White Chocolate and Raspberries are a match made in heaven, and who doesn't love a good mousse? This simple, egg free mousse takes no time to prepare and is a great dessert to enjoy year round.
Showing posts with label Mousse. Show all posts
Showing posts with label Mousse. Show all posts
Monday, 14 November 2016
Wednesday, 4 November 2015
Mint Chocolate Mousse
This easy to make Mint Chocolate Mousse is light, airy, and a perfect way to end a meal.
Thursday, 16 April 2015
Chocolate Orange Mousse
Chocolate and Orange is a perfect flavor pairing - highlighted wonderfully in this easy Chocolate Orange Mousse.
Monday, 29 December 2014
Dulce de Leche Mousse
Well, this is my first post in a couple of weeks. That was unexpected - Emmet and I traveled up to the North Island to spend the holidays with my parents and we quickly discovered that we were being whisked away on a beautiful (but internetless) beach holiday. It was a perfect break away but now I am back and ready to share with you all.
When I was in Argentina I became a bit obsessed with dulce de leche. I brought quite a lot back to NZ with me and this beautiful dulce de leche and chocolate mousse is a delightful treat that came out of this obsession.
Sunday, 10 August 2014
Chocolate Mousse Pie
This Chocolate Mousse Pie is the true definition of a decadent dessert. I originally made the mousse filling as just a regular mousse, then after eating (far too much) of the dreamy chocolate, I decided that it would be a fantastic pie filling. It really was.
Serves 8-10
Base:
350 g (12 oz) vanilla cookies (shortbread cookies would work well too)
100 g (3.5 oz) butter, melted
Filling:
200 g (7 oz) dark chocolate (50% cocoa)
70 g (2.5 g) butter
200 mL double cream (thickened cream)
2 Tbsp sugar
2 eggs (separated)
1 tsp vanilla extract
1. Make the base by processing the cookies to a fine crumb. Add the butter and process until mixed well. Press into the base and up the sides of a greased pie dish and refrigerate.
2. Melt the butter with the chocolate in a heat proof bowl over a saucepan of simmering water. Set aside to cool. Stir in the egg yolks.
3. Whisk the egg whites with the sugar and vanilla until stiff and they can hold their shape (if you can hold the bowl over your head without getting egg through your hair, you're done!).
4. Fold in the double cream and chocolate into the whisked egg whites.
5. Spread over the chilled base and refrigerate until set.
What makes this pie even more perfect? It's no bake!! This is a really easy dessert, and sure to please the whole family.
Chocolate Mousse Pie
Serves 8-10
Base:
350 g (12 oz) vanilla cookies (shortbread cookies would work well too)
100 g (3.5 oz) butter, melted
Filling:
200 g (7 oz) dark chocolate (50% cocoa)
70 g (2.5 g) butter
200 mL double cream (thickened cream)
2 Tbsp sugar
2 eggs (separated)
1 tsp vanilla extract
1. Make the base by processing the cookies to a fine crumb. Add the butter and process until mixed well. Press into the base and up the sides of a greased pie dish and refrigerate.
2. Melt the butter with the chocolate in a heat proof bowl over a saucepan of simmering water. Set aside to cool. Stir in the egg yolks.
3. Whisk the egg whites with the sugar and vanilla until stiff and they can hold their shape (if you can hold the bowl over your head without getting egg through your hair, you're done!).
4. Fold in the double cream and chocolate into the whisked egg whites.
5. Spread over the chilled base and refrigerate until set.
Sunday, 22 September 2013
Strawberry Milk Chocolate Mousse
Mousse has to be one of my favourite desserts and it's pretty simple to whip up and just as simple to make it a "healthier" version than a normal mousse, and you will honestly not taste the difference.
As soon as I tasted the new Whittakers Milk Strawberry block last week I just new I had to make something with it. It's absolutely delicious. This recipe is what I came up with. I also reckon it would be pretty good in a cheesecake so I think that will be next weekends project.
If you cannot get hold of the chocolate I used here but still want the strawberry and chocolate combination I would go for a good quality milk or dark chocolate (whichever you prefer) and about a teaspoon of strawberry essence.
1 tsp gelatine
2 Tbsp boiling water
2/3 Cup light and creamy evaporated milk (chilled)
2 Tbsp cocoa
1/4 Cup sugar
80 g Whittakers milk strawberry chocolate
1. In a small bowl, dissolve the gelatine in the boiling water.
2. In a medium (microwave safe) bowl, combine 1/3 cup of the evaporated milk with sifted cocoa and sugar. Stir well to combine and make sure there are no lumps.
3. Break the chocolate into squares, add to the bowl and microwave to melt the chocolate (a minute or two should do it). Stir until smooth.
4. Add the gelatine mix to the chocolate mixture and stir well. Cool to room temperature (about 15 minutes).
5. While the mixture is cooling, take the other 1/3 Cup of chilled evaporated milk and beat until peaks form that can stand up on their own. Fold into cooled chocolate mixture and divide into 6 serving dishes/cups/ramekins.
6. Chill in the fridge until set. Serve with fresh strawberries and chocolate shavings.
To make chocolate shavings, take a block of chocolate, turn upside down (so the flat surface is facing up), take a sharp knife and touch it to the chocolate and pull the knife towards you (carefully!) to scrap up the chocolate.
Nutritional Information
Calories 134
Carbs 20 g
Protein 3 g
Fat 4g
Calcium 90 mg
As soon as I tasted the new Whittakers Milk Strawberry block last week I just new I had to make something with it. It's absolutely delicious. This recipe is what I came up with. I also reckon it would be pretty good in a cheesecake so I think that will be next weekends project.
If you cannot get hold of the chocolate I used here but still want the strawberry and chocolate combination I would go for a good quality milk or dark chocolate (whichever you prefer) and about a teaspoon of strawberry essence.
Strawberry Chocolate Mousse
Serves 6
1 tsp gelatine
2 Tbsp boiling water
2/3 Cup light and creamy evaporated milk (chilled)
2 Tbsp cocoa
1/4 Cup sugar
80 g Whittakers milk strawberry chocolate
1. In a small bowl, dissolve the gelatine in the boiling water.
2. In a medium (microwave safe) bowl, combine 1/3 cup of the evaporated milk with sifted cocoa and sugar. Stir well to combine and make sure there are no lumps.
3. Break the chocolate into squares, add to the bowl and microwave to melt the chocolate (a minute or two should do it). Stir until smooth.
4. Add the gelatine mix to the chocolate mixture and stir well. Cool to room temperature (about 15 minutes).
5. While the mixture is cooling, take the other 1/3 Cup of chilled evaporated milk and beat until peaks form that can stand up on their own. Fold into cooled chocolate mixture and divide into 6 serving dishes/cups/ramekins.
6. Chill in the fridge until set. Serve with fresh strawberries and chocolate shavings.
To make chocolate shavings, take a block of chocolate, turn upside down (so the flat surface is facing up), take a sharp knife and touch it to the chocolate and pull the knife towards you (carefully!) to scrap up the chocolate.
Nutritional Information
Calories 134
Carbs 20 g
Protein 3 g
Fat 4g
Calcium 90 mg
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