White Chocolate Cream Brandy Snaps


  • 180g good-quality white chocolate, roughly chopped (See note)
  • 250g mascarpone cheese, at room temperature
  • 1 teaspoon vanilla extract (See note)
  • 2 or 3 Boxes of Coles Brandy Snap tube shells (See note)
  • white chocolate curls, to serve (see note)


  1. Place white chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, until almost melted. Stir until smooth. Allow to cool for 5 minutes.
  2. Fold mascarpone and vanilla through chocolate. Pipe into Brandy Snap shells (use a piping bag or a freezer bag with the corner snipped off).
  3. Can be served immediately or refrigerated to set further
  4. Prior to serving, sprinkle with icing sugar.


White chocolate curls: Spread melted white chocolate in a thin layer over a flat baking tray. Allow to set at room temperature until chocolate is no longer sticky. Using a large-bladed knife, run blade over chocolate towards you to create curls.

The filling of this recipe also works well in chocolate cups. There are small ‘bite sized’ cups as well as larger ‘bowl’ type cups, which I purchase from Coles.

I use Cadbury’s Dream white chocolate. I recently made this recipe with a melted Toblerone Milk Chocolate bar. The nougat pieces did have trouble getting through my piping container nozzle, so I used a freezer bag.

I usually buy 3 or 4 boxes of the Brandy Snap shells as quite often, some are broken.

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