Edible Snow Globe
Stop everything! These edible snowglobes are the PERFECT gift
- Baileys Chocolate Mousse
- 85g 70% dark chocolate
- 1 egg
- 1 tbsp caster sugar
- 1 1/2 tbsp Irish cream liqueur
- 25ml espresso, cool
- 30ml double cream
- Small pinch salt
- Chocolate shavings
- 350g plain flour
- 125g cold unsalted butter
- 100g treacle
- 1 tbsp mixed spice
- 1/2 tbsp ground ginger
- 100g caster sugar
- 1 egg
- Melt the chocolate over a ban marie and set it to one side to cool.
- Separate the egg and whisk the yolk with the sugar until slightly thick, then add in the melted chocolate.
- Next whisk in the Irish cream, cream and coffee until the mixture has thickened.
- Whisk the egg white to stiff peaks and carefully fold this into the chocolate mixture.
- Spoon into white ramekins and place in the fridge for an hour or two to set.
- To make the gingerbread, place the dry ingredients in a bowl along with the butter. Beat until the mixture is fluffy then add the egg, and the treacle.
- Split the dough in two and roll it in between two pieces of parchment paper. Place in the fridge for 10-15m or until firm. Then using a small Christmas tree cookie cutter, cut shapes out and bake them at 180C until just golden around the edges.
- To assemble, place a gingerbread tree in the top of the mousse, along with a few chocolate shavings. Add a light dusting of icing sugar. Place a round glass on top and dust more icing sugar over the glass.