Chocolate Brandy Snaps
Makes 30-40 Brandy Snaps
Would you believe me if I told you this year was the first year I contributed more than just desserts for Christmas? I have a specific kitchen-related illness that induces fits of anxiety and rage only on Christmas day. How weird. Apparently though, since I now have a food blog, I'm in charge. I tried desperately to not cook - if only to avoid the intense scrutiny from my mother & the faffing from my sisters. Unfortunately, my efforts - which mainly consisted of me saying "I'm just doing desserts" didn't seem to work & I woke to the numbing reality that I'd have to emit some elbow grease.
My dad only had to cook the veggies. He burnt them. I'm sorry I've just been told he ~ caramelised ~ them. I love you dad; thank you for paying for the veggies (and everything else).
And yes despite the burnt veggies & anticipated Christmas-day-cooking trauma, we did have a blast; and the three different gravies I made from all the different meat fats (forgive me vegans) were otherworldly. However, perhaps apart from my stunning cauliflower cheese (the secrets in the grated nutmeg), these brandy snaps stole the forking show.
2 cups of cream
2 cups of milk
12 tablespoons of sugar
4 tablespoons of cornstarch
4 large egg yolks
170 grams of semi-sweet or 70% dark chocolate, roughly chopped
1 tablespoon of vanilla extract (or 1 teaspoon of vanilla bean paste)
1/4 cup of hot coffee (or 1/2 teaspoon of espresso powder)
30-40 brandy snaps
Optional Mix Ins: Crushed Oreos, crushed pretzels, crushed nuts (or anything you want!)
Whisk 1 cup of the cream with 1 and 3/4 cup of milk, all of the sugar, and coffee/espresso powder. Pour it into a pot and place it over a medium heat. Continually stir until the mixture starts to simmer then remove from the heat.
In a large bowl, whisk the egg yolks until they become slightly lighter in colour.
In a small mug or bowl whisk together the cornstarch and the last 1/4 cup of milk.
Pour the cornstarch and milk mixture into the egg yolks and whisk to combine.
Slowly pour the hot milk mixture into the egg yolk mixture - whisk vigorously so as not to cook the eggs.
Pour the mixture back into the pot and place over a medium-high heat. Continually whisk until the mixture starts to thicken. Keep on the heat for 1 minute (whilst whisking) and then remove the pot from the stove.
Stir in the chocolate and vanilla until fully incorporated.
Pour the mixture into a heat-proof bowl, place a piece of plastic wrap over the top, making sure to press it gently on the pudding so the mixture doesn't form a skin.
Place in the fridge for a minimum 3 hours, but preferably overnight.
Whip the rest of the cream and slowly fold the chocolate pudding into the cream. Add the pudding about 1/2 a cup at a time - you may not want to fold all of it in depending on how thick you want the mixture.¹
Pipe the cream mixture into the brandy snaps² then serve and enjoy!
At this stage you can fold in any mix-ins you want. I personally like to split the batter into three and half one third plain, one third crushed Oreos, and one third crushed hazelnuts!
I love to pipe half of the brandy snaps the morning-of or even the night before I serve them because the softened ones are sort of cake-like and they are incredible.