Name: Chocolate Mousse with Gingerbread Gravestones
Prep time: 2 h
Cook time: 8 min
Yield: 6
Ingredients: 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

All
Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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Chocolate Mousse with Gingerbread Gravestones

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8 mins

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Easy

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Occasion - Halloween

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Ingredients
Method

Ingredients

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

Chelsea Products in Recipe

Demerara Sugar

Demerara (pronounced...

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Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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Method

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