400gShortbread Biscuits (cookies)crushed ( 14 oz )
½cupUnsalted Buttermelted
CARAMEL LAYER:
1can (397g)Sweetened Condensed Milk
2TBButter
⅓cupGolden Syrup(or Treacle Syrup)
CHOCOLATE MOUSSE:
1cupFresh Cream(double cream/whipping cream)
2TBCaster Sugar
160gWhite Chocolatemelted and cooled to room temperature ( 6 oz )
2Egg Whitesbeaten stiff
⅓cupChocolate Chips
TO DRIZZLE:
¼cupDark Chocolatemelted, for drizzling
Instructions
Combine the crushed Biscuits and melted Butter – press into the bottom of a baking paper lined, 20 x 30cm ( 8 x 12 inch ) pie dish – chill until needed
Place the Condensed Milk, Butter and Syrup in a medium saucepan – bring to the boil and turn down the heat to medium – cook, whilst stirring continuously, for about 5 minutes, until the mixture turns a light golden caramel color – remove from heat and let cool 10 – 15 minutes
Once the Caramel has cool, spoon over the Shortbread crust and return to the refrigerator for at least 30 minutes
Whip the Fresh Cream until stiff peaks form – add in the Caster Sugar – whisk another few seconds
Fold in the melted White Chocolate and the beaten Egg Whites to the whipped Cream – stir in the Chocolate Chips and spoon the Mousse over the Caramel layer
Drizzle with Dark Chocolate once the Mousse has set
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.