Demerara Sugar
Demerara (pronounced...
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Biscuits
Chocolate Mousse with Gingerbread Gravestones
2 hours
8 mins
Easy
6
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- Ingredients
- Method
Ingredients
Mousse
- 200g dark chocolate, chopped
- 1 tbsp Chelsea Golden Syrup
- 3 eggs, separated
- 1 tbsp Chelsea Dark Cane Sugar
- 1 cup thickened cream
- Drinking chocolate, for gravel
- Tiny flowers for decoration
Gingerbread Gravestones
- 125g butter, at room temperature
- ½ cup firmly packed Chelsea Soft Brown Sugar
- ½ cup Chelsea Treacle
- 1 egg yolk
- 2½ cups plain flour
- 1 tbsp ground ginger
- 1 tsp mixed spice
- 1 tsp bicarbonate of soda
- Chelsea Demerara Sugar, for sprinkling
- Tubes of white writing gels
Chelsea Products in Recipe
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
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Method
Mousse: 1. Place chocolate and Chelsea Golden Syrup in heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Allow to cool slightly.
2. Beat egg whites in a separate bowl with an electric mixer until soft peaks form. Add Chelsea Dark Cane Sugar and continue beating until stiff peaks form. Set aside.
3. Stir egg yolk into melted chocolate mixture.
4. Beat cream until soft peaks form. Carefully fold through chocolate mixture.
5. Fold through egg whites. Spoon into small latte glasses. Refrigerate for 1 hr or until set.
6. Sprinkle drinking chocolate for gravel, flowers and press tombstones into each mousse.
Gravestones: 7. Preheat oven to 180°C conventional (160°C fan forced). Line 3 oven trays with baking paper.
8. Use an electric beater to beat the butter and Chelsea Soft Brown Sugar in a bowl until pale and creamy.
9. Add Chelsea Treacle and egg yolk and beat until combined. Sift the flour, ginger, mixed spice and bicarbonate of soda and mix to a dough. Turn onto a lightly floured surface and knead until smooth.
10. Roll dough between two sheets of baking paper to 5mm thickness. Refrigerate for 30 mins. Cut dough into 6cm x 4cm rectangles. Round corners of one end to create a tombstone shape. Space 5cm apart on trays. Sprinkle with Chelsea Demerara Sugar and bake for 8 -10 mins or until browned. Cool on trays. Once cool, decorate with writing gels
Chelsea Products in Recipe
Demerara Sugar
Demerara (pronounced...
Golden Syrup
Chelsea Golden Syrup in the...
Soft Brown Sugar
This popular sugar is used...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
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