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Cooking, Recipe and Food Blog

Easy Chocolate Mousse

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Here’s an easy to make dessert for you and your family. It is also a treat for guests when you have dinners or parties at home. If you have time, you can make chocolate fudge or chocolate sponge cake. Use it as your first layer before topping it with the mousse. Brownies can be a good base too.

Be creative in serving them individually or as a cake. You can also substitute white or dark chocolate chips for a different flavor. Layering different types of chocolate would definitely be delicious too!

Serves 4

Ingredients:

1 cup semisweet chocolate chips

1 large fresh egg

1 teaspoon vanilla extract

1 cup heavy cream

Sweetened whipped cream for garnish

Heat the cream until it is hot, but not boiling.

In a bowl, combine the chocolate chips, vanilla and egg. Blend it in a blender or using an electric mixer for 30 seconds. Pour in the warm milk and blend for another 30 seconds or until smooth.

Pour into wine glasses or small bowls. Refrigerate it until it sets.

Top with whipped cream and chocolate shavings. Serve chilled.

Photo Courtesy Of: David Leggett

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Classic Valentines Day Meal

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The first meal for the week is a classic menu.

A rough time frame has been included to help it easier to plan and prepare, just to help the special night or day go without a hitch!

Starter
Starting with a true classic starter – Smoked Salmon Pate. A smooth, creamy dish, with plenty of flavour and a treat for the eyes. A simple dish, but widely loved – and quite quick to make at just forty minutes including time to chill!

If you’re not a fan of Fish Pate for a starter, try creating the Walnut, Egg and Cheese Pate. A different taste, so it may be worth preparing some before the big day, and making sure you like it. This pate can also be used as a filling for Stuffed Tomatoes, Peppers or Mushrooms as well! Including time taken to chill, you’re looking at about forty-five to fifty minutes.

Main Course
A true classic dish – Crispy Pork Belly. Although this meal is a Filipino dish, the range of flavours in it give the traditionally popular dinner a great twist. Serve it with some freshly cooked seasonal Vegetables – Roast Potatoes, Parsnips, Carrots and a lovely thick Gravy.

This dish takes around one and a half to two hours to cook – not counting the time used to freeze the meat.

Dessert
White Chocolate Pots – A simply divine White Chocolate and Rum Mousse, this dessert can alternatively be served with Orange Zest or Dark Chocolate to mix the flavours up.

This dish takes around three or four hours to prepare, once the time to chill has been counted!

White Chocolate Pots

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A superb treat – this White Chocolate and Rum Mousse can be adapted and changed by adding a tablespoon of grated chocolate through the mixture whilst mixing it. Add some Orange zest to give it an orange flavouring.

Mousse

To change the tastes, add the Chocolate or Zest whilst folding the Egg Whites into the Chocolate Mixture. Of course, you could always try using Dark Chocolate instead of White!

To Serve 2
90g White Chocolate
1tbsp Butter
1tbsp Dark Rum
1 Egg, separated
1tbsp Natural Fromage Frais

1. Break up the Chocolate into small pieces, and place in a heatproof bowl, along with the Butter. Place this bowl over a saucepan of simmering water, taking care to make sure that the surface of the water is kept out of contact with the bowl, otherwise the Chocolate may burn. Heat gently until completely melted, stirring all the time.
2. Remove the bowl from the heat (be careful, it’ll be very hot), and mix in the tablespoon of Rum, followed by the Egg Yolk. Add the Fromage Frais before leaving to cool.
3. Whisk the Egg White until it forms stiff peaks – use a clean, dry bowl for this, it makes it much easier. Slowly fold the mixture into the Chocolate Mixture, making sure it’s done evenly.
4. Divide into two separate portions, and place into serving dishes. Chill these until set.

Photo Courtesy of: stu_spivack

Mousse de Saumon Fumé (Salmon Mousse)

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It is a light and tasty spread often served with crackers, baguette or as canapés of all sorts. You must try it with Cracotte (French crackers).

Some people put eggs when they make salmon mousse. I would advice otherwise unless you are using fresh eggs. Old eggs may give it a funky taste. If you are fond of sour cream, you can substitute this for cream.

Ingredients:

150 g (5 oz) smoked salmon

1 can pink salmon

1 tablespoon prepared horseradish (optional)

1/2 tablespoon lemon zest

1 tablespoon lemon juice

1/2 cup heavy cream

Salt and Pepper

1 sprig fresh dill

Lemon wedges

Drain the canned salmon and check for bones. Remove the skin.

In a food processor or blender, combine the canned salmon, smoked salmon, lemon zest, lemon juice, cream and dill. Blend the ingredients for 1 minute if you want more texture and perhaps 2-3 minutes if you want the spread to be very smooth.

Refrigerate for 2-3 hours before serving. It is best served cold with crackers and lemon wedges.

Photo Courtesy Of: jules:stonesoup