Chocolate brownie Caramel Peppermint-crisp Mousse Delight


20141017-022551-8751837.jpgThis Chocolate brownie Caramel Peppermint-crisp Mousse Delight is supercalifragilisticexpialidocious! I’m wondering if we should rather call it the supercalifragilisticexpialidocious tart!??

It has a chocolate brownie base, with a middle caramel layer and a top layer of peppermint crisp mousse! Yes, quite intense! It’s then sprinkled with peppermint crisp chocolate pieces and decorated with white chocolate discs and mint leaves! I made it with Dalene, who has a reputation for making amazing cakes.

Each layer can be a dessert on it’s own! But Dalene and I were in the mood to go all out! It tastes incredible and definitely impressed everyone who had a piece.

So here’s the recipe for each layer… It sounds more difficult, but each layer is actually quite easy to make. For best results make it the day before serving it so that it can be in the fridge overnight. 😉

By the way supercalifragilisticexpialidocious is a real word in the Oxford English Dictionary!😄

Layer 1 – Chocolate Brownie

You need:

1/2 cup butter
1 cup sugar
4 eggs, beaten
1 teaspoon vanilla essence
1/2 teaspoon salt
1 cup flour
1 and 1/2 cups chocolate syrup (the ones you can pour over ice cream) or 1 can Hershley syryp
2 tablespoons cocoa powder

Spray and Cook
Cake Tin (we used a 24cm cake tin)


Cream together the butter and sugar. Beat the eggs and add them to mixture. Add all other ingredients and mix together. Put in sprayed/greased cake tin. Bake in pre-heated oven at 180 degrees celsius for 20mins. Tip from Dalene: cakes aren’t ready until you can smell them.

Layer 2 – Caramel Delight


You need:

1 can of Caramel Treat
250ml cream
1 box of instant caramel pudding powder (90g)
About 1/2 cup milk


Whip the cream. Add the caramel, pudding powder and milk. Mix together.

Layer 3- Peppermint Crisp Mousse


You will need:

2 slabs of peppermint crisp chocolates
500mls cream

A double boiler or if you don’t have one you can use a pan/pot and a glass bowel




Put the cream in glass bowel. Add chocolate slabs. Using your double boiler or your improvised version, place the cream and chocolate on low heat and allow chocolate to melt while stirring. Allow to cool then whip the mixture.Dalene’s tip: if this mixture sets before you are ready, just put it in microwave for a bit and then whip it again.


And that’s all three layers! Then you put them all on top of each other. Level the chocolate brownie (but keep it in the cake tin). Those tins with the removable sides work the best. Add Layer 2 on top of the brownie layer and spread out evenly. Then add the peppermint crisp mouse.

Allow to stand in cake tin in fridge over night. Then remove outside of cake tin. Smooth the edges with a hot butter knife.

And now you can decorate it how you want to! We used pieces of peppermint crisp chocolate, white chocolate discs and mint leaves.




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