Chef Taj's Kitchen

Category: Plated Dessert

The Perfect Classic Mardi Gras Buns

Planned to prepare the delicious Mardi Gras buns at least a few times before it becomes Mardi Gras. This year we have not yet baked a single Mardi Gras bun, on the other hand, we have visited several local bakers, where the selection of beautiful Mardi Gras buns is tempting. The favourite so far is the delicious old-fashioned bun from Meyers, but the large classic ones with cream and berry mousse from Bakers can now also be recommended.

Delicious

Mardi Gras buns bought from the baker are expensive, and the quality varies greatly. Therefore, I encourage you to go into the kitchen with the children and bake them yourself. It’s a pleasant chore to share and more fun to spoil the family with some home-baked goods.

I love the classic buns with either jam, chocolate or vanilla cream, like the ones you see here in the picture. Incidentally, they were baked a few days before the event for a spice campaign for Santa Maria, so they don’t really count on our Lawn. But if you are more against me for Mardi Gras buns with lots of foam, then you can find a recipe in this post.

Mardi Gras buns

100 g of butter
200 mlwhole milk
50 g of yeast
2 tbsp. sugar
2 tsp. ground cardamom
2 tsp. vanilla sugar
approx. 350 g wheat flour
strawberry jam/chocolate or vanilla cream
1 egg for brushing
powdered sugar

Prep,

  • Melt the butter and pour it into a bowl. Add the milk and dissolve the yeast in it. Add sugar, cardamom and vanilla sugar.
  • Knead wheat flour into the dough a little at a time and knead until the dough is smooth and pliable. Leave the dough covered to rise in a warm place for approx—1 hour.
  • Turn the dough onto a floured table, roll it out and cut into squares of approx. 10 x 10 cm. Spread a little jam in the centre of each piece of dough and fold the dough tightly around the filling.
  • Place the buns on a baking tray lined with baking paper with the tip facing down and let them rise for approx. 30 minutes
  • Brush with beaten egg and bake at 200 degrees for approx. 15 minutes until they are golden.
  • Cool the Mardi Gras buns. Stir icing sugar with boiling water into a glaze and decorate the Mardi Gras buns.

Cinnamon Twister with the Cream

Cinnamon twister with cream – here is a luxury snail with everything that seriously tastes like a piece of heaven. They are perfect for afternoon coffee or as a sweet kick for a brunch. The recipe comes in the post here.

Cinnamon twister with cream

These snails are just kingly good! You have to try them. The dough is a classic yeast dough, which I also use for e.g. old-fashioned Mardi Gras buns. Then they are filled with cinnamon snacks aka marzipan filling. What makes this recipe a little extra delicious and cheeky is the vanilla cream that just puts an extra finishing touch.

INGREDIENTS
DOUGH

2 dl whole milk
70 g of butter
20 g of yeast
1 tsp. salt
1/2 tsp. ground cardamom
30 g of sugar
400 g wheat flour
brush with a little whole milk + 1 egg yolk

Cinnamon Filling:

2-3 tbsp. cinnamon
50 g marzipan
40 g soft butter
30 g of sugar

Vanilla Cream:

2.5 egg yolks
40 g of sugar
20 g cornstarch
1 vanilla pod
a little over 2 dl whole milk

HERE’S HOW YOU DO IT
DOUGH:

Heat half the milk and butter in a pan or in the microwave until the butter melts. Mix it together with the other half of the cold milk so that it becomes lukewarm (rather a little too cold than too hot, as otherwise, the yeast cannot rise properly).

Put it in a mixer together with yeast, salt, cardamom and sugar and stir until yeast is dissolved. Then add flour and stir well. I started gently and then increased the speed so that it got 6-7 minutes at a fairly high speed so that the dough finally released all the edges.

Place a piece of plastic wrap over the bowl + a tea towel and let the dough rise for an hour.

VANILLA CREAM:

Meanwhile, make the cream: split the vanilla bean and scrape out the seeds. Put it + the bar itself in a saucepan with most of the milk (save a splash) and heat well, just before it boils.

In a bowl, whisk the sugar, egg yolks, cornstarch and the rest of the cold milk together well.

While you are whipping, pour the warm milk with the vanilla seeds into the egg mixture.

It is then poured back into the pan. Now it must be warmed up quietly while you whisk the pan well. The cream will thicken, so you just have to stir it constantly.

When it is thick enough, the cream is poured onto a plate and a piece of film is placed over it. Put it all the way down to the cream so that it doesn’t form a crust. Let it cool like that.

REMEMBER:

In a bowl, stir together the cinnamon, marzipan, butter and sugar.

FOLDING METHOD:

Turn the dough out onto a table sprinkled with a thin layer of flour. Roll it out into a large square.

Now spread the remonce over the entire square

Roll into a sausage and cut off thin slices (mine measured about 2 cm)
Place them on a baking tray lined with baking paper

Put your piece of film and a tea towel on top and leave them to rise for half an hour. Now turn on the oven at 180 degrees fan.

Put your vanilla cream in a piping bag and pipe small peaks into your snails in the middle. You can just open them carefully with your fingers before the cream is sprayed down the middle. There should be plenty of cream in each snail.

Brush with egg yolk and milk that has been stirred together and bake them in the oven for 15 minutes (until they are golden on top and slightly crispy at the edges)

Cool on a wire rack and decorate with melted chocolate if you like

Cinnamon snails with cream and a remonce on marzipan

I have chosen to fill these snails with a marzipan remonce with lots of cinnamon. It can also easily be butter + cinnamon that you put in, rather than marzipan as well. But oh it’s good like this. When the snails are made, i.e. rolled into a sausage and cut into slices – place them on a baking tray with baking paper. They are opened slightly in the middle and vanilla cream is sprayed down the middle. This is baked in the oven. You can then add chocolate glaze over it.

Best Baked Choco Brownie

Brownie is and will be a classic. The intense chocolate flavor of the brownie cake, which is wrapped in an airy and slightly chewy cake batter, is simply one of the best-baked goods. In addition, the chocolate cake is incredibly easy to make, it just requires that you keep a close eye on the oven. The baking time varies in particular from oven to oven, and since nobody wants a brownie that is neither dry nor wet, it is important to pay attention during the minutes it is in the oven.

Ingredients

250 g of unsalted butter
200 g chocolate, 50% Valrhona
275 g of sugar
4 eggs
4 tbsp. cocoa
1/4 tsp. salt
200 g wheat flour
Possibly. flaked salt for serving

Here’s how you do it
  • Melt the butter and chocolate over low heat in a saucepan, stirring frequently
  • Allow the chocolate mixture to cool while you prepare the egg mixture
  • Beat eggs and sugar white and foamy. This step can take up to 8-10 minutes
  • Mix all the dry ingredients together in a bowl and sift them into the egg mixture
  • Carefully fold in the egg mixture so that the air is not knocked out of the cake batter
  • Carefully fold the chocolate mixture into the cake batter
  • Fold in the cake batter until it is smooth and uniform
  • Bake the brownie in the oven at 175 degrees hot air for approx. 25 min. At 20-25 minutes, it becomes very soft in the middle, just as you can see in the pictures. However, always stick a fork in the cake along the way. All ovens bake differently, so perhaps it should take longer than 25 minutes
  • Allow the brownie to cool completely and preferably in the fridge before cutting it into suitable pieces. It is only during cooling that the brownie sets. If possible, the brownie will only get better if left overnight in the fridge to set properly. This is especially so if you want a very soft middle
Homemade brownie

It is absolutely not difficult to bake brownies yourself, but it does require that you keep a close eye on your brownie and check on it regularly during baking time. I personally like my brownie to be a little bit more on the chewy side (than dry) and 25min baking time suits my taste and my oven perfectly. However, the brownie will always be a little wet if it is still warm and freshly baked, which is why it must be left to cool completely before serving. I always chill my brownie cake in the fridge. That way, the chocolate cake sets really well. This means that the cake is soft in the middle without flowing out. I also don’t like that the chocolate cake is not a firm consistency.

When the chocolate cake is finished baking, I always sprinkle it with a little flaky salt. First of all, it looks really inviting and then it does something absolutely fantastic for the chocolate taste. The taste becomes much more prominent. The salt plays incredibly well with the sweetness from the sugar and fat from the butter.

Good tips and advice for baking brownies

Very often I chop walnuts or hazelnuts and add them to the batter for my brownie cake. It can also really be recommended and gives a little extra bite and structure to the brownie. Since my son should be allowed to taste the cake too, this time I chose not to put chopped nuts in the brownie batter. He still has too few teeth to be able to chew the delicious nut kernels that the dough usually contains. However, the brownie does not become any less good, and my little boy really approved of the chocolate dream at the first taste test. In general, it is also a mistake to think that children do not like cakes, pastries and other desserts with good dark chocolate. I always use 50% chocolate and kids are always delighted with the taste.

When I was younger and still living at home with my parents, I often made chocolate brownies from Valrhona chocolate, from the local coffee shop in town. After I moved to Odense, however, I have made this brownie recipe countless times before, with just regular dark chocolate from the supermarket. You can try it yourself if you think you can taste a difference in the chocolate quality on the cake.

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Choco Coffee Mousse

Chocolate mousse with coffee is a wonderful and very tasty dessert. It combines two really good ingredients: coffee and chocolate. The chocolate mousse has the most delightful silky texture that almost melts on the tongue when eaten. The mousse is perfect to serve at a festive event or as a small luxury dish for everyday life.

Ingredients

150 g dark chocolate, 50% – Valrhona
5 egg yolks
30 g of sugar
250 ml whipping cream
25 ml strong coffee espresso
50 g dark chocolate for decoration

Here’s how you do it
  • Brew a strong cup of coffee or espresso and let it cool completely
  • Break the chocolate into small pieces and melt it in a water bath
  • Whisk the egg yolks and sugar in a separate bowl until the eggnog becomes white and fluffy. This can take 5-7 minutes
  • In another bowl, whip the cream into whipped cream
  • Fold in the melted chocolate with the egg mixture and the cooled coffee
  • Fold the whipped cream into the chocolate mousse
  • Divide the chocolate mousse into four glasses and refrigerate for at least an hour
  • Garnish with finely grated chocolate before serving
Homemade chocolate mousse with coffee

Homemade chocolate mousse with coffee tastes absolutely fantastic, and it’s also incredibly easy to make. The chocolate mousse is made from four mixtures. The very first thing you have to do is brew 1/4 dl of strong coffee, as the coffee has to cool completely before use. Next, melt the chocolate slowly over a water bath. In another bowl, whisk the egg yolks and sugar to fluffy and light eggnog. You have to whip for 5-7 minutes for the eggnog to be absolutely perfect. Then the cream must be whipped to a light foam – be careful not to whip the cream for too long so that it becomes too stiff.

Now the chocolate mousse must be assembled. First, the melted chocolate, the egg mixture and the cold coffee must be carefully mixed together. In order to retain all the good air in the mousse, which gives the airy consistency, it is incredibly important that you turn or fold the masses together, and not stir or whip. Finally, the whipped cream must be turned in, so that you get a beautiful uniform mass. Arrange the mousse in glasses and leave it in the fridge for at least an hour before serving, so it can set.

Inspiration for desserts with chocolate: Brownie with coffee and Brownie
The coffee for the mousse

The coffee in this recipe is an incredibly important ingredient. Without it, it would just be a classic (though also beautiful) chocolate mousse. How strong coffee you need depends of course on how much you want the dessert to taste like coffee. Whether it should simply be an underlying note of coffee or whether there should be a bang on the coffee taste. Regardless of how you like it, it’s all about how strong you brew your coffee. It is important that you do not put in either more or less ready-brewed coffee, but that you comply with the amount specified.

There are an incredible number of different types of coffee, so depending on which coffee you choose to use, the dessert will of course change in taste. This is also an easy way to vary the dessert a little – to use different coffee.

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Garnish and decoration for the dessert

The chocolate mousse can be prepared in different ways. A really nice and simple dish is to portion the mousse in fine glasses. You can use ordinary water glasses, decorative crystal glasses or wine glasses. The chocolate mousse with coffee can also be nicely prepared in one bowl.

Inspiration for desserts with chocolate: Chocolate cake and Black Magic cake
Garnish for the chocolate mousse

The decoration of the chocolate mousses puts the finishing touch on the dessert. You can keep it simple by chopping or grating some dark or white chocolate and adding it on top. It also looks really nice to place a few whole coffee beans on top. Then the eater can also get a small visual identification of what they are going to eat. You can also save some of the whipped cream and make some small whipped cream tops on the mousse. Fresh berries also go really well with the chocolate mousse and give a really nice play of color to the chocolate brown dessert. Chopped nuts (almonds, hazelnuts, walnuts) also go well and give the velvety mousse a little bite.

Banana Pudding with the Dark Choco Caramel and Dulce De Leche

A banana pudding that turned into a little more than just a banana cake. It consists of my best basic recipe as well as a crunchy nut caramel, the most delicious dark chocolate mousse, dulce de leche and caramelized nuts. A really, really good combination that unites a spongy base, with salty, crunchy nuts and sweet chocolate and caramel. A really nice way to turn an everyday cake into a festive layer cake. The cake has many processes, but the degree of difficulty for many of the things is low, so most people can participate!

Oreo Banana Pudding
Ingredients:

3 eggs
150 grams of sugar
100 grams of butter
100 grams of flour
1 teaspoon baking powder
1 pinch of salt
200 grams of ripe bananas
20 grams of oreo crumble

Prep:

Slightly beat the egg and sugar and fluffy in a bowl. Melt the butter in a small saucepan, let it cool slightly and stir it into the eggnog. Mix the dry ingredients together in another bowl and sift them into the batter. Mash the bananas with a fork and fold the mash into the batter. Line the bottom of a springform pan (I used a 20-centimetre one) with baking paper and spread the dough in it. Behind the base for approx. 40 minutes at 175 degrees. It should be well golden – check if necessary by poking a fork or similar – if there is no cake batter on it, it is ready. Let the cake cool while you make the nut caramel.

Nut caramel
Ingredients

130 grams of hazelnuts
70 grams of sugar
1.5 teaspoons of honey
40 ml of cream
45 grams of butter
a bit of salt

Prep:

Start by roasting your hazelnuts in the oven for 5-10 minutes at 200 degrees – take them out of the oven when your kitchen smells wonderfully of hazelnuts. Boil the sugar, honey, cream and butter in a pan until it has a temperature of 120 degrees (be patient – it takes a while). The nuts are freed from the shells, chopped and then turned into the caramel mass. Add a pinch of salt. (If necessary, put plastic wrap around the edge of your springform to get a sharper edge at the end) Pour the nut caramel onto the banana base and refrigerate it again.

Dark chocolate mousse:
Ingredients:

2 sheets of gelatin
200 grams of good, dark chocolate
2 egg yolks
300 ml of whipping cream
¼ teaspoon salt

Prep:

Soak the cottage cheese in a bowl of cold water for at least 10 minutes. Finely chop the chocolate and melt it in a bowl over a water bath. When the chocolate has melted, remove it from the heat. Let it cool down a bit – it is important that it is not too hot. Add the egg yolks a little at a time. The mass will become very firm, but as long as it does not separate, there is no reason to panic (it will separate if the chocolate is too hot and the egg yolks too cold). Now put 1 deciliter of your whipping cream in a pan and heat it to the boiling point. Take the pan off the heat, wring out the water from the cottage cheese and stir it into the hot cream. Now stir the cream into the chocolate mass a little at a time – it must be stirred well so that the mass gathers and becomes smooth, so stir until the mass is completely glossy. Then stir in salt. Whip the last 2 deciliters of whipping cream until light foam. Add the whipped cream to the chocolate mass a little at a time (I always do it in about 4 batches) – you may want to give it a little beat to start with to get it well mixed together, but otherwise, just turn the cream carefully in. Spread the chocolate mousse on top of the nut caramel and refrigerate for at least four hours and preferably overnight. When the cake has been set, take it out of the mould (and remove any plastic wrap). You can now start decorating the cake.

Dulce de leche

1 can of condensed milk

Prep

Peel the label off the can and put it in a large pot of water – the whole can should be covered with water. Bring the water to a boil and let the can boil here for 4 hours – constantly covered with water. When the hours are up, you will have the most delicious caramel. Put the caramel in a piping bag with a star nozzle and squirt small dabs onto the cooled chocolate mousse.

Caramelized hazelnuts

50 grams of sugar
50 grams of hazelnuts (other nuts can also be used)
A bit of salt

Prep:

Carefully melt the sugar in a small saucepan. Coarsely chop the nuts. When the sugar has melted, add the chopped nuts. Stir the mixture well and pour it out onto a cutting board and sprinkle with a little salt. Allow the mass to cool. Chop the mass and decorate your cake as you wish.

The cake can easily keep for a few days, and the banana base just gets spongier after standing for a while!

Crepe with Lemon Curd Filling

The pancake cake: the perfect cake for birthdays, whether the birthday person is 5 or 35. If you have a good pancake recipe lying around, you are more than welcome to use it, but this is my favourite. The cake is made up of pancakes, a light whipped cream with cream cheese and sour lemon curd. I decorated the top with burnt meringue and sorrel. My pan is really big (28 centimetres), so I got 15 large pancakes out of the portion – if you have a small pan, you can make the cake even higher.

Crepes
Ingredients

130 g of sugar
200 g wheat flour
6 eggs
130 g of butter
5 deciliters of milk

Prep:
  • Mix sugar and flour together in a bowl.
  • In another bowl, beat the eggs together lightly with a fork.
  • Pour in the eggs a little at a time and beat until the dough is free of lumps.
  • Melt the butter in a small pan and whisk it into the batter.
  • Finally, whisk in the milk and fry the pancakes at high heat on a pan.
  • Allow the pancakes to cool before assembling the cake.

Lemon curd
Ingredients

juice from 4 organic lemons
grated zest from 2 of the lemons
3 eggs
200 grams of sugar
70 grams of butter

Lemon curd Prep:
  • Put the lemon juice, eggs and sugar in a saucepan and whisk together over medium heat. Keep the temperature below the boiling point, but still reasonably warm. Continue to beat until the mass thickens a little. Then add butter and lemon zest and beat again.
  • When the consistency has thickened further, pour the lemon curd through a sieve and into a bowl. Put it in the fridge while you make the cream cheese whipped cream.

Cream cheese whipped cream
Ingredients

200 grams Philadelphia original
100 grams of icing sugar
3.5 dl whipping cream

Cream cheese whipped cream Prep:
  • Beat cream cheese and sifted icing sugar together until the mass is uniform.-
  • Whip the whipping cream until light foam in another bowl.
  • Carefully fold the whipped cream into the cream cheese. a little at a time? until the foam is homogeneous.
  • Now the cake must be assembled. Find the dish or plate you want to serve the cake on, and place the first pancake on it.
  • Then spread a thin layer of whipped cream on the pancake and then a thin layer of lemon curd. Be careful not to over-pour the cream as the cake will not stick together and split. Repeat the process until all the pancakes are used.
  • Put the cake in the fridge for 1-2 hours, so the layers have time to come together. the cake will be much easier to cut that way.

Meringue

120 grams of egg whites
225 grams of sugar
6 tablespoons of water

Meringue Build Up:
  • Beat the egg whites stiff in a bowl or in a mixer.
  • Put sugar and water in a saucepan and let it boil until the temperature reaches 117 degrees.
  • When the sugar mass is hot enough, pour it in a thin stream into the stiff egg whites while whipping.
  • Continue to beat the meringue until completely cooled, stiff and glossy. It takes about 10 minutes.
  • Spread the finished meringue on your pancake cake, and possibly burn it with a gas burner.
  • Serve immediately.

Pecan Praline Cheesecake

Oh. my. good. It’s so good! A relatively simple pie that doesn’t need to be baked, and if you leave out the chocolate cremeux, you don’t have to fight with house air either (which isn’t really complicated at all, but it has a reputation for that). If there are too many elements, you can simply choose as you like and make more of a few.

What you need: sugar thermometer, 20-centimetre mould (if you only have an 18 cm one that’s fine; then it will just be a little bit taller), a piping bag and a little serrated tulle

Biscuit base with milk chocolate
Ingredients:

200 grams oat biscuits
150 grams of good milk chocolate (I use Jivara from Callebaut)
A bit of salt

Prep:

Crush the biscuits in a bag with a rolling pin. Melt the chocolate and stir it into the biscuit crumbs. Season with salt and spread the mass in a 20-centimetre mould using the bottom of a glass. Pound it thoroughly everywhere and make a small jar of approximately 1.5-2 centimetres. Put it in the fridge while you make the caramel.


Liquorice caramel
Ingredients:

140 grams of sugar
1 dl cream
2 teaspoons raw liquorice powder
20 grams of butter
a bit of salt

Prep:

Put the sugar, cream and raw liquorice in a pan and let it boil. Turn down to medium heat and let it heat up to 110-115 degrees using a sugar thermometer. If you don’t have it, you can go by the consistency of the caramel: as soon as you can roll it into a ball between your fingers, take it off the heat. Stir in the butter immediately and season with salt (be careful, it’s hot!) Pour it on the bottom directly while it’s still liquid. Refrigerate the tart while you make the praline.


Pecan praline
Ingredients

150 grams of pecans
100 grams of sugar

Prep:

Put the sugar in a saucepan and heat it to a golden caramel over medium heat. Put the pecans in the pan and stir until the sugar mass is distributed over the nuts. Pour the mass out onto a piece of baking paper, sprinkle with a little salt if necessary and let it cool. Roughly chop the nuts and put them in a blender and blend until the mass becomes liquid (it takes a few minutes – depending on the blender’s ability). Spread the praline on top of the caramel and refrigerate the tart again.


Milk chocolate ganache
Ingredients:

200 grams of milk chocolate
100 grams of cream

Prep:

Coarsely chop the chocolate and put it in a bowl. Heat the cream to boiling point and pour it over the chocolate. Cover the bowl with a plate and let it stand for 3 minutes. Now stir vigorously in the bowl until the ganache gathers and becomes glossy. Immediately pour the ganache onto the praline and refrigerate the tart again.


Milk chocolate cremeux
Ingredients:

1 leaf gelatin
160 ml cream
2 egg yolks
15 grams of sugar
140 grams of milk chocolate
a bit of salt

Prep:

Finely chop the chocolate and put it in a bowl. Heat the cream to just below boiling point in a small saucepan. Whisk the egg yolks and sugar together very briefly. Pour the hot cream into the eggnog, stir and pour it all back into the pot again. On low to medium heat, heat the mixture up to 83 degrees, stirring constantly. Sieve the cream at 83 degrees, add the house air, stir and pour the cream over the chocolate. Stir until the cremeux comes together and becomes completely glossy. Cover the cream with cling film so that it rests completely on top of the cream. Put it in the fridge for 3 hours and then put it in a piping bag with a small serrated tulle. Sprinkle small dots onto the pie.

Decorate the pie as you wish; I had some leftover mousse bombs that I used and some forest acid.


Cherry Mousse

A chocolate cake for those who love the combination of dark chocolate and berries. I was lucky enough to find cherries in my local market, but if you can’t get them, you can substitute something else: for example, raspberries would also work perfectly with dark chocolate.

Chocolate cake with dark chocolate mousse and cherries:
Fudgy chocolate base
Ingredients:

200 grams of dark chocolate (I use Madagascar from Callebaut)
100 grams of butter
200 grams of sugar
4 eggs
1 tablespoon of flour
1/2 teaspoon salt

Prep:
  • Melt the butter and chocolate in a bowl over a water bath.
  • Take the bowl off the heat and stir in the sugar.
  • Beat the eggs together a little and stir them into the batter a little at a time.
  • Finally, sift in the flour and salt.
  • Spread the dough in a cake ring or spring form (20 cm) and bake it for 25-30 minutes at 175 degrees. The cake will appear slightly underbaked in the middle – this is meant to be set when it is refrigerated.
  • Put the cake in the fridge overnight.

Milk chocolate ganache
Ingredients:

200 grams of milk chocolate
100 grams of cream
and a bit of salt

Prep:
  • Finely chop the chocolate and put it in a bowl.
  • Put the cream in a small saucepan and heat it to just below boiling point.
  • Pour the hot cream over the chopped chocolate and let it stand for 2 minutes.
  • Then stir vigorously in the centre of the bowl until the ganache gathers and becomes glossy.
  • Add a little salt.
  • Spread the ganache on top of the cooled chocolate base and refrigerate while you make the chocolate mousse.

Chocolate mousse

2 sheets of gelatin
200 grams of good, dark chocolate
2 egg yolks (room temperature)
3 deciliters of whipping cream
¼ teaspoon salt

Prep:
  • Soak the cottage cheese in a bowl of cold water for at least 10 minutes.
  • Finely chop the chocolate and melt it in a bowl over a water bath. When the chocolate has melted, remove it from the heat. Let it cool down a bit – it is important that it is not too hot.
  • Add the egg yolks a little at a time. It will seem a bit firm, but that’s okay. Now put 1 deciliter of your whipping cream in a pan and heat it to the boiling point. Take the pan off the heat, wring out the water from the cottage cheese and stir it into the hot cream.
  • Now stir the cream into the chocolate mass a little at a time – stir until the mass is completely smooth. Then stir in salt.
  • Whip the last 2 deciliters of whipping cream until light foam. Add the whipped cream to the chocolate mass a little at a time (I always do it in about 4 batches) – you may want to give it a little beat to start with to get it well mixed together, but otherwise, just gently fold in the cream.
  • Spread the chocolate mousse on top of the ganache and put it in the fridge for an hour while you make the cherry mousse.

Cherry mousse

The recipe makes enough for one layer on the cake – if you want to have mousse bombs on the cake, I would make a slightly larger portion.

Ingredients:

3 leaves of gelatin
250-300 grams of frozen cherries free of stones
Juice from one lemon
125 grams of sugar
3 dl whipping cream

Prep
  • Soak the houseplant in cold water (minimum of 10 minutes).
  • Put cherries, lemon juice and sugar in a small saucepan and bring to a boil. When the juice boils and the sugar has dissolved, remove the pan from the heat and strain off the juice.
  • Now stir the cottage cheese into the hot juice. Allow the juice to cool to hand-warm. Whip the cream until very light foam. Stir a little of the cream into the warm cherry juice. Repeat until everything is folded together.
  • Spread the mousse on top of the chocolate mousse and put it in the freezer for at least four hours (and preferably overnight).
  • Decorate the cake with whatever you want: I have decorated the cake with mousse bombs (I had some leftover with milk chocolate), milk chocolate cremeux and forest sorrel.

Choco Cherry Mousse

A chocolate cake for those who love the combination of dark chocolate and berries. I was lucky enough to find the cherry in my local Rema1000, but if you can’t get it, you can substitute something else: for example, raspberry would also work perfectly with dark chocolate.

Chocolate cake with dark chocolate mousse and cherries,
Fudgy chocolate base

200 grams of dark chocolate Callebaut
100 grams of butter
200 grams of sugar
4 eggs
1 tablespoon of flour
1/2 teaspoon salt

Prep:

Melt the butter and chocolate in a bowl over a water bath.

Take the bowl off the heat and stir in the sugar.

Beat the eggs together a little and stir them into the batter a little at a time.
Finally, sift in the flour and salt.

Spread the dough in a cake ring or spring form (20 cm) and bake it for 25-30 minutes at 175 degrees. The cake will appear slightly underbaked in the middle – this is meant to be set when it is refrigerated.

Put the cake in the fridge overnight.


Milk chocolate ganache

200 grams of milk chocolate
100 grams of cream
a bit of salt

Prep:

Finely chop the chocolate and put it in a bowl.

Put the cream in a small saucepan and heat it to just below boiling point.

Pour the hot cream over the chopped chocolate and let it stand for 2 minutes.

Then stir vigorously in the centre of the bowl until the ganache gathers and becomes glossy.

Add a little salt.

Spread the ganache on top of the cooled chocolate base and refrigerate while you make the chocolate mousse.


Chocolate mousse

2 sheets of gelatin
200 grams of good, dark chocolate
2 egg yolks (room temperature)
3 deciliters of whipping cream
¼ teaspoon salt

Prep:

Soak the cottage cheese in a bowl of cold water for at least 10 minutes.

Finely chop the chocolate and melt it in a bowl over a water bath. When the chocolate has melted, remove it from the heat. Let it cool down a bit – it is important that it is not too hot.

Add the egg yolks a little at a time. It will seem a bit firm, but that’s okay. Now put 1 deciliter of your whipping cream in a pan and heat it to the boiling point. Take the pan off the heat, wring out the water from the cottage cheese and stir it into the hot cream.

Now stir the cream into the chocolate mass a little at a time – stir until the mass is completely smooth. Then stir in salt.

Whip the last 2 deciliters of whipping cream until light foam. Add the whipped cream to the chocolate mass a little at a time (I always do it in about 4 batches) – you may want to give it a little beat to start with to get it well mixed together, but otherwise, just gently fold in the cream.

Spread the chocolate mousse on top of the ganache and put it in the fridge for an hour while you make the cherry mousse.


Cherry mousse

The recipe makes enough for one layer on the cake – if you want mousse bombs on the cake, I would make a slightly larger portion.

3 leaves of gelatin
250-300 grams of frozen cherries free of stones (can be replaced by other berries)
Juice from one lemon
125 grams of sugar
300 ml whipping cream

Prep:

Soak the houseplant in cold water (minimum of 10 minutes).

Put cherries, lemon juice and sugar in a small saucepan and bring to a boil. When the juice boils and the sugar has dissolved, remove the pan from the heat and strain off the juice.

Now stir the cottage cheese into the hot juice. Allow the juice to cool to hand-warm.

Whip the cream until very light foam. Stir a little of the cream into the warm cherry juice. Repeat until everything is folded together.

Spread the mousse on top of the chocolate mousse and put it in the freezer for at least four hours (and preferably overnight).

Decorate the cake with whatever you want: I have decorated the cake with mousse bombs (I had some leftover with milk chocolate), milk chocolate creameux and forest sorrel.

The Most Delicious Choco Mousse

I have been really looking forward to sharing this wonderful dessert cake with you, which is also gluten-free. It consists of a confection-like base with white chocolate, roasted hazelnuts and a hint of cinnamon. Topped with the finest silky milk chocolate mousse, which is dominated by the intense flavor notes from Chocolatier Organics Peru 41%. In my view, it is always important to use good chocolate, but in a cake like this, the choice of milk chocolate is absolutely crucial for flavor expression.

Chocolate mousse cake:
Hazelnut base:

100 g roasted Piedmont hazelnuts
100 g of butter
100 g Peru 38% white chocolate from Elmelund Chocolatier Organic
2 eggs
80 g of sugar
½ teaspoon ground cinnamon
1 pinch of salt

Milk chocolate mousse

125 g Peru 41% milk chocolate – Chocolatier Organic
1/2 leaf gelatin sheet
1 pinch of salt
250 ml whipping cream

Garnish:

Red sorrel
Roasted Piedmont hazelnuts
A Little Extra Peru 41% Chocolate Buttons (advertising link)

Hazelnut base:

Preheat the oven to 175 degrees fan. Blend the hazelnuts perfectly in a mini chopper or blender. Melt butter in a pan. Remove the pan from the heat and add the white chocolate. Stir well so that the chocolate melts with the butter. Cool the chocolate mixture. Whisk eggs, sugar, cinnamon and salt until light and airy in a bowl. Add the white chocolate and butter mixture to the fluffy egg mixture a little at a time while stirring. Fold in the blended hazelnuts. Pour the batter into a round springform tin (20 cm in diameter) lined with baking paper, and bake the cake in the oven for approx. 25 minutes. Cool the cake completely. Next, put plastic wrap around the edge of the springform pan.

Milk chocolate mousse:

Finely chop the milk chocolate and put it in a bowl. Soak the gelatin sheet in a bowl of cold water for five minutes. Heat 1 dl whipping cream to the boiling point in a saucepan. Twist the gelatin sheets in a free of water and immediately stir it into the hot cream and then pour the cream over the finely chopped milk chocolate. After 1 minute, stir well until the chocolate is completely melted. Add a pinch of salt. Cool to hand-warm. Whip the last 1.5 dl of cream to a light foam, and carefully fold it into the milk chocolate mousse. Spread the mousse on top of the hazelnut base. If you use plastic wrap, the cake needs a trip to the freezer overnight for the finest result. Otherwise, the cake can simply be put in the fridge until the next day.

Before serving:

Take the cake out of the spring form, remove the plastic wrap and place the cake on a serving plate. Put the cake in the fridge and let the cake thaw slowly for 3-4 hours. Just before serving, decorate the cake with red sorrel, roasted hazelnuts and some Peru 41% chocolate buttons. Enjoy the cake straight from the fridge.

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