CARAMILK MOUSSE & EASTER COOKIE CRUMB CUPS

CARAMILK MOUSSE & EASTER COOKIE CRUMB CUPS

philipbrown
Caramilk and cookies, a match made in heaven 😍 Just try these Caramilk Mousse & Easter Cookie Crumb Cups for the whole family to enjoy this Easter! Cookies can be dessert too 😋
prep time
25 MINUTES, PLUS CHILLING
cooking time
15 MINUTES
servings
4 CUPS
total time
40 MINUTES, PLUS CHILLING

Equipment

  • Oven

  • Baking tray

  • Baking paper

  • Electric mixer

  • Saucepan & stove

  • Food processor

  • Glasses to serve

Ingredients

  • 1 roll Aunty Kath’s Hot Cross Cookie Dough

  • 4 egg yolks

  • 55g caster sugar

  • 600ml thickened cream

  • 1 cup roughly chopped Caramilk chocolate

  • Chocolate rabbits, to decorate

Instructions

1
Bake your Aunty Kath's cookies as per the instructions on the packaging. Leave to cool.
2
Whisk egg yolks in an electric mixer for 3 to 4 minutes, or until pale. Keep whisking as you slowly pour in the sugar.
3
Heat 250ml of the cream, stirring, in a small saucepan over medium heat. When the cream is hot, but not boiling, add half to the egg yolk mixture and stir to combine. Add this back into the pan with the remaining cream and cook over a low heat, stirring constantly, until the custard has thickened.
4
Remove from heat and stir through the Caramilk until melted. Then refrigerate the mixture until cold.
5
Whip the remaining cream and fold it through the cold mixture.
6
Blitz your cooled Aunty Kath’s cookies to a crumb in a food processor. Spoon 2tbsp of crumbs into the base of 4 glasses. Top with 4 tbsp of mousse. Repeat until there’s none left then garnish with chocolate rabbits and enjoy!