, fill the silicone shape with the prepared mouss, dive brownie, give in the freezer for 8-10 hours.
When the mouss is frozen, we remove from the shape and put in the refrigerator until it is thawed.
We decorate according to desire and enjoy.
Enjoy your meal!
