Peppermint Mousse

Serves 4
Prep Time 20 Minutes (plus cooling time and 4 hours refrigeration)

2 x 100g blocks Lindt Excellence mint intense chocolate, chopped
2/3 cup thickened cream
2 eggs, separated
2 tablespoons caster sugar
after dinner mints, to serve

1) Place chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for2 to 3 minutes, stirring with a metal spoon halfway through cooking, or until smooth. Set aside for 10 minutes to cool.

2) Using an electric mixer beat the cream for 2 to 3 minutes until soft peaks form.

3) Add egg yolks and half the cream to chocolate. Styir to combine. Fold in remaining cream. Wash and dry the beaters and bowl.

4) Using electric mixer, beat egg whites for 3 to 4 minutes until soft peaks form. Add sugar. Beat until glossy. Fold half the egg white mixture into chocolate until combined. Fold in the remaining egg white mixture.

5) Spoons mixture into 4 x 1/2 cup glasses . Refrigerate for 3 to 4 hours or until set. Serve topped with after dinner mints.

Ginger Puddings with Butterscotch Sauce

Serves 4
Prep Time 15 Minutes
Cooking Time 25 minutes

150g butter at room temperature, plus 25g extra
3/4 cup firmly packed Brown Sugar, plus 1/2 cup extra
2 teaspoons ground ginger
1 tablespoon golden syrup
1 egg, at room temperature
1 cup self-raising flour
1/3 cup milk
300ml thickened cream

1) Preheat oven to 160° fan forced. Grease 4 x 1-cup ovenproof dishes. Using and electric mixer, beat butter, sugar and ginger in a bowl until pale and creamy. Add golden syrup and egg; beat until well combined. Fold in the sifted flower and then the milk until well combined. Spoon mixture evenly into prepared dishes. Bake for 25 minutes or until a skewer inserted at centre comes out clean.

2) Meanwhile place extra butter, extra sugar and cream in a saucepan over moderate heat; cook and stir until mixture comes to a simmer and sugar dissolves. Simmer, stirring occasionally, for 3 minutes or until thickened slightly.

3) Serve puddings with butterscotch sauce.