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Posts Tagged ‘chocolate mousse’

Chocolate Blinis with Milk Chocolate Mousse and Coco Pops "Caviar"

There was once a little girl who loved to eat.  One day, pancakes were served for breakfast.  She had eaten more than her share of the pancakes and was about to eat one more when her nanny told her to stop.

“I’ll have one more” the little girl said.

“You’ve already had three.  That’s enough”  exclaimed her nanny.

So the little girl… took the pancake and ran!

And after her ran the nanny!  She chased the girl around the house until finally, she had thought she had her cornered.  So, guess what the little girl did?

(more…)

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Happy Birthday to you!

Happy Birthday to you!

What do you get someone who doesn’t want anything for his birthday?

For those who have been following my posts (YES!  I do have some regular readers – that is, Mom, Dad, husband, and occasionally one sister when I force her to), you will recall the nightmare I had with my two labradors of which I chronicled here.  Well,  they aren’t always that bad.  Sometimes, they provide inspiration for the best ideas.

Let me tell you about it.

A few weeks ago I was down with the flu and I asked my husband to walk the dogs for me, which he did.  Coming home around 30 minutes later, I asked him (as I always do) “how was the walk?” and he replied “there was an accident”.  Take note, this was a few days after the infamous and expensive chocolate mousse incident!  My heart dropped.  I thought they must have gotten hurt or ate more chocolate.  I asked him what happened.

He said,  “go downstairs”.  Oh no.  I thought to myself.  I rushed down to find the lounge area covered in flour.  My dogs had decided to get a bag of flour on the kitchen counter (I know I should stop leaving food there and it has since been rectified) and have some fun.  They took the bag from the kitchen and brought it to the lounge and decided it would look great on the rug.

Special thanks to Baci & Bizou for deciding on the birthday cake to make!

Special thanks to Baci & Bizou for deciding on the birthday cake to make!

Now that I look back, it was a pretty funny sight but it wasn’t so funny that morning when I had to clean up the mess!

Anyway, that evening I told my husband,  that I needed a new bag of flour because I was going to practice on a chocolate cake I had never made for his birthday (yes, a bit OC but I thought I should have one go at the cake before serving it on his birthday).  He said “why don’t you just make a flourless chocolate cake”.  Brilliant!

What a great idea.  And then, I added my own twist and decided I was going to make it a macaron cake – they are flourless too!

Chocolate Mousse Macaron Cake

Chocolate Mousse Macaron Cake

So here it is:  The FLOURLESS Chocolate Mousse Macaron Birthday Cake inspired by those two crazy labradors.  It is also the first of my Daring Bakers’ Challenge for October.  My second post – lemon lime macarons can be found here.

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.  Please do check out her website:  Baking Without Fear.

Ingredients

  • 125 grams almond meal
  • 125 grams icing sugar (not icing mixture)
  • 30 grams dutch processed cocoa powder
  • 100 grams caster sugar
  • 100 grams egg whites (from around 3 eggs)

Procedure

  1. Before you begin with the macs, find a 20 cm plate and draw the pattern on some baking paper.
  2. In a food processor grind the almond meal and icing sugar for around 5 minutes until very finely ground.
  3. Place the egg whites in an electric mixer and whip the whites until soft peaks
  4. Add the sugar, 50 grams at a time while the egg whites are being beaten.
  5. Beat the egg whites until stiff peaks.
  6. Fold the ground almond meal mixture into the egg white mixture in three additions until fully amalgamated.
  7. Pipe on to baking trays which have been lined with baking paper.  Start from the center of the circle and go around until you end on the edge of the circle.
  8. Let the macarons dry for around 30 minutes until the “shells” are dry. Bake in a pre heated fan forced oven (150c) for 20 minutes.

Chocolate Mousse

  • 80 grams caster sugar
  • 5 egg yolks
  • 200 grams dark coveture chocolate
  • 300 ml cream
  • Cocoa Powder for dusting
  1. Beat the egg yolks in a stand or electric mixer.
  2. In a sauce pan, heat 30 ml water and the caster sugar.  Bring to a boil.
  3. Add the sugar syrup to the egg yolks in a steady stream.   Whisk until the mixture is at room temperature and is light.
  4. Melt the chocolate in a microwave until melted and cool slightly until lukewarm
  5. Fold the chocolate into the egg mixture.
  6. In another bowl, whisk the cream until semi stiff peaks.
  7. Fold the cream into the chocolate/egg mixture.
  8. With a pastry bag, fill half a shell and cover with the other half
  9. Store in the refrigerator
  10. Dust with cocoa powder before serving.

Mac1

To Dan:  Wishing you a very happy birthday!  Sorry I don’t have a gift for you except this macaron cake (even if I did buy you something I would probably use your credit card anyway!) …  Love lots!  Kiss kiss… Baci, Bizou and Trissa

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Chocolate Mousse Verrines

Chocolate Mousse Verrines

Here is the recipe for the world’s most expensive chocolate mousse.  Believe me, I tried to keep the costs down with the GFC and all but unfortunately, the bill for this mousse topped 800 dollars!
I set out to make a triple layer chocolate mousse which was made up of a layer of dark chocolate mousse, a layer of white chocolate and cream and finally a topping of dark chocolate sauce.  By the time I finished the first two layers I realized that I did not have the dark chocolate sauce and decided to substitute with nutella instead.
Chocolate Mousse and Macarons

Chocolate Mousse and Macarons

I finished the layers and left the nutella on the kitchen counter.
Early the next morning I heard some banging coming from the kitchen.  I went out to investigate.  What did I see, my dog Baci, lying on the ground licking an open jar of nutella!  My other dog Bizou, was standing right beside her,  as if to say “leave some for me!”
Now, any dog owner will know that chocolate is toxic to dogs,  as chocolates contain theobromine which a dog’s system cannot break down properly.  If eaten in sufficient quantities this can be fatal to dogs… So at 4:30 am we took both dogs (as we weren’t sure if Bizou had also eaten the nutella) to the 24 hour vet hospital.
Now again, any dog owner will know that treating a dog in a 24 hour hospital will cost more than your regular vet.  But faced between the choice of living with a huge vet bill or risk my dog having a heart attack…
The morning was spent at the vet’s office – first they induced vomitting and then they decided to keep the dogs for the day on a drip to make sure they did not suffer from dehydration.
The culprits looking so innocent!

The culprits looking so innocent!

Recipe (adapted from Meals & Memories  – El Comedor Cookbook)

Dark Chocolate Mousse

  • 340 grams dark/bittersweet chocolate, cut into bits
  • 115 grams butter, cut into bits
  • 2 teaspoons instand coffee dissolved in 2 teaspoons hot water
  • 4 large eggs, separated
  • 1/8 teaspoon cream of tartar
  • 2 tablespoons sugar
  1. Melt the chocolate and butter together in a medium bowl placed in a pan of barely simmering water.  Or melt in a microwave oven on medium heat for about 1 1/2 minutes.  Stir from time to time to hasten melting.  When melted and smooth, whick in the dissolved coffee powder and egg yolks.  Remove from heat and set aside.
  2. In a clean and dry mixing bowl, beat the egg whites and cream of tartar at medium speed until soft peaks form.  Gradually sprinkle in the sugar, beating at high spead until stiff but not dry.  Fold 1/4 of the egg whites into the chocolate mixture to lighten it.  Fold the remaining egg whites into the mixture until completely incorporated.  Pipe the mousse into serving cups and refrigerate for at least 2 hours to set.
We didn't do it!

We didn't do it!

White Chocolate Mousse (adapted from Verrines by Jose Marechal)

  • 1 gelatine leaf
  • 175 grams white chocolate, chopped
  • 250 ml  heavy cream
  1. Soak the gelatine in cold water until soft, then drain and squeeze out excess water.
  2. Pour 125 ml of the cream into a sauce pan and bring to a boil.  Remove from the heat.  Add the gelatine and stir until smooth.  Place the white chocolate in a heat proof bowl and pour the cream over this.  Stand for 30 seconds and slowly stir until amalgamated.  Allow to cool.
  3. In another bowl, whip the cream until soft peaks form and fold into the cooled white chocolate mixture.  Remove the glass from the refrigerator and top with the white chocolate and allow to set.

To assemble:

Top with store bought chocolate sauce

Really, we were sleeping at that time!

Really, we were sleeping at that time!

Let’s run through the total cost:
Dark Chocolate   A$5.00
White Chocolate A$5.00
Cream  A$4.50
Sugar   A$0.75
Eggs A$2.00
Vet bill  A$792
Look on my husband’s face when he paid the bill… priceless!
pic web

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