Chocolate, salt and caramel are a dream combination. Add a CHEWY BISCUIT BASE and you may have to make an extra batch, just to keep everyone happy.
What makes this melt-in-your-mouth shortbread extra special? The RICH WHITE CHOCOLATE pieces and crunchy pecans sprinkled throughout.
Sure, biscuits are always great on their own. But when you sandwich them with SWEET AND CREAMY FILLINGS, they become something else entirely.
GINGER SNAP & CHOCOLATE MOUSSE SANDWICHES
MAKES 10
Begin this recipe at least 3 hours ahead. You’ll need a sugar thermometer, an 8cm round cutter and a piping bag fitted with a round nozzle.
50g unsalted butter, softened
2 tbs golden syrup
2 small egg whites, lightly beaten
90g plain flour
1 tsp ground ginger
CHOCOLATE MOUSSE
2 eggs, plus 1 extra egg yolk
100g caster sugar
1 cup (185g) dark (70%) chocolate bits
300ml thickened cream, whisked to stiff peaks
For the chocolate mousse, place eggs and egg yolk in a stand mixer fitted with the whisk attachment. Whisk on medium speed until thick and pale.
Place sugar and ⅓ cup (80ml) water in a small saucepan over medium heat. Stir until sugar dissolves, then heat to 121°C on a sugar thermometer. With mixer on medium speed, pour syrup into the egg mixture in a thin steady stream. Increase speed to high and whisk for 10 minutes or until cool and very thick.
Meanwhile, place chocolate in a bowl set over a saucepan of simmering water (don’t let base of bowl touch the water). Stir until melted, cool slightly, then fold into egg mixture. Fold in half the cream to loosen ingredients, then fold in remaining cream. Chill for 3 hours or until firm and cold.
Meanwhile, to make the ginger snaps, preheat oven to 180°C/160°C fan-forced. Line 2 baking trays with baking paper.
Place butter and golden syrup in a stand mixer fitted with the paddle attachment. Beat until pale. Add half the egg white, beat until combined, then beat in remaining egg white. Sift in flour and ginger, then beat until well combined.
Using an offset spatula, spread half the dough on a prepared tray until 1mm thick. Bake for 5 minutes, then use an 8cm round cutter to cut 10 rounds on the tray. Discard scraps around rounds, then bake biscuits for a further 8 minutes or until crisp and dark golden.
