Chocolate brandy snaps with chocolate mousse

Makes 20 Desserts and puddings

Brandy snapp 2 0143



  • 150g butter
  • 150g golden caster sugar
  • 100 golden syrup
  • 2tsp ground ginger
  • 120g plain flour
  • 30g cocoa powder
  • 50ml brandy
  • 30ml orange juice

For the mousse filling

  • 2 eggs, separated
  • 1tbsp caster sugar
  • 60g 70% cocoa cooking chocolate, melted and cooled


Put the butter, sugar and syrup in a pan and gently heat until the sugar has dissolved. Stir in the dry ingredients followed by the brandy and juice.

Preheat the oven to 210C/190C F/Gas 6 and line a baking tray with greaseproof paper.

Put small spoonfuls of the mixture, roughly the size of half a walnut, on the prepared baking tray, leaving large gaps between them, and bake for 8-10 minutes until they are well spread and lacy. Remove and allow to cool on the tray for around 45 seconds until you can touch them, then wrap each one around a straight teaspoon handle and leave the curled snap to set for a minute or two before gently removing the teaspoon.

Meanwhile, make the mousse filling. In a bowl, whisk the egg whites with a pinch of salt until fluffy, sprinkle in the sugar and whisk again – the mix should be as light as possible.

In another bowl, combine the egg yolks and the chocolate. Take a spoonful of the whites and mix into the chocolate, then pour the chocolate mix into the remaining whites and fold in.

Allow to set for around 2 hours before transferring to a piping bag, then use to fill the brandy snaps.

Recipes by Margaret Clancy, photography and prop styling by Angela Dukes
Brandy snapp 2 0143
Recipes by Margaret Clancy, photography and prop styling by Angela Dukes


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