This classic chocolate mousse may become the ultimate dessert for dinner parties this summer. This mousse is light, smooth and frothy.
Mmmm… there’s something about this French chocolate dessert. I don’t know if it’s the taste or the texture, or the combination of both, but it always leaves me wanting more. When I finish my portion, I’m satisfied but … I can’t help but look at the others to see if they finish it or need a little help!!
Few desserts leave me with this feeling, so I launch a warning to navigators: this dessert can become addictive!
If you’ve made more recipes from this blog, you’ll know about my passion for sweet treats and, above all, for chocolate.
Here are some other chocolate desserts to encourage you to try, if you haven’t already!
Will you be able to resist the magic of its texture and intense chocolate flavor?
Once you have made this chocolate mousse, you will feel like the chef of any French restaurant in the heart of Paris.
As you savor the mousse, and notice how it melts on your palate, the intensity of the chocolate will conquer your senses and (possibly) take your imagination to visit magical places such as la tour Eiffel or the pedestrian streets of the French capital.
Last summer was another mousse the star dessert on the blog. It was a success because of its simplicity and creaminess. It is another type of mousse with a different texture made with condensed milk.
Therefore, I thought it would be a good idea to propose chocolate mousse as this summer’s dessert.
Although chocolate mousse is a dessert that is eaten throughout the year, this time we are going to put it in the freezer for 60 minutes so that it has a refreshing touch, without losing the intensity of the chocolate.
How to Make Chocolate Mousse
This delicious chocolate dessert is made with only 4 ingredients, so it is important that they are of high quality and at room temperature.
Butter at room temperature
Eggs at room temperature
1. In a bowl, add 200 grams of dark chocolate and 40 grams of butter, both in small pieces, and melt in a bain-marie or in the microwave for 1 minute. If there are any lumps in the mixture, stir with a wooden spoon to dissolve them. Chocolate can burn in the microwave, so it is best not to overdo it and just stir until the chocolate and butter small pieces are dissolved. Let the mixture sit cool at room temperature.
2. Separate the egg whites from the yolks. Remember that eggs (2) must be at room temperature.
3. In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
4. Add the 2 egg yolks to the chocolate, which is already at room temperature, one by one. Stir with a wooden spoon until the yolk is dissolved and well combined. You shouldn´t see any trace of yolk.
This next step is very important to create the texture of the chocolate mousse..
5.Add the meringue to the chocolate in 3 phases. In the first phase, add 1/3 of the meringue and stir quickly with the wooden spoon until combined. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until well integrated.
6. Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
7. Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
Chocolate Mousse Recipe
This delicious chocolate mousse is made with only 4 ingredients. Its texture and flavor makes this French dessert addictive!
In a bowl, add dark chocolate and butter in small pieces, and melt in a bain-marie or in the microwave for 1 minute.
Separate the egg whites from the yolks
In a separate bowl, beat the egg whites until stiff with a hand held mixer. Add in one teaspoon of sugar at the end until dissolved.
Add the egg yolks to the chocolate one by one.
Add 1/3 of the meringue and stir, with the wooden spoon, quickly and in circles until integrated. Once integrated, add in another third of meringue and stir more slowly until combined. Then, carefully add the remaining meringue and combine both mixtures with slow folding movements until well integrated.
Pour the mixture into small glasses, cover them with cling film and put them to chill in the freezer for 1 hour.
Take them out of the freezer and sprinkle chocolate on top to decorate and give a crunchy touch to the dessert. Et voilà! You have made a delicious chocolate mousse.
I decided to bring these crepes with creme suzette to that dinner… and they were a hit!
If you want to make a special meal, these crepes are an ideal option to surprise your guests.
Crepes Must Always Be Flambéed ?
They do not always have to be flambéed. It is true that the origin of these pancakes comes from an unintentional flambéing accident; however, they are just as delicious in case you don’t want to flambé them. You can add the liqueur while making the sauce.
Who Invented Crepe Suzette ?
The most widespread legend about the origin of this dessert claims that, while a maitre was preparing some crepes for King Edward VII, at that time Prince of Wales, a tangerine liqueur that was nearby accidentally spilled and ignited in the crepes. As a consequence, this dessert was a great success among the diners, and the prince decided to name it after a young girl who was accompanying them. Her name was Suzette.
What Liqueur Is Commonly Used To Make Crepes Suzettes?
Originally, the liqueur used was Curaçao, but nowadays is commonly used Grand Marnier or Cointreau. Some people make these crepes with brandy or rum as a substitute.
How To Flambe Crepes Suzette ?
Once the crêpes have been soaked in the Suzette sauce, and always with the extractor hood off, pour the liqueur and flambé crepes with the help of a lighter or a blowtorch. They can be flambéed in the pan or in front of the guests by pouring the orange liqueur at the last moment.
How to Make Crepes Suzette
To make this dessert, three parts must be taken into account: crepes, suzette sauce and flambé.
1. Melt 50 grams of butter in the microwave for 40 seconds. Set aside.
2. In a hand blender jar, add half a liter of whole milk, 3 eggs, 250 grams of flour, a teaspoon of salt, 10 grams of sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
3. Strain the mixture and let it sit for one hour at room temperature, or half an hour in the refrigerator if you do not have time.
4. Once the resting time is up, put a small knob of unsalted butter in a 9.5 inch frying pan over medium high heat and wait for the butter to melt. Then, with a paper towel, spread the butter all over the pan.
5. With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the mixture is evenly distributed.
6. Let the crepe cook, without touching it, for about one minute. Lift the edge a little with the help of a skimmer spoon and, when you see that it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
7. Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
8. In a frying pan over medium heat, add 100 grams of sugar and 100 grams of softened butter. Stir until it begins to caramelize. When it starts to change color, pour in the orange juice and the cut orange peel. Tip: if you do not want to flambé, you can add a splash of Cointreau in this step.
9. When the sauce starts to thicken, it is time to dip the crepes in the sauce. Soak each crepes in the sauce and then fold them twice.
Flambé Crepes Suzette
10. With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzette.
The original crepe suzette is flambéed, but if you don’t want to do this last step, that’s okay, the crepes will already be delicious! What you can do is to add the liqueur when you make the sauce.
If you like crepes, this other crepes recipeis ideal to make a delicious afternoon snack for your loved ones.
Crepes Suzette Recipe
Crepes suzette is a must dessert in your recipe book.
In a hand blender jar, add whole milk, eggs, flour, salt, sugar and the melted butter. Beat with a hand blender on medium speed until no lumps.
Strain the mixture and let it sit for one hour at room temperature.
Once the resting time is up, put a small knob of unsalted butter in a frying pan over medium high heat and, with a paper towel, spread the melted butter all over the pan.
With the help of a ladle, pour some crepe batter into the pan and tilt and turn the pan so that the batter is evenly distributed.
Let the crepe cook for about one minute. When you see it is golden brown, turn it over and wait a few seconds until the other side is also done. Remove the crepe from the heat and start again with another one.
Peel and cut the skin of an orange very thinly and then, with 2 oranges, make a juice.
In a frying pan over medium heat, add sugar and butter. When it starts to change color, pour in the orange juice and the cut orange peel.
When sauce starts to thicken, it is time to dip your crepes in the sauce. Soak each crepe in the sauce and then fold them twice.
With the hood off, drizzle a splash of Cointreau over the crepes and flambé. Et voilà! You have just made delicious crepes suzettes.
This recipe for fried plantains with orange sauce, or platanos fritos, won´t leave you indifferent!
What I like about our grandmothers’ desserts is that they were made with basic products. Who doesn’t have sugar, bananas and oranges at home? You only need these three ingredients to make a real delicacy.
This is another recipe from Victor’s grandmother, Nona, who is delighted to be able to contribute her bit to this blog. Thanks Nona! Another of her famous recipes is this recipe for chocolate cake.
How to Make Fried Plantains with Orange Sauce
1. Make an orange juice with 2 oranges.
2. Grease a frying pan with a tablespoon of butter and put it over medium-low heat (level 4 on glass-ceramic). Tip: Use a frying pan in which the plantains fit. For this dessert I use a 9.5 inch pan.
3. Slice 2 bananas lengthwise.
4. When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
5. When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
6. The sauce that is being made is like a kind of syrup. You can shake the pan a little so that the sauce is well distributed. When you see that it has thickened during this time, without caramelizing, it´s time to remove it from the heat. Et voilà… and in a very simple way you have just made delicious fried plantains with orange sauce.
The texture of the sauce is thicker than syrup and less thick than caramel. If you see that it caramelizes too soon in the pan, add a little more orange juice.
The texture of the banana at the end should not be hard, but soft as shown in the photo above. If you see that it is hard it needs to be cooked a little more in the pan.
These platanos fritos are served warm and with just the sauce taste delicious. However, you can add either whipped or liquid cream as an accompaniment if you want.
I love this recipe for fried bananas, it’s super easy to make and you don’t need a lot of time. I hope you enjoy it savouring it´s incredible texture and flavour!
Grease a frying pan with a tablespoon of butter and put it over medium-low heat.
Slice 2 bananas lengthwise
When the butter starts to foam and sizzle a little, put the plantains with the cut side down. Let them cook for 12 minutes.
When the 12 minutes are up (it starts to smell good!), add orange juice until it covers half of the bananas. Then add 1 tablespoon of sugar per banana, and soak the banana loin with the juice from the pan. Let the sauce cook for 25 minutes over medium heat.
When you see that the sauce has thickened , it´s time to remove it from the heat. Et voilà! You have just made delicious fried plantains with orange sauce.
Crema Catalana is a delicious traditional dessert of the Spanish cuisine.
I love the Spanish food and what my country land offers to our gastronomy. If you have ever been to Spain, you know it has different climates and landscapes from north to south and from east to west. Therefore, we have a rich gastronomic culture since every region provides its own ingredients and culinary specialties.
Is Crema Catalana Gluten Free ?
Yes! Catalan cream is made with cornstarch, the flour is corn-based, not wheat-based; therefore, it is gluten-free. This dessert is suitable for celiacs.
Is Crema Catalana The Same As Crême Brûlée ?
Crema catalana is a Spanish dessert cooked on the stove in a saucepan, while crême brûlée is a French dessert cooked over a low heat and later needs to bake in the oven in a bain-marie. Another difference lies in crema catalana citrus scent and the use of cinnamon. In France, they use vanilla to flavor instead.
Crema catalana is usually served in the typical clay dishes. It is a very traditional dessert and is part of the heritage of our rich gastronomic culture.
Crema catalana belongs to the same family as custards and pastry creams, but is distinguished by its characteristic toasted caramel crust that crowns the custard and gives it that golden, crunchy touch.
If you have never made this homemade dessert, and you are wondering how to make crema catalana, I assure you that it is a very easy to make dessert.
How To Make Crema Catalana
1. In a saucepan, pour a liter of milk and add in a cinnamon stick and a lemon peel. It is important that the lemon peel has no white because it bitters.
2. Put it over high heat and, when it starts to boil, lower the heat and let it cook for 5 more minutes. Set aside with the saucepan covered, so that the milk continues to take on the flavor.
3. Separate 8 egg yolks from 8 egg whites, and place the yolks in a bowl. Add 150 grams of sugar and beat the mixture with a hand held mixer until it turns foamy and pale yellow.
4. Add 2 tablespoons of cornstarch to the mixture and beat with the hand mixer until well integrated.
5. Pour the milk into the mixture through a sieve, removing the cinnamon stick and the lemon peel. Whisk with the hand held for one second .
6. Once you have all the mixture integrated, put it back on the stove over a medium heat. Stir with a whisk until it starts to boil. You will see that it begins to thicken, but don´t let it get too thick because when it chills it will also thicken and we want it to be creamy.
7. As soon as you see the first boiling bubble, remove it from the heat and pour it into traditional clay dishes.
8. Allow the custard to cool at room temperature for about 10 minutes. Then, put it to chill in the refrigerator for 3 hours. Keep in mind this resting time in case you want to serve the cream the same day or overnight.
9. Before serving, sprinkle a thin layer of sugar over the top of each dish with a spoon. Now it’s time to give the cream that golden, crunchy touch that we love so much. With a small kitchen blowtorch, burn the thin layer of sugar to caramelize. This how you make the famous caramelized crust.
How Do I Caramelize Crema Catalana ?
First, sprinkle a thin layer of sugar over the top of each dish with a spoon. Then get out your small kitchen blowtorch and carefully bring the blue flame close to the sugar until it becomes first liquid and then is finally toasted. This is why it is also known as burnt cream.
I Don’t Have A Blowtorch, Can I Caramelize Crema Catalana In The Oven?
Yes, you can burn the sugar in the oven, putting crema catalana as close as possible to the broiler. First, preheat the oven to 428ºF (220ºC), and when it reaches the temperature, sprinkle the sugar onto the cream and, immediately, put it in under the broiler for a few minutes. Be careful not to burn it! It might not get the same results as with the blowtorch, but it will work.
When Should I Caramelize Crema Catalana ?
Just before serving. I recommend taking crema catalana out of the fridge half an hour before eating it, so you can enjoy savouring its creaminess.
From one delicious dessert comes another delicious dessert. While making this crema catalana, I had eight egg whites left over. What should I cook with these egg whites? The answer was a delicious pavlova .
Authentic Crema Catalana Recipe
Crema Catalana is a delicious traditional dessert of the Spanish cuisine.
1tablespoonsugar per serving for caramelized crustoptional
In a saucepan, add milk, a cinnamon stick and a lemon peel.
Put it over high heat and when it starts to boil, lower the heat and let it cook for 5 more minutes. Set aside with the saucepan covered.
Separate 8 egg yolks from 8 egg whites, and place the yolks in a bowl. Add 150 grams of sugar and beat the mixture with an electric hand mixer until it turns foamy and pale yellow.
Add 2 tablespoons of cornflour to the mixture and beat with the hand mixer until well integrated.
pour the milk into the mixture through a sieve, removing the cinnamon stick and the lemon peel. Whisk with the hand mixer for one second.
Once you have all the mixture integrated, put it back on the stove over a medium heat. Stir with a whisk until it starts to boil.
As soon as you see the first boiling bubble, remove it from the heat and pour it into traditional clay dishes.
Deja que se atempere 10 minutos y metes la crema en la nevera durante 3 horas hasta que repose y enfríe.
Before serving, sprinkle a thin layer of sugar over the top of each dish with a spoon and burn the sugar with a small kitchen blowtorchto caramelize the thin layer. Et voilà! You have just made a delicious crema catalana!
This lemon meringue pie recipe is my brother’s favourite.
Its creaminess, crunchy base and lemon flavour make this cake a perfect combination.
It’s October 2020. Fools Garden’s Lemon Tree plays on the radio as I listen to the lyrics: I’m sitting here in a boring room, It’s just another rainy Sunday afternoon…
After the lockdown experience, I want to celebrate the little things that life offers me, like cooking. This time, with the song on my mind, I feel like making a lemon tart.
As the saying goes, when life gives you lemons, make lemonade or …. A lemon meringue pie! With this tart I feel like giving a cheerful touch not only to the day, but also to the eye and to the palate …. mmmmmmmm
This is my brother’s favorite cake. Every September 17th, which is his birthday, this lemon meringue pie recipe is made in my mother´s house.
How to Make Lemon Meringue Pie
1. Preheat the oven to 356°F ( 180°C ).
2. Separate the egg yolks from whites very carefully. Set aside.
3. In a bowl, add 4 egg yolks and then beat them with a hand held mixer. While beating, add in 370 grams of condensed milk and then pour in 200 ml of lemon juice.
4. Put the filling to chill in the refrigerator.
5. In a food processor, add 250 grams of Maria cookies and 125 grams of softened butter. Beat until you get a cookie powder.
Tips for this fifth step:
If you don’t have a food processor, you can crush the biscuits with a hand blender. Do it in batches, little by little, because there are many cookies.
It is very important that the butter is at room temperature, it has to be smooth so that it mixes well. If it is hard, put it in the microwave for a few seconds to soften.
6. Pour this dough into a 8-inch cake pan and press it down firmly with the back of a spoon to flatten. Tip: the cake pan is not buttered, nor floured neither line up with parchment paper.
7. Beat egg whites on medium speed until soft peaks form, then add in 200 grams of sugar little by little beat on high speed. until stiff peaks form. As result, you have glossy peaks that stand up straight and sugar has dissolved.
8. Take the filling out of the refrigerator and pour it on top of the biscuit base.
9. Load up piping bag with meringue. Tip: Do it with the help of a spatula and this way you will avoid that not much air enters.
10. Now it’s time to bring out the artist in you. Decorate the cake with the meringue, with the tips facing up, so that the cake looks pretty.
11. Once the cake is decorated, put it in the oven. Wait for about 10 minutes meringue tips to brown.
12. To serve it you have to wait until the filling is more set; therefore, allow it to cool to room temperature or put it directly to chill in the refrigerator.
13. When the cake is cool and set, unmold it…. Et voilà! You have for dessert a delicious lemon meringue pie!
This easy tiramisu recipe will conquer the palates of your guests, friends and family members.
Do you want to learn how to make authentic Italian tiramisu? Get on board!
This dessert has traveled around the world, so there are many versions of Italy’s most famous dessert. The one I’m sharing with you is very easy to make, and we were lucky enough to have our Italian friend Andrea share his secret with us.
You won’t believe it! This dessert that looks like something out of a Michelangelo painting and created by the gods, can be made by anyone! That’s how incredible it is, you just need to follow the steps of this recipe and you will have the key to take your guests to the heaven of flavors.
What are the defining characteristics of tiramisu? Creaminess with aromas of coffee and cocoa melting in your mouth.
The Origin Of Tiramisu
A legend states that the tiramisu was invented at the end of the 17th century in Siena. Back then, some pastry chefs in the region decided to prepare a delicacy made of simple ingredients to celebrate the arrival of the Grand Duke of Tuscany, Cosimo de Medici.
At the time, this dessert was called “La Zuppa del Duca” or “Soup of the Duke” in honor of Cosimo, who was conquered by the taste of this delicacy. As soon as he tried it, he decided to take the tiramisu recipe with him to Florence. It didn’t take long for this dessert to spread throughout the rest of Italy and become the favorite sweet treat of the nobles of the time.
The word tiramisu, in Italian tiramisù, comes from the Veneto dialect tiramesù and means “bring me up” or “cheer me up”. Hence, there is another more recent version that claims the original tiramisu was invented in the 1950s in a restaurant called Toulà, in Treviso. This restaurant was located near brothels, where this dessert was very successful among customers due to its aphrodisiac connotations.
At that time, the authentic tiramisu had only five simple ingredients: eggs, sugar, Savoiardi lady fingers, black coffee and cocoa powder. The mascarpone was added later to the recipe.
It was in 1968, after the banning of brothels, that Alfredo Beltrame, master of Venetian gastronomy and founder of the Toulà restaurants, included this dessert on his restaurants menu to the delight of all his diners and the whole world.
The origin of this dessert is uncertain, but what is certain is that this easy tiramisu recipe is from Andrea, an Italian who has been living in Spain for a long time and has been very kind to share his original recipe for tiramisu with us.
Easy Tiramisu Recipe
1. Prepare two cups of long black coffee. Set aside and allow it to cool to room temperature.
2. Separate 4 egg yolks from 4 egg whites in two different bowls. It is preferable that the eggs are at room temperature, and they are fresh large size. If you want to give more consistency to the tiramisu and less creaminess you can use less egg whites. It’s up to your taste.
3. Weigh 100 grams of icing sugar. I prefer to use this type of sugar because it dissolves better and faster.
4. Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.
5. Wash the wire beaters thoroughly. When making the meringue it’s very important that the wire beaters are clean and dry. Beat the egg whites until they are stiff; you´ll know when you turn the bowl upside down and it doesn´t fall. Then, add in 50 grams of icing sugar little by little to the meringue and keep whisking until it has dissolved.
In one bowl you have the beaten egg yolks and in another bowl you have the meringue.
6. Add 500 grams of mascarpone cheese into the egg yolks. Mascarpone must be at room temperature. Whisk with the hand held mixer on low speed until well integrated, and mascarpone lumps have disappeared.
7. In batches, add the meringue into the yolk mixture with a spatula. Mix both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.
Lady Fingers Base
8. Now dip the ladyfingers in the cold coffee for about 4/5 seconds. If your Savoiardi biscuits are not sweetened, I recommend you adding a spoonful of sugar beforehand in the coffee. Once the biscuits are soaked in coffee, place them in a 8×12 pan or Pyrex dish. It´s ok if you cut some biscuits to fill the gaps of the base.
9. Once you have created the base, it´s time to pour the cream and spread it evenly with the spatula.
10. Store the tiramisu in the fridge covered with cling film, so that it doesn’t absorb odors, and leave it overnight.
11. Sift cocoa powder on top of the tiramisu before serving. Add a heaping tablespoon of cocoa powder to the strainer, and gently tap the side repeatedly until all of the cocoa powder has passed through the strainer. Et voilà.. you have a delicious tiramisu ready to conquer palates!
This authentic Italian tiramisu recipe will conquer the palates of your family and friends. It is a traditional dessert made of simple ingredients, such as eggs, sugar, mascarpone, Savoiardi biscuits, long black coffee and cocoa powder.
Prepare two cups of long black coffee and pour it into a deep dish. Set aside.
Separate four egg yolks from four egg whites in two different bowls.
Weigh 100 grams of icing sugar.
Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.
Wash the wire beaters thoroughly and beat the egg whites until stiff. Once they are stiff, add in 50 grams of icing sugar little by little while whisking.
Add the mascarpone cheese to the egg yolks. Whisk with the hand held mixer on low speed.
Add the meringue little by little into the yolk mixture. Mix both mixtures with a spatula with folding movements until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.
Lady Fingers Base
Dip the Savoiardi biscuits in the cold coffee for about 4/5 seconds and place them in a Pyrex dish.
Once the base is created, pour the cream and spread it evenly with the spatula.
Store it in the fridge covered with cling film and leave it overnight.
Sift cocoa powder on top of the tiramisu before serving. Et voilà.. you have a delicious tiramisu ready to be tasted!