Recipes

Desserts


Decadent Chocolate Mousse

 Makes 6-8 medium mousses.
  • 200-250g (1/2 lb.) good quality dark chocolate (I like Lindt 70%)
  • 4 eggs
  • 400mL whipping cream
  • 4 tsp sugar
You will need 3 bowls. Mix the yolks and sugar in the bowl you want your mousse to end in.

Raise the egg whites and the whipping cream in separate bowls. Then melt the chocolate in a heatproof bowl over a saucepan of simmering water. Extra whipping cream may help to avoid burning.

Add the melted chocolate to the yolk-sugar mix. Try to get them to mix as much as you can. Before the chocolate cools down completely, pour some whipping cream into the mix and stir vigorously to avoid the chocolate setting. Then gently fold some egg whites into your mix followed by whipped cream. Continue alternating. It is very important to alternate, and be very gentle. Let stand in the fridge for at least 1 hour. Then it's ready to eat.

Chocolate Pudding

 Serves 8
  • 100 g butter
  • 3/4 cup firmly packed brown sugar
  • 2/3 cup water
  • 2/3 cup chopped dark chocolate
  • 1 egg lightly beaten
  • 2 tsp vanilla
  • 2/3 cup plain flour
  • 2/3 cup self-raising flour
  • 1/4 cup cocoa
Sauce:
  • 300ml thickened cream
  • 1 cup chopped dark chocolate
Preheat oven 180°C.

Combine butter, sugar, water and chocolate in a saucepan and stir over low heat until mixture is smooth. Remove from heat, cool slightly then beat in egg and vanilla. Gently Whisk in sifted flours and cocoa to form a smooth batter. Spoon into 8, 125mL moulds or a large glass pudding (oven safe) dish - greased and base lined. Place pudding filled dish into an oven tray, pour boiling water to come halway up the outside of the pudding dish, cover the dish with greased foil and bake for 35-40 minutes (until centre is just firm). Stand for 2 minutes before serving.

Chocolate sauce: Combine cream and chocolate in a saucepan and stir over low heat until a smooth sauce is formed.

Oma's Fluffy Custard
  • 1 egg
  • 2 cups milk
  • 1tbsp sugar
  • 3tbsp custard powder
Separate yolk and white of egg. Mix yolk with sugar and milk in a microwave safe bowl. Combine custard powder with some milk to form a thick paste. Add into the rest of the milk and heat in the microwave for about 4 minutes until quite thick, whisking every minute to prevent clumps.

Meanwhile beat egg white to form soft peaks. Gently fold eggwhites through thick custard while hot and set aside to cool. Serve while luke warm.

Rice Pudding
  • 4 beaten eggs
  • 3 cups of milk
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 2 tsp grated lemon rind
  • 2 cups cooked rice
Combine all ingredients in a baking dish and bake at 300°F for about 1 hour, stirring after 30 minutes. Continue until knife comes out clean.