1. The butter and chocolate are placed in a basin, and the insulated water melts
2. Add the sugar and stir until the sugar is almost melted
3. Beat in the eggs and mix well
4. Add vanilla extract and milk
5. Then sift in low-gluten flour and baking powder, and mix well
6. Sprinkle with walnuts and mix (the walnuts are roasted beforehand)
7. Pour into a square mold
8. Put it in the preheated oven and bake at 180 degrees for 20 minutes
9. Refrigerate and take out and cut into pieces.
10. Then make the chocolate ball part and melt the white chocolate
11. Pour into the round mousse ball and transfer the chocolate, spread it evenly on the ball and put it in the refrigerator for 30 minutes
12. Then take it out again, take a bowl of hot water to soak the bottom of the bowl, put the chocolate ball up, melt the bottom of the chocolate ball with heat, put the ice cream ball on the brownie, put the chocolate ball on it, and put the fruit around it.
13. Start making chocolate sauce, heat and stir the chocolate and light cream in insulated water to melt, and pour the chocolate sauce on the chocolate balls to complete
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