Our Belgian Chocolate Cake Bars, Ginger Snaps and Oaties were used by Tom Lewis to create the below recipe at Mhor Hotel’s Wine Safari!
Ingredients
200g dark chocolate
300g coconut cream, whipped.
2 egg whites or 50g Aquafaba
Pinch sugar and salt
2tbsp crystallised stem ginger
1 pack Ginger Snaps
1/2 pack Oaties
1/2 tsp ground ginger
100g melted butter or 100g plant based margarine
Steps
1. Melt chocolate.
2. Whipped egg whites until peaks.
3. Add salt and sugar to chocolate.
4. Fold cream into chocolate.
5. Fold in whites and stem ginger.
6. Pour halfway into moulds.
7. Break up chocolate cake bars into chunks and put into the mousses.
8. Leave in fridge until set.
9. To make the base, crumble oaties so they're still quite chunky, finely ground the ginger snaps.
10. Mix both biscuits together with the ground ginger and melted butter.
11. Spread onto the tops of the mousses and spread evenly.
12. Place back in fridge.
13. Pop out of moulds when ready to use.
Have you used any of our products to create something else? Such as our shortbread to make an ice cream sandwich or a biscuit base for a cheesecake.