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Frozen white chocolate mousse sandwiches
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Crunchy oat crisps inspired by Anzac biscuits, perfect for snacking or topping ice-cream.
Ingredients:
  • 300ml pouring cream
  • 200g good-quality white chocolate
  • 60.00g unsalted butter
  • 1/2 tsp vanilla bean paste or extract
  • 1/4 tsp ground cardamom
  • 1/4 tsp orange zest
  • 1 egg yolk, at room temperature
  • 2 egg whites
  • Cooking oil spray, to grease
  • Raspberries (optional), to serve
  • Strawberries (optional), to serve
  • 55g (1/4 cup firmly packed) brown sugar
  • 55g (1/4 cup) caster sugar
  • 90g (1/4 cup) treacle
  • 90g (1 cup) rolled oats
Instructions:
  • Finely chop 25g chocolate and set aside. Break the remaining 175g chocolate into small pieces by hand. Choose a heatproof bowl that fits snugly over a saucepan. Fill the pan one-third full with water and bring to a simmer over medium heat. Place the broken chocolate, butter, vanilla, cardamom, zest, and 60ml (1/4 cup) cream in the bowl. Carefully set the bowl over the pan, ensuring it doesn't touch the water.
  • Stir the chocolate mixture with a spatula until smooth and remove the bowl from the pan. Mix in the egg yolk, then let it cool for 5 minutes. While it cools, use an electric mixer to whip 240ml of cream to 'soft peaks'. To test for soft peaks, turn off the mixer and gently lift the beaters; if the cream peaks droop over, you've reached the right consistency. Clean the beaters, dry them, and whip the egg whites to soft peaks using the same method.
  • Combine whipped cream with whipped egg whites, gently folding them together. To do so, use a spatula to cut down the center of the mixture, move along the bottom of the bowl, then fold one half over the other. Rotate the bowl 90 degrees and continue folding until just combined. Avoid stirring or beating, which can deflate the air bubbles.
  • Gently combine one-third of the cream mixture with the chocolate mixture and reserved chopped chocolate, then fold in the rest of the cream mixture. Grease 6 x 125ml (1/2 cup) ramekins with oil, line the base and sides with plastic wrap, allowing some to overhang, and place on a tray. Pour the mousse into the ramekins, tap the tray gently to eliminate air pockets, and freeze for 3 hours or until set.
  • Preheat oven to 180C. Melt butter in a saucepan over medium heat. Combine with both sugars, treacle, and oats in a large bowl. Roll dough into 18 x 2cm balls (12 needed; 6 extras as backup). Line 3 trays with baking paper, place 6 balls on each tray, 5cm apart, flatten into 4cm rounds. Bake one tray at a time for 8 minutes until dark golden. Cool biscuits on tray after removing from oven.
  • Choose the 12 roundest oat crisps for the sandwiches. Lift the plastic wrap off the mousse in the ramekins using both hands. Place 1 oat crisp on top of the mousse, then turn over to remove the plastic wrap. Add a second oat crisp on top to sandwich the mousse. Repeat with the remaining oat crisps and mousse. Serve the white chocolate mousse sandwiches right away with berries, if desired.

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