White chocolate mousse and brandy snap baskets
White chocolate mousse has always been a firm favourite of mine – I generally make it at Christmas and serve it up with brandy snaps. Mousse and brandy snaps were not the first thing that came to mind when thinking of things to cook for this month’s theme, but I soon realised that a hot and cold version would make an interesting twist
For a bit of fun I decided to make the brandy snaps into cylinders and dip them in dark chocolate so they could hold the mousse and be moved around. I also topped them in fresh raspberries which resulted in my own little sweet woodland of brandy snap trees.
Ingredients
Serves 6-8
- Mousse
- 320g white chocolate
- 4 eggs (separated)
- 1 ½ cups cream
- 1 tsp gelatine
- Cylinders
- 50g butter
- 50g caster sugar
- 2 tbsp golden syrup
- ½ tsp ground ginger
- 50g plain flour
Method
- Mousse
- 1. Melt chocolate on a double boiler until smooth.
- 2. Once chocolate has cooled mix in egg yolks. Mix gelatine with 2 tsp hot water, mix until the gelatine is completely dissolved and add to chocolate mixture.
- 3. Whisk egg whites until stiff peaks form, fold into chocolate mixture.
- 4. Whip cream until soft peaks form fold into chocolate mixture, refrigerate for at least 4 hours (overnight is best) until set and ready to serve.
- Cylinders
- 1. Melt the butter, sugar and golden syrup on the stove, in a small saucepan.
- 2. Remove from heat and add in the flour and ginger mixing thoroughly.
- 3. Allow dough to cool, roll into a ball, gladwrap and refrigerate for an hour.
- 4. Pre-heat oven to 180°C.
- 5. Remove dough from fridge and roll out between two sheets of parchment until 1-2mm thick. Cut into rectangles the size of which depends on how big you want your cylinders, bearing in mind they will spread and grow when being baked.
- 6. Bake on baking paper for 10-15 minutes or until golden and fully ‘bubbled’.
- 7. Remove from oven and shape to desired diameter.
- 8. Alternatively you can bake it in two large squares, wait for it to harden once out of the oven and just break it into shards to serve with the mousse.
COMMENTS
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You never fail to amaze me…
That is just gorgeous. I am going to file this away to make for a special occasion.
Great presentation. So creative!
These are absolutely delightful and I’m certain, delicious. I have several “events” coming up this fall and this dessert would be a wonderful addition.
WOW! that’s all I have to say!
This is such a wonderful thing to make! Beautiful presentation!
Truly gorgeous!
This recipe looks AMAZING!
I really want to make it for my cooking class but it doesn’t say how many it makes. Please tell me!
Hi Elise,
We have just updated the post to include the number of servings. Depending on the size of brandy snap baskets, you will get between 6 and 8 standard sized servings. Enjoy!
love it so profesional
What is golden syrup??
Hi Tina,
Golden syrup is made during the process of refining sugar cane, and is made from the first boiling process. Treacle (Molasses) is from the second boiling process and is deeper in flavour and darker in colour. Blackstrap Molasses is from the third boiling process and is darker again, and less sweet.
Golden Syrup is very commonly used here in New Zealand. If you can’t find it you could try substituting equal parts corn syrup and honey, or even try maple syrup.
Happy Baking!
This recipe is awesome! I have to do a project and incorporate banana into this recipe; how much banana do you think I should put into the mousse and do you think it would taste alright??
Hi Grace,
Oooo banana and white chocolate mousse sounds really delicious! I would be inclined to fold chunks of chopped banana through the mousse before filling the brandy snaps. I imagine two bananas would be plenty – do let us know how you get on!
Gorgeous!! These look almost too pretty to eat! I’m also in love the the little blue bowls in the last pic…would you mind if I asked where they were from? Just stumbled across your blog and LOVE it. Your photos are amazing.
Hi Nessie,
The little bowls in the last pic are vintage Denby from my grandma’s cupboard. Do try the recipe – I can tell you from experience it is really delicious!
Thank you so much! We are glad you love our blog
Oooh I want to thank you for posting these. I have to come up with a dessert for a class lunch (my cake decorating class) . For ease of travelling I may make them in a bowl shape and fill with the mousse on site……thanks:0))
Thanks Cakebaker
They are really pretty aren’t they? I hope they go down a treat with your class!
I made the banana and white chocolate mousse and it turned out brilliant! I only needed one and a half bananas instead of two, but they were quite large ones. The flavour of the mousse intensified more over the next couple of days as it made a lot of mousse
This looks absolutely mouth-wateringly-gorgeous. I will try this recipe for my Melbourne Cup Day afternoon tea party. As my greengrocer doesn’t often stock fresh raspberries, or they are outrageously expensive, and I detest commercial frozen berries, I intend substituting fresh strawberries.
Thanks Helene,
I hope you enjoy the recipe and your Melbourne Cup Day afternoon tea is a success!
Yes, raspberries can be very expensive when out of season; we can usually get them fresh around Christmas time here. They always feel festive to me