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Chocolate brandy snaps with chocolate mousse
Makes 20 Desserts and puddings
Ingredients
- 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
Method
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.
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