Dark chocolate mousse with Napoleon brandy, honey and ginger.
Brandy & Chocolate Mousse
For the mousse:
150g Moser Roth Peruvian Dark Chocolate
1 tbsp Napoleon Brandy
2 Egg Whites
150ml Cowbelle Double Cream
50g The Pantry Caster sugar
For the biscuits:
75g The Pantry Plain Flour
40g The Pantry Caster Sugar
35g Grandessa Honey
40g Greenvale Butter
1 tsp Ground Ginger
½ 1 Orange, zested
To begin whisk the double cream using an electric hand mixer for a couple of minutes until thickened.
Next, use the electric whisk to whisk the egg whites until they form soft peaks and then gradually add the caster sugar whilst continuing to whisk until they form a stiff peak.
Then melt the chocolate carefully in the microwave checking it every 20 seconds.
When the chocolate has melted add the brandy to the chocolate and stir.
Using a metal spoon carefully fold the whipped cream into the egg white mixture until it is completely combined.
Then add the melted chocolate and brandy and fold through.
When the mixture is ready, carefully divide between 6 small tea cups or small glasses and leave to chill for 1-2 hours In the meantime make the biscuits, pre-heat the oven to 200°C/Fan 180°C/Gas mark 6.
Begin by creaming together the butter and sugar, then add the honey and mix well followed by the orange zest and ginger.
Finally add the flour and stir until well combined.
Divide the mixture into 6 equal balls and place on a baking tray then flatten slightly.
Bake the biscuits for 12-15 minutes until completely golden (they will still be slightly soft but will firm when cooled)
Serve each chocolate mousse with a biscuit.