Brandy snap cases with white chocolate mousse

Brandy snap cases with white chocolate mousse


  1. Pre heat the oven to 180c/350f/gas4 and grease two baking sheets
  2. Gently melt the butter, sugar and syrup into a pan, remove from the heat and reserve
  3. Mix the flour with the ginger and cinnamon then beat into the sugar mix
  4. Roll the dough into small balls and place well separated on the trays before cooking for 7-10 minutes or until golden brown
  5. Leave to cool slightly and remove from the tray one by one and hold around a small bowl or tea cup
  6. To make the white chocolate mousse: Melt the chocolate on a water bath, bring the 200g of cream up to the boil, whisk the boiled cream and chocolate together until cool and then fold in the whipped cream and place in the fridge
  7. Fill with a scoop of white chocolate mousse (see method below) and sprinkle with chopped cherries and pistachios

Recipe from Monica Galetti on the Organic. Naturally Different Campaign

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



A sweet treat for a Boxing Day buffet or to keep the troops going till Christmas dinner is served


50g Unsalted Organic Butter
50g Golden Syrup
50g Plain Organic Flour
50g Organic Caster Sugar
1 Pinch Ground Ginger
1 Pinch Ground Cinnamon
15g Chopped Pistachios
15g Chopped Dried Cherries
300g Organic White Chocolate
200g Organic Double Cream
400g Double Cream, whipped


Time: 10 minutes
Serves: 12-14 cases
Nutrition: n/a