This spin on a peppermint crisp tart has layers of mini chocolate swiss rolls holding a filling of caramel mousse, flecks of peppermint crisp and chocolate coconut ganache. 

Another peppermint crisp creation for the (recipe) books! This beauty was created by Landi from The Tocka Blog. Landi won the first round of the Stork Bake competition with her gorgeous peppermint crisp baked Alaska. For the next round, we were teamed up as I mentored her through to the final round where we went up against Lentswe Bhengu and The Lazy Makoti… and WE WON! It’s not surprising really, considering 1) how awesome you all were to support us and vote for her and 2) how drop-dead delicious this recipe is!

In case the picture doesn’t already have you rushing to your kitchen, those mini swiss rolls are holding a delicious caramel mousse together which is layered with shards of peppermint crisp and swirls of chocolate coconut ganache. This is THE showstopper your next dinner party/braai/book club/Friday night alone needs! 

Chocolate Peppermint Crisp Charlotte
Serves 8
  1. Chocolate Swiss roll
  2. 3/4 cup cake flour
  3. 1/4 cup The Kate Tin Cocoa Powder
  4. 5 eggs, separated
  5. 50g Stork Bake, melted
  6. 3/4 cup castor sugar
  7. Caramel mousse
  8. 2 tsp powdered gelatine
  9. 3 tbsp water
  10. 1 x 400g tin of caramel treat
  11. 1 teaspoon vanilla extract
  12. 500ml whipping cream
  13. pinch of salt
  14. Dark chocolate coconut ganache
  15. 200 ml coconut milk
  16. 50 g The Kate Tin Dark Baking Chocolate, chopped
  17. 120 g The Kate Tin Cocoa Powder
  18. 50 g brown sugar
  19. 400g peppermint crisp, crushed, for sprinkling
  20. Extra whipped cream, for topping
  1. Pre-heat oven to 200°c. Line two baking sheets with baking paper. On the back of the first parchment paper, trace two 20cm circles and on the back of the second parchment paper, draw two long wide strips. Lightly dust the parchment paper with icing sugar to prevent the cookies from sticking.
  2. In a bowl, combine the flour and cocoa powder. Set aside.
  3. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml of sugar and beat until stiff peaks form. Set aside.
  4. In another bowl, beat the egg yolks and the remaining sugar with the electric mixer, add in the cooled melted Stork Bake. Using a spatula, gently fold in the meringue and the dry ingredients.
  5. Spread the mixture evenly on the baking sheets being careful not to overwork the mixture. Bake one sheet at a time for 8 to 10 minutes or until springy to the touch. Turn out onto a damp, clean dishcloth, cut the sheet of cake lengthwise to form two long strips. Roll each strip up tightly to form two long mini swiss rolls. Allow to cool completely.
  6. To make the mousse, sprinkle the gelatine over the water and allow to bloom. Microwave in 30-second intervals until melted and mix into a mixing bowl with the tinned caramel, add the vanilla and salt. Lastly fold in the cream until the caramel and cream are combined.
  7. To make the ganache, in a saucepan pour in the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Remove from heat and add the chopped chocolate and whisk until smooth, set aside to cool.
  8. To assemble, carefully unroll the swiss rolls and spread a thin layer of caramel mousse over the sponge. Roll up again then use sharp knife to cut into 1cm wheels. Using a 20 cm spring form cake tin, place the mini swiss rolls around the edge of the tin and on the bottom. Pipe a layer using half of the caramel mousse, refrigerate to set, layer with dark chocolate coconut ganache and peppermint crisp chocolate and cover with remaining caramel mousse. Add second sponge layer, top with whipped cream and chopped up peppermint crisp.
The Kate Tin

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