Tag Archives: chocolate

Chocolate Mousse

This chocolate mousse is beautifully light and incredibly easy to make.  You can make them just before you sit down to eat and leave them to cool slightly in the fridge before serving them for pudding.

By whisking both the egg yolks and the egg whites it helps the mousse become smooth and airy.  When you cut into the mousse you should be able to see a mass of bubbles not dissimilar to an Aero chocolate bar.

The mousse is made using Cointreau giving it a hint of orange. However, if you would prefer to make a non-alcoholic mousse then simply use orange zest in its place.  Alternatively, if you are looking for a plain chocolate mousse that has a festive kick, replace the Cointreau with a little Brandy.

The pudding benefits from being served with a few thin biscuits – for example: Langues de Chat (see recipe).

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Chocolate Mousse

Ingredients:  (Serves 4)

  • 100g plain chocolate
  • 2 eggs (separated)
  • 30g caster sugar
  • 3 tbsp cream
  • 1 tbsp Cointreau (for non-alcoholic mousse use the zest of an orange)


  1. Break the chocolate into small pieces and place in a heatproof bowl.  Melt the chocolate over a pan of simmering water.
  2. Whilst the chocolate is melting, whisk together the egg yolks and sugar, until you have a light and fluffy mixture.
  3. In another bowl whisk the egg whites to the stiff peak stage.
  4. Once the chocolate has just melted, pour it into the egg yolk mix, and whisk until it is fully incorporated.
  5. Add the cream and the Cointreau (or orange zest) and stir in.
  6. Finally fold in the egg whites a little at a time.
  7. Pour the mousse into the bowl or glasses that you wish to serve in.
  8. Place in the fridge for 30 minutes to an hour before serving.

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100 Followers and counting – thank you everyone for your support and encouragement!

Yesterday evening was a great moment as my 100th follower signed up and I would like to say a huge thank you for everyone’s support and encouragement.  I have been thinking about what recipe I would post if I did get 100 followers and it dawned on me that the perfect recipe to share is the one we use as a family when we celebrate.  It is our ‘go to’ birthday cake – Chocolate Smartie Cake.

Coincidentally, it is my youngest brother’s birthday.  He turns 25 today, so it felt quite apt when I baked the cake this morning.  There is one slight problem – the cake is in France and my brother is London.  So Little Man – Happy Birthday!  We shall be thinking of you when we eat it later this afternoon.

I don’t know anyone who has tried this cake and not enjoyed it.  Before I get a swathe of comments from my brothers – the traditional family cake normally has chocolate fudge icing in the middle and on the top, so, if you choose to do this just double the quantities for that icing.  I personally prefer it with a buttercream filling in the middle and find that a mocha icing cuts through the sweetness of the cake.


Chocolate Smartie Cake


For the Cake:

  • 200g soft margarine
  • 200g caster sugar
  • 4eggs
  • 175g self-raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 3-4 drops vanilla essence
  • 2tbsp milk

Mocha buttercream for the filling:

  • 35g soft margarine
  • 35g butter
  • 1tsp instant coffee dissolved in 1 tsp boiling water
  • 1-2tbsp milk
  • 1tbsp cocoa powder
  • 100-125g icing sugar

Chocolate Fudge Icing:

  • 100g plain chocolate
  • 50g butter
  • 1 egg (beaten)
  • 175-200g icing sugar


1. Preheat your oven to 170C fan and line a 20cm deep cake tin.

2.  Cream together the butter and sugar.

3.  Slowly add in the eggs being careful that they don’t curdle (if in doubt add a little flour at this stage to stabilise your mixture).

4.  Sift in the flour, baking powder and cocoa then stir well before adding the vanilla essence and milk and then beat the mixture together for a couple of minutes.

6.  Pour the cake batter into the cake tin.

7.  Place in oven and bake for about 30/45 mins (or until a skewer comes out of the cake clean).  (Note: I tend to turn the oven down to 160C fan after about 30 minutes to stop the cake browning too much on top.)


8.  Remove from oven, place the cake on cooling rack and leave until completely cold.

9.  Whilst the cake is cooling make your mocha filling.  Place the butter, soft margarine and coffee in a bowl and beat together.  Sift in the cocoa and icing sugar using an electric whisk, beat the icing together, adding a little milk if needed to loosen the icing.


10.  Once the cake is cool, cut it in half as carefully as you can.  Spoon the mocha filling on the bottom half of the cake. Using a knife evenly spread out the icing, placing the other half of the cake on top once you are happy.

11. Then make the chocolate fudge icing, by melting the chocolate and butter in a bowl above a pan of simmering water.  Once everything has melted, add the beaten egg to the chocolate mixture and stir vigorously (The mixture should start to thicken).  Leave the mix to cool a little before sieving in the icing sugar and stirring the mix until all is combined.


12.  Spoon the icing onto the top of the cake a little at a time and using a knife smooth the icing evenly over and down the sides of the cake.

13. Finally decorate with the smarties.