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Chocolate desserts, made easy

(June 01, 2015)

Chocolate desserts, made easy
(this dish is suitable for lacto-vegetarians)

Raspberry-topped chocolate mousse with chocolate biscuits

Desserts have a reputation for being complicated and time-consuming to produce. However, the three deserts below are quick to create and use items which can be easily sourced - often already residing at the back of our food cupboards – to produce chic and delicious deserts.

 Ingredients:

  1 large pot of double cream (please check that it is suitable for whipping - not all double cream is)
  1 large bar of dark chocolate (I used the dark chocolate available from Ikea, however something like Bourneville would also be excellent)
  2 large bars of milk chocolate (again, purchased from Ikea)
  Merlyn Welsh Cream Liqueur, from the Penderyn Distillery, to taste (you could also use Sheridan's liqueur, amaretto, Tia Maria or something similar instead)
  Caramel biscuits (individually wrapped two-packs can be bought as multi-packs from both Poundland and Poundworld)
  Fresh raspberries
  Icing sugar
  Walnut halves

 

Chocolate, caramel stack

Chocolate Biscuits

Unwrap enough caramel biscuits to make three or four layers per person (the choice is yours).

Bring a saucepan to the boil and leave to simmer. Into a bowl placed above the saucepan, melt some good quality dark chocolate slowly. Using a pastry brush, brush the top of the biscuits with the melted dark chocolate. Leave to cool, then place in the fridge for 10 minutes to allow the chocolate to set.

Alternatively, and while the dark chocolate is still warm, you could dust the biscuits with chopped nuts for extra luxury, something like roasted hazelnuts, macademias or pistachios would work really well.

Clean the bowl, add some milk chocolate (I used two large bars from Ikea) and melt it slowly.

While waiting for the dark chocolate on the biscuits to harden, make a milk chocolate mousse. Whip the double cream until almost stiff, then add the melted milk chocolate and mix carefully until evenly distributed (be careful not to over-mix, otherwise the mixture will separate).

Divide the mixture into two portions. Set one of these portions aside.

Add some of the Merlyn Welsh Cream Liqueur, or the liqueur of your choice, to the other portion.

Remove the biscuits from the fridge, and layer the milk chocolate mousse between each caramel biscuit. Some flavoured, some plain, for contrast.

A dusting of icing sugar will finish this desert off nicely, or serve as I have in the images.

 

Raspberry-topped chocolate mousse with chocolate biscuits

Chocolate Biscuits

 

Coffee mousse with walnuts

This desert could not be easier. Take the portion of whipped double cream which has not been used, adding liqueur to taste (I used Merlyn Welsh Cream Liqueur, from the Penderyn Distillery, but Sheridan's, amaretto or Tia Maria would also work well).

 

Walnut-topped chocolate mousse

Add the flavoured mousse to glass ramekins, place some walnut halves on top and serve.

 

Coffee mousse with fresh raspberries

The same as before, this time decorated with fresh raspberries and dusted with icing sugar.

 

Raspberry-topped chocolate mousse

Raspberry-topped chocolate mousse

All these deserts look great served on slate platters, and an odd number of deserts really adds to the presentation.

Enjoy!

Claire Meredith, June 2015

Also from the Head Chef at Tŵr Cymru Culture Towers:   
     
Pesto, pistachio and puff pastry tart, September 2014

     
Roasted fennel and Welsh goat's cheese salad, September 2014
      Pomme dauphinoise (made easy)
, September 2014
     
Salmon and Thai fishcakes, June 2014

     
Artisan rice pudding with blackberry compote, March 2014

     
Coquille Saint-Jacques, March 2014
     
Salmon teriyaki with pumpkin seed crust, March 2014
     
Vegetable spring rolls, December 2013
     
Broad bean, wasabi and crème fraîche pâté, September 2013
      Salmon ramen, September 2013
      Carmarthen Canapés Caerfyrddin, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
 
     The only Welsh cakes recipe you'll ever need, June 2012
     
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009

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