Chocolate Mousse

2015-05-25 chocolate moussePreperation time: 15 minutes
Cooking time: 1 hour (includes 30 mins cooling time)

The ingredients:
– 300 g chocolate
– 2 eggs
– 3 tbsp. rum
– 0,5 l wipping cream

What you need:
Normally i don’t make a habit of listing how many pots and pans you need to make a recipe, but since you really need a lot of equipment for this one, here goes: 2 pans, a measuring cup, a small ovenproof bowl, a bowl, a cutting board, a whisk, a knife, a tabelspoon, an electric hand mixer and a spatula.

The work:
Whip the cream stiff and put it in the refrigerator.
Cut the chocolate in pieces so that it melts easy. Put the chocolate pieces in the smaller pan and melt using a bain-marie (water bath). The water should never reach the boiling point.

2015-05-23 09.20.132015-05-23 09.20.322015-05-23 09.24.34Once the chocolate is melted, now put a bowl with the 2 eggs and rum in the water bath and whip the mixture using the mixer. Poor the chocolate together with the whipped foamy egg mixture. Stir gently using a whisk or a spatula until you get one smooth mixture. Now poor this mixture with the whipped cream and stir gently until you get an even mousse. Be gentle so you don’t ‘break’ the fluffyness of the mixture.

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2015-05-23 09.26.542015-05-23 09.27.43 2015-05-23 09.30.30If you wish you can poor the mousse in one serving bowl or in different smaller ones, depending how you plan to serve. Cool the mousse in the fridge.

The secret:
The main secret of good chocolat mousse is good chocolate. We allways buy pure Callebaut chocolate, nothing beats a mousse with that base. But you can use milk chocolate if you rather fancy a slightly less outspoken taste.

The tip:
You will find that the mousse really stiffens very well. So the mousse can easily be served using an ice cream scoop, potentially as part of a dessert plate. You can make it a really small or a really big treat.
If you read the recipe and think its a lot of work and a lot of washing up… it’s worthet.

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Rhubarb Pie

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Preparation time: 15 minutes
Cooking time: 45 minutes

The ingredients: for 6 persons

  • 110 g sugar
  • 150 g self-raising flour
  • 6 tbsp. oil
  • 250 ml milk
  • 2 eggs
  • 2 packets of vanilla sugar
  • 2-3 rhubarb stalks
  • 100 g butter

The work:

Preheat the oven at 180 °C.
Mix 4 tablespoons of the sugar with 1 egg and put this on the side for later use.

Peel and cut the rhubard stalks in pieces (1,5 to 2 cm). Mix all other ingredients except for the butter and pour the mixture in a round or rectangular baking (or cake) pan. Scatter the rhubard stalks on top of the dough.

Bake this 20 minutes in the oven.

Melt the butter and mix this with the mixture of the sugar and the eggs you have put on the side earlier. Pour this mixture over the pie and put this back in the oven for 5-10 minutes. Grill for 5 more minutes until the pie is gold-brown.

Let the cake cool down.

The tip:

this cake keeps the middle between a kind of pudding and a cake. So I would advise not to try to get it out of the baking pan as a whole, but cut parts first and then serve the parts on plates.

Red fruit and yoghurt surprise

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Preparation time: 10 minutes
Cooking time: 10 minutes

The ingredients for the coulis:

  • 0,5 bag of mixed red fruit (from the freezer)
  • 3-4 tbsp. of sugar

The ingredients for the surprise:

  • greek yoghurt
  • strawberries
  • raspberriess
  • blackberries
  • mint leafs
  • pepper

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The work:

You should make the red coulis beforehand so that it can cool down before serving. Put the frozen red fruit in a saucepan and add some sugar and little water. Boil the coulis down to the right consistence. It shouldn’t be thick like preserve. It needs to be somewhat runny to have the nice effect on the yoghurt in the glass.

When the red fruit coulis has been boiled down, remove it from the fire and let it cool down. Put the mass through a conical strainer to remove the seeds from the coulis. An alternative would be to mix the coulis with a mixer or a blender. In some recipes they may actually advise you to do both.

Poor the coulis in a squeeze bottle and put it in your fridge for later use.

When it is time to serve desert, use a nice glass per person. Wash the red fruit and dry it with kitchen paper. Cut up some strawberries and add some to each glass, then add some of the other red fruits and some strawberries again. Continue like this to make the fruit mix until the glass is almost full. Remember to leave some space for the yoghurt at the top.

Put some pepper on the red fruit. Now add a couple of spoons of yoghurt on top of the red fruit. Add coulis on top and finish it all off with a mint leaf.

The secret:

Even after a heavy meal, everyone has room for this one. It’s tasty and light, and surprisingly good. Nobody ever refused or skipped our favorite summer desert.

If you are not keen on making red coulis, you can replace the red coulis with elderberry syrup. I would then put the syrup on the red fruit first and then add the yoghurt on top to make the desert more surprising.

The tip:

If you make more coulis than you need – which is often the case – you can put it in the freezer and save it next time.

I’ve made this desert with plenty of other red fruit like currants, blueberries,… I’ve even used the seeds from a pomegranate. Just use what you have in the fridge. Sometimes I’ve even made alternatives with nectarine, blue prunes and dark cherries. The desert wasn’t as red then, but just as surprising.