Rich Chocolate Tart

Rich chocolate tart 4

It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.

Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…

Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.

Rich chocolate tart 8

Components you need:

  • Rich chocolate mousse
  • Sable breton (Sweet Pastry)
  • Chocolate glaze

Rich chocolate tart 6

Rich chocolate tart 1

Rich Chocolate Mousse:

  • 225g  Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
  • 100g egg yolks
  • 60g castor sugar
  • 30 ml water
  • 280 ml Bulla whipping cream ( or any whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.

3)Beat cream in a mixing bowl till soft peaks formed[picture 7].

4)Fold in whipped cream into pate a bombe(a)[picture 8].

5)Fold  1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick  a little).Fold in remaining cream mixture into chocolate mixture.

6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.

Rich Chocolate mousse

Note:

  • Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of  hot sugar syrup will curdle the beaten egg.
  • (a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

Rich chocolate tart 5

Sable Breton: (Rich sweet pastry)

  • 100g plain flour
  • 3g baking powder
  • pinch of salt
  • 75g unsalted butter, softened in room temperature
  • 30 egg yolks
  • 65g castor sugar

1)Sift together flour, baking powder and salt.

2)Beat the butter until soft and creamy.

3)Beat egg yolks and sugar in another bowl, beat till light in colour.

4)Add in softened butter into egg mixture, and mix to well combined.

5)Fold in the sifted flours.

6)Mix into forming a dough.

sable breton(sweet pastry)

7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.

8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.

9)Place the pastry  on a baking tray lined with parchment paper.

10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.

sable breton

Note:

  • Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
  • Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
  • You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
  • This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.
  • (a)What is Sable Breton:

This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.

Rich chocolate tart 7

Chocolate Glaze:

  • 9g gelatin leaves /or  gelatin powder(Dissolve powder into enough water to mix into paste)
  • 117g water
  • 150g castor sugar
  • 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
  • 85g Bulla cream ( or any dairy cream)

1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.

2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.

3)Add in cocoa powder and cream.

4)Bring it back to boil and simmer for 4-5 minutes on low heat.

5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.

6)Strain, Leave to cool to 25C.

chocolate glaze

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
  • You can store in an airtight container in fridge and use in 4 days.

Rich chocolate tart 3

Assemble:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place mousse back to freezer for 15 minutes.

3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

4)Transfer to the cooled sable breton(Pastry disc).

5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.

6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.

assemble(chocolate tart)

Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.

hell

Love,

hellosweetdessert

Strawberry White Chocolate Mousse Cake(Flourless/Gluten free)草莓之恋

Strawberry white chocolate mousse cake 3

It is the strawberries season and I loaded more berries during my groceries shopping. I wish everyday is berries day so I can decorate my cakes with these juicy, vibrantly colourful berries.

This cake is designed for  playing the fresh , red and juicy strawberries as the main component. Moreover, I want to create a flourless(or gluten free) cake by implementing the hazelnut and almond dacquoise. This dacquoise produces the best hazelnut aroma with a slight crunch to it ,which giving a new depth of texture to a normal mousse cake.

I have made this cake couple of times and I received very generous and amazing comments such as :” I am hiring your wife for my wedding cake!”,” I do not mind eat this everyday!”,” I have eaten half of the cake by myself “. I never thought men could  love strawberry flavour mousse cake that much. Guess I must done something right to prove men can choose strawberry shakes too. 😛

I am over the moon for anyone accepting my creation with such positive comment.I am blessed.

So I do hope you all like it too. ^_^

(this recipe has been made for couple of times since 2015 till now)

 

Few components you need:

  • Raspberry-strawberry gelee
  • White chocolate mousse
  • Hazelnut and Almond dacquoise
  • Strawberry mousse
  • Pink glacage/glaze

 Strawberry white chocolate mousse cake 8

 

Strawberry white chocolate mousse cake 4

 

Raspberry-Strawberry Gelee:

  • 100g raspberry frozen
  • 60g castor sugar
  • 100g fresh strawberry puree
  • 1/4 tsp lemon juice
  • 6g gelatin leaves (soak in cold water until soften)

1)Heat up frozen raspberry  together with castor sugar until thickened.

2)Blend the mixture into puree.Add in strawberry puree and gelatin.Mix well.Add in lemon juice.Mix well.Strain.

3)Pour into 5″cake ring(which wrapped with cling wrap at the bottom) sits underneath a tray lined with baking paper.

4)Allow to set in freezer for at least 4 hours or more.

raspberry gelee

White Chocolate Mousse:

  • 60g Cadbury baking white chocolate ( or any baking white chocolate)
  • 1  small egg, room temperature
  • 1 tbsp castor sugar
  • 100ml Bulla whipping cream ( or any whipping cream)

1)Beat whipping cream to soft peaks.

2)Melt white chocolate.

3)In a bowl: Beat egg and sugar until ribbon stage(a) over bain marie(b).(Ensure water is 40C )

4)Fold egg mixture through the whipped cream.

5)Scoop out one ladle of egg-cream mixture from step (4) and fold through melted white chocolate to well combine.Then fold it back to remaining egg-cream mixture.

6)Pour onto the hardened raspberry-strawberry gelee earlier and allow to set in freezer for at least 4 hours or more.

 

white chocolate mousse

 

Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

(b)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

 

Hazelnut and Almond Dacquiose:

  • 25g hazelnut meal
  • 25g almond meal
  • 10g Western Star unsalted butter ( or any unsalted butter)
  • 50g castor sugar
  • 6g corn flour
  • 40g egg whites
  • Icing sugar for dusting

1)Preheat oven to 170C. Line baking tray with baking paper or non-stick baking mat.

2)Melt butter. Mix hazelnut and almond meals with half of the castor sugar together.

3)Beat egg whites in a clean mixing bowl till bubbly foam, and slowly add in sugar while beating to stiff peaks meringue(c).

4)Fold in meringue into dry ingredients in 3 additions.

5)Add in spoonful of meringue mixture into melted butter.Fold together.

6)Pour butter mixture into rest of meringue mixture.Mix well.Pour into a piping bag.

7)Pipe  in circular motion into a 5″ round disc .Dust with generous amount of icing sugar.

8)Bake for 18-20 minutes until lightly golden brown.

 

hazelnut&almond dacquoise

Note:

(a) Dacquoise is a dessert made with layers of almond and hazelnut meringue and whipped cream or buttercream. It takes its name from the feminine form of the French word dacquois, meaning ‘of Dax‘, a town in southwestern France.

(b)If cannot find hazelnut meal, you can kindly eliminate hazelnut meal and increase almond meal to 50g.

(c)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.

(d)Always remember when folding meringue into flour 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.

 

Strawberry Mousse:

  • 4g gelatin leaves(soak in cold water till soften)
  • 180ml Bulla whipping cream ( or any whipping cream)
  • 110g strawberry puree
  • 40g castor sugar

1)Process fresh strawberries into puree.

2)Beat whipping cream to ribbon stage. [Picture 1  ]

3)Put half of strawberry puree and sugar in a saucepan.Gently warm till sugar dissolved.

4)Squeeze water from soaked gelatin, add into saucepan from step (3).Stir well.

5)Strain into mixing bowl. Add the remaining strawberry puree in.

6)Pour in whipped cream. Fold to combine.

strawberry mousse

 

Assemble:

1)Lightly torch the edges of the 5″ cake ring containing gelee and white chocolate mousse. Remove the set mousse from cake ring.

2) Place the hazelnut-almond dacquoise onto the base of a 6″ cake ring lined with baking paper in a tray.

3)Pipe in strawberry mousse around the cake ring. Place the raspberry gelee-white chocolate mousse onto the dacquoise.(White chocolate mousse touches the dacquoise)

4)Pipe in remaining strawberry mousse, smooth the top. Allow to set in freezer for at least 4 hours or more.

 

assemble 1

 

Pink Glacage:

  • 125g Bulla cream ( or any brand of cream)
  • 10g castor sugar
  • 25ml glucose ( or corn syrup)
  • some pink food colouring
  • 100g Cadbury baking white chocolate
  • 3g gelatin leaves (soak in cold water till soften)

1)Bring cream, sugar and glucose to boil at 85C.

2)Add in chocolate in few additions.Combine.Stir

3)Stir in soften gelatin.Mix together with pink food colouring and strain.

4)Allow to cool down to 25C.

Note:

(a)Stir the glaze now and then before glazing to prevent skin forming.

(b)Remember to be quick and generous when pouring the glaze over the mousse.

 

Assemble II:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place cake back to freezer for 15 minutes.

3)Place a small cake ring onto a tray. Place the mousse onto the cake ring.

4)Pour the pink glaze over the mousse.Allow to drip off excess.

5)Decorate with some fresh strawberries and macaron shells, dust with some icing sugar  or decorate with however you, go wild with your imagination.

pink glaze

 

 

 

Strawberry white chocolate mousse cake 5

 

 

Hope you like this sharing.

 

Strawberry white chocolate mousse cake 1

 

Today’s Word:

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Rich Chocolate Tart

Rich chocolate tart 4

It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.

Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…

Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.

 

Rich chocolate tart 8

Components you need:

  • Rich chocolate mousse
  • Sable breton (Sweet Pastry)
  • Chocolate glaze

Rich chocolate tart 6

Rich chocolate tart 1

Rich Chocolate Mousse:

  • 225g  Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
  • 100g egg yolks
  • 60g castor sugar
  • 30 ml water
  • 280 ml Bulla whipping cream ( or any whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.

3)Beat cream in a mixing bowl till soft peaks formed[picture 7].

4)Fold in whipped cream into pate a bombe(a)[picture 8].

5)Fold  1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick  a little).Fold in remaining cream mixture into chocolate mixture.

6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.

Rich Chocolate mousse

Note:

  • Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of  hot sugar syrup will curdle the beaten egg.

 

  • (a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

 

 

Rich chocolate tart 5

Sable Breton: (Rich sweet pastry)

  • 100g plain flour
  • 3g baking powder
  • pinch of salt
  • 75g unsalted butter, softened in room temperature
  • 30 egg yolks
  • 65g castor sugar

1)Sift together flour, baking powder and salt.

2)Beat the butter until soft and creamy.

3)Beat egg yolks and sugar in another bowl, beat till light in colour.

4)Add in softened butter into egg mixture, and mix to well combined.

5)Fold in the sifted flours.

6)Mix into forming a dough.

sable breton(sweet pastry)

7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.

8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.

9)Place the pastry  on a baking tray lined with parchment paper.

10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.

 

sable breton

Note:

  • Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
  • Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
  • You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
  • This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.

 

  • (a)What is Sable Breton:

This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.

 

Rich chocolate tart 7

 

 

Chocolate Glaze:

  • 9g gelatin leaves /or  gelatin powder(Dissolve powder into enough water to mix into paste)
  • 117g water
  • 150g castor sugar
  • 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
  • 85g Bulla cream ( or any dairy cream)

1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.

2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.

3)Add in cocoa powder and cream.

4)Bring it back to boil and simmer for 4-5 minutes on low heat.

5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.

6)Strain, Leave to cool to 25C.

 

chocolate glaze

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
  • You can store in an airtight container in fridge and use in 4 days.

 

 

Rich chocolate tart 3

 

Assemble:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place mousse back to freezer for 15 minutes.

3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

4)Transfer to the cooled sable breton(Pastry disc).

5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.

6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.

 

assemble(chocolate tart)

 

 

Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.

 

hell

 

 

 

Love,

hellosweetdessert

 

 

Moist Chocolate Cake with Coffee Mousse

Coffee mousse chocolate cake

by Sivia

I love chocolate and coffee.

What     about      you?

Nothing much to describe for these two simple combination.It just as though a magical chemistry reaction occurred once slip into your mouth, you will fall in love when you love both so deeply.

The moist,rich and chocolatey cake, combined with the addictive coffee aroma,ice cream-like coffee cream, as though you are having ice cream soft cookies in your mouth, the closest words I could describe.

Oh yeah, although it sounds rich, apparently not too overly sweet.

Girls love flower, and so do I.

This is my another experimental chocolate work.

Shall we get started?

Coffee mousse chocolate cake10

Coffee mousse chocolate cake3

Few components you need:

  • Moist Chocolate cake
  • Coffee mousse
  • Dark chocolate glaze
Coffee mousse chocolate cake5

by Sivia

Coffee mousse chocolate cake7

by Sivia

Moist Chocolate cake:

@makes one 5″ round cake

  • 45g  Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 35g  Western  Star unsalted butter ( any unsalted butter)
  • 18g  Bulla whipping cream ( or any dairy whipping cream)
  • 35g  egg yolks
  • 90g  egg whites
  • pinch of cream of tartar
  • 28g  castor sugar
  • 14g  cake flour
  • 20g  Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)

1)Melt chocolate, cream and butter  over bain marie(a) (double boiler) until all dissolved. Mix well.

2)Lightly beat egg yolks and slowly add into chocolate mixture from step (1). Sift in cake flour and cocoa powder.

3)Beat egg whites and pinch of cream of tartar until foamy, slowly add in castor sugar and continued beating to soft peaked formed.(this is called “Meringue”)(b)

4)Fold in 1/3 of meringue from step (3) into chocolate mixture (You might find the mixture is slightly hard to mix but keep whisking until well combined.) Fold in remaining meringue till all incorporated.

5)Oil the 5″ round cake pan and line with grease-proof paper on the bottom and sides.

6)Pour in the cake batter into cake pan and bake in water bath(d) at 140C for 40-60 minutes or until inserted skewer in the middle comes out clean,depending on individual oven.

7) Once baked, remove from oven and inverted to cooling rack.Allow to cool completely.

Note:

(a)Bain marie or double boiler means a pan of hot water in which a cooking container is placed  above it for slow cooking. Please remember do not allow the hot water touches the bowl of chocolate mixture while using slow heat cooking it.

(b)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.

c)Always remember when folding meringue into chocolate 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.

(d)To prepare a water bath for baking, put your filled cake pan in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller cake pan. I am using normal round cake pan.If you are are using removable cake pan, remember to wrap the bottom with 2 layers of aluminium foil to prevent water seepage.

Classic chocolate cake3

Classic chocolate cake4

Coffee Mousse:

  • 230g Bulla whipping cream ( or any whipping cream)
  • 4g gelatin powder
  • 26g Liddells Lactose free full cream milk ( or any milk)
  • 2 tbsp castor sugar
  • 1 tbsp coffee powder ( or  decaffeinated coffee powder)

1)Dissolved coffee powder into milk. Add in gelatin powder. Microwave for 10 seconds on high heat until gelatin and coffee powder dissolved.Set aside.

2)Beat cream to ribbon stage, then add in coffee mixture. Beat till soft peak formed.

Assemble I:

1)Once cake cooled, place a 6″ cake ring onto a baking tray lined with baking paper. Pour in the coffee mousse into the ring, then place the moist chocolate cake onto the mousse.Fill up the gap with remaining coffee mousse. Smooth out the mousse with palate knife.

2)Allow to set in freezer for at least 4 hours or overnight.

assemble-coffee mousse chocolate cake1

Dark Chocolate Glaze:

  • 6g gelatin leaves
  • 78ml water
  • 60g castor sugar
  • 33g Hershey unsweetened cocoa powder ( or any unsweetened cocoa powder)
  • 57ml Bulla whipping cream ( or any cream)

1)Bloom gelatin till soft in cold water.

2)Put sugar and water in a saucepan, bring to boil, then continue to simmer over low heat for 2-3 minutes.

3)Add the sifted cocoa powder and the cream. Mix well.

4)Bring back to the boil, simmer for 4-5 minutes.

5)Take pan off the heat, add the soften gelatin and stir till dissolved.

6)Strain, leave to cool.

assemble-coffee mousse chocolate cake2

Note:

a) Remember to stir the glaze on and off to prevent thick skin formed.

b)Best glaze to used at temperature of 28-33C. I used my glaze at 28C.

Assemble II:

1)Take mousse out from freezer, heat the outer ring with hair dryer or warm towel for seconds. Remove the cake out from the ring( put the mousse onto a bottle, gently push the ring downwards). Put the mousse back to freezer for 20-30minutes.

2)Take out the mousse, and pour the  dark chocolate glaze all over the mousse.Allow glaze excess to drip off.

3)Decorate with chocolate flower and spray with edible gold spray.

Note:

a)How to prepare glazing work area:

1) Put a jam jar into a big mixing bowl. Place mousse onto the jar, and glaze.

2) Place cooling rack onto a baking tray.Place mousse onto the rack and glaze.

b)Decoration is up to your own imagination.

Coffee mousse chocolate cake2

Coffee mousse chocolate cake1

by Sivia

Hope you like this sharing.

Your comments and visit are so much appreciated. Thank you for dropping by ^_^

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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

Baked Cheese Cake@Strawberry Coulis烤乳酪蛋糕@草莓浆

baked cheesecake@strawberry coulis 1

by Sivia

My husband has been asking for a classic baked cheese cake.Since I bought this 6 packs cream cheese at good deal, thinking what to bake with it.

Classic baked cheese is something heavy in cheese.I remembered that he is the reason i started to eat pizza and cheese cake. From how he grew up, classic cheese cake is always his favourite from his mom.

I want to make classic cheese cake with some twist. So added some fresh strawberry coulis into the cake.

Let’s get started shall we?

baked cheesecake@strawberry coulis5

baked cheesecake@strabwrry coulis

 

2 components you need:

  • Strawberry coulis
  • cheese cake

 

how to make strawberry coulis

strawberry coulis

 

 

Ingredients:

  • 70g McVITIES digestive biscuits (or any digestive biscuits)
  • 30g marie biscuits
  • 50g Western Star unsalted butter, melted ( or any unsalted butter)
  • 250g Philadelphia cream cheese, softened in room temperature( or any cream cheese)
  • 120g castor sugar
  • 200g  Vaalia natural yoghurt /or Jalna greek yoghurt ( or any natural or greek yoghurt)
  • 3 eggs
  • 1/2 tsp vanilla paste
  • 2 tbsp cake flour
  • 2 tsp lemon juice
  • 200ml Bulla whipping cream / pouring cream( or any whipping or pouring cream)
  • some fresh strawberries for garnish

 

How to make cheesecake :

  1. Preheat oven to 180C. Grease a 8″ round (base) spring-form cake pan.
  2. Process the cookies until resembles fine crumbs. Add in melted butter and mix well.
  3. Lightly oil the cake pan with some butter, press mixture over base and sides of pan. Refrigerate for 30 minutes until sets.
  4. Beat cream cheese and sugar until creamy. Then add in yoghurt and mix until smooth. Add eggs, 1 at a time, beating until just combined.
  5. Lastly add in vanilla , cake flour then lemon juice and whipping cream. Strain the mixture until no lump is found. Pour  1/3 of mixture into prepared cake pan,then pour in the strawberry coulis. Pour in the remaining cream cheese mixture.
  6. Bake at 180C for 50-60minutes  until cake is set but still wobbly in the middle.
  7. Allow to cool in oven with door ajar(a) for an hour. Remove from oven and cool completely. Refrigerate 6 hours or overnight. 
  8. Before un-moulding, run a knife around the edges of cake.
  9. Decorate with some fresh strawberry. Brush with some mirror glaze /clear glaze/nappage(b)(if you have).Serve.

Note:

(a)Ajar : something that is slightly open. Oven door ajar means oven door slightly open to allow hot temperature flows out slowly to prevent drastic temperature changes.

(b) Nappage : apricot glaze is a baking technique. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze.You can find in any bakery store. Sometimes they called it neutral or mirror glaze.

 

steps5

 

steps1

steps2

 

steps3

 

 

baked cheesecake@strawberry coulis 2

by Sivia

Note:

  • You can just bake a classic plain cheese cake without strawberry coulis for your own preference.
  • Red wine added is optional,you can remove it from recipe.
  • You can turn this “baked cheesecake” recipe into ” New York cheesecake” by few changes:

a) replace yoghurt with sour cream, equal amount.

b) replace cake flour with corn flour, equal amount

c) New York cheese cake require water bath method: wrap aluminium foil around the base of cake pan, bake at 200c for 30 minutes until golden brown on

top, then turn down heat to 160c for another 30 minutes.You can leave in the oven with  door ajar for 30-60 minutes by removing the water bath.

d) classic baked cheesecake does not bake by using water bath,but i personal wrap with aluminium foil for preventing oil flowing out from the base mixture.You can always remove the aluminium foil and just bake it straight in the oven.

baked cheesecake@strawberry coulis 3

by Sivia

 

Hope you like this sharing. Welcome to leave any comment ya ^_^

Classic Tiramisu 提拉米苏

tiramisu 1

Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. The Italian name tiramisù means “pick-me-up” , referring to the two caffeine-containing ingredients, espresso and cocoa. 

There are many modified versions of tiramisu. Using sponge fingers are the popular version. You can either buy the store bought finger or you can make those fingers too. Since I want to make everything from scratch, simple and still retained the classic flavour. I replace the sponge finger with chocolate sponge, something familiar and easy to make.

There are  2 components in this dessert you need to prepare and you will get your tiramisu in no time.(everything is from scratch)

  • Chocolate sponge cake ( base)

  • tiramisu filling

Let’s get started, shall we?

about tiramisu

tiramisu 3

Components you need:

  • 1 slice of 7” x 7” chocolate sponge cake
  • Classic cheese filling

Chocolate Sponge: (produces 2 pieces of 7” x 7” cake sponge)

  • 5 egg (I used small size or 4 large eggs), separate yolks and whites
  • 20g castor sugar
  • 40g castor sugar
  • 50g Liddells Lactose free full cream milk( or any milk )
  • 30g oil
  • 20g cocoa powder, sifted
  • 60g cake flour, sifted
  • 20g corn flour, sifted
  • 2 tsp lemon juice/1 tsp white vinegar

1)      Separate the eggs into yolks and whites. Sifted the flours. Line a 10” x 14” cake pan with baking paper. Preheat the oven to 180C.

2)      Mix egg yolks with 20g sugar. Mix in oil and milk. Mix in flours to well combine.

3)      Beat egg whites and  lemon juice until frothy. Then slowly add in sugar (40g) in 2 additions,continued beating to soft peak. Fold the meringue(a) into yolk mixture in 2 additions until well combine.

4)      Pour batter into prepared pan, smooth the top and knock the pan for rid extra air pocket.

5)      Bake for 12-15 minutes, or skewer inserted comes out clean,depending individual oven.

6)      Remove the cake immediately  from baking tray.Let it cool down completely.Once cool down , peel off baking paper and cut into 7” x 7” piece of 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.

tiramisu

tiramisu sponge

Tiramisu Filling:

  • 4 egg yolks
  • 80g castor sugar
  • ¼ cup coffee liqueur( I used Tia Maria  or any coffee liqueur you like)-optional
  • 250g Philadelphia cream cheese ( Or you can use mascarpone cheese)
  • 300g Bullla whipping cream ( or any brand of dairy whipping cream)
  • Hershey unsweetened Cocoa powder( or any unsweetened cocoa powder) for dusting

1)      Whisk egg yolks and sugar over double boiler on low heat( over a pot of simmering water) until all sugar dissolved. Keep whisking it otherwise egg yolks might cook.

2)      Once sugar dissolved, remove from heat and add in coffee liqueur. Beat with electric hand mixer until thicken and pale.

3)      In other bowl, beat cream cheese until creamy and smooth.

4)      Add in yolk mixture from step (2) into cheese. Mix well.

5)      In a bowl: beat whipping cream to firm peak. Gently fold whipped cream into cheese mixture.Set aside.

 tiramisu1

tiramisu2

Assemble:

1)      Place the 7” x7” chocolate sponge onto a same size square cake ring. Place this onto a prepared baking tray with baking paper.

2)      Brush the sponge with ¼ cup of coffee liqueur.

3)      Pour the tiramisu filling onto the sponge until full. Smooth the top and store in freezer for 4 hours or over night.

4)      Decorate and dust with cocoa powder. Slice and serve.

tiramisu4

Note:

1)      You can use any chocolate sponge you like from the market or any recipe you prefer to be the base. This recipe can give you 2 pieces of chocolate sponge of  size 7 “ x 7”:

 

What can you do with the extra chocolate sponge?

a)      Make a swiss roll out of it by spreading some tiramisu filling and roll.

b)      Make 2  tiramisu cake of 7” x 7”  by adjusting the tiramisu filling as below:

  • 6 egg yolks,
  •  1 cup castor sugar,
  • some coffee liqueur ,
  •  400g cream cheese,
  • 360ml whipping cream

2)      You can replace the sponge with store bought sponge fingers too. Just soak with coffee mixture( 1 tbsp of sugar + ½ tsp of coffee powder into 1/2cup of hot water, let it cool down before soak with the sponge finger)

3)      When you heat the egg yolks with sugar over double boiler, remember not to allow the water touches the bowl with yolk mixture.Remember to whisk constantly until you touches the mixture ,there is no more sugar crystals and it is warm to your hand). Remove pan and keep beating it.

4)      Remove the liqueur if preferred alcohol free.

Liqueur choices can use Kahlua or any coffee liqueur you like.

Tia Maria

This is the coffee liqueur I am using. Free free to use any alcohol you prefer

tiramisu

tia maria

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Hope you all enjoy this sharing.

Thank you for visiting and deeply appreciate your wonderful comment ^_^