Mousse swirl ala Snickers
I have wanted to make these mousse cakes for a while. Snickers is one of my favorite chocolate bars so I like to make and bake different chocolate and peanut creations. And ever since I received some really cool swirl molds from Silikomart for Christmas I have been trying to come up with a sweet and salty dessert. So this weekend I made a small batch of snicker swirls. And they are goood. Really yummy, sweet a little salty and delicious.
The base is a small piece of peanut butter blondie. The center is salty caramel and its all covered in sweet and airy milk chocolate mousse. Yum!
I made a chocolate mousse without stabilizer, so its very soft and airy. If you want a more firm mousse, you could you this recipe that I used this chocolate mousse cake.
So for this recipe you will need a couple of silicone molds. A small for the caramel centre and a larger for the actual mousse cake. I used this one https://shop.silikomart.com
Here is the recipe:
Peanut butter blondie
115 g butter
100 g light muscovadosugar
75 g cane sugar
1 vanilla pod
125 g flour
1 tsp salt
170 g white chocolate chips
2 tbsp mini fudge chunks
2 tbsp peanut butter
30 g peanuts, chopped roughly
Pre-heat your oven to 175 C
Beat butter, muscovadosugar, cane sugar and seeds from the vanilla pod till you have a light and airy mixture.
Add the egg and beat until it is well incorporated. Pour in the peanut butter.
Add the flour and salt and beat till the dough is just mixed together. Don’t over beat the dough.
Fold in the chocolate chips, fudge chunks and roughly chopped peanuts.
Pour the dough into a baking pan lined with baking paper. The pan I used is about 15cm x 15cm.
Bake the blondie for 30-40 minutes, or until the blondie is golden.
Leave the blondie to cool on a rack.
Store in the fridge.
100 ml whipped cream
200 g sugar
1/2 teaspoon salt
Bring the cream to the boiling point in a small pan and pour it into a small jug. Gently melt the sugar into golden caramel in a saucepan. Immediately take the saucepan of the heat and add the cream slowly while constantly stirring. Add the salt. Pour the caramel into molds that will fit as a center for your mousse and store in the freezer. I used silicone molds that were 3 cm
Milk chocolate mousse (recipe by maja vase)
165 g milk chocolate,
250 ml whipped cream
Melt the chocolate in a bowl over a water bath. Take the bowl of heat when the chocolate is melted.
Bring 75 ml of whipped cream to the boiling point and pour it over the chocolate while stirring in the middle of the bowl. Continue stirring until it turns beautiful and shiny.
Whip the remaining 175 ml cream to light foam. Fold some of the cream into the chocolate and then carefully the rest.
Assembly of the mousse swirls
Fill the swirl molds 2/3 with mousse. Place a frozen caramel carefully in each mousse. Cut out a piece of blondie that will fit the mold and carefully place on top of the caramel. Fill the rest of the mousse in each mold and place in the freezer for at least 2 hours. Take out the mousse cakes about an hour before you want to serve them. I would place them directly on the plate you want to serve the mousse cakes on as they will be very soft and not very easy to move once they are defrosted. Enjoy!