So we're delighted to see that she's teamed up with children's charity The Rainbow Trust to bring us some of her amazing recipes to inspire us all to get baking.
Mum-of-three Jo, who won GBBO two years ago, is sharing recipes like these amazing Chocolate Mousse Melting Moments in aid of The Big Hour, the Rainbow Trust's biggest fund-raiser of the year which takes place between October 21-27.
That's the week the clocks go back, so they're asking people across the country to celebrate the extra hour we all gain and use it to bake some goodies to sell to family and friends.
The money raised will fund vital support for families of children with life-threatening or terminal illnesses.
It's a fantastic cause - and a great excuse to bake and eat cakes. Hurray - you really can't argue with that!
So why don't you click The Big Hour Cake Sale and get involved?
This recipe comes from Jo's book, A Passion For Baking and she writes: 'I first made these by chance: I was going to use buttercream as a filling but when I opened the fridge I noticed some little pots of mousse I'd made the night before, so I tried them instead.
'And my, do they work well: they are like the best Bourbons you've tasted. You will need to make the chocolate mousse well in advance.'
- 250g unsalted butter, softened
- 60g icing sugar
- 1 tsp vanilla extract
- 250g plain flour
- 50g cornflour
- 60g cocoa powder
- Chocolate mousse filling
- 100g dark chocolate
- 50g milk chocolate
- 100ml double cream
- 1 large egg yolk, beaten
- 30g icing sugar
- You will also need a large baking tray covered in baking parchment and a piping bag fitted with a large open star nozzle.
Start by making the chocolate mousse filling:
1 Finely chop the dark and milk chocolate and tip into a bowl. Heat the cream in a small saucepan until it is just below boiling point and then pour over the chopped chocolate and stir gently until the chocolate has melted. Add the egg yolk and icing sugar and stir until smooth and glossy.
2 Chill until set.
3 Make the melting moments. Combine the butter, icing sugar and vanilla in the bowl of a free-standing mixer or food processor and blend until light and fluffy. Sift the flour, cornflour and cocoa into the bowl and beat until smooth.
4 Spoon the mixture into a piping bag fitted with a large, open star nozzle and pipe 30 swirls onto the lined baking tray. Chill the melting moments in the fridge for 15 minutes.
5 Preheat the oven to 180°C/350°F/Gas Mark 4.
6 Bake the melting moments on the middle shelf of the preheated oven for 12–15 minutes until firm.
7 Leave to cool on the baking tray.
8 Spoon the chocolate mousse into the clean piping bag; pipe onto 15 of the cookies and then sandwich with the remaining cookies.
Remember – this recipe contains raw egg, so be careful who you feed it to!
Nutrition InformationMakes 15
A Passion For Baking by Jo Wheatley is on sale now, from Constable books.
Need some inspiration for The Big Hour Cake sale? Here's our recommendations...
Mary Berry's Very Best Chocolate Fudge Cake
Victoria Sponge with fresh Strawberries
Mary Berry's Easy Chocolate Brownies
Lola's Chocolate Cheesecake Cupcake recipe