Not a very long time ago, it has been Strawberryelmo’s last teen birthday. It is quite a strange feeling, because I really loved being 18 years old but we can’t change that time goes on, so I will do my best to enjoy being a teenager for one more year.
And now, enough philosophy, let’s move over to dessert. For my teeny tiny celebration I made some light and fluffy mousse au chocolat. But not the classic thing. But it had to be some more special, which is why I used kinder chocolate instead of dark one.
It surprised me how easy it was to prepare – you need only 2 ingredients!
By the way, it looks great if you serve the mousse in surprise egg shells and makes the dessert more handy, too.
100 g (3,5 oz.) kinder chocolate
3 egg whites
2 tbsp water
Break the kinder chocolate into pieces and place it in a small pot, together with the water.
Heat over a water bath until it has melted. Don’t forget to stir!
Place the egg whites in a tall dish. Blend with a mixer until they form stiff peaks (you will want it to be firm so the mousse gets all the tiny air bubbles in it).
Let the chocolate cool for a minute.
Use a whisk to stir the egg whites into the molten chocolate. Be careful not to beat down the egg whites.
Transfer the mousse to small cups or chocolate shells. Let it cool in the fridge for at least 2 hours before serving.
And then… enjoy.
In summer, it is often too hot to bake. But I have never wanted to miss a homemade dessert at the weekend, so I always look for a lot of no-bake desserts in July and August. Trifles have always worked for me this far – especially since I discovered something really neat.
You can melt a bar of white chocolate in Rama heavy cream and beat the cream until stiff. You get a kind of mousse then which tastes like white chocolate and fits perfectly the consictency and aroma of juicy berries or other fruit.
After going to a strawberry field, we had picked a huge amount of strawberries which I did not want to transform into jam. That is why I made these gorgeous triffles. 4 ingredients and about 15 minutes prep time, do I need to say more? Go ahead and try yourself.
White Chocolate Strawberry Triffle
(makes about 3 servings)
100 g white chocolate
250 ml (1 cup) Rama heavy cream
90 g (3 oz.) strawberries
1/2 cup chocolate crispies (I used Nesquik ABC)
First, you should prepare the heavy cream.
Chop the white chocolate and dissolve it in the cream over low heat in a small saucepan. Let the mixture cool overnight in the fridge.
Cut the strawberries into small cubes. You might add a little vanilla to the pieces.
In a medium-sized bowl, beat the heavy cream until stiff.
Layer chocolate crispies, cream and strawberries in cups. Serve immediately.
I’m not kidding. This is a recipe telling you how to make a heavenly hot and cold, a crispy and creamy contrast in a dessert.
Frying ice cream is actually easier than it sounds and I was glad to find that out, because I had had an exploding churro incident not long ago and had quite repulsion towards frying food. But this recipe requires just a little timing, then everything should be all right.
Here we go, some fried vanilla ice ceam balls, which taste best served with fresh fruit.
Fried Ice Cream:
6 scoops of vanilla ice cream
50 g shortbread cookies, crushed
1 egg
8 tbsp breadcrumbs
oil, for frying
Scoop out the ice cream, press it into the form of a ball with your hands, if necessary. Roll the ice cream spheres in the crushed cookies, then place in the freezer for at least an hour.
Pour oil into a medium-sized or a small, but deep pan, about 4 cm (1 1/2 inches) and heat it up. You know it has the right temperature, when small bubbles appear from a wooden skewer placed in the oil.
Prepare a plate with paper towels for the fried scoops of ice cream.
While the oil is getting hot, take out the ice cream and roll the balls first in blended egg, then in breadcrumbs.
Carefully place each ball into the hot oil (a large spoon works best for that) and fry until the crust turns from pale to gold, about 90 seconds to 2 minutes. Carefully place the fried ball on the paper towel, then transfer to a plate.
You should serve this dessert immediately after preparing it, so the difference in temperature between crust and ice cream is bigger.