dessert

Water-Based Chocolate Mousse

~ Ann & Chris Demant ~ Leave a comment

Everyone who’s ever worked with chocolate knows, that if there accidentally comes a drop of water into the chocolate it is ruined!

So, how is it possible to make a chocolate mousse based only on chocolate and water? Well, it is easier than you might think and something that everyone can make.

When that it said, there are a few thing that you need to keep in mind when considering this recipe 1) as the mousse only contains chocolate and water, it don’t get the exact same consistency as a mousse filled with eggs or cream, 2) it has a very concentrated chocolate taste, and you will only need a spoonful or two to get satisfied, and 3) as it has this very concentrated chocolate taste, it is important that you use a good quality chocolate.

I alway use chocolate from Amedei, as it has a clean and fabulous taste (and it don’t contains any artificial additives). I will recommend every to try this chocolate at least once in their life 🙂 And remember, you get what you pay for – good quality chocolate is more expensive than bad quality chocolate, but it is also much better and you don’t feel the need to eat as much, as your senses get satisfied when they taste good quality.

 

Ingredients (4 servings)

1/2 cup quality chocolate (preferably Amedei Toscano Black or similar)

1/2 cup

16 Raspberries

1 tsp. caramel with sea salt

 

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

Slowly melt chocolate and water in a heat proof bowl over a pan of simmering water.

While the chocolate is melting, you can prepare a bowl with cold water, ice cubes and salt. The bowl needs to big enough, so the the bowl with the melted chocolate can stand in it, while whipping it into a mousse.

Place the bowl with the melted chocolate and water, in the larger bowl with ice water. Use a hand-mixer to whisk the melted chocolate into a mousse. Whisk until it has the same texture as a whipped cream.

Fill the mousse into 1 large or 4 small glasses and fridge until serving.

If you don’t want chocolate all over the kitchen, it is a good idea to cover the bowl with a dishtowel while whisking 🙂

Fill the raspberries with good sea salt caramel, and place on top of the chocolate mousse 🙂

IMG_6391

Bon Appétit!

Ingredients (4 servings)

80 g quality chocolate (preferably Amedei Toscano Black or similar)

80 g water

16 Raspberries

1 tsp. caramel with sea salt

 

Cold water

20 ice cubes

1 tsp. salt

Hand-mixer

Dishtowel

 

Orange Curd and Italian Meringue Cake

~ Ann & Chris Demant ~ 2 Comments

A while ago I discovered Kirstens blog and the most delicious orange cream pie. I promised myself that I would make it some day, but with Italian meringue instead of whipped cream.

Yesterday I was having family over for birthday dinner, and decided that that should be the day, where I should make this fabulous cake. As I choose to replace the whipped cream with meringue, which is much sweeter, I decided to add zest and juice of 1/2 lemon to the curd. I thought that it would make up for the sweetness in the meringue, and as expected it did 🙂

My guests loved it (even my dad who doesn’t normally eat cake) and I will definitely make it again! Thank you Kirsten for the inspiration 🙂

 

Ingredients (12 servings)

Crust

7 tbsp. butter

1 3/4 cup Digestive biscuits

2 tbsp. flour

2 tbsp. brown sugar

1/2 tbsp. salt

1 tbsp. water

 

Melt the butter in a sauce pan at medium-low heat. Set aside while preparing the rest of the crust.

Place the biscuits in a plastic bag together with flour, brown sugar and salt and crush it with a rolling pin. Combine the crushed biscuits with the melted butter and water and mix until a moist crumb forms.

Cover a 9 inch springform pan with baking paper. Press the crumbs evenly into the bottom of the springform pan a fridge for 10-15 minutes or until the oven is warm.

Bake at 175F for 10 minutes or until golden. Let cool while making the orange curd.

 

Orange Curd

1 cup freshly squeezed orange juice

1/2 lemon, juice and zest

2 tbsp. orange zest

1 1/2 cup granulated sugar

12 tbsp. butter, room temperature

1/2 tsp. salt

1 1/2 tbsp. cornstarch

6 eggs

 

Begin by stirring together the sugar and orange- and lemon zest. Press with the back of the a spoon to release the oils from the zest.

Beat the orange sugar together with the butter, cornstarch and salt until fluffy (I use a stand mixer). Beat in the eggs one at a time until blended. Gradually stir in the freshly squeezed orange- and lemon juice. Stir until combined.

Transfer the mixture to a sauce pan and cook at medium-low heat until thickened. Stir occasionally to avoid burning.

Poor the thickened orange curd into the springform pan and cover with a piece of baking paper. Fridge for 4-5 hours before removing the cake from the form.

 

Italian Meringue

4 1/2 egg whites

1 cup granulated sugar

1 tbsp. vanilla extract

1 tbsp. orange zest

 

Whisk the egg whites until it forms soft peaks. Set aside while cooking the sugar.

Place sugar and water in a sauce pan and cook until the temperature reaches 230F. Pour slowly into the egg whites while whisking. Whisk until mixture has room temperature. It takes about 10 minutes if you use a stand mixer at medium speed. Add the vanilla extract and orange zest and whisk for a few more seconds.

Remove the cake from the spring form pan and  cover it with the Italian meringue. Fridge until served.

Use a gas burner to burn the outside of the meringue just before serving.

IMG_6370 IMG_6371

Bon Appétit!

Ingredients (12 servings)

Crust

100 g butter

6.5 dl Digestive biscuits

2 tbsp. flour

2 tbsp. brown sugar

1/2 tbsp. salt

1 tbsp. water

 

Orange Curd

2.5 dl freshly squeezed orange juice

1/2 lemon, juice and zest

2 tbsp. orange zest

3.6 dl granulated sugar

12 tbsp. butter, room temperature

1/2 tsp. salt

1 1/2 tbsp. cornstarch

6 eggs

 

Italian Meringue

4 1/2 egg whites

2.5 dl granulated sugar

1 tbsp. vanilla extract

1 tbsp. orange zest

 

Marzipan and Raspberry Cupcakes with Cream Cheese Frosting

~ Ann & Chris Demant ~ 3 Comments

I don’t think that I should say an awful lot about these cupcakes, except from – try them, try them, try them!

The combination of marzipan, raspberries and cream cheese frosting is just fabulous. Had the cakes not been for a friend, I might have eaten enough to get a horrible bellyache 🙂 Already trying to find an occasion to bake them again!

 

Ingredients (20 cupcakes)

4 eggs, room temperature

1 1/8 cup granulated sugar

2 1/4 cup flour

1 tsp. vanilla extract

1 tsp. baking powder

4/5 cup marzipan

2/3 cup butter

60-80 raspberries

 

1 cup cream cheese

1/4 cup confectioners sugar

1 tsp. vanilla extract

 

Melt butter in a small sauce pan and let cool while preparing the rest of the ingredients. Grate the marzipan and set aside.

Whisk together eggs and sugar until light and fluffy. Add baking powder and vanilla extract and whisk for a few seconds. Shift in flour 1/2 cup at a time and whisk to combine.

Grate the marzipan and add to the batter. Whisk until combined, before pouring in the melted butter. Whisk until just combined.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 1/3 full. Place 3-4 raspberries in  the middle of the and cover with the remaining batter. The muffin forms should be 2/3 filled.

Bake at 350F for 15-18 minutes or until a toothpick comes out clean. Remove the baked cupcakes from the muffin tins and place on a wire rack to cool.

While the cupcakes cool, you can make the frosting. Whisk together cream cheese and vanilla extract until soft and fluffy. Shift in confections sugar and whisk until combined, soft and fluffy.

Place the frosting in a party bag with a piping tip of your own choice (I have used Wilton M1) and pipe the frosting onto the cupcakes.

IMG_6207

If you think that the cupcakes look a bit plain and boring, you can decorate with all sorts of things.

On the above picture I have sprinkled some freeze dried raspberry and raw liquorice powder on top. Below, I have use orange zest and raw liquorice powder.

IMG_6216

Bon Appétit!

Ingredients (20 cupcakes)

4 eggs, room temperature

250 g granulated sugar

280 g flour

1 tsp. vanilla extract

1 tsp. baking powder

2 dl marzipan

150 g butter

60-80 raspberries

 

250 g cream cheese

0.8 dl confectioners sugar

1 tsp. vanilla extract

 

Chocolate Cupcakes with Orange Cream Cheese Frosting

~ Ann & Chris Demant ~ Leave a comment

These cupcakes has a perfect combination of chocolate, cream cheese and orange  – YUMMI they are delicious!

These was made for a colleague who retired a few days ago, and he loved them 🙂

 

Ingredients (36 cupcakes)

3/4 cup unsweetened cocoa powder

3 cups flour

2 1/4 cup sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 sticks butter

4 large eggs, room temperature

1 tbsp. vanilla extract

1 3/4 cup sour cream

3/4 cup dark quality chocolate (70%)

 

2 cups cream cheese

1/2 cup confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled.

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined.

Chop the dark chocolate and fold into the batter.

Line standard muffins tins with paper liners. Divide batter evenly among lined cups, filling each 3/4 full.

Bake at 350F for 18-20 minutes. Halfway through, turn the muffin tin 180 degrees, to secure that the cupcakes are baked evenly. Transfer tins to wire racks and let cool for 10 minutes before turning cupcakes onto racks to cool completely.

While the cupcakes cool, you have time to make the frosting.

Place cream cheese and vanilla extract in a mixing bowl and whisk until soft and fluffy. Shift in confectioners sugar and whisk until combined, soft and fluffy. Fold in 3/4 of the orange zest.

Decorate the cakes with the frosting and sprinkle the remaining orange zest on top.

IMG_6210

Bon Appétit!

Ingredients (36 cupcakes)

1.9 dl unsweetened cocoa powder

375 dl flour

450 g sugar

1 1/2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

345 g butter

4 large eggs, room temperature

1 tbsp. vanilla extract

4.4 dl sour cream

100 g dark quality chocolate (70%)

 

500 g cream cheese

1.25 dl confectioners sugar

1 tbsp. vanilla extract

3 oranges, zest

 

Surprising Easter Eggs

~ Ann & Chris Demant ~ Leave a comment

These easter eggs are sooooo delicious – you should definitely try them 😀

When we refer to almond nougat below, we don’t mean the soft nougat with nuts, but the kind made from almonds, cane sugar and cocoa butter (the picture below).

sahnenougat

Ingredients (20 eggs)

4/5 cup almond nougat

30 almonds

1/4 cup granulated sugar

1 orange, zest

3/4 cup dark quality chocolate

 

 

Place the almonds and sugar in a frying pan and heat until sugar is melted. Stir to combined the almonds with the melted sugar. Transfer the brittle to a sheet of baking paper and let cool completely. Chop the brittle when cooled.

Knead the 2/3 of the brittle and the zest from 1 orange into the almond nougat. Form to a ball and fridge for 10-15 minutes. Divide the nougat ball into 20 equally sized pieces and form to eggs. Fridge again for 10-15 minutes, while tempering the chocolate.

Cover the eggs with tempered chocolate and decorate with the remaining brittle 🙂

IMG_6179

Bon Appétit!

Ingredients (20 eggs)

200 g almond nougat

30 almonds

0.6 dl granulated sugar

1 orange, zest

100 g dark quality chocolate

 

Cognac and Orange Dream Easter Eggs

~ Ann & Chris Demant ~ Leave a comment

Yesterday we made an entry on liquorice fudge easter eggs and earlier today it was easter eggs with lemon. Both belong to the more untraditional easter egg combinations but very delicious and we really recommend that you try them 🙂

These easter eggs with cognac are more traditional but with a twist of orange – and I must admit, that I believe that this is the perfect combination and will definitely make them again for christmas 🙂

We have used a good quality cognac from Cadenhead’s which is known to be the oldest independent bottler of spirits. If you are interested in whisky, rum or cognac, you should really give your self the pleasure to taste some of there products – but be careful, once tasted, you’ll never go back to cheap spirits again 😀

Ingredients (20 eggs)

4/5 cup marzipan

2 oranges, zest

3-4 tbsp. quality cognac

1/4 cup walnuts, roasted

2/3 cup dark quality chocolate (70%)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 3/4 of the orange zest and 1 tbsp. cognac at a time. Whisk between each tbsp. cognac.

Chop the roasted walnut and mix into the marzipan.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the eggs with melted and tempered chocolate and decorate with the remaining orange zest 🙂

Serve with a good cup of coffee, or wrap it in zellophan and bring it as a hostess gift if you are going out 🙂

IMG_6181

Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

2 oranges, zest

3-4 tbsp. quality cognac

0.6 dl walnuts, roasted

100 g dark quality chocolate (70%)

 

Easter Eggs with a touch of Lemon

~ Ann & Chris Demant ~ Leave a comment

Today it is Maundy Thursday – in Denmark this means that we have a holiday. Are you having a holiday in your country too?

Well, we have decided not to do anything, except from relaxing and enjoying each other, for the next few days. As we are staying in, and haven’d invited anyone over, the entire easter egg production is for our selves (except from those who were given away yesterday as a colleague retired and a former fellow-student graduated with a Master degree in Public Health – congratulation once again Louise, you deserved that grate) 😀

To get back to the easter egg production, we have made 5 different varieties which will all be coming on to blog in the following days. If you are curious, we can reveal, that we have made a variation with liquorice and white chocolate fudge – one with almond nougat, orange zest and almond brittle – one with marzipan, cognac, orange zest and roasted walnuts – and one with marzipan and freeze dried raspberries.

The recipe for this delicious lemon variation is, once again, stolen directly from Maja who makes the most wonderful chocolate recipes. One could wonder why she can keep that body shape with all that delicious chocolate she makes (she even has a chocolate fridge)! Check out her amazing blog – also if you don’t understand Danish. If you find something you want to try, we will happily translate the recipe for you 😀

 

Ingredients (20 eggs)

4/5 cup marzipan

1 organic lemon, zest and juice

2/3 cup white quality chocolate

1 tsp. freeze dried raspberries (for decoration)

 

Place the marzipan in a bowl and whisk until it gets soft. Add 1/2 of the lemon zest and juice, whisk again and taste. If think it needs more lemon, add the remaining zest and juice. Whisk until combined.

Form the marzipan to a ball and refrigerate for 20-30 minutes.

When cold, divide the marzipan into 20 equally sized pieces and from to small eggs (approximately 1 tsp. each). Refrigerate again while preparing the chocolate.

Chop the white chocolate, melt and temper it, in a heatproof bowl over a pan of simmering water.

Cover the easter eggs with the tempered chocolate and decorate with freeze dried raspberries 🙂

Serve as a petit four for your easter guest together with at good cup of coffee, or wrap them in zellophan and use it as a hostess gift if you are going out.

IMG_6186

Bon Appétit!

Ingredients (20 eggs)

200 g marzipan

1 organic lemon, zest and juice

100 g white quality chocolate

1 tsp. freeze dried raspberries (for decoration)

 

Liquorice Easter Eggs

~ Ann & Chris Demant ~ Leave a comment

How are you going to spent the easter days? We are for once not going to do anything, and we look forward to it 😀

Doing nothing also means, that we’re not going to spent hours experimenting with new recipes – so we have done this beforehand 😀

The recipe for these very very delicious and creamy fudge easter eggs are not our own, but once again it comes from our favorite chocolate blog. For those of you Danes who read our blog, you might have seen the recipe on last weeks postal cover, where Maja gave a few easter eggs recipes.

If you love liquorice, white chocolate and fudge, these easter eggs are perfect for a good cup of coffee.

 

Ingredients (20 eggs)

1 1/4 cup white quality chocolate

1 tbsp. butter

1/3 cup + 1 tbsp. cream

2 tbsp. corn syrup

3/4 cup granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Chop 1/2 of the white chocolate and place it in a heat proof bowl.

Combine, sugar, corn syrup, cream and liquorice powder in a sauce pan and bring to a boil. Boil until the mass reaches a temperature of 235F. Stir occasionally to avoid that it burns.

Pour the boiling sugar mass over the chopped chocolate and stir until the chocolate is melted an the the fudge evenly combined.

Pour the mixture into a mold lined with baking paper and put it in the fridge overnight.

Cut the fudge into 20 equally sized pieces and form to small eggs. Fridge while preparing the chocolate.

Melt and temper the chocolate. Cover the eggs with the melted chocolate and decorate with freeze dried passion fruit.

IMG_6184

Bon Appétit!

 

Ingredients (20 eggs)

80 + 100 g white quality chocolate

1 tbsp. butter

0.9 dl cream

2 tbsp. corn syrup

190 g granulated sugar

1 tbsp. raw liquorice powder

1 tsp. freeze dried passion fruit (for decoration)

 

Strawberry Mazarin Dream

~ Ann & Chris Demant ~ Leave a comment

We really miss the summer…. And what other way to recreate great summer memories than a cake with strawberries?

The recipe is found on our favorite chocolate blog from which we often find inspiration (we thank Maja for her chocolate generousness). This particular cake is a modernized version of a strawberry tart, but with a more light consistency and a fresher taste of both strawberry and sour cream.

It is nothing less than fabulous (especially if you miss the summer and all the good it brings)!

 

Ingredients (10 servings)

Mazarin cake:

1 cup butter, room temperature

1 cup marzipan, grated

1 cup granulated sugar

3 eggs

1/2 cup flour

 

Chocolate ganache:

1/2 cup dark chocolate chips (i have used Amedei Toscano Black)

1/10 cup cream

1/2 tbsp. butter

 

Vanilla cream:

1/3 cup cream

1/3 cup sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Mazarin cake:

Whisk together butter and sugar until it get s light and fluffy. Add the grated marzipan and whisk until just combined.

Add one egg at a time and whisk until just combined. Then shift in flour and fold until the batter is combined and smooth.

Add the batter to an 8-inch springform pan covered with baking paper, and bake at 350F for 40-50 minutes or until a toothpick comes out clean. Let cool completely before removing the cake from the springform.

 

Chocolate Ganache:

In a heatproof bowl bring together chocolate, cream and butter. Melt over a pan of simmering water until the ganache is combined and shiny.

Add on top of the cooled mazarin cake.

 

Vanilla Cream:

Whisk the cream and seeds from the vanilla pod. Whisk until the the cream forms soft peak. Be careful not to over whisk. Add the sour cream and fold until evenly combined.

Pour over the chocolate ganache and decorate with strawberries 🙂

Serve with a good cup of coffee or an glass of sparkling wine.

Image

Bon Appétit!

Ingredients (10 servings)

Mazarin cake:

225 g butter, room temperature

250 g marzipan, grated

250 g granulated sugar

3 eggs

1.25 dl flour

 

Chocolate ganache:

80 g chocolate chips (i have used Amedei Toscano Black)

0.25 dl cream

1/2 tbsp. butter

 

Vanilla cream:

0.80 dl cream

0.80 dl sour cream

1 vanilla pod, seeds only

20-30 strawberries

 

Macaroons with Liquorice Ganache

~ Ann & Chris Demant ~ Leave a comment

Yesterday I was going to two birthdays, and decided to make these delicious macaroons as part of the gift. They were quick and easy to make, as I had made a large portion of the macaroons a while ago, which I had stored in an airtight container, so all I needed to make was the ganache.

The advantage of making a large portion of macaroons at a time, is that you can serve delicious homemade petit fours for unexpected guests, or you can make them as a hostess gift when you are invited out.

The downside, is definitely that you will have to remind yourself not to eat all them yourself 🙂 I Truly love macaroons with all kinds of filling, like, white chocolate, passion fruit, orange, raspberry, coffee, and so on, so I sometimes have to store them at my parents house to prevent an overload of sugar in my veins 😉

If you have a good idea for a filling which you would like me to try/test, please leave a comment and I will take into consideration 🙂

 

Ingredients (10 macaroons)

20 macaroon bottoms

1/3 cup good quality white chocolate (I use Amedei Toscano White)

1/5 cup cream

1 tsp. liquorice powder

1/2 tsp. raw liquorice powder

 

Chop the chocolate roughly, and melt with cream in a heatproof bowl over a pan of simmering water.

When melted, add liquorice powder and half of the raw liquorice and whisk until combined. Let rest for 10 – 20 minutes, or until the ganache has thickened.

Fill the ganache in a pastry bag. Fill half of the macaroons with ganache and top with the other half of the macaroons.

Sprinkle the rest of the raw liquorice on top of the finished macaroon, and fridge for at least half an hour before serving.

Image

Bon Appétit!

20 macaroon bottoms

0.8 dl good quality white chocolate (I use Amedei Toscano White)

0.5 dl cream

1 tsp. liquorice powder

1/2 tsp. raw liquorice powder