Decadent Chocolate Mousse Flan
- Thursday, 18 August 2011 09:39
This is ideal frozen and removed ? 2 hours before serving. Keep in the fridge in hot weather.
For the base:
200g choc-chip biscuits crumbled
100g melted butter
For the chocolate cream:
100g dark chocolate
? cup cream
For the mocha mousse:
200g dark chocolate
? cup cream
2 egg yolks
10ml instant coffee powder in 10ml boiling water
10ml gelatine over 20/25ml cold water
Cocoa for dusting
In a large Pyrex bowl; melt butter in microwave, add crumbed biscuits. Press down into sprayed loose-bottom flan tin 23-25cm. Pop into freezer.
In same glass bowl; put chocolate and cream (for chocolate cream layer), heat gently in microwave until just melted. Pour over set base and return to freezer.
In same bowl; put chocolate, butter and cream and very gently melt and mix in low microwave. Add egg yolks once melted. Add coffee melted in boiling water.
Put gelatine on top of cold water, leave to dissolve and then warm gently in low micro to dissolve completely. Stir into chocolate mixture.
Use electric beater to beat 190ml cream until it forms soft peaks. Fold into mixture. Fold over prepared flan base.
Cover and refrigerate or freeze until set. Keeps very well in freezer, also lifts off metal spring-form base easily when frozen. Dust with sieved cocoa powder before serving.
Campbell House cheese scones
- Friday, 22 July 2011 10:59
2 cups white self-raising flour
100g butter or Stork Bake margarine
1 cup cheddar cheese
? cup parmesan cheese
Water and milk (mixed)
In a food processor combine flour and butter/margarine
Finely grate cheese and add to the flour and butter mix
Combine ? water and ? milk in a cup and mix a little at a time into the dry ingredients until a moist dough forms. The dough should be moist but not sticky.
On a floured surface roll out the dough into 1? cm thickness and using a cookie cutter, cut into scones. Place on a greased baking tray and add a small amount of grated cheese to each scone. Bake in a pre-heated oven at 200?C for 8 ? 10 minutes.
- Tuesday, 28 June 2011 09:15
- 400 g S.R. flour
- 100 g ground almonds
- 250 g butter or stork bake
- 3 eggs
- 1 ? cups sugar
- 5 mls vanilla essence
- A few drops almond essence
- Coconut to dip
- Flaked almonds to dip
Put flour, ground almonds, sugar and butter into a food processer and whiz, add eggs and vanilla and almond essence, whiz again. The mixture will be sticky, damp hands help. Take a portion and shape into a sausage shape by rolling lightly in the coconut then cut or pinch off a walnut size piece.
Roll into a ball and press into the almonds, place on a baking tray almond side up, flatten slightly. The biscuits will spread out during cooking so leave space on the baking tray.
Cook at 180 C for around 8 to 10 mins depending how dark you like your biscuits.