Sibalicious Brazmata Bliss

How To Make Sibalicious Brazmata Bliss

1. Chocolate Mousse: whisk together egg yolks and sugar until pale and thick for 4-5 minutes. Fold in chocolate and coffee until well incorporated. Fold in whipped cream, cover and refrigerate for 1o minutes or until needed.
2. Biscuit: sift dry ingredients together. Rub in cold butter until it resembles breadcrumbs. Gradually add in egg until a firm dough is formed. Knead dough for about a minute. Roll dough out between 2 baking mats/sheets until it is 0,5 cm thick. Sprinkle Brazmata coffee and roll slightly. Cut out circles, with a fork prick the pastry and refrigerate for 10 minutes. Bake at 180°C for 8 minutes.
3. Chocolate Dip: melt chocolate in a bowl over a pot of boiling water. Dip bottom half of biscuit into the melted chocolate. While the chocolate is still wet, sprinkle popping candy and sprinkles onto them. Place in the fridge to set for 5 minutes or until set.
4. To Assemble: sandwich the chocolate cake with the caramel treat centre in between your two dome shaped biscuits, adding a little bit of mousse onto the two biscuits to make sure they stay together. Pipe the Brazmata coffee infused chocolate mousse in a swirl pattern down the centre. Decorate with your coffee bean biscuits, edible flowers, gold dust and it’s ready to serve.