Brandy Snap baskets with White Chocolate Mascarpone filling
2019 is just around the corner and we’ve decided again this year to avoid contending with the NYE crowds in the Melbourne CBD and host our own NYE house party with family and close friends instead. It’s been a real hit over the last couple of years, with plenty to eat and drink.
Everyone always brings a little something to cook on the BBQ, but we also make sure to prepare our fave dessert that’s a big hit with the family.
Let’s get stuck into these Brandy Snap Baskets with white chocolate mascarpone filling, topped with homemade salted caramel popcorn sound.
We always make extra caramel popcorn too, as everyone loves it, from the big kids (meaning us hehe), to the little ones.
Sometimes we also like to head out after our family party and watch the fireworks from the surrounding suburbs. It’s a lovely way to spend time with the family and we can enjoy them from afar. Just another great way to see the midnight fireworks along the city skyline while beating the crowds. You don’t have to brave the masses with your family or be in the heart of the city to enjoy the show.
But for this NYE family party, we are going to stay indoors and look forward to watching the fantastic display of midnight fireworks live on Channel 7. We find that it’s a nice way to watch the fireworks and celebrate with family and friends from the comfort of our home.
- 1 Pkt of pre-made brandy snap baskets
- 2 x 250gm tubs of mascarpone
- 150g white chocolate, melted
- 2 tablespoons of icing sugar
- ½ teaspoon of vanilla paste
- Piping bag and attachment
- Open the brandy snap packet and place them on a tray.
- Put 2 tubs of mascarpone in a bowl with 2 tablespoons of icing sugar and vanilla paste.
- With an electric whisk, whisk it all together until combined. We whisked our mixture for about 1 minute. Add the melted white chocolate until combined.
- Place mixture inside a piping bag and pipe an even amount in each basket.
- Add some salted caramel popcorn on top and some extra caramel if you wish.
- Place in the fridge until you are ready to serve them.
- If you don’t want the salted caramel popcorn or caramel to become hard from being in the fridge, you can add those toppings before serving.
- 2-3 tablespoons of oil
- ½ cup popcorn kernels
- Heat up the oil in a large saucepan with lid. When the oil is hot add a couple of kernels, if they pop then it is ready to add the rest of the kernels.
- Cover and shake regularly until popping stops.
- Remove from heat and empty popcorn in a large bowl discarding any unpopped corn. Add salt.
- 125gm salted butter
- 3/4 cup sugar
- 2 tablespoons of honey
- Stir honey, sugar and butter in a saucepan over low heat until sugar dissolves then bring to the boil uncovered for 4-5 mins. Once it turns a golden colour then take off the heat.
- Spoon caramel mixture over the popcorn in the bowl and carefully mix making sure it is evenly coated.
- Place it out on a tray covered with baking paper and allow 10 minutes to cool.
- We made some more caramel to break up for the decoration on the top. You can just half the above recipe to make less if you wish.