Chocolate Mousse with Gingerbread Gravestones
By Chelsea SugarPage views: 1819
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0 reviews
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Difficulty Easy
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Prep time 2 hrs
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Cooking time 8 mins
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Serves
6
Mousse
200g dark chocolate, chopped
1 tbsp Chelsea Golden Syrup
3 eggs, separated
1 tbsp Chelsea Dark Cane Sugar
1 cup thickened cream
Drinking chocolate, for gravel
Tiny flowers for decoration
Gingerbread Gravestones
125g butter, at room temperature
½ cup firmly packed Chelsea Soft Brown Sugar
½ cup Chelsea Treacle
1 egg yolk
2½ cups plain flour
1 tbsp ground ginger
1 tsp mixed spice
1 tsp bicarbonate of soda
Chelsea Demerara Sugar, for sprinkling
Tubes of white writing gels
Mousse:
1. Place chocolate and Chelsea Golden Syrup in heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Allow to cool slightly.
2. Beat egg whites in a separate bowl with an electric mixer until soft peaks form. Add Chelsea Dark Cane Sugar and continue beating until stiff peaks form. Set aside.
3. Stir egg yolk into melted chocolate mixture.
4. Beat cream until soft peaks form. Carefully fold through chocolate mixture.
5. Fold through egg whites. Spoon into small latte glasses. Refrigerate for 1 hr or until set.
6. Sprinkle drinking chocolate for gravel, flowers and press tombstones into each mousse.
Gravestones:
7. Preheat oven to 180°C conventional (160°C fan forced). Line 3 oven trays with baking paper.
8. Use an electric beater to beat the butter and Chelsea Soft Brown Sugar in a bowl until pale and creamy.
9. Add Chelsea Treacle and egg yolk and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.
10. Roll dough between two sheets of baking paper to 5mm thickness. Refrigerate for 30 mins. Cut dough into 6cm x 4cm rectangles. Round corners of one end to create a tombstone shape. Space 5cm apart on trays. Sprinkle with Chelsea Demerara Sugar and bake for 8 –10 mins or until browned. Cool on trays. Once cool, decorate with writing gels
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