Tag Archives: mousse

february-march: kerri’s instant chocolate mousse

It was the little man’s third birthday earlier this month. Since moving to London, he’s found himself a little best friend, and we’ve made some good friends too. So we threw him a little party! I love planning, styling and DIY’ing as much as I can – a bit of a creative outlet for me which I enjoy and find therapeutic. This year, though, we planned a holiday 2 weeks before the party which meant I only had one week to do everything if I didn’t forward plan and prep. So I did as much decorating as possible, and chose recipes which would freeze well, and was able to get quite a lot done before we went away. I left the birthday cake decorating and just a few things to finish off during the week before the party, and thankfully I did, because the birthday cake decorating took probably double the time than I anticipated!

Dino-lunch set up!

So I could have really posted any of the recipes I chose for this celebration. We had the birthday cake – chocolate and vanilla cakes layered with vanilla buttercream, brownie cookies, Thomas Keller’s white cupcakes with vanilla frosting and fondant dinos, and strawberry stegosaurus hand pies.

But I chose the T-Rex instant chocolate mousse teeth because, well, I could not believe how easy and how instant and how good this chocolate mousse is – I felt I really needed to share it with you! And because it’s instant, it’s easily pipe-able if you want to use it to decorate a cake, fill a cone (as I did), or just make it look pretty!

Seriously, this is so good (thanks Nigella!). There’s a pack of marshmallows in there but don’t worry, if you use 70% chocolate, it’s actually not sweet. And as an added bonus, there are no eggs in the recipe, so it’s perfect for those with egg allergies! (Note: it does contain dairy.) So go ahead, make it for dessert tonight.

You can find the recipe here.

august: lisa’s breakfast cereal cake

I absolutely love breakfast! So much so that I often find myself wishing that we could have “breakfast” for every meal of the day! There’s so much variety – sweet or savoury, or why not have a bit of both! Breakfast is always memorable for me when I go on holidays. Whether it be a huge spread at the hotel breakfast buffet, or exploring a small lane outside the hotel and indulging in a local favourite, it’s always exciting and mostly delicious.

20130804_154945So the funny thing is, while I love breakfast, I’ve never really been a big fan of cereal, or more specifically, cereal with milk. Growing up, I always ate my cereal dry. These days, I occasionally do still eat it dry, or else with yoghurt. The idea of soggy cereal with milk never appealed to me so it’s ironic that my creation this month has been inspired by some “cereal milk” that I encountered on one of my holidays in New York.

One of the places I love to visit when I’m in New York is the Momofuku Milk Bar. I love the crack pie, the b’day cake truffles, the cookies, mmmm the list goes on! On my last visit, I was told that I had to try the cereal milk – you can get it as is (as a drink) as well as a soft serve ice cream. At first, I thought I mis-heard. Cereal milk? Didn’t really sound too delicious to me…. It was with some trepidation that I gave it a try, and was pleasantly surprised. Still not a big fan of the cereal milk milk, but the soft serve was worth the visit.

This month, my cake has been inspired by the cereal milk soft serve I tasted that day. What I loved about it was the texture – creamy and smooth, but not as runny and liquid as the actual milk. I thought it would be a great idea to turn the same flavour into a mousse, and found that there was already a recipe for cereal milk mousse. So thank you Christina Tosi (the pastry chef at Momofuku Milk Bar) – I have used the cereal milk mousse component from her recipe for Strawberry Panna Cotta with Cereal Milk Mousse and Cornflake Crumble as part of my Breakfast Cereal Cake.

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Other inspirations came from my childhood, when I loved buying Mars Bars Slice whenever there was a fundraising drive at school. The crunch and chew of rice bubbles covered in melted Mars Bars was so delicious, but I don’t ever remember making them at home.

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The addition of “cookie dough” came from Ben & Jerry’s awesomely delicious cookie dough ice cream, samples of which were being handed out at an O-week stall at the university where I work at. And the marshmallows came about because I liked the idea of topping the cake with white peaks, but didn’t have any gas for my blowtorch to cook, set and brown traditional meringue. This was the first time I made marshmallow, and I am happy to say it was very easy, and I was so happy with the results.

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The great thing about this recipe is that you won’t just end up with a delicious, cereal inspired cake that I’m sure none of your friends and family would have tried before, but also some little tidbits that can be stored away for snacking days after.

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Don’t be put off by the length of the recipe. I promise each step is easy and not complicated at all!

Enjoy!

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january: lisa’s chocolate meringue and mousse cake

One of the things I love about chocolate is that it can be used in so many ways, and you can create so many different textures using it. And really, who doesn’t like chocolate!

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I created this dessert because it’s something that can be made well in advance, it’s relatively simple, but the taste is sweet and rich. And it will keep fresh in the fridge for around 4 days. So if you’re short on time for your next dinner party, make this a day ahead and you’ll be set for dessert.

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Inspired by the classic French chocolate concorde, it’s the perfect combination of crispy meringue on the outside, chewy on the inside, and surrounded by a smooth, rich chocolate mouse. The ultimate chocolate indulgence.

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This Chocolate Meringue and Mousse Cake is decadent on it’s own, however it can also be dressed up with fresh fruits in season, served with a dollop of freshly whipped cream, or topped with shaved chocolate for a more fancy finish. I must admit, when I served this to my friends, they just wanted to get into it as quickly as possible so it was basically cut and served right away. I guarantee this is plate-licking good! Enjoy!

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july: kerri’s chocolate & bacon ‘cupcakes’

I can’t lie – when I saw that the theme for this month was bacon, I was a bit worried! In Australia, bacon is usually served savoury. And although some cafes do serve bacon with pancakes, french toast or sweet waffles, I’ve never really been a fan. So it took a compulsory challenge for me to experiment and discover that bacon in desserts can be really yummy!

The juices started flowing as I researched what combinations I could put together. I was happy to find out that bacon and chocolate are perfect partners! And I found the base and starting point to this month’s creation with an adapted bacon brittle from Tasting Table. Adapted because the original recipe goes into a salad, so I left out the peppers. I also ground the brittle into sprinkles to make it more versatile to use.

I’ve been wanting to make a dessert in chocolate cups for years now but my laziness always got the better of me. For this challenge, I loved the idea of using them for the presentation (and eating, of course) so I pushed little miss lazy aside and voila! Sprinkled with bacon brittle, these made the perfect start to my creation.

Now, to fill it? I decided to use a salted caramel chocolate mousse recipe, substituting some of the sugar with the bacon brittle. I also added some brittle to the finished mousse to add some texture. (I should have substituted the whole amount of sugar with the brittle as the bacon was a bit too subtle in the finished mousse. I have adjusted this in the recipe.)

With a topping of cream to cut through the richness of the mousse, I decorated the dessert to look like cupcakes and finished off with another sprinkling of brittle.

My guests were a bit hesitant when they first read the menu, but seemed more than pleasantly surprised :) My ‘cupcakes’ were a hit – apparently I should have made more than one per person!

Recipe can be found here.