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Port Coffee and Chocolate Mousse Sandwiches

Posted on Posted in Mousse .

Port Coffee and Chocolate Mousse Sandwiches

Port Coffee and Chocolate Mousse Sandwiches recipe

I love how coffee intensifies the richness of the flavour of chocolate. In a similar manner, I recently discovered port can also have a similar effect.

So I figured it would be interesting to see what would happen if I used both of these flavours via liquors with the chocolate. Though my expected result didn’t occur the outcome was a success in an alternative way. The chocolate flavour was not enhanced, however the mix of the 3 flavours produced a very tasty and decedent twist to the standard chocolate mousse.

The dark chocolate is still the dominant flavour, but is closely complimented with the liquors profiles.

This recipe is not too crazy out-there, but an interesting twist that has a straightforward and uncomplicated method with no oven required!

Port Coffee and Chocolate Mousse Sandwiches recipe

Ingredients:

Mousse:

  • 155g dark chocolate (75% cocoa)
  • 2 eggs
  • 70ml thickened cream
  • 20ml Kahlua
  • 10ml Port

Biscuits:

  • 1 + 1/2 tbsn Port
  • 2 + 1/2 tbsn Kahlua
  • 12 chocolate coated digestive biscuits

Frosting:

  • 1 egg white
  • Pitch of cream of tartar
  • 15ml water
  • 50g sugar

 

Method:

  1. Place the chocolate into a saucepan and heat on the stove on low until the chocolate has just melted, take off the heat and leave to cool to room temperature.
  2. Meanwhile, place the 2 egg yolks and cream into a bowl and using electric beaters whisk until soft peaks form.
  3. Add the cooled chocolate, 20ml Kahlua and 10ml Port to the cream mix and beat until just combine.
  4. In a separate bowl beat the 2 egg whites until stiff peaks form.
  5. Fold the egg whites into the chocolate mix until just combine, place in the fridge for later use.  
  6. For the biscuits pour the 1+1/2 tbsn Port and 2+1/2 tbsn Kahlua into a shallow bowl and stir with a spoon to combine.
  7. Dip 6 of the biscuits into the liquor mix to absorb some of the liquid, chocolate side up. Place soaked biscuits onto a plate, chocolate side down.
  8. Cut 6 x 3cm strips of acetate paper, place a biscuit on the bench and wrap a strip around each biscuit. Hold the acetate in place with some sticky tape.
  9. Repeat the wrapping process for all 6 soaked biscuits, place the biscuits with rings onto a large plate.
  10. Remove the mousse for the fridge. Spoon the mousse on top of the biscuits until it reaches the top of the ring, then push down the mix softly with the back of a spoon to eliminate any gaps.
  11. Dip the remaining 6 biscuits into the liquor mix, chocolate side up until all the liquor is absorbed.
  12. Top the mousse with the 6 biscuits, chocolate side up.
  13. Use your fingers gently, to push the top biscuit down slightly to sandwich the mousse.
  14. Place the plate in the fridge overnight to set (or 4+ hours).
  15. To make the frosting whisk the egg white and cream of tartar in a bowl with electric beaters until soft peaks form.
  16. Place the water and sugar into a saucepan on a high heat, stirring until the sugar has dissolved.
  17. Place a candy thermometer into the mix until it reached 120c degrees.
  18. Start the beaters again for the egg whites and while beating pour the sugar syrup into the eggs whites slowly.
  19. Continue beating the egg mix for 10 minutes.
  20. Remove the acetate from the mousse sandwiches.
  21. Place the icing into a piping bag with a star nozzle and pipe the sandwich tops with the frosting.
  22. Slightly torch the tops of the frosting (ONLY the frosting do not melt the chocolate on the biscuit) until golden with a blow torch, place in the freezer for 10 mins.
  23. Remove from the freezer and dust with a little cocoa powder and enjoy.

 

NOTE: It is completely fine to omit step 22. If you opt for this option then simply frost the sandwich tops then dust with cocoa powder and enjoy!

 

Port Coffee and Chocolate Mousse Sandwiches recipe

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Port Coffee and Chocolate Mousse Sandwiches recipe

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White Chocolate Berry Balsamic Mousse Cake

Posted on Posted in Cakes .

White Chocolate Berry Balsamic Mousse Cake

White Chocolate Berry Balsamic Mousse Cake    White Chocolate Berry Balsamic Mousse Cake    White Chocolate Berry Balsamic Mousse Cake

Though somewhat common these days, for a while I have been meaning to make up a recipe that utilizes the complementing flavors of strawberries and balsamic vinegar.

As a kid my mum splashed balsamic vinegar in fruit salads, that would somehow sweeten berries (in particular strawberries) and make them even tastier.

I have experimented with balsamic vinegar in recipes in the past (check out my Beetroot Raspberry and Balsamic Cake or my Low Fat Dark Chocolate Balsamic and Almond Cupcakes) but never paired with white chocolate or as a mousse.

The outcome – super tasty, extremely moreish and so easy to make.

 

Ingredients:

Cake:

  • 220g strawberries, hulled and diced
  • 310g vanilla cake mix
  • Eggs, butter and milk as per cake mix
  • 20ml balsamic vinegar
  • 4 tsn strawberry essence

Mousse:

  • 320g white chocolate
  • 360ml thickened cream
  • 2 + ½ tsn gelatine
  • 65g icing sugar
  • 70ml balsamic vinegar
  • 1 tsn strawberry essence

Extra to decorate:

  • Buttercream icing (optional)
  • strawberries

 

Method:

  1. Preheat the oven to 180c degrees and line a 25cm cake tin with baking paper.
  2. Place the strawberries into a food processor and blitz until they resemble a smooth puree.
  3. Pour the cake mix into a bowl, add the balsamic vinegar, 60ml strawberry puree and the strawberry essence.
  4. Add the eggs and butter per cake mix directions.
  5. Measure out the milk according to mix directions minus 80ml of milk and add to the bowl (as you have added strawberry puree and balsamic vinegar in replacement).
  6. Using electric beaters whisk the mix for 5 minutes until thick and well combine.
  7. Pour the mix into the cake tin and bake for 30-35 minutes or until a skewer inserted in the center of the cake comes out clean.
  8. Allow the cake to cool in the tin for 5 minutes then invert onto a cooling rack until cold.
  9. Wash and dry the cake tin, spray with oil spray and place 2 layers of plastic wrap into the tin, allowing for overlap.
  10. Cut the top off the cooled cake to even the top and place into the tin, cut side up, on top of the plastic wrap. Place in the fridge for later.
  11. Place 180ml thickened cream into a bowl and heat on high in the microwave until almost bubbling.
  12. Add the chocolate to the cream and leave for 1 minute before stirring to a silky-smooth combined consistency.
  13. Leave the chocolate mix aside to cool completely.
  14. Place 4 tsn of boiling water into a small bowl along with the gelatine, whisk with a fork until the gelatine is completely melted.
  15. Place the remaining 180ml cream, icing sugar, balsamic vinegar, essence, remaining strawberry puree and gelatine mix into a large bowl.
  16. Using electric beaters whisk cream mix until smooth and the cream has thickened the mix slightly.
  17. Add the cooled chocolate mix and whisk with electric beaters until combined.
  18. Pour the mousse mix over the cake base, tap tin on bench for even distribution of mousse.
  19. Place the tin in the fridge for 4 hours to set completely.
  20. To remove the cake from the tin, pull the overlapping plastic wrap and place the cake on the bench.
  21. Peel the plastic wrap away from cake sides and using a spatula transfer the cake to a serving plate.
  22. Top with icing or grated white chocolate and extra strawberries for decoration.

 

White Chocolate Berry Balsamic Mousse Cake recipe

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White Chocolate Berry Balsamic Mousse Cake recipe

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Lavender and Limoncello Mousse Cake

Posted on Posted in Cakes .

Lavender and Limoncello Mousse Cake

Lavender and Limoncello Mousse Cake recipe

For a few weeks now I have been experimenting with Limoncello in recipes, where though outcomes have been tasty they are not the amazing outcome I have been looking for.

I realized that Limoncello as the sole hero ingredient was producing cakes that were not really special.

To tackle this I looked at pairing the Limoncello up with flavors that tend to go well with Lemon but weren’t too sweet (as Limoncello is a lot sweeter than Lemons).

After playing around with Limoncello & Almond, Limoncello & Blueberry and Limoncello & Lavender it was the latter pairing that made the best flavor combination.

To allow for the strongest Limoncello flavor I decided on a mousse to hero the liquor as I could have a heavy hand and would not jeopardize the texture of the cake.

As ground lavender will have limited effect on the cakes texture I opted for my never fail plain vanilla cake recipe with the inclusion of the lavender.

The outcome was a beautiful light and soft lavender cake topped with a smooth and fluffy white chocolate based Limoncello mousse.

A moreish and exquisite cake outcome.

 

Ingredients:

Cake:

  • 160g flour
  • 1 + ¼ tsn baking powder
  • ½ tsn baking soda
  • ½ tsn salt
  • 2 + 1/2 tsn ground lavender
  • 2 eggs
  • 120g sugar
  • 120ml vegetable oil
  • 60ml limoncello
  • 60ml buttermilk

Mousse:

  • 300g white chocolate
  • 470ml thickened cream
  • 45g icing sugar
  • 95ml limoncello
  • 1 tbsn lemon zest
  • 2 tbsn water
  • 1 tbsn gelatin

Method:

  1. Pre-heat the oven to 175c degrees and line a 25cm spring form cake tin with baking paper.
  2. Place the lavender into a mortar and pestle and ground into a powder texture.
  3. Place the flour, powder, soda, salt and ground lavender into a bowl and stir until combine, set aside.
  4. With electric beaters whisk the eggs and sugar until thick and creamy.
  5. Add the oil in a steady stream, then the limoncello then buttermilk until well combined.
  6. Add the flour mix and beat until just combine.
  7. Pour into the cake tin and bake in the oven for 35 minutes or until a skewer inserted in the center comes out clean.
  8. Turn the cake out of the tin onto a cooling rack.
  9. Meanwhile make the mousse by placing 200ml of the cream in a saucepan with the white chocolate and stir on a low heat until the mix is creamy and smooth. Set aside to cool completely.
  10. Place the remaining 270ml of cream into a bowl with the icing sugar and using electric beaters whisk on high until peaks form.
  11. Add the limoncello and lemon zest to the cream mix and beat on low until combine.
  12. Place the water and gelatin into a bowl and stir until combine then heat in the microwave until warm and the mix is smooth.
  13. Add the gelatin mix to the cream mix and whisk with the electric beaters on low for 5 seconds or until combine.
  14. Place 2 pieces of plastic wrap over the cake tin and place the cooled cake into the tin.
  15. Pull the overhanging plastic wrap to the sides of the tin.
  16. Pour the mousse mix over the top of the cake and place the tin in the freezer for 4 hours to completely set.
  17. To serve the cake pull the plastic wrap on the sides until the cake comes out clean.
  18. Place the cake on a plate with the mousse on the top and durst with icing sugar and in desired some additional lemon zest and ground lavender.
  19. Enjoy.

 

 

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Chocolate Coconut Mousse Rum Cake

Posted on Posted in Cakes .

Chocolate Coconut Mousse Rum Cake

Chocolate Coconut Mousse Rum Cake recipe

Rum and Coconut are a very common cocktail pairing which I have previously baked with (see my Pina Colada Cake) so when I needed to use up some Rum and Coconut milk I had to think outside of pineapple and glaze cherries.

For something really different I set myself a task of making a Tiramisu cake but replace the cream and cheese filling with chocolate mousse and replacing the masala with rum. Lastly I then replaced the expresso coffee with coconut milk.

Now I am a massive massive traditional tiramisu fan (my mum’s recipe is the best I have ever tasted), so this recipe had big shoes to fill and OMG it delivered with flying colors.

You would think chocolate and rum would clash, however it very much works a treat.

Ingredients:

Cake:

  •  500ml coconut milk
  • 110g sugar
  • 115ml rum
  • 22 sponge biscuits
  • 700ml thickened cream
  • 210g dark chocolate
  • 3 tbsn cocoa powder

Topping:

  • 150g thickened cream
  • 1 tbsn icing sugar
  • 1 + ½ tsn Rum

 

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. Place the coconut milk, sugar and rum in a saucepan and simmer on a low heat until the sugar is dissolved.
  3. Pour the mix into a bowl and leave aside to cool.
  4. Place half the biscuits into the coconut milk mix, one at a time until each has absorbed some mix.
  5. Place these biscuits on the bottom of the lined tin and trim to fit.
  6. Place 600ml cream in the microwave until simmering.
  7. Add the dark chocolate and stir until mix is glossy and smooth. Place in the fridge to cool.
  8. Once the cream is cooled add the cocoa powder and whisk with electric beaters until peaks form.
  9. Spoon the mousse mix over the biscuit layer and flatten with the back of a spoon.
  10. Place the remaining biscuits into the coconut milk mix, one at a time until each has absorbed the mix (there should be only a little amount of the mix left).
  11. Place the biscuits on the top of the mousse and trim to fit.
  12. Push down the biscuits slightly and place the cake in the freezer to set for 3 hours.
  13. Remove the cake from the tin by inverting onto a plate.
  14. Remove the baking paper, whisk with electric beaters the remaining 100ml of cream until peaks form and spoon over the top of the cake.
  15. Dust with cocoa powder.
  16. Whisk the cream and icing sugar until well combine.
  17. Stir in the rum and dollop the cream on the top of the cake.
  18. Dust with cocoa powder and enjoy.
Lemon Almond and Lavender Roulade recipe

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Chocolate Coconut Mousse Rum Cake recipe

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Chocolate Coconut Mousse Rum Cake recipe.

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Healthy Chocolate Mousse Tart

Posted on Posted in Tarts .

healthy chocolate mousse tart

Healthy Chocolate Mousse Tart

Yep, you read that correctly. No cream, sugar or butter naughtiness. The only ingredient in this that makes it a chocolate mousse technically is the chocolate!

Introducing the high protein, low GI, (depending on the yoghurt brand you use) healthy (low fat) chocolate mouse.

Now this recipe is for a mousse, however the last time I made this I placed the mousse into a sweet short crust tart shell and not one person realised that it wasn’t a full fat chocolate naughty tart.

Such a simple recipe you will never go back to a cream based mousse again!

 

Ingredients:

  • 200g dark chocolate
  • 350g soft silken tofu, drained
  • 2 tsn vanilla essence
  • 1/8 tsn almond essence
  • ½ cup fat free plain yoghurt

 

Method:

  1. Melt the chocolate in a microwave safe bowl on medium in the microwave for 1 minute or until the chocolate starts to melt slightly. With a metal spoon stir until chocolate is smooth and melted.
  2. Place the tofu and essence in a food processor and blend until smooth.
  3. Add chocolate and process until combined and smooth.
  4. Pour mix into a bowl with yoghurt and fold to combine.
  5. Pour mix into a read made short crust pastry shell (see notes) and place in the fridge until ready to serve.

 

Notes:

  • As mentioned I bough a sweet crust already made pastry shell for this. All I did was follow the directions on the pack and once cooled placed the mousse into the shell and then refrigerated.
  • You can also decorate with a cup of mixed berries to serve or with some shaved chocolate curls.
  • For more information on how to make the pastry shell please see my spiced pumpkin pie recipe for details on 3 how to make the pastry from scratch.

 

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healthy chocolate mousse tarts

healthy chocolate mousse tarts

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