Brandy snap cases with white chocolate mousse recipe
Sweet brandy snap cases filled with a soft chocolate mousse. Perfect for dinner parties during the festive season. This recipe should make 12-14 servings.
Ingredients
For the brandy snap cases- 50 g unsalted organic butter
- 50 g golden syrup
- 50 g plain organic flour
- 50 g organic caster sugar
- 1 pinch ground ginger
- 1 pinch ground cinnamon
- 15 g chopped pistachios
- 15 g chopped dried cherries
- 300 g organic white chocolate
- 200 g organic double cream
- 400 g double cream, whipped
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Hard
- Preparation Time: 45 mins
- Cooking Time: 15 mins
- Serves: 12
Step-by-step
- To make the cases, preheat the oven to 180C/gas mark 4 and grease two baking sheets.
- Gently melt the butter, sugar and syrup into a pan, remove from the heat and reserve.
- Mix the flour with the ginger and cinnamon then beat into the sugar mix. Roll the dough into small balls and place well separated on the trays before cooking for 7-10 minutes or until golden brown.
- Leave to cool slightly and remove from the tray one by one and hold around a small bowl or tea cup. Fill with a scoop of white chocolate mousse (see method below) and sprinkle with chopped cherries and pistachios.
- Melt the chocolate on a water bath (a heatproof bowl placed above a pan of simmering water).
- Bring the 200g of cream up to the boil.
- Whisk the boiled cream and chocolate together until cool. Fold in the whipped cream and place in the fridge until needed.
For more seasonal recipes from the Organic. Naturally Different campaign visit: www.facebook.com/organicuk
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