A filling curry from Asma Khan and Nigel Slater’s lemon mousse cake – part 2 of our favourite egg recipes
Triple Chocolate Mousse Cake is the perfect light dessert recipe. It’s made with a chocolate cake base, cool creamy mousse filling, and topped with rich dark chocolate ganache.
This recipe for Hungarian Chocolate Mousse Cake, Sutemeny Rigo Jancsi, is made with a chocolate sponge cake, chocolate mousse, and chocolate glaze.
Such an extravagant treat needs a touch of gold. It’s only appropriate. Chocolate mousse entremet is my favourite of all my favourite chocolate desserts. This is a deceptively light but incredibly rich dessert. A single serve will guarantee to keep chocolate craving at bay for a while. It’s not something that I indulge often, which makes it special when I do. There are 5 components to this entremet; chocolate sponge, chocolate syrup, chocolate mousse, chocolate sauce and chocolate glaze. I love every component in this entremet. I will definitely try to use some of these components for my other entremets in the future. The recipe below for the chocolate mousse component makes a huge amount of chocolate mousse. I have yet to experiment with making a smaller quantity of chocolate mousse, so I’m not sure how it will work out if we halve the ingredients. I used a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould which I brought from ebay. It’s the same type of mould that you use for British marshmallow tea cakes. The main reason why I use a semi-sphere mould is that the dome shape makes glazing a lot easier. I have made these chocolate mousse entremet using a 70mm diameter round cake ring before, and I found it difficult to glaze along the sides. The tip to making this chocolate mousse entremet is to use a good quality 70% dark chocolate that you like to eat on its own. This chocolate mousse entremet is only going to be as good as the chocolate that you use. Chocolate Mousse Entremet (Adapted from Desserts by Pierre Herme) Makes 6 numbers of 70mm diameter semi-sphere cakes Chocolate Sponge 20 grams Dutch-processed Cocoa 20 gram all-purpose flour 16 grams cornstarch 3 large egg whites 100 grams caster sugar 5 large egg yolks 40 grams unsalted butter, melted and cooled to room temperature To make chocolate sponge: Preheat oven to 180C conventional (or 160C fan-forced). Line 30cm x 20cm cake pan with baking paper. Sift and combine cocoa, flour and cornstarch. Set aside. In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside. In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy. Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely. Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely. Chocolate Syrup 50 grams caster sugar 10 grams Dutch-processed cocoa 110 ml water To make chocolate syrup: Combine sugar, cocoa and water in a saucepan, stir over medium-high heat until sugar dissolves, bring the mixture to the boil. Remove from heat and set aside to cool completely. Chocolate Mousse 500ml heavy cream 300 grams 70% dark chocolate, finely chopped 2 large eggs, room temperature 5 large egg yolks, room temperature 125 grams caster sugar 45 ml (3 tablespoons) water 1/2 cup slivered almonds, toasted, and finely chopped To make chocolate mousse: Using an electric mixer fitted with a whisk attachment, whisk cream to medium peaks. Set whipped cream aside in the fridge while we work on the rest of the chocolate mousse. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside until it cools to 45C. Meanwhile, place yolks and eggs in the bowl of a mixer fitted with the whisk attachment. In a small saucepan, combine sugar and water and bring to the boil, swirling pan occasionally to dissolve sugar. Continue to boil until the temperature reaches 115C. Remove pan from heat. Whisk eggs on high speed, and start pouring the syrup in a thin stream into the egg, take care to avoid the spinning whisk. Continue to whisk until the eggs triple in volume and cool to room temperature. Fold a third of the whipped cream into the cooled chocolate using a hand whisk. (Note: You can be quite rough with folding the cream into the chocolate at this stage. The melted chocolate might start to clump together. Just keep mixing until the mixture comes together and is well combine.) Using a spatula, work as delicately as you can, fold in the rest of the whipped cream until combined, followed by the egg mixture. Finally, fold in the toasted almonds. It is best the use the mousse now while it is still soft and spreadable. Chocolate Sauce 60 grams 70% dark chocolate, finely chopped 125 ml water 60 ml heavy cream 25 grams sugar To make chocolate sauce: Combine all the ingredients in a small saucepan, stirring constantly over medium-high heat, and bring the mixture to the boil. Reduce heat to low and simmer, stirring constantly until the sauce thickens slightly and coats the back of the spoon. Remove from heat and set aside while you work on the chocolate glaze. Chocolate Glaze 80 ml heavy cream 100 grams 70% dark chocolate, finely chopped 20 grams unsalted butter, cut into 4 pieces, softened at room temperature 105ml (7 tablespoons) of chocolate sauce, warm or at room temperature To make chocolate glaze: Note: Make the glaze only after you have assemble and freeze the chocolate mousse cake. In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat and pour hot cream over the finely chopped chocolate in a heatproof bowl. Allow to sit for 1 minute to let the chocolate melt slightly, then stir slowly in a small circle starting at the centre of the bowl, stirring gently in a circular fashion, gradually increasing the size of the circle. Continue to stir until all the chocolate has melted. Measure the temperature of the mixture, which should be at 60C. If it's too cool, place bowl over simmering water, and remove from heat once the temperature reaches 60C. If it's too hot, allow to cool to 60C. Stirring gently, blend in butter and the chocolate sauce. Once again, check the temperature of the glaze, which should be between 35C to 40C at which the glaze attains prime pourability. Use glaze immediately. To assemble: Spoon or pipe chocolate mousse into the cavities of a 70mm diameter x 34mm height half semi-sphere silicon mould, leaving a gap about the same thickness of the chocolate sponge. (You can use small cake ring if you wish.) Cut out 70mm diameter round sponge with a cookie cutter. Brush sponge generously with chocolate syrup. Place sponge over the mousse and press down lightly. Wrap the mould well with plastic wrap and freeze until completely frozen (at least 6 hours). Remove the chocolate mousse cakes from the mould. Place cakes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen chocolate mousse cakes. (The glaze will set very quickly and there is no going back to fix up areas that is not covered in the glaze as I found out the hard way.) Allow the chocolate mousse cake to thaw completely before serving.
Peppermint Crisp Mousse Cake is made up of caramel, peppermint crisps, tennis biscuits and cream. This cake and recipe is amazing.
This is a reworking of my grandmother's Barbados creams: we're going the way of the coconut and the banana. It's scarcely a fancy pudding, but sometimes it can be sweetly comforting to have something a little homespun, and almost from the nursery. This is not far from that old favourite, bananas mashed with cream and brown sugar. Hard to beat, to be sure, but the coconut yoghurt and rum certainly add a little something. You need to make these the morning of the evening you want to eat them (or the day before, if that's easier for you), but they take no more than 5 minutes to prepare. So they are very quick to make and you ease the burden on that short time after you get back from work in the evening. For US cup measures, use the toggle at the top of the ingredients list.
When you pair fresh summer strawberries with a creamy mascarpone mousse, the result is both simple and decadent.
Have a little delicious twist in your regular Custard Pastry Cream and make this Coconut Custard Pastry Cream instead. The process is the same with a slight change in one of the major ingredients. …
Evoking the painterly qualities of delicately striated tulip petals, ruby-edged ribbons of rhubarb unfurl during springtime to lend pleasing color and intensely tart flavor to a range of seasonal dishes.A crisp crust offers a satisfying counterpoint to the velvety texture of Roasted Rhubarb and Pistachio Savory Goat Cheese Cheesecakes.The celery-like stalk, a member of the
I knew it. I knew that I couldn't hold it in any longer. I made a cake with 6 components. And I loved every single moment of the laborious time-consuming process. Why do I have such weird interests I do not for the life of me know. But this cake, this cake!, or should I say cakes, are worth every single minute of the 2 days I spent making them. What really struck me was how every single component uses the same type of chocolate in differing applications and amounts. What you get is a cake with a singular cohesive taste but varying textures. Interesting huh. The bottommost layer, the chocolate cake, is dense and fudgy and rich, like a brownie. The following layer, a chocolate cream, is smooth and creamy. Next up is a chocolate mousse that is lighter and airier. Then the glaze, which has a somewhat sticky quality to it (the glaze is a two-part process). Lastly, the tempered chocolate decoration on top to provide a crisp crunchy contrast. I even added caramelized rice krispies in between the chocolate cream and chocolate mousse layers for crunch but they softened. I guess its to be expected. They did leave behind a nice caramel taste that complemented all that chocolate though. The glaze gave me a bit of trouble because it seized up and then separated when I added the chocolate sauce. Maybe it's because of the differing temperatures of the two components. In the end, the glaze was too thick even though it was at the right temperature and couldn't coat the cakes evenly and smoothly. Although there are many components to make, you will realize that they are not that hard. Majority of your time spent will go towards the chilling so don't be daunted by the length of this recipe! The sense of accomplishment is worth it. Oh and of course the eating. Carrément Chocolat adapted from Desserts by Pierre Herme makes an 8 inch square cake For the chocolate cake: 4 ounces 72% chocolate, chopped 1 stick butter, diced 1/2 cup sugar 2 eggs 1/3 cup all-purpose flour, sifted Preheat the oven to 170C. Butter and flour an 8 inch pan that is 1 1/2 inches to 2 inches deep. Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and add the pieces of butter. Stir in the sugar, eggs and sifted flour, mixing to incorporate each ingredient after adding before adding the next. Pour the batter into the prepared mold and bake for 20 minutes. The cake should look underdone. Unmold the cake on a rack and let cool. Clean, rinse and dry the mold then wrap it in plastic wrap. Place the cooled cake at the bottom of the mold. For the smooth chocolate cream: 2 1/2 ounces 72% chocolate, chopped 7 tbsp whole milk 7 tbsp heavy cream 2 1/2 egg yolks 1/4 cup sugar Bring the milk and cream to a boil in a saucepan. In a bowl, beat the egg yolks with the sugar. Whisk the milk and cream mixture into the egg yolks gradually then pour the mixture back into the saucepan and set over gentle heat until it reaches 185F or 85C. Pour 1/3 of the mixture over the chopped chocolate, stirring well. Repeat twice more, stirring after each addition, then process the mixture with a handheld immersion blender. Pour cream over cake. Refrigerate for 1 hour, then place in freezer for 1 hour. For the chocolate mousse: 6 ounces 72% chocolate, chopped 1/3 cup whole milk 1 egg yolk 4 egg whites 4 tsp sugar Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat. Bring the milk to a boil in a saucepan and pour milk over chocolate in the bowl, beating until the chocolate is smooth. Add the egg yolk and incorporate well. Beat the egg whites until stiff with a dash of the sugar, then, as the mixture begins to stiffen, add the remaining sugar. Incorporate 1/3 of the beaten egg whites into the chocolate mixture then carefully fold in the remaining beaten egg whites. Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours. For the thin chocolate sheet: 3 1/2 ounces 72% chocolate, chopped Melt the chocolate in a heatproof bowl over a pot of simmering water. Remove from heat and cool at room temperature until the chocolate thickens, then reheat it slightly for a few seconds over the pot until it reaches a temperature between 88F and 90F. Pour chocolate over a sheet of acetate and spread it out. Before it can set, cut out a square the same size as the cake. Place another acetate sheet on top and add a weight to prevent the chocolate from warping as it dries. Refrigerate for 2 hours. For the chocolate sauce: 1 1/2 ounces 72% chocolate, chopped 6 1/2 tbsp water 2 1/2 tbsp sugar 3 tbsp heavy cream Place the chopped chocolate in a small saucepan and bring the a boil with the water, sugar and cream. Stir continuously until the sauce is thick enough to coat a spatula. For the chocolate glaze: 3 1/2 ounces 72% chocolate, chopped 1/3 cup heavy cream 4 tsp unsalted butter 1/2 cup chocolate sauce, recipe above In a saucepan, bring the cream to a boil then remove from heat. Gradually beat in the chopped chocolate, beating it from the centre outward. Set aside to cool to 140F before adding the butter, then add the 1/2 cup of chocolate sauce. For assembly: Remove the cake from the mold and discard the plastic wrap. Using a small ladle, pour the chocolate glaze (it should be warm, between 95F and 105F) around the sides of the cake, then over the centre. Using a cake spatula, even coat the sides and edges. Leave to set for a few minutes then transfer it to a cake plate. Remove the acetate from the thin chocolate sheet, and place it on the cake. Set the cake in the refrigerator to defrost for 2 hours before eating. Cut with a knife dipped in hot water for 30 seconds for a clean cut.
I was lucky enough to receive book called “Secrets of Eclairs” by Marianne Magnier-Moreno from my sister and have been thinking it was about time I started learning to make eclairs. She…
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Save that bean brine the next time you use chickpeas and make these fantastic aquafaba recipes! Find over 30 easy sweet and savory ways to use this ingredient. The following recipe for baked avocado fries makes for an easy and crowd-pleasing side the whole family will enjoy!
This is the BEST and easiest vanilla bean pastry cream! You make it in one pot and there's no need to temper the egg yolks. It's thick, rich and luscious. Use this fill cakes, cupcakes and pastries or serve it alongside pie with some fresh berries. It makes a fabulous dessert on its own with some crushed biscuits or meringue with fresh fruit.
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
This is a really nice filling sandwiched between tiny meringues for serving with coffee or for piping onto cakes. It should be completely smooth with all grains of sugar completely dissolved. To make chocolate filling add 1-2 tablespoons cocoa with the icing sugar.
This recipe for Mum's Two Ingredient Strawberry Mousse is one of my favourite "frugal" retro recipes. Mum used to make this regularly for Sunday Tea, as well as for special occasions, such as Birthdays, Easter, Christmas and just because! Made with just two main ingredients, Evaporated Milk and Jelly, you can add lemon juice if you like a sharper flavour, and mum always added lemon juice to hers. If you don't have any fresh lemons, then bottled lemon juice works just fine, and those little lemon shaped bottles of Jif Lemon Juice.
This Polish Carpathian Mountain cream cake recipe is known as karpatka. It is a version of Polish kremowka, which is made with puff pastry.
This recipe for authentic Japanese cheesecake yields a soft, pillowy final result. Absolutely delicious!
The best recipe for low-FODMAP ermine frosting- aka opera cream, cooked milk frosting, or flour buttercream. Perfect for red velvet cake or carrot cake.
Tiramisu Donuts are yeast and airy yeasted donuts filled with light coffee cream, glazed with white chocolate and dusted with cocoa powder.
I'll show you how to master the art of perfect Chantilly cream, step by step.
This Caramel Pastry Cream is smooth, creamy and full of caramel flavor. It is the perfect filling for tarts, puff pastry, cream puffs, éclairs or even as a twist on banana cream pie!
Crisp sweet layers of meringue combined with light whipped cream and juicy fresh strawberries. A British classic, this Strawberry Eton Mess makes a perfect summer dessert.
Adapted from Julia Child's Mastering the Art of French Cooking via David Lebovitz Notes: I use Guittard Chocolate, 64% cacao. Lebovitz used Green and Black, 72% cacao. I mention this because I cut the sugar to ½ cup due to the extra sugar in the chocolate. If you are using a darker chocolate, you might want to use ⅔ cup sugar, which is what the original recipe calls for. What I love about this recipe is that there isn't any whipped cream. One recipe I tried this week tasted too much like chocolate-flavored whipped cream. This one has body with a nice lightness thanks to the whipped egg whites. The key to making this recipe successfully is getting those egg yolks to that pale yellow ribbon stage — see DL's photo for guidance. If you don't get that consistency in the yolks, the finished mousse will not have that nice chew.
Le pudding! Semolina burnt creams
End your meal on a sweet note with these lusciously good cream puffs with delectably indulgent cream puff fillings. They're unbelievably easy to prepare!
This thick & delish pastry cream can be used to fill cakes, layered desserts, and tarts. Or simply served on its own with your favorite topping.
Learn How to Make Praline and imagine gorgeous shards of caramel-y candy folded into your favorite desserts, like fudge and ice cream!
Crema pasticcera al pistachio, pistachio Italian pastry cream, is one of the standard and most common ingredients used in Italian pastries and cakes. It’s the creamy, custardy filling in common Italian tarts, layer cakes, and pastries. Once you make this version with a pistachio twist you will be hooked!
A _semifreddo_ is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch.
Cooking Italians - Pistachio cream is not only tasty, but also extremely easy to make. The ingredients you need are few and simple: all you need are good quality pistachios,
Bite into a cloud of deliciousness.
Namelaka means “smooth” or “creamy” in Japanese, it has been invented by @valrhonafrance . It’s one of my favorite creams to use for filling cream puffs or to use as a cremeux in a mousse cake. No eggs or flour, it’s probably the easiest cream to make! Make sure to let it rest in the fridge for at least 6 hours before using it.
Basic Pastry Cream
