Toblerone Chocolate Mousse

This mousse is so very rich and so very good. I tagged this one to make about a week ago and just got round to it on the weekend to take to a family BBQ. It is a truly sinful dessert and totally indulgent, but worth every bite. My whole family thought it was very yummy although all said it is not something you could eat to much of as it is very rich. I am the first person to make and review this recipe but did not change a thing. I have never made mousse before so followed the instructions to the tee which were very easy to follow in fact the whole recipe was easy peasy to make. To view the original recipe please click here. Tisme the chef of this one has some great recipes ans I have tried several, so I would definitely check out more of hers, if you go look at this one.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

125g Cream cheese, softened
1/2 Cup caster sugar
1 Cup cream
2 Eggs, separated
1 Teaspoon gelatine dissolved in 1/4 cup boiling water
200g Dark chocolate, melted
100g Toblerone chocolate, chopped finely
1/2 Tablespoon brandy
Chocolate, and cream for decoration

Method

1. Beat cream cheese, sugar and cream until smooth.

2. Add egg yolks, gelatine mixture and melted chocolate, mix until all ingredients are well combined.

3. Beat egg whites to soft peaks and gently fold into chocolate mixture with Toblerone, add brandy.

4. Pour into small dishes and chill for 4 hours.

Decorate with extra chocolate and cream if desired.

All photos taken by me unless otherwise stated.

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Chocolate Cake Express

This is the easiest chocolate cake I have ever made I am not the craziest about baking as it is something I have never really enjoyed doing but this was fantastic. I did ice mine with frosting and I then sprinkled coconut flakes over instead of icing sugar. I have saved this one, as my family loved it and I do not mind making this regularly because it is not time consuming at all. If you would like to view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here

Ingredients

1 1/2 Cups unsifted flour
1 Cup granulated sugar
1/3 Cup unsweetened cocoa powder
1 Teaspoon bicarbonate of soda
1/2 Teaspoon salt
1 Teaspoon vanilla essence
1 Tablespoon cider vinegar
1/2 Cup sunflower oil
1 Cup water
1 Tablespoon icing sugar (I didn’t bother with this as I iced mine with chocolate frosting)

Method

1. Preheat the oven to 190 C / 375°F.

2. Grease and flour a 20 cm cake tin.

3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.

4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.

5. Continue stirring until thoroughly blended, but do not over-mix.

6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.

7. Do not over bake, the secret to this cake is its moistness.

8. Cool in the in on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.

I iced mine with frosting and sprinkled coconut over the top.

All photos taken by me unless otherwise stated.

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