We used to do a super-complicated version of this at our pop-up, which we would never attempt to do at home; it’s just too much faffing around. We’ve simplified the recipe to make it a bit more straightforward, but it’s still a cracker of a dessert. The spicy ginger snaps give a great crunch and balance out the velvety richness of the chocolate. Serve this either in lovely individual glasses for elegant dinner portions, or, as we often do, in a large serving bowl with a handful of spoons.
SERVES 8–10
For the ginger snaps
2½ cups plain flour
2 teaspoons ground ginger
1 teaspoon baking soda
3 ounces chilled butter, diced
1 egg
3 tablespoons golden syrup
1 cup soft light brown sugar
For the mousse
18 egg whites
⅔ pound good-quality dark chocolate (minimum 70% cocoa solids)
6 ounces (1½ sticks) unsalted butter
12 egg yolks
Zest of 2 oranges
Fresh mint leaves, to decorate
1. Preheat the oven to 350°F and line 2 or 3 baking sheets with parchment paper.
2. First make the ginger snaps. Combine the flour, ground ginger and baking soda in a large bowl and add the diced butter. Use your fingertips to rub in until the mixture resembles fine breadcrumbs.
3. Mix together the egg, golden syrup and brown sugar in a separate bowl, then add to the flour mixture and combine until you have a firm dough. Place in the fridge to chill for 30 minutes.
4. Turn the dough on to a lightly floured surface and roll out to a thickness of ⅓ of an inch. Cut out cookies using a round cutter (you should get about 40) and place on the lined baking sheets. Bake for 7–10 minutes, or until golden brown (watch them carefully, as they can burn easily). Remove from the oven and transfer to a wire rack to cool while you make the mousse.
5. Use a hand-held electric whisk to beat the egg whites in an extra-large clean bowl until stiff peaks form. Break the chocolate into pieces and place in a heatproof bowl with the butter. Melt gently in the microwave, in 30-second bursts to avoid burning. When the chocolate and butter are melted, stir together, then whisk in the egg yolks until completely combined.
6. Gently fold the egg whites into the chocolate, adding the orange zest halfway through. Take care not to knock out too much air so it stays light and airy. Transfer to a serving bowl or individual glass dishes and chill until needed.
7. Once the cookies have cooled completely, roughly chop them and top your mousse. Finish with some fresh torn mint leaves to add a little freshness and color.