These Brandy Snap Baskets offer a fancy looking dessert that is not that difficult to mak
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Brandy Snap Baskets
Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and grease the parchment paper with butter.
In a bowl, sift together flour and ginger.
In a small saucepan over medium heat, combine butter, sugar and syrup and cook until the butter has melted.
Allow to cool.
Stir flour mixture into syrup. Add the grated lemon. Stir together.
Drop by spoonfuls onto prepared sheets, well spaced apart, as the mixture will spread.
Bake for 10 to 15 minutes in the preheated oven, until
Remove from oven and let cool 1
Grease the underside of a muffin tin with butter. (or you can use small the underside of ramekin
Gently lift the brandy snap off the tray and bend it over a bowl to
Remove the baskets when they have cooled and set their shape.
Melt the chocolate and butter in a double boiler.
Once melted, add the egg yolks and whisk in thoroughly.
Chill a glass or metal bowl and the beaters in the freezer for 15 minutes.
Remove from the freezer and pour in the one cup of heavy cream. Using an electric mixer, beat on medium to high until soft peaks form, add vanilla and zest, and whip to stiff peaks.
In a clean bowl, using a beater, whip the egg whites with cream of tartar until frothy. Gradually add the granulated sugar and whip to glossy stiff peaks.
Fold all ingredients together.
Spoon the chocolate mousse into the brandy snap baskets.
Place the filled baskets onto a cake platter, cover with plastic wrap and place into the refrigerator for at least 2 hours before serving.