Slip into a little lace for dessert with Easy Passion Fruit Mousse Brandy Snap Bowls.
Happy Valentine's Day, ya'll!! I like to think this Easy Passion Fruit Mousse Brandy Snap Bowls dessert is all the things love should be, at its finest - uncomplicated, beautiful and sweet. Period. Oh, and if love were ever to be bottled, it would smell much like the buttery, sweet aroma these impart while baking.
That they require only four to five main ingredients that are staples in most pantries and bake up in less than five minutes make Brandy Snaps one of my go-to, quickie desserts. In all honesty, I make them just so I can play. I get full satisfaction from burning my fingertips while draping, wrapping, curling and scrunching them into beautiful edible art.
If you have never made Brandy Snaps, I suggest you scroll down to the recipe right this minute, skip to your pantry and fire up that oven. GO! While the oven preheats, here are a few tips:
- Allow the dough to set by wrapping in plastic and refrigerate until ready to use. If you don't need all the batter at once, simply wrap tightly and store in the refrigerator for up to three months.
- Use a small ice cream scoop (#40) to create medium discs like the one I have draped over the muffin tin above. For smaller discs, like the ones wrapped around the cannoli tubes, scoop the dough with a 1 tablespoon measuring spoon.
- Leave lots of room between each scooped ball. I had forgotten how much they spread, ad as you can see from the photo above, they joined to form semi-perfect butt shapes. I used a pizza cutter to separate them immediately out of the oven.
- Keep an eye on them while baking. Depending on your oven, they can be ready within 3 minutes.
- Only bake a few at a time. Once baked, work quickly and carefully. Let them to cool for a few seconds before handling, then form into desired shapes.
- Best of all - if you are not happy with a shape or they set before you could get to them, place them back in the oven for a few seconds for a do over.
- The baked shells can be refrigerated only if filled. Do not refrigerate the baked shells on their own, simply store them at room temperature in an airtight container until you are ready to fill and enjoy.
Once baked, shaped and cooled, dip them in chocolate to help contain your fillings. I made these back in December when life was a wave of holiday shopping and entertaining. Half were filled with Easy Passion Fruit Mousse and the others with Orange Chocolate Mousse - they were both big hits. A few weeks ago, I found some leftover dough in the refrigerator and made a bowl for the Dude and I to share. We filled it with fresh fruit and vanilla bean whipped coconut cream.
Go ahead and whip up these Easy Passion Fruit Mousse Brandy Snap Bowls for your special someone. I have two different mousse flavours here, passion fruit and orange chocolate. If pressed for time, simply fill the Brandy Snap Bowls with ice cream, or freshly whipped cream (please, not the canned stuff), top with an array of fruits like caped gooseberry and a little chocolate drizzle and deco. The quick and easy parts will be our secret. 😉
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Easy Passion Fruit Mousse Brandy Snap Bowls
Ingredients
Method
- Line a baking sheet pan with parchment paper.
- Place butter, sugar and corn syrup in a saucepan.
- Sift in flour and ginger and stir to combine uniformly. Stir in the cointreau, if adding.
- Wrap in plastic wrap and refrigerate.
- Use a small ice cream scoop or spoon to scoop onto a parchment lined baking tray.
- Bake until slightly golden.
- Remove from oven and allow to cool a few seconds, then drape over the back of muffin tins, bowls etc, for desired shape.
- Let cool completely then dip base in chocolate. Allow to set at room temperature.
- In a large bowl, whip the cream to soft peaks and set aside.
- Bloom the gelatin in cold water.
- Place the passion fruit puree and lemon juice in a medium bowl.
- Place egg yolks and sugar in a bowl over a pot with simmering water (bain marie) and whip until thick and fluffy. Set aside.
- Place the bowl with the bloomed gelatin over the bain marie and heat until melted. Add to the passion fruit puree.
- Add the passion fruit/lemon mixture to the egg mixture. Temper the mixture with a little whipped cream and while whipping, add the tempered passion fruit mixture to the whipped cream.
- Place in refrigerator to set.
- Assembly:
- Scoop or pipe mousse into bowls and top with your favourite fruits, chocolate deco or drizzle.
Deb|EastofEdenCooking says
So gorgeous! What a fabulous celebration dessert! With all the warm weather we've had the passion fruit mousse would be perfect.
I Sugar Coat It! says
I'm trying to keep things tropical in hopes that the weather will catch on... and I LOOOVEEE passion fruit!
Paula says
"Slip into a little lace..." I love your wit! These are beautiful and I admire your skill in making them. They remind me of lace cookies which I only made once hence my admiration for you in molding these and making such a delightful dessert. Happy Valentine's Day Jacquee
I Sugar Coat It! says
Hope you had a lovely V-day, Paula. Maybe some lace was involved?? 😉
Kelly says
These are so beautiful! I've never made brandy snaps before and love that you shaped them into fun bowls! Hope you had a wonderful Valentine's Day! 🙂
I Sugar Coat It! says
Thanks, Kelly! Hope the book is coming along on schedule! So exciting!
Claudia | Gourmet Project says
what a beautiful and mouthwatering recipe! I looooove the snap bowls!
I Sugar Coat It! says
Thanks, Claudia!
lisa @ garlicandzest.com says
This is a showstopper! I love those little tuille baskets and it's just genius to fill them with mousse!
I Sugar Coat It! says
Thank you!
Christie says
Absolutely gorgeous! These would be magnificent for a dinner party.
I Sugar Coat It! says
Exactly! And I made them ahead of time.
Ramona W says
Wow, these bowls are so cool!! What a fun and delicious treat! 🙂
I Sugar Coat It! says
Totally fun and delicious!
Kristen says
wow. these are really beautiful
I Sugar Coat It! says
Thanks.
Marsha | Marsha's Baking Addiction says
I Love brandy snaps! These mousse bowls look absolutely scrumptious, and super cute!
I Sugar Coat It! says
Thanks, Marsha! Totally crazy for their sweet, crispy, butteryliciousness! 😉
Sara says
These are *almost* too pretty to eat!
I Sugar Coat It! says
That's what everyone said at first, then they quickly disappeared!
Mica @ Let's Taco Bout It Blog says
J,
This is such a colorful recipe! I actually want to hear more about the vanilla bean whipped coconut cream. 😉
I Sugar Coat It! says
AH...my go-to topping! I've shared the recipe a number of times on here. Check this post.
Brandon @ Kitchen Konfidence says
These are gorgeous!! I just love the gooseberry decoration 🙂
I Sugar Coat It! says
Thanks! I quite like how they turned out!
Jessica {Swanky Recipes} says
Wow, what a beautiful recipe. This recipe sounds incredibly appetizing. Love the colors you captured!
I Sugar Coat It! says
Thanks! It's quite a treat.
Felesha says
These are gorgeous! ! Almost too pretty to eat!!
I Sugar Coat It! says
Pretty delicious!