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

Advertisements

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:

1463018_10152728172472384_6262534895676326624_n

 

 

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 ^_^

?????????????????????????????????????????????????????????????????????????????????????????

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. ^_^

 

 

1517447_815363201857838_3332174337222312350_n

Love,

hellosweetdessert

Jasmine Orange Cake (Spring Edition)

jasmin bavaroise & orange sponge7

by Sivia

jasmin bavaroise & orange sponge2

by Sivia

It’s spring !

I love flower blossoming season. I love how the trees are looking alive with vibrantly attractive flowers, bees are awaken from hibernation to start their hectic nectar-sucking job.

I love the aroma release from tea.To me, Jasmine tea seems to be the type of tea that I am very familiar with.The aroma and the taste are very distinctively easy to recognize.

I love experimenting

especially with the aroma and taste from the daily food I consume. Tea and fruit should go well after all many fruity tea is so available nowadays.

Orange + Jasmine = Deliciousness

I hope you like my little tasty experimenting dessert to celebrate the spring.

Let’s get started!

Components you need:

  • Orange sponge
  • Jasmine bavaroise
  • Red Chocolate glaze
  • Chocolate bowl  for decoration (optional)

jasmin bavaroise & orange sponge10

jasmin bavaroise & orange sponge5

by sivia

Orange Sponge:

  • 50g whole eggs
  • 10g icing sugar
  • 5g cake flour
  • 5g plain flour
  • 30g almond flour
  • 50g egg whites
  • 10g castor sugar
  • 8g vegetable oil
  • 1/2 whole orange

1)Sift all the flours.

2)Boil orange.Once boiled, peel off the skin, slice into chuncks, deseed. Process it to form a puree in blender.Set aside.

3)Beat egg and icing sugar until pale then add in the orange puree and mix well.

4)Fold in the flours and mix well. Add in the oil and mix well.

5)In other bowl: Beat egg white and sugar to foamy,slowly add in sugar and continued beating to reach soft peak.

6)Fold  meringue(a) into yolk mixture in  3 additions.(without deflating the air pockets)

7)Pour batter into a prepared pan of 8″ x 10″ ( 20cm x 25cm) lined with baking paper.

8)Bake at 200C for 15-20 minutes,until golden brown ,depending on individual oven.

9)Once baked, remove from oven and lay onto a new baking paper.Peel off the old baking paper immediately.Cool down.

10)Once cooled down, cut out (6 x 38mm )and (6 x 57mm )round discs.Total: 16 round pieces sponge.

orange-puree

orange joconde

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.

jasmin bavaroise & orange sponge11

Jasmine Bavaroise Mousse:

  • 170ml  Liddells Lactose free milk  (Or any milk)
  • 1/4 tsp vanilla paste
  • 1/3 tsp jasmine tea
  • 27g castor  sugar
  • 27g egg yolks
  • 4g gelatin leaves
  • 150ml Bulla  whipping cream (Or any whipping cream)
  • 1/2 tbsp castor sugar

1)Bring jasmine tea, vanilla paste and milk to a boil in a saucepan. Off heat.Leave to infuse for 20 minutes with lid on.

2)In a mixing bowl: whisk together egg yolks and sugar until light in colour.

3)Pour half the boiled liquid into egg mixture, mix well.

4)Return mixture to the remaining boiled milk mixture to heat.Stir well.

5)Continue cooking the liquid until thicken, coats the back of the wooden spoon, and reaches 82-84C.

6)Add soaked gelatin to custard and strain into a bowl in an ice bain-marie(a).

7)Beat cream to ribbon stage(b).

8)When custard is cold, remove the bowl from ice bain marie.

9)Fold in whipped cream into cold custard and mix well.

jasmin bavaroise

Note:

(a)What is ice bain-marie?

Place the bowl of  hot custard under another bowl containing ice cubes to cool it down.

(b)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.

(c)What is bavaroise?

Creme Anglaise + Whipped cream = Bavaroise

Bavaroise: a french name for bavarian creme. It is a delicate cream dessert with a Cr̬eme Anglaise base, and then aerated with whipped cream or yogurt, egg whites and various flavourings such as fruit pur̩e, chocolate, coffee, tea or liqueurs before being set in the refrigerator with gelatin.

Assemble I:

1) Pour in some jasmine Bavaroise  into 6 separated 6cm  half sphere silicon baking moulds.

2)Place the small round disc  orange sponge into the bavaroise. Top up with more bavaroise.

3)Place big round disc orange sponge into the jasmine bavaroise and lightly press in. Remove excess bavaroise.

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

assemble

Red Chocolate Glaze:

  • 250g Bulla cream ( or any cream)
  • 20g sugar
  • 50ml glucose
  • some red food colouring paste
  • 130g Cadbury baking white chocolate ( or any white chocolate)
  • 6g gelatin leaves

1)Bloom gelatin in cold water until soften.

2)Bring cream, sugar, glucose and food colouring to boil at 85C.

3)Add in white chocolate in few additions. Stir to combine.

4)Sitr in soften gelatin, mix well. Strain.

5)Allow to cool down to 25C-28C.

Note:

  • It is best to cool down the chocolate glaze till 25-28C  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)

How to make chocolate bowl:

1)Melt some dark chocolate. Pour into a piping bag.

2)Ready with a 7cm half sphere silicone moulds.

3)Cut off small tip of the piping bag.

4)Pipe some lines over the moulds or any shapes you like. Set in the freezer.

5)Gently remove the chocolate bowl from the silicone moulds.

Assemble II:

1)Remove the half sphere mousse from the moulds.Place onto a prepared cooling rack that sits above a baking tray.

2)By using a ladle, gently ladle the red glaze over each mousse. Allow to drip off the excess.

3)Decorate with chocolate bowl or any fruits that you like.Go wild with your imagination.Serve.

chocolate glaze

Note:

a)Remember to place the dessert into refrigerator to bring the temperature back to optimum temperature before eating.

b)Chocolate bowl is optional for decoration, it can be removed from the recipe and the cake still taste like spring.Yummy.

jasmin bavaroise & orange sponge9

jasmin bavaroise & orange sponge3

Hope you enjoy this dessert!

Thank you for dropping by and deeply appreciate your comments.

Gardening_Spring_Flower

Ambroise, Refined version ( Hidemi Sugino)

ambroise4

Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.

There are few things as you can see from these pictures , few differences comparing to Hidemi’s:

·       the colour of the chocolate glacage,

·       where is the gold leaf?

·       Where is the vibrant green colour of the pistachio joconde?

·       And where is correct sugar amount?

 

478334_414791968618249_1720733666_o

I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.

After staying here for years, my sweetness  level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.

 

Few changes I attempted for a reason:

a)Sugar level: I reduced so I can enjoy it,genuinely.

b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.

c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!

d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.

The joy of eating this winner dessert:

1)It is not overpowering with sugar or heavily chocolaty.

2)melts into mouth  instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.

The taste of this petitely designed master piece, it is definitely worth my 2 days job.

 

 

Ambroise5

Few components you need:

  • Pistachio Mousse
  • Pistachio Joconde
  • Raspberry Jam
  • Sirop d’imbibage
  • Chocolate Joconde  (all above here prepared on Day 1)
  • Dark Chocolate Mousse (prepared Day 2 )
  • Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)

ambroise3

This recipe from : La Petite Vancouver & Gourtmet Baking

serves :one 6-inch cake orthree to four 2.5-inch entremets

(A)Mousse a la pistache(Pistachio Mousse)

  • 130g Bulla whipping cream( or any dairy whipping cream)
  • 70g milk (Liddells lactose milk I used)
  • 1/10 vanilla pod
  • 40g egg yolks
  • 15g granulated sugar ( I reduced to 10g)
  • 2g gelatine leaves
  • 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)

1. Combine the pistachio paste with milk in a saucepan and bring to boil

2. Add in the vanilla pod

3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour

4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth

5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.

6. Soften the gelatine leaves in a cold water

7. Add the soften gelatine into step 5

8. Beat the whipping cream until soft peak

9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.

10. Pour the mixture into a circular mousse’s ring and set in freezer

 

(B)Biscuit aux pistaches (Pistachio Joconde)

  •  60g almond paste
  • 25g pistachio paste
  • 30g whole egg
  • 27g egg yolk
  • 17g egg white
  • 30g corn starch
  • 13g Western Star unsalted butter( or any unsalted butter)

French meringue

  • 53g egg white
  • 33g granulated sugar  ( I reduced to 25g)

1. Preheat oven to 200°C

2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated

3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken

4. Sift in the all purpose flour and mix well

5. Prepare french meringue and add it into the mixture and mix well

6. Add melted butter into the mixture and mix well

7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(C)Raspberry Jam (Framboise pepins)

  •  35g sugar ( I reduced to 10g)
  • 20g glucose
  • 8g water
  • 100g fresh or frozen raspberries
  • 4g pectin mixed with
  • 23g sugar ( I reduced to13g)
  • 6g lemon juice
  1. Bring the sugar, glucose, and water to a boil in a saucepan
  2. Mix the raspberries in and continue to boil
  3. Mix in the pectin-sugar and boil until raspberry has broken down and soft
  4. Cool in an ice bath and add the lemon juice
  5. Refrigerate until needed
  6. The recipe called for 50g of this jam

(D)Sirop d’imbibage

  •  20g Sirop à 30°B [ 13 sugar + 7 g water }—> (I reduced to 8g sugar+7g water )
  • 15g water
  • 15g raspberry liquor

1. Prepare the sirop à 30°B and microwave it until sugar dissolved

2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well

 

(E)Biscuit joconde au chocolat (Chocolate Joconde)

  •  24g almond powder
  • 24g icing sugar (I reduced to 18g )
  • 24g egg yolks
  • 10g egg whites
  • 19g all purpose flour
  • 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
  • 9g melted butter( Western Star unsalted butter I used)

French meringue

  • 44g egg whites
  • 45g granulated sugar ( I reduced to 25g)

1. Preheat oven to 200°C

2. In a mixing bowl, sift in the almond powder and icing sugar and mix well

3. Add in the egg yolks, egg whites and whisk until smooth

4. Sift in the all purpose flour and mix well with spatula

5. Sift in the cocoa powder and mix well with spatula

6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.

7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(F)Mousse au chocolat noir(Dark Chocolate Mousse)

  •  225g whipping cream
  • 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )

Pâte à Bombe

  • 35g creme fraiche
  • 30g granulated sugar (I reduced to 15g)
  • 55g egg yolks

For Pâte à Bombe:

 1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )

2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour

3. Add mixture in step1 into step2 little by little while keep mixing at the same time.

4. Mix well using electric mixer

 

For chocolate mousse

1. Beat whipping cream to soft peak

2. In a double boiler, melted the dark chocolate ( chocolate’s temperature should not exceed 45°C )

3. Add the Pâte à Bombe into the melted chocolate and mix well

4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well

5. Add the rest of the soft-peaked whipped cream to the mixture and mix well

chocolate glaze

 

Assembly

  1. Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
  2. brush one side with the sirop d’imbibage and place it on top of the pistachio mousse,brushed side down.  Then brush the other side with the syrup.
  3. Freeze
  4. Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
  5. Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0″ cookie cutter and 2.5″cake ring)
  6. Cut the chocolate joconde using the same size of cookie cutter.
  7. Assemble top-side down. Line a baking pan with acetate sheet and place the 3″ cake rings (or any size of rings you want) on top.
  8. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
  9. Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
  10. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
  11. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
  12. Use a small blow torch or hair dryer and heat up the side of the ring ( don’t heat up too long or else you will melt the mousse )
  13. Once the ring loosen, use both hand to pull down the ring.
  14. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
  15. Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
  16. Refrigerate an hour  and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)

how to make ambroise

I must keep this experience in words and pictures for my future reference,hopefully.

Pages of recipe seem intimidating,after you try , it might increase your confident in making “long long recipe”. But worth 2 days of work  if sugar is reduced to your preference.The texture is marvelous.

 

ambroise6

ambroise2

The best chocolate Mousse cake I ever tried,with the efforts to recreate this, it is worth the wait.

 

Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version 😛

 

Welcome to leave your comment here, love to hear from you ^_^