Made this extremely decadent green and gold dessert to enjoy while watching the rugby finals tomorrow.
Blondies smothered in caramel mousse, topped with peppermint crisp chocolate
Here is how you can make it.
Peppermint and caramel blondies
125g unsalted butter
200g white chocolate, finally chopped
1 teaspoon vanilla extract
2 eggs, room temperature
150g castor sugar
100g cake flour
75g self raising flour
1/4 teaspoon salt
1 tin caramel treat
3/4 cup cream
1 teaspoon gelatin
150g peppermint crisp chocolate
For the mousse whip the cream and caramel together, allow the gelatin to bloom by putting 1 tablespoon of water in a bowl and sprinkling the gelatin over it.
Place the blondies back into the baking tray or cake tin and pour over the caramel and allow to set overnight, once set top with peppermint crisp.
Allow the cake to come to room temperature before serving.