Ingredients

• 2 large eggs
• 1 egg yolk
• 100g caster sugar
• 175g dark couverture chocolate (70% cocoa solids)
• 250ml thickened cream (35% fat), whipped to soft peaks

Ginger snap wafers

• 75g brown sugar
• 50g unsalted butter, at room temperature
• 2 tablespoons golden syrup
• 60g egg white, lightly beaten (from 2 eggs)
• 75g plain flour
• 1 teaspoon ground ginger

Method

• Step 1 To make the mousse, whisk eggs and yolk in an electric stand mixer on medium speed. Meanwhile, cook sugar and 40ml water in a saucepan to 121C on a cook’s thermometer (just starting to colour).
• Step 2 Pour the hot sugar syrup onto the egg mixture with motor running on medium speed. Increase speed to high and whisk for 5 minutes or until mixture is cooled and volume has increased.
• Step 3 Melt the chocolate in a heatproof bowl that has been set over a saucepan of gently simmering water. Pour into the egg mixture and stir quickly to combine and avoid any lumps forming.
• Step 4 Carefully fold in the whipped cream, a little at a time, until mixture is smooth. Refrigerate for 2 hours in an airtight container until firm.
• Step 5 To make the wafers, preheat the oven to 180C. In the mixer, beat the sugar and butter together until pale, then beat in golden syrup. Gradually add egg white and mix until combined.
• Step 6 Sift flour and ginger together, add to butter mixture and beat until smooth.
• Step 7 Line 2 baking trays with baking paper. Divide mixture between trays and spread into a thin layer (about 25 x 33cm) using a palette knife. Bake for 5 minutes, until cooked but not too coloured. Remove from the oven. Cut into discs using a greased round 8cm cutter.
• Step 8 Remove the excess wafer mixture and return the discs to the oven – bake for a further 3-4 minutes or until golden. Carefully transfer to a wire rack to cool. Store the wafers in an airtight container until ready to serve.
• Step 9 Before serving, sandwich the wafers together with chocolate mousse.