Mousse au Chocolat

mousse au chocolat

Many of you know I’m in cooking school right now. Cooking has always been my passion and I had to do something about that, I wanted to know more, I needed to know why. In cooking school we get general theoretical classes and also praxis. In cooking class I got the assignment of making mousse au Chocolat. Never done it before, I somehow thought that it was difficult and never dared.

After a lot of research I found out that there are mainly 3 kinds. With Cream and Egg White, With Cream and Egg Yolk, just with egg (white and yolk). Of course I tried all of them and since I’m a fan of the pure strong taste of chocolate, choosing wich one was my favourite was easy, just with egg, the ones with cream dilute the taste of chocolate wich makes a much lighter version.

Another thing I found out by trying out all those recipes is that the quality of the cuverture is the most important thing of all. The first cuverture I bought was the one I find in my nearest supermarket, big fail! the consistence of the mousse was perfect, but the taste… don’t get me started on the taste… So I asked at the restaurant where I’m doing the internship, and they let me use some Valrhona cuverture. I think I never had chocolate as good as that one. At school I used Callebaut wich is also a very good one, but in my opinion, not as good as Valrhona. So if you are planing on doing mousse any time soon, try to get your hands on some Valrhona or Callebaut cuverture.

So making a resume of whats important when making a chocolate mousse:

  • a high % of cocoa butter in your chocolate cuverture stabilizes your mousse when it cools down
  • if you are thinking of using cream, the more fat the better (36% fat would be ideal)
  • Your eggs have to be fresh or use pasteurized, since you are not cooking them
  • it’s better if you don’t beat your egg whites and/or cream to its peak, if so, they would not mix as well with your cuverture.

Ingredients

  • 200 gr chocolate cuverture 70%
  • 2 cl cognac (Grand Marnier)
  • 6 egg yolks
  • 6 egg whites
  • a pinch of salt

Preparation

Set a bowl over a pot of hot water, melt the chocolate, stirring every once in a while, be careful it goes quite fast. Remove from the heat and continue stirring with a spatula to temper the chocolate. In a bowl beat the egg yolks until smooth, if you want to put some sugar, now would be the time, I didn’t use any. Add the egg yolks and the cognac to the tempered chocolate until fully incorporated.

In a clean bowl, free of fat, beat the egg whites with a pinch of salt (make sure there’s no rests of egg yolk in there) until soft peaks start to form.

Fold one-third of the egg whites into the chocolate mixture until no white speaks appear, and then the rest, but don’t overdo it if not the mousse would lose volume. Refrigerate for at least 4 hours until firm.

*You can keep it refrigerated up to 4 days.

(as you can appreciate in the pictures I still have to train a lot my quenelles :/ )

mousse au chocolat

Read you soon!

H.

 

 

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Chocolate Chip Cookies Cheesecake

chocolate chip cookie cheesecake

Did I already told you that I’m maybe the biggest fan of every kind of Cheesecake in the world? If not, now you know. Baked, cold, with quark or with Philadelphia cheese…just come to mama 😀 I guess I like it so much because is not as sweet as other kind of cakes. My dad use to make it every once in a while at his restaurant and there is when I started falling in love with this kind of cake.

I always use to make it cold with butter biscuits and red berries on the top, but my flat-mate and best friend David had birthday and he is allergic to berries. I had to think about an alternative. He loves chocolate, so I made a variation with cookies and chocolate, It’s amazing how good chocolate fits to this kind of cake. At his birthday party I got a lot of positive feedback and compliments about it so I thought…maybe is also blog material.

If you are as crazy about cheesecake as me… there you go! here is the recipe:

Ingredients for a 28cm cake tin

  • 600 gr Philadelphia cream cheese
  • 600 gr whipped cream
  • 300 ml milk
  • 9 gelatine leafs
  • 6 egg yolks
  • 100 gr sugar
  • 500 gr chocolate chip cookies
  • 60 gr butter
  • 150 gr plain dark chocolate couverture

Preparation

First of all smash the cookies until you get kind of a cookie flour, I do this putting the cookies inside of a plastic bag (or two) and then smashing them with a meat hammer or the bottom of a glass. Melt the butter and mix it with the previously smashed cookies. When mixed, distribute the dough at the bottom of the tin evenly to make the base of the cake.

For the cream cheese filling soak the gelatine in water. Mix the milk and the sugar in a saucepan and put it to cook over medium heat. Take 3 Tbs of the mixture and whisk in the egg yolks. Pour the egg yolk mixture into the milk slowly stirring constantly until the mixture thickens a bit. Add the previously soaked gelatine (without the water). Strain the mixture and let it cool down.

Add the cream cheese to the milk and egg mixture until creamy. Beat the whipped cream until stiff. Add the cream to the whipped cream slowly with a spatula making movements from the bottom to the top to keep it fluffy. Melt the chocolate and mix it with approximately a glass of the filling mixture.

Pour the white filling mixture over the cookie base into the cake tin. Decorate as you wish with the chocolate filling mixture.

Chill for at least 8 hours before eating. This cake freezes well.

chocolate chip cookie cheesecake

chocolate chip cookie cheesecake

H.

 

 

 

Easter Cupcakes

easter cupcakes

I did these cupcakes last year for easter breakfast, but since it was a last minute thing I didn’t have time to post them days before easter, so you could maybe surprise your family or friends in your easter breakfast/brunch by doing them. I thought I’ll post them this year because they ended up tasting pretty good, and well, i’m proud to say they look kinda amazing don’t they? 😀

Ingredients for 12 cupcakes

for the chocolate mousse frosting

  • 2 eggs
  • 50 gr sugar
  • 500 gr cold heavy whipping cream, divided
  • 170 gr bittersweet chocolate

for the cake

  • 3 eggs
  • 200 gr flour
  • 180 gr sugar
  • 180 gr sunflower oil
  • 8 gr baking powder

for the decorations

  • white chocolate
  • Milka mini eggs *

Preparation

for the chocolate mousse frosting

Beat eggs and sugar with your mixer for about 3 minutes. Meanwhile heat the half of the heavy whipping cream (250 gr) in a small saucepan until just hot, not boiling. With mixer on low pour the hot cream into the egg mixture slowly until combined. Next, add the egg/cream mixture back into the saucepan and over low heat, stir for five minutes constantly until thickened. Do not boil. Remove from heat and stir in chocolate until melted. Cover and refrigerate for 2 hours, until chilled, stirring occasionally. When the mixture is completely chilled and firm use your mixer to whip the remaining heavy cream until stiff peaks form. Remove chocolate from fridge and using a spoon fold/stir the whipped cream into the chocolate until incorporated and smooth. Refrigerate until ready to use.

for the cake

Preheat oven to 180ÂșC. Beat eggs and sugar with your mixer until they tripled it’s size. Mix with the baking powder and the flour, sifting it to avoid any flour lumps. Pour the oil slowly in the mixture, don’t stop stirring. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Sprinkle some sugar over them. Bake in preheated oven for about 20 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.

to assemble the cupcakes

With a potato peeler grate the white chocolate to make it look like if it was straw. Pipe or spread the mousse over cooled cupcakes into an even layer. Sprinkle the grated white chocolate over the mousse to make it look like a straw egg nest. Put some of the eggs in the nest to finish the look.

easter cupcakes

Hope you and your family enjoy them as much as we did last year 😀

Read you soon!

H.

Mascarpone Cream with Spekulatius and Raspberries

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I came up with the idea of doing this desert when I was working on the mascarpone cream popsicles recipe. I had some cream left (but no more biscuits) so I just filled 2 glasses with it and put some melted chocolate over them. The consistence of this cream makes it perfect for both states, frozen as an ice cream, or refrigerated as a mousse. Me and my flat mate ate them as a desert that day and since then I put my brain machine at work to make something different out of it. The Spekulatius with the caramel cinnamon taste work perfectly with the raspberries and the cream and give also the crunchy to the mixture of textures. Raspberries give the sour and freshness to it. I think I came up with kind of my perfect desert and I hope you’ll like it to 😀 

Ingredients for 10 servings

  • 200 gr Spekulatius biscuits
  • 250 gr Mascarpone cream cheese
  • 250 ml whipped cream 35% fat
  • 50 gr sugar
  • 3 egg yolks
  • 1 gelatine leaf
  • Raspberries

Preparation

Mix the whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.

When refrigerated, beat the mixture until fluffy. Fill your glasses with spekulatius biscuits crumble, and cover it with the mascarpone cream with the help of a pipe bag. Decorate with fresh raspberries.

That easy? yes! Enjoy!

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H.

SpritzgebĂ€ck – German Piped Biscuits

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This post may be coming a little late, but well, better late than never 😉

While I was at my parents house in Spain, over the holidays, I wanted to do something nice for them since every time I’m there they do everything for me, it’s like being in a Hotel just, 1 million times better. It was the first time in my life that I baked biscuits and if you ask me, it went really well 😀

I chose this kind of german piped butter based biscuits, first because I like butter biscuits and second, they are easier to make, since you don’t have to knead and roll out the dough for cutting out a shape.

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Ingredients for arround 60 biscuits 

  • 320 gr flour
  • 2 L eggs or 120 gr eggs
  • 250 gr butter
  • 120 gr confectioners’ sugar
  • 2 vanilla pods
  • 1 tsp baking powder
  • 1 pinch of salt

Preparation

Heat up your oven at 180ÂșC.

In a bowl, first combine the soft butter, confectioners’ sugar and the vanilla pulp to a fluffy mixture.

In another bowl, mix the flour with the baking powder and the salt.

Break the eggs into another bowl and just mix them roughly. Pour them step by step, and not all at once, into the Buttery mixture and keep on stirring with the whisk or with your hand mixer on a slow number.

Add the flour mix and mix it to a smooth pastry, don’t over mix it!

Grab a piping bag, place a nr. 10 star nozzle into it and fill your bag with the pastry. Put a baking paper over your baking tray. Squirt the dough into different shapes onto the tray (I, C, S, that’s up to you!), don’t forget to keep some space between them.

Place them in the oven for aprox. 10 minutes. When done, let them cool down.

You can decorate them with some dark molten chocolate just by dipping the ends into it, I didn’t have the time but that would make them just perfect 🙂

Now, enjoy!

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My cousin said they were the BEST biscuits he’d EVER tried, I hope you like them too 😉

Read you soon!

H.

Mascarpone Cream Popsicles

 

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Since Germany’s weather is giving us some more summer days, I had time to do an ice cream post before fall. I actually eat ice cream all the time, doesn’t have to be warm to enjoy a good ice cream but well for those who need it, here is a late summer post with an easy recipe for making your own ice cream popsicles 😀 Hope you like it! 😉

Ingredients for arround 50 Popsicles

  • 250 gr Mascarpone cream cheese
  • 250 ml whipped cream 35% fat
  • 50 gr sugar
  • 3 egg yolks
  • 1 gelatine leaf
  • 100 butter biscuits
  • 700 gr chocolate couverture
  • almond crocant
  • wooden sticks

Preparation

Mix whipped cream and sugar in a saucepan and bring it, just for a second, to boil. Put the egg yolks in a bowl and mix them with the warm milk mixture. We want to cook the eggs, but we don’t want them to be like scrambled eggs, so add the milk slowly and don’t stop mixing. Add also the gelatine leaf previously soaked in water. Let the mixture cool down and then add the Mascarpone until smooth. Refrigerate for at least 12 hours.

When refrigerated, beat the mixture until fluffy to give the perfect ice cream texture. Put inside a pastry bag and distribute on 50 of the biscuits. Put another biscuit on the mascarpone cream and insert the wooden sticks for the popsicle look 😉 Freeze for about 2 hours.

When frozen, melt the chocolate couverture and dip your popsicle in it. Sprinkle with some almond crocant and done! Save in the freezer for later. Put out of the freezer 5 minutes before eating 😀

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H.

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Cheese Mousse With Pears

IMG_0720_2

After a kinda chaotic month I have again something to show you. This time I have no big story to tell you about this dessert, just that I found this recipe in a Home Decoration magazine at my mum’s and thought that could be worthy of a post 😉

Since my favourite dessert EVER is cheesecake, everything that is cheesecake-like this recipe caught my eye like in seconds. It has a very soft taste and preparation time it’s around 35 minutes wich makes it perfect as a dessert for a dinner party at home.

Ingredients for 4 portions

For the pears

  • 2 pears
  • 120 gr sugar
  • 1 lime
  • a cinnamon stick

For the base

  • 40 gr biscuits
  • 20 gr butter

For the mousse

  • 200 gr quark cheese
  • 2 gelatine leafs
  • 60 gr sugar
  • 1 lime
  • 200 ml whipped cream

Preparation

Soak the gelatine in water. Drain and cook with the lime juice and sugar for some minutes. Mix with the quark cheese. Whip the cream and mix carefully with the rest. Pour the mixture into 4 moulds and freeze for 3 hours.

Peel and dice the pears. Cook t 6 minutes with 200 ml water, sugar, cinnamon stick, lime peel and juice.

Crush the biscuits and mix with softened butter. Use 3 TBs of the biscuit mix as base, remove the mousse from its mould and put it on the base. Decorate each mousse with the pear compote. Serve cold.

*You can also do a toffee sauce as decoration. Cook 100 gr of sugar stirring till brown. Add 100 ml of cream and stir till incorporated. Pour over the mousse and serve.

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Hope you liked it!

Read you soon!

H