Monthly Archives: February 2015

Express chocolate mousse

Each time I ask my daughter what she wants for dessert, the reply is always the same: “chocolate mousse!”. I came across this quick and easy version for chocolate mousse recently where you whisk the whole eggs and it works beautifully. The texture is a bit denser and firmer than the traditional mousse but it is equally as delicious.

QuickChocMousse_002 QuickChocMousse_004

Source: chic chic chocolat

Ingredients

3 eggs
1 tbsp water
35g sugar
180g dark chocolate
60g strong coffee (or orange juice if you don’t like coffee)

Method

  1. Place the butterfly whisk in the TM bowl with the eggs, sugar and water. Whisk 3 min/70C/speed 3.5.
  2. Whisk another 5 min/speed 3.5.
  3. Meanwhile, melt the chocolate and coffee (or juice) in the microwave in short bursts and stir between each until the chocolate is just melted.
  4. Fold gently some of the egg mixture into the chocolate. Add the remaining egg mixture and fold gently until combined.
  5. Refrigerate for at least 1 hour to set.

Molasses bread

I love making bread. There is something deeply soothing in handling bread dough, letting it rise and shaping it. And I’m not even talking about the smell of freshly baked bread! Anyhow, I have been experimenting with different bread recipes lately and I particularly love bread with molasses in it. The caramelised flavour it confers to the loaf is just amazing. I’ve loosely used the recipe from Fast & Easy cookbook, the book that was sold with any TM31 in UK & Ireland.

MolassesBread_001

Source: Fast & Easy cooking

Ingredients

270g strong wholemeal/granary flour
130g strong white bread flour
1 sachet fast instant yeast or 30g fresh yeast
1 tsp fine sea  salt
1tsp tsp sugar
200g water
50g olive oil
1 tbsp molasses

MolassesBread_002

Method

  1. Warm water and yeast 2 min/37C/speed 2.
  2. Mix in the other ingredients 6 sec/speed 6  (going progressively from speed 2 to 6 to avoid projection of water and flour onto the lid) to combine. The dough should form a ball and should begin to clean the sides of the bowl. If too dry, add a little more water and mix a few seconds more.
  3. Set timer to 2 minutes and set the Kneading function on. The mixture should end up soft and pliable and a bit tacky.
  4. Remove the lid, turn the bowl upside-down, undo the base unit and the dough will drop out, bringing the blades with it. Gather the dough together into a ball.
  5. Press lightly into a tin or make a loaf shape or rolls and place on the baking sheet.
  6. Brush lightly with olive oil, cover with cling film and leave to rise in a warm place for about an hour or until doubled in size.
  7. Bake 20 to 30 minutes for a loaf or 10 to 12 minutes for rolls at 220C.