Frozen White Chocolate Mousse Sandwiches

These oat crisps are just like Anzac biscuits, only crunchier! Snack on the leftovers or crumble over ice-cream.

The ingredient of Frozen White Chocolate Mousse Sandwiches

• 200g good quality white chocolate
• 30g unsalted butter
• 1 2 teaspoon vanilla bean paste or extract
• 1 4 teaspoon ground cardamom
• 1 4 teaspoon orange zest
• 300ml pouring cream
• 1 egg yolk at room temperature
• 2 egg whites
• cooking oil spray to grease
• raspberries optional to serve
• strawberries optional to serve
• 30g unsalted butter
• 55g 1 4 cup firmly packed brown sugar
• 55g 1 4 cup caster sugar
• 90g 1 4 cup treacle
• 90g 1 cup rolled oats

The Instruction of frozen white chocolate mousse sandwiches

• finely chop 25g chocolate set aside using your hands break remaining 175g chocolate into small pieces choose a heatproof bowl that will fit snugly over a saucepan fill pan one third full with water place over medium heat and bring to a simmer place broken chocolate butter vanilla cardamom zest and 60ml 1 4 cup cream in the bowl then place bowl over pan make sure bowl doesnu2019t touch water
• using a spatula stir chocolate mixture until smooth carefully remove bowl from pan stir in egg yolk then cool for 5 minutes meanwhile using an electric mixer whisk remaining 240ml cream to u2018soft peaksu2019 to check for soft peaks turn off the mixer and slowly lift the beaters if the peaks of cream drop over you have soft peaks wash the beaters wipe them dry then whisk the egg whites to soft peaks check them in the same way
• add whisked cream to whisked egg whites then gently u2018foldu2019 together to fold using the edge of a spatula cut down the centre of the mixture and move the spatula across bottom of bowl then turn half the mixture over onto the other half rotate the bowl 90 degrees and repeat folding until just combined donu2019t stir or beat mixture as this deflates the air bubbles
• fold one third of the cream mixture into chocolate mixture with reserved chopped chocolate then fold in remaining cream mixture spray 6 x 125ml 1 2 cup ramekins with oil then line the base and side with plastic wrap leaving some overhang place on a tray pour mousse into ramekins then gently tap on tray to remove air pockets freeze for 3 hours or until frozen
• preheat oven to 180c melt butter in a small saucepan over medium heat transfer to a large bowl with both sugars treacle and oats then stir to combine using oiled hands roll the dough into 18 x 2cm balls you only need 12 the remaining 6 are a backup in case any break you may need to wash and re oil your hands in between rolling line 3 oven trays with baking paper and place 6 balls on each tray 5cm apart flatten balls to 4cm rounds bake one tray at a time for 8 minutes or until biscuits are dark golden using oven gloves remove tray from oven and cool biscuits on the tray
• select the 12 roundest oat crisps for the sandwiches using both hands lift the plastic wrap to remove the mousse from the ramekins place 1 oat crisp on top of the mousse then carefully turn over and remove the plastic wrap top with a second oat crisp to sandwich the mousse repeat with remaining mousse and oat crisps serve white choc mousse sandwiches immediately with berries if using

Nutritions of Frozen White Chocolate Mousse Sandwiches

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