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Ginger snap and chocolate mousse sandwiches
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Indulge in a decadent chocolate mousse sandwiched between golden ginger snaps for a delightful treat.
Ingredients:
  • 1 egg yolk
  • 100g caster sugar
  • 175g dark couverture chocolate (70% cocoa solids)
  • 250ml thickened cream (35% fat), whipped to soft peaks
  • 75g brown sugar
  • 50g unsalted butter, at room temperature
  • 53.60 gm golden syrup
  • 60g egg white, lightly beaten (from 2 eggs)
  • 75g plain flour
  • 2.50 gm ground ginger
Instructions:
  • In an electric stand mixer, whisk the eggs and yolk on medium speed. Simultaneously, cook sugar and 40ml water in a saucepan until it reaches 121C on a cook’s thermometer (just starting to color).
  • While the motor is running at medium speed, slowly pour the hot sugar syrup into the egg mixture. Increase speed to high and whisk for about 5 minutes, until the mixture has cooled and doubled in volume.
  • Gently melt the chocolate in a heatproof bowl placed over simmering water. Pour it into the egg mixture and quickly stir to combine smoothly and prevent lumps.
  • Gently incorporate the whipped cream into the mixture in small batches until smooth. Chill in an airtight container for 2 hours until set.
  • Preheat the oven to 180C. In a mixer, beat sugar and butter until pale, then mix in golden syrup. Gradually add the egg white and mix until combined to make the wafers.
  • Combine sifted flour and ginger with the butter mixture, beating until smooth.
  • Prepare two baking trays by lining them with baking paper. Spread the mixture evenly between the trays using a palette knife to create a thin layer measuring about 25 x 33cm. Bake for 5 minutes until just cooked without browning too much. Take out of the oven and use a greased 8cm round cutter to cut the mixture into discs.
  • Trim off excess wafer mixture, then bake the discs for an additional 3-4 minutes until golden. Transfer to a wire rack to cool, then store in an airtight container until serving.
  • Assemble the wafers by sandwiching them together with chocolate mousse just before serving.

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