Brandy Snap Baskets With Chocolate Mousse & Raspberries
BRAND SNAP BASKETS
90g brown sugar
65g plain flour
170g dark chocolate, melted
2 egg whites
1dstspn cater sugar
Preheat oven to 160C.
Melt butter and glucose over a saucepan of just simmering water. Add brandy, sugar and flour and mix to combine. Roll into balls the size of a pea and place on an oven tray lined with baking paper. Bake for 5-7 minutes until golden and bubbly.
Remove from the oven and drape over the top of a wine bottle or something similar in size. Allow to cool then store in an airtight container.
To make the mousse, allow melted chocolate to cool. Whip cream until thick. Whisk the egg whites with caster sugar until thick. Working quickly, first fold cream into chocolate then fold in egg whites. Spoon mix into baskets and let set for 20 minutes.
Top with raspberry and serve immediately.