Ferrero Rocher Mousse

ferrero rocher mousse1

How many of you love these small little monster “Ferrero Rocher” chocolate balls?

I love it! Everytime seeing these exquisite advertisement on Ferrero Rocher, it has just drawn me closer to my own little fantasy lane “making it”.

My aim is to make into a bigger version of Ferrero Rocher Mousse balls. Bigger the better, what do you think?

If you are interested, let’s have a look of my version?

 

ferrero rocher mousse 2

Components you need:

  • Chocolate wafer
  • Milk chocolate cremeux
  • Chocolate cream chantilly
  • Chocolate ganache
  • Edible gold spray

 

ferrero rocher mousse 4

 

 

 

Chocolate wafer:

  • 23g rice pop
  • 90g  Cadbury baking milk chocolate( or any baking  chocolate)

1)Melt the chocolate in microwave on high heat, bring out and stir well every 10 seconds until completely melted.

2)Pour in the rice pop into melted chocolate and mix well.

3)Pour into 4 x 7cm diameter of hemisphere silicon moulds. Spread the mixture around the mould to form a thin layer around the hemisphere.(Remember to leave small gap for other fillings)

4)Chill in freezer until completely harden.

ferrero rocher mousse step 1

 

Milk Chocolate Cremeux:

  • 50g Cadbury   baking milk chocolate button ( or any baking milk  chocolate )
  • 22ml Liddells Lactose free full cream milk ( or any milk)
  • 95g Bulla whipping cream ( or any dairy whipping cream )
  • 18g egg yolks
  • 9g castor sugar
  • 9g Western Star unsalted butter ( or any unsalted butter )

1)Put chocolate in a bowl.

2)Bring milk and cream to just boil.Off heat.

3)Beat yolks and sugar til light in colour with hand mixer.

4) Add in half of the hot cream into egg mixture, whisking till smooth. Pour in remaining hot cream mixture and keep whisking until all combined.Return over low heat, stir the mixture and cook till it coats the back of a spoon (or till 82C-84C) [Picture in step 4 ]

5)Switch off the heat. Strain over chocolate. Mix until smooth.

6)Add in butter, mix till smooth.

7)Spread into a shallow tray, cover with cling wrap, leave in fridge to semi-set for piping later. Pour into a piping bag with round nozzle.

Dark chocolate cremeux 1

 

Dark Chocolate cremeux 2

Assemble I:

1)Once the mixture become semi-set, pipe onto the rice pop mixture to fill up the gap. Arrange and lightly press in 2 whole  hazelnuts into the middle of  cremeux on 4 separated hemisphere. Leave to set in the freezer for 4 hours.

ferrero rocher mousse step 2

 

Chocolate Cream Chantilly:

  • 200g Bulla whipping cream (or any whipping cream)
  • 4 tsp Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 4 tsp castor sugar

1)Beat everything together to firm peaked. Pour into piping bag.

 

 

Assemble II:

1)Pipe around 4  x 8cm diameter hemisphere silicon moulds. By using a spoon, lightly spread the cream evenly with a spoon to ensure no gap was found otherwise you might see air trap inside the final mousse when peel off.

2)Take out the 7cm  hemiphere silicon moulds out from freezer. Remove each hardened mousse from moulds. Gentle press the hardened mousse into the chocolate cream chantilly. Remove excess cream chantilly and smoothed out. Keep in the freezer for at least 4 hours or overnight until hardened.

ferrero rocher mousse step 3

 

Chocolate Ganache:

  • 150ml Bulla whipping cream ( or any whipping or thickened cream)
  • 125g Cadbury baking milk chocolate ( or baking milk chocolate)
  • 13g Western Star unsalted butter ( or any unsalted butter)

1)Bring cream to boil. remove from heat.

2)Pour into chocolate. Mix well until chocolate is melted.

3)Stir in butter.Mix well.

4)Allow to cool until 30C.

ferrero rocher mousse step 4

 

Assemble III:

  • 80g hazelnut, chopped finely

1)Take out the hemisphere mousse from freezer, remove from the moulds.

2)Press the chopped hazelnuts all around the mousse.(You can let the mousse bring back to room temperature for few minutes, then press the hazelnuts around to it stick to the mousse)

3)Stack 2 hemisphere altogether into a sphere. Repeat this for making another sphere.

4)Pour the chocolate ganache all over the hemisphere mousse.Allow to drip off excess.

5)Spray edible gold spray all over the 2 spheres Ferrero Rocher mousse. Chill in fridge for an hour before serving.

6)Remember to share with few person.

ferrero rocher mousse step 5

ferrero rocher mousse 5

Note:

(a)If you do not have edible gold spray, you can remove from the recipe.

(b)If you preferred more hazelnuts, you can sprinkle more nuts onto the chocolate ganache as well.

(c)This is a crazy idea that I fantasized for awhile, so go crazy with any other ingredients you prefer.

 

ferrero rocher mousse 6

Thanks for visiting and welcome to drop by your comment. ^_^

 

 

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Love,

hellosweetdessert

Easy Japanese Strawberry Shortcake (Light & Moist)

japanese strawberries shortcake3

I love cottony, moist and light strawberry shortcake and I really want to make this cake in no time.

This cake is done in a day and serve after few hours. Yummilicious!

Let’s get started on a simple shortcake.

Dear Honey bun Hubby~ 

HAPPY 12th Anniversary

Thank you for holding my hands  

                                          Love, Wife

japanese strawberries shortcake8

What is Japanese Strawberry Shortcake?

Japanese strawberry shortcake is a layered sponge cake with a strawberry and whipped cream filling, and whipped cream frosting.  Unlike the American concept of strawberry shortcake , there are normally sweet biscuits/scones topped with strawberries and whipped cream.

japanese strawberries shortcake4

japanese strawberries shortcake6

Components you need:

  • sponge cake
  • cream Chantilly
  • fresh strawberries

Sponge (Egg separation method):

  • 4 egg yolks
  • 20g castor sugar
  • 60g Liddells lactose free milk( or any milk)
  • 40g vegetable oil
  • 80g cake flour
  • 20g corn flour
  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 70g castor sugar

1)Whisk egg yolks and 20g of castor sugar.

2)Mix in oil and milk to well combine.

3)Sift in all flours and mix well.

4)In a  clean bowl:Beat egg whites and cream of tartar until foamy,add in castor sugar in 2 additions and keep beating it on high speed until soft peak achieved.

5)Fold in 1/3 of meringue(a) into yolk mixture from step (3) to well combined, then fold in the remaining meringue to well combine without deflating the volume.

6)Pour into a prepared 10″ X 14″ baking tray lined with baking paper.Bake at preheat oven of 170C for 20 minutes or until it springs back when press in, depending on individual oven.

7)Once baked, remove pan from oven and invert onto a new sheet of baking paper. Allow to cool.

8)Once cooled, peel off the baking paper and cut out 4 pieces of 6″ circle discs.

9)Wash strawberries, dry it and slice thinly.

10)Prepare the cream chantilly.

step1(sponge)

step2(sponge)

Note:

(a)what is meringue? Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(b)Always remember when folding meringue into yolk mixture,it has to be done slowly and gently without deflating the air pockets, usually by using spatula to fold from bottom to upwards in slow motion until both mixture are well combined without any trace of meringue has been seen. Deflating the air pockets will not produce a well risen cake as result.

(c)You can bake this sponge at 180C for 15 minutes.For my sponge to achieve cottony , airy and moist texture,  adjust to 170C for 20 minutes until golden brown and spring back when lightly press in.The temperature sometimes greatly  depend on individual oven.(watch your oven temperature)

Cream Chantilly:

  • 250g Bulla whipping cream ( or any dairy whipping cream)
  • 2 tbsp of castor sugar
  • 1/2 tsp vanilla paste ( or vanilla essence )

1)Beat cream, sugar and vanilla paste together until thickened or firm peak formed.

2)Spoon 1 cup of cream into piping bag with round nozzle attached.Chill in fridge.

Assemble:

  • some strawberries, sliced thinly
  • cream chantilly
  • sponge

1)Place 1st piece of sponge onto your rotating cake stand or just table.

2)Spread some cream on the sponge, and arrange strawberries onto the cream.

3)Top up with 2nd piece sponge, spread some cream and arrange strawberries onto the cream.

4)Repeat step (3).Finally cover with last piece of sponge.

5)Frost your entire cake with cream chantilly.

6)Pipe some cream with tear drop shapes around the edges of the cake, top up with some sliced strawberries.

7)Serve.

assemblejapanese strawberries shortcake

japanese strawberries shortcake1

japanese strawberries shortcake7

Note:

(a)For beginners to frost your cake:You can frost your cake with thin layer of cream first, allow to chill in the freezer for 30 minutes. Take out and frost with another layer of cream.( both layers of the cream should not be too thick)

(b)Decoration is up to your own imagination.So go wild with your imagination.

(c)You can just bake a classic sponge cake and slice into 4 pieces but my aim is to save electricity(heheheh, baking can be expensive for the electricity).Classic 6″ sponge cake needs to be bake for 25-30 minutes and slice into 4 equal pieces with good cutting skills. To me, I want to use minimal time, effort to bake and slice my sponge.With this sponge cake method,you will achieve even size of sponge pieces.

(d)This cake is not too sweet which I like.The berries are on season, definitely the first batch of sweetness as I don’t like sour strawberries.

If happen you enjoy more cream chantilly , feel free to increase the amount of whipping cream, and add sugar to your own taste. Since I love the flavour of vanilla, I added this vanilla paste which you can see these vanilla seeds are visible in my cream chantilly.

(e)Normal sponge cake usually using  whole egg and beat into ribbon stage, then fold with flours. I find it, that sponge cake is little dry and requires some sugar syrup to moisten it before layer with cream and berries. Egg separation method which means separate egg yolks and whites, and beat the egg whites with sugar (to soft peak)to create alot of air pockets inside , then fold with yolk mixture will create softer texture. Besides, I bake this under 170C to get more cottony and moist sponge cake.

How to choose good strawberries

  • After reading some articles on how to choose good berries, I found the same description of the berries that has to be even size with pointy tail.
  • If you found odd shapes of the berries or extremely huge(sometimes it can be square or very odd  shape, they are normally genetically modified food, please don’t get them)

japanese strawberries shortcake5

Hope you enjoy it ^_^

Your visit and comments are greatly appreciated.

Chinese New Year Eve Dinner 2015(Vegetarian)全素除夕夜晚饭

新年快乐

虽然没机会回娘家庆祝团年饭,自己亲手为我和他两人一餐全素年菜。

第一次的经验,还不错吧!加油。

为了自己最近的健康,就打算学吃素。

妈妈曾说过:过年吃素不但对身心好,也是在佛教里的一种美德-不杀生。(要学习吃素其实要更严格,不能有面粉,面筋。。。等等。我会慢慢学习的,希望不破戒)

Happy Chinese New Year~

Although I may not spend this important dinner back home with family, I still learn to prepare a complete vegetarian meal for today.

For better health, I need to learn to be vegetarian.

Being a vegetarian in fact supposed to be stricter than I am eating now(No flour, gluten, deep fry….. need to be avoided but I believe I need to learn from now)

For the first full vegetarian meal , definitely not as time consuming as cooking a full meat meal. Alot to learn from. Way to go , sivia~

 

vegetarian crispy duck

 

  • Vegetarian crispy duck with orange sour plum sauce 素脆鸭

I made 2 dipping sauce for this dish: 1) orange sour plum sauce 2) peking duck sauce.

Love them both equally.

 

 

stir fry lettuce

  • 清炒菜 Stir Fry Lettuce

My husband loves the simplicity of this stir fry dish, multipurpose dish I would say.

 

vegetarian char siu

  • Vegetarian Barbecue Pork with cucumber slice 素叉烧配黄瓜

Love the sticky and nicely caramelised hong kong style char siu goes well with the slice cucumber, try to make into finger food.

Recipe Char Siu Sauce:

  • 1.5 tbsp maltose
  • 1 tbsp vegetarian oyster sauce
  • 1 tbsp soy sauce
  • pinch of 5 spice powder
  • 1 tsp sesame oil
  • salt to taste
  • thickening sauce ( 1 tsp corn flour mix with 2 tbsp water)
  1. Mix all together with another 2 tbsp water.
  2. Cook the sauce until thickened under medium low heat. Set aside.
  3. Pan fry the char siu with some oil first, then pour in all the sauce until the soy meat has caramelised evenly.
  4. Let it cool down a little, then prick every slice cucumber with the caramelised char siu by using toothpick.
  5. Serve. You just cannot stop eating it.

 

stir fry mushroom

  • Stir Fry Mushroom with zucchini 清炒菇类

Lately just love mushroom mushroom and mushroom.

 

 

deep fried crispy mushroom

  • Deep Fried Crispy Mushroom with mayonnaise apple 炸脆菇类配美奶汁苹果

The batter is extremely crispy even it serves cold. The oyster mushroom is the best for deep fry, it does not taste like mushroom at all. Crunchy and crispy, oh my goodness.

Recipe for the batter:

  • 3 tbsp plain flour
  • 1 tbsp rice flour
  • 1 tbsp corn flour
  • 1/4 tsp baking powder
  • salt and pepper
  • 2 tbsp cooking oil
  • enough water to make into batter,enough to coat the mushroom
  • some oyster mushroom(You can use any mushroom you like too but I find oyster mushroom tastes the best)
  1. Mix all together and chill in refrigerator for at least 30 minutes.
  2. Wash mushroom, drain and pat dry.
  3. Heat wok with enough cooking oil.
  4. Coat each mushroom with enough batter and deep fry until light golden brown.
  5. Serve with your favourite sauce.

 

vegetarian herbal soup in coconut

  • Vegetarian Herbal Soup in coconut 药材椰子素炖汤

It is coconut juice season here during cny.

I added some coconut juice into the coconut husk.I left the layer of coconut flesh in the husk, so it brings out the sweetness of the vegetarian soup without any meat added. Thumbs up.

 

 

2015 chinese new year eve dinner

2015 full vegetarian dinner

 

 

Thanks for visiting. ^_^ happy new year

 

 

 

 

 

 

 

 

 

 

 

 

 

Happy Chinese New Year 新年快乐 2015

chinese new year 2015

 

祝大家羊年平平安安,健健康康过个好年。

没什么给你们,就是一颗颗大蒜,风水来说大蒜带财运,希望能为你带财运。

新年快乐

Wishing all live in bliss, peaceful, safely and healthy goat year.

Nothing much for you, but just bulbs of garlic believed in giving all the money and wealth luck.

Happy Goat goat year~

 

by hellosweetdessert

Sivia

Happy New Year 2015

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Combination of all those unwanted and un-acceptable pictures I have taken in 2014.Let’s put the past in the past, move forward.

Happy New Year with good health and happiness

It has been a roller coaster in 2014,

many things had happened which not under our understanding.

Let’s put the past be the past,

Let’s move forward.

Thank you for another year I able to live with my loved one.

Thank you God for everything, being there for me thin and thick.

Thank you  for those who stand by me and giving me support.

Love Sivia

French Cacao Macaron(Simple and Easy steps)

cacao macaron 1

Merry Christmas everyone~

There are 2 ways to create macarons shells:

1)French macaron : French method is much simpler just by folding french meringue into almond mixture

2)Italian meringue macaron: Italian meringue method is created by cooking sugar syrup(to 112C) then added into meringue and continued beating to firm peaks formed , finally folded into almond mixture.

This macaron is easy to make with few little steps that I think it is easier to master.

Love the raw cacao powder is  incorporated in the macaron as well as the buttercream that easy to make.To me, chocolate is my all time  favourite flavour in  all desserts.

Hope you like this sharing too.

Components you need:

  • French Cacao macaron shells
  • Cacao buttercream

cacao macaron 4

French Cacao macaron shells:

  • 60g almond powder
  • 60g egg whites ( leave in room temperature for few hours or a day )
  • 1 tsp egg white powder
  • 120g/1 cup icing sugar
  • 60g castor sugar
  • 1 tbsp cacao powder ( or cocoa powder )

1)Take a piece of parchment paper and draw 1.5 inch (3.5 cm) circles, spacing the circles about 1 inch apart. Invert the baking sheet and place on a baking tray.

2)Process almond powder and icing sugar together.Sift twice of the almond powder ,cacao powder and icing sugar together in a mixing bowl.

3)In a clean bowl: Beat egg whites with almond powder until foamy, slowly add in castor sugar in 2 additions  and continued beating to soft peak, continued beating to a Stiff peaks formed.

4)Fold in the meringue into the almond mixture in 2 additions until a thick lava-like batter is achieved.

5)Fill a pastry bag, fitted with 1/2 inch (1 cm) tip.  Pipe about 3.5cm circle  1 inch apart onto the parchment paper, using the template as a guide(usually pipe slightly smaller than the actual template size as batter will slightly expand in size after you tap the baking tray on the counter).Then gently tap the baking sheet on the counter to break any air bubbles.

6)Rest macarons at room temperature for about 30-60 minuges or until the top of the macarons are no longer sticky to your finger when you touch.

7)Bake the macarons in a preheated oven of 160C for 16 minutes, depending on your individual oven,in the middle rack of your oven . About half way  through baking, rotate your baking tray, front to back.

or

If your oven is a way too hot like a  furnace:Try bake your macaron on double trays(e) and bake your macaron at 160C until you begin to see your “feets” are formed on your macarons, remove the empty bottom tray immediately and reduce heat to 140C to finish off your baking.

8)Once baked, remove from oven, and allow to cool completely.

DSC_6939

Process almond powder with icing sugar

DSC_6941

Give  few sifts for almond mixture

DSC_6963

Sift in 1 tbsp of cacao powder into almond mixture

DSC_6943

Add in egg white powder into egg whites in a grease-free and dry mixing bowl

step1

Beat egg whites and sugar till stiff peak(Firm peak)

DSC_6964

Fold in meringue into almond mixture in 2 additions

DSC_6965

Remember to fold and press down the mixture to reduce the air pockets

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Final batter should be thick and lava-like

DSC_6968

Pour in batter into piping bag fitted with round nozzle

DSC_6970

Pipe in batter into prepared pan. Rest. Bake

DSC_6977

The macaron is done when you can lift up macaron easily without sticking to parchment paper

Note:

a)Process the almond powder until become powder form because you might find store bought almond powder, the granules are not powdery enough, some might be hard to sift through. Use processor to blitz almond and icing mixture for few seconds and then sift few times.

b) The correct consistency of the batter is: the batter falls back in the bowl in a visible ribbon and the ribbon disappears within 10 seconds.Remember under-mix or over-mix batter will not able to create nice macaron at the end.

c) Release the air bubbles on the unbaked macarons with the end of a toothpick.

d) Sometimes you might have to rest the macarons longer than the time required due to the humidity and temperature of your kitchen.Macaron tends to crack on the surface while baking if not rest enough.When heat is applied, egg whites coagulates and forces the surface to crack due to insufficient dry top shells.

e)What is Double trays?Place the tray with macaron batter onto another empty tray.Reason to prevent excessive high heat from the bottom of the batter(egg whites coagulates and expands too quickly) to crack your surface of your macarons.

e)To see if macaron is baked properly:Once baked, try lifting the macaron slowly, if easily lift off clean without sticking to pan, showing it is baked properly.If not, continue baking for few more minutes.

 Important tips:

  • Ensure almond powder and icing sugar have to be sifted for few times to get smooth macaron shells.
  • Ensure eggs are in room temperature, uncovered for few 2 hours or more.
  • If you are in hurry, take your cold eggs from refrigerator,crack into a bowl and cover with lid, and warm it up by placing into a bowl of warm water(not too hot otherwise cook your egg whites). Allow to sit for 30 minutes or more.
  • Cold eggs tend to create more air pockets in the meringue while beating, we do not want this for macaron as we try to deflate the air pockets while folding with almond mixture. Too much air pockets in the meringue can somehow crack your macaron shells when heat is applied due to coagulation of protein from the egg whites.Sometimes too much air pockets create excessive “feets” that are not appealing.
  • Do not open your oven door too early otherwise the  macaron shells might collapse when drastic change of heat . You are allowed to open the oven door once while you rotate your baking tray half way baking macarons.
  • The reason to rotate your pan half way baking to ensure the macaron creates even “feets”.

Easy Cacao Buttercream

  • 60g Western Star, unsalted butter (Or any unsalted butter)
  • 90g  icing sugar
  • 1 tbsp cacao powder( can replaced with cocoa powder if can’t find cacao)
  • 2 tbsp Lactose free milk ( or any milk)

1)Beat butter and icing sugar till pale and creamy. Beat in cacao powder to well combined.Pour buttercream into piping bag.

3)Fill up the macaron shells with cacao buttercream. Sandwich with other macaron shells.

4)It is best to serve  after sit in the fridge inside air tight container for a day until the macarons turn slightly moist by the buttercream.

raw cacao buttercream

Tips:

If you’re not going to consume your macarons immediately, you can store them:

•  Unfilled macarons: can be stored in an airtight container for 3-5 days.Empty macaron shells can be stored in the air tight container in the freezer up to 3 months.

•  Filled macarons: keep them in an airtight container inside the fridge and they taste the best up to 3 days and after that taste little crumbly. Bring to room temperature before eating them.  They are even tastier 1-2 days after having been made!It is also possible to freeze them once they are filled.Filled macaron can be kept in the air tight container in the freezer also up to a month.Remember to defrose about 20-30 minutes before serving.

Reference:

Different sizes of your macaron with different temperature and baking time

Macaron

Diameter

Oven Temperature

Baking Time

Medium size

4 -6cm

( 1.5” – 2.5”)

140-150C

14 mins

Dessert size

6 –8cm

(2.5” – 3.25”)

160C

15 mins

Cake base

16cm or more

(6.25”) or more

170C

17 mins or more

Problem in forming skin for macaron?

There are time when your macaron just cannot form the skin even  how long you have waited. Due to the humidity and temperature of your kitchen play an important rule on this issue. Winter or rainy day is definitely the weather you are trying to avoid. Of course there are cases that macarons are still manage to form the desire skin in these undesirable weather, depending on your luck perhaps?

If your macarons are having trouble in forming skin, you can try this method:

  1. Preheat your oven to 200C for 10 minutes.
  2. Put the unbaked macarons into oven, switch off the heat immediately.
  3. Leave the door ajar(put  glove in between your oven door to create a gap for hot air to release) , for 6 minutes.
  4. Touch the macaron if the skin is formed.
  5. Once skin is formed, turn on the heat to the right temperature,let say 160C, and start baking your macaron.

cacao macaron 3

Thanks for visiting and welcome to drop your comments here. ^_^