Chocolate mousse with a brandy snap

Chocolate mousse with a brandy snap. NA
Chocolate mousse with a brandy snap. NA

This week our culinary delight comes from Joe Moore, head chef at the Ball House.

Double chocolate mousse with a brandy snap


l 200g dark chocolate

l 200g white chocolate

l 580g softly whipped double cream

l 2tbsp dark rum

l 25g unsalted butter

l 25g caster sugar

l 15ml golden syrup

l 25g plain flour

l 1/2 teaspoon ground ginger

l 2.5ml brandy

l 1 tsp lemon zest


For the mousse:

l Melt the dark chocolate in a bowl over a pan of boiling water and then fold in half of the whipped cream and dark rum, transfer to a piping bag.

l Repeat for white chocolate minus the rum.

l Layer the mousse mixture into a glass, top with fresh cream and place in the refrigerator to set.

For the brandy snap:

l Melt butter, sugar and syrup in a pan.

l Sift in flour and ginger and stir in.

l Add brandy and lemon zest.

l Line a baking tray with parchment.

l Drop 1tsp amounts of mixture around 10cm apart on tray.

l Bake at 180C for 7-10 minutes or until golden and bubbly, serve with set mousse.