Wednesday, July 17, 2013

No-bake rocky road mousse cake for 2

How's July treating you so far ?

I can't believe we're over halfway through 2013 !

I'm really looking forward for the cool days ahead okay , maybe not for another 3 months .... or less , hopefully ?!

Yeah , all those bookmarked , xeroxed and clipped recipes are still waiting to be baked/cooked *sigh*

I need to stop twiddling my thumbs and stop cussing the searing hot weather for my inactivity read : laziness -___-''

This was only the second time that I baked gelatin-based dessert and I'm gotta tell you , it melts as fast as ice cream . I'm exaggerating but not that much - I just unmolded it and I had a hard time smoothing it out since it gets soft really fast ......

I had to chill and re-chill it several times when I was taking photos of it . I made it 2 days ago and didn't have time to take photos prior and got only one piece left to play with ....

You know how hard it is especially when it comes to desserts not to gobble it up as soon as possible , right ?

I should have tripled the recipe lol

Do I need to tell you how luscious each and every bite ?!

Recipe adapted from 《2人免焗小蛋糕》

For the base : Combine 45 grams of crushed digestive biscuits and 15 grams of softened butter together and press evenly into two 3.5-inch round mousse rings.

For the filling :

200 grams heavy whipping cream
50 grams chocolate
5 grams leaf gelatin , soaked in a cup of cold water for 10 minutes or so
1 tbsp caster sugar
18 pieces mini-marshmallows
20 grams dark and white chocolate chips plus more for topping
2 tsp chopped almonds
some whole almonds

* Melt chocolate in a bowl set over a pan of barely simmering water ; let cool .

* Beat heavy whipping cream with electric beater at medium speed until stiff ; add caster sugar . Mix well . Add melted chocolate to the cream mixture . Dissolve gelatin in 2 tablespoons of hot water and add it to the chocolate-cream mixture , mix thoroughly . Add some marshmallows , chocolate chips and chopped almonds, mix well .

* Pour mixture into the mousse ring ; chill in the fridge until set . Remove the mould and decorate with remaining marshmallows ,  chocolate chips and whole almonds .

Sunday, July 7, 2013

Ultimate chocolate-espresso brownies

I've just written a long post and been downloading some software but when I restart the computer , it was all gone ackkkkkkkk !

Automatically saved , my foot ! 

Yeah , it's one of those days *sigh*


I baked this brownies last Friday and planning on posting it right away but got lazy , as usual .....

So , I ate some and left few pieces for next day's photo shoot ......

Man , 'twas really difficult keeping my grubby paws off these brownies !

A little bit fudgy and a little bit cakey with a whiff of coffee and sinfully chocolaty .....

These brownies are really good and addictive !

But then it is America's Test Kitchen recipe ......

My ideal ice cream pairing for these brownies is either vanilla bean or coffee ice cream but settled on making blueberry gelato instead ......

You might say , chocolate-coffee brownies and blueberry ice cream ?! In these brownies , it tastes really good and they look wonderful together .....

Sadly , my camera just can't recognized the purple color !

The color of that gelato is supposed to be a gorgeous purple , not raspberry pink .....

I'm using Picmonkey to edit my photos . Now , now , wipe that smirk off your face ! Beggars can't be choosers lol 

Have you tried any recipes from America's Test Kitchen ?

Recipe adapted from America's Test Kitchen Family Baking Book

Makes 16 brownies

5 oz bittersweet chocolate , coarsely chopped I've used 100 grams Guittard 63% bittersweet choco
2 oz unsweetened chocolate , coarsely chopped 110 grams Lindt dark chocolate bar
8 tablespoons / 1 stick unsalted butter
3 tablespoons Dutch-processed cocoa powder
1 1/4 cups sugar 3/4 cup
3 large eggs
2 teaspoons vanilla extract 1 tsp vanilla and 1 tsp coffee paste
1/2 teaspoon salt
1 cup all-purpose flour
1  1/2 tablespoons instant espresso or instant coffee

* Preheat oven to 350°F / 180°C . Line an 8-inch square baking pan with foil and lightly butter it .

* Melt chocolate , butter , espresso and cocoa powder together over a pan of barely simmering water , stirring until melted and smooth . Let cool slightly .

* In a large bowl , whisk the sugar , eggs , vanilla and salt together . Whisk in the melted chocolate mixture until combined . Stir in the flour until just incorporated .

* Scrape batter onto the prepared pan and smooth the top . Bake until toothpick inserted in the center comes out clean with just few crumbs attached , about 35 to 40 minutes .

* Let brownies cool completely in the pan , set on a wire rack , about 2 hours . Cut into squares and serve .