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
To make brownie, preheat oven to 180 C°. Grease a 20cm square cake pan. Line base and sides with baking paper.
Place butter, chocolate and vanilla paste in a small saucepan. Stir over low heat until melted and smooth. Transfer to a large bowl.
Whisk eggs and sugar until pale and creamy. Stir into butter, chocolate and vanilla mixture. Fold in combined sifted flours and salt. Spoon mixture into prepared pan and level surface.
Bake for about 25 minutes or until cooked, covering edges with foil if they brown too quickly.
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.