First thing’s fist: Chocolate Mousse has raw eggs. But can we cook the eggs somehow to kill that badass salmonella that lurks in and around the egg shell, you might ask. Sure we can, and there are tons of recipes that will skip the egg yolks but fold in the whipped whites (still raw), or completely skip the eggs altogether and fluff the mousse with whipped cream. But frankly speaking, you might as well apply the mousse made without eggs to style your hair cause that ain’t mousse, honey.
Chocolate mousse has a texture which is not smooth like whipped cream. It’s dense but airy enough so that when you dip your spoon into the stiff chocolate, you will hear the same scrunching noise that your curly locks make when you scrunch them with your fingers. Try it. The chocolate mousse shouldn’t resemble pudding. It should have a slightly webbed texture under the smooth surface. As for salmonella, raw eggs carry a tiny risk of bacteria but as long as your eggs are fresh, you should be A-okay. Make sure you don’t separate the eggs by flipping them back and forth in its egg shell because bacteria usually hides in the shell. I always drop the egg into my palm and spacing out my fingers just a tad, I wiggle the eggs until the egg whites drip through between my fingers into a clean bowl. This saves a lot of time rather than making the poor egg dance in its shell. So, yes you need eggs, and no, we’re not cooking them because traditional chocolate mousse is made with raw eggs.
Alright, so this is enough mousse talk to last a lifetime. Let’s get fancy in 10 minutes! This chocolate mousse is rich, decadent, heavenly, orgasmic concoction! You’ve been warned.
Decadent Chocolate Mousse
Author: Rookie With A Cookie
Recipe type: Dessert
- 3.5 oz dark chocolate (60-70% cocoa)
- 1 tbsp unsalted butter
- 2 eggs, separated ROOM TEMPERATURE*
- ⅓ cup cream
- 4 tbsp sugar, divided
- Put a pot of simmering water on the stove. Place a glass or metal bowl on the pot and melt chocolate and butter. Make sure the water does not touch the bowl.
- While chocolate is melting, separate the eggs and whip up the egg whites using a stand mixer or handheld beaters. Once egg whites are frothy, add 2 tbsp sugar and whip until you reach glossy stiff peaks.
- By this time, the chocolate should have melted. Remove from the stove and stir for a minute to let it cool. We don't want the egg yolks to cook.
- Next, lightly beat the egg yolks and stir them into the chocolate until the yellow has disappeared. You will notice your chocolate thicken and lose some of its shine. *Your eggs MUST be room temperature or the chocolate will seize.
- Now fold in ⅓ of the whites into the chocolate very gently by running the spatula around the edge of the bowl and bringing it in the center. Continue folding the remaining egg whites.
- Finally, whip up the cream with 2 tbsp sugar until it reaches soft to stiff peaks.
- Fold the whipped cream the same way you folded the whites.
- Don't be tempted to over mix because we don't want the mousse to deflate. The mousse should be thick and fluffy and not drip like a ribbon from the spatula.
- Divide the mousse into serving glasses, cover with cling film and refrigerate for at least 2 hours.
- Garnish with fresh raspberries, a mint leaf and indulge!
Winter is quite possibly my favorite time of the year. The chill lacing the air, the slow drizzle pouring outside makes me super nostalgic. And there is no better way to treat nostalgia than in the kitchen. A lover of quick breads mixed with fruits, I had to use up the cranberries I had stored in my freezer from last year when I bought two bags of fresh cranberries that go on sale during thanksgiving time. On the packet, it said “buy two, freeze one.” So I bought two, froze one. I didn’t quite think that I would just leave it in the freezer for a year. But point being, it worked. I froze it, then used it. A full 365 days later. I’m sure you’ve done that too.
The bread comes together in literally no time. It keeps well for a few days and is really moist. Just be sure to let it rest for a few hours before slicing because the moisture releases slowly. I always bake it at night and slice it in the morning. If you slice it two seconds after it comes out of the oven, expect it to crumble on you and be dry. Don’t tell me I didn’t warn you.
Cranberry Nut Bread
Author: Rookie With A Cookie
- 2 cups all-purpose flour
- 1 cup sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped mixed nuts
- 1 cup fresh or frozen whole cranberries
- ¾ cup orange juice
- ¼ cup vegetable oil or melted butter
- 1 large egg
- Preheat oven to 350 degrees F. Grease and line a 9 by 5 inch loaf pan with parchment paper.
- In a mixing bowl, mix together flour, sugar, baking powder, baking soda, salt, nuts and cranberries.
- In another jug, whisk together orange juice, oil and egg.
- Pour the wet mixture into the dry ingredients and mix until just combined. Batter will be pretty thick but don't over mix.
- Dump the batter into the prepared loaf pan and bake for 50 mins or until skewer inserted into the center of the bread comes out clean.
- For best results, let the bread rest for a few hours before slicing.
I was pretty absent from my blog this past month. In between traveling back home to Pakistan to see my family, eating a lot of deliciously spicy Pakistani food, I had time only to snap some pictures for Instagram. I held myself to my promise and did not do any cooking back home except for a farewell pizza I just had to make for my dad the night before leaving Pakistan. Mostly I was out and about eating all the foods I had on my list. And my list was pretty long. The second day alone, I had my dad drive me to one of the busiest areas in Karachi, Burns Road, because I had a bad craving for kheer (rice pudding) that’s served in ceramics bowls. A few days later I would find out that a mithai store near my house carries that same kheer in the very same ceramic bowls. All I could think while scraping away at the last bits of kheer congealed to the ceramic bowl was that I really need to start learning to make Pakistani desserts.Kheer is one that requires patience and time. I have yet to replicate that flavor you get only from kheer in Pakistan. But what I have mastered, thanks to my aunt for showing me, the easiest Gajar (carrot) Halwa. Made with sweetened carrots cooked for a long time, Carrot halwa is one of the most popular Pakistani desserts. You’ll find heaps of it served at weddings. There was heaps of it at the wedding I attended during my visit!
Before deciding on this dessert for my blog, I asked my brother if he likes gajar ka halwa. He said no. But that no turned to yes and that yes to “Holy hell this is so good because I don’t even like gajar ka halwa!” Success.
I also realized that this is my first Pakistani dessert on my blog and definitely the right one to start with. It’s a crowd pleaser, amazingly delicious, aromatic and now with this recipe ridiculously simple to make.
4 Ingredient Carrot Halwa Recipe
Author: Rookie With A Cookie
Recipe type: Carrot Halwa
- 6 tbsp unsalted butter
- 2 lbs carrots grated
- t tsp cardamom powder
- 1 14 oz can sweetened condensed milk
- pinch of salt
- ¾ cup nuts (blanched almonds, sliced cashews and pistachios)
- Grate carrots on the smallest hole of the grater. Squeeze out the juice from the carrots with your hands. Discard the juice (drink up the juice).
- Heat up a skillet on medium flame and melt butter.
- Add grated carrots and sautee for five minutes.
- Add cardamom powder (freshly ground is best, but store-bought one is okay too).
- Let the carrots cook until soft, another 15 minutes. The color of the carrots will get dull.
- Pour in condensed milk and on low heat continue cooking for another 30 minutes. You can turn the flame up just a little bit. Be sure to frequently stir the carrots. After the condensed milk has completely evaporated, the carrots should appear sticky and dry. It may take anywhere from 30-40 minutes so keep an eye on the pan.
- At this point, add in the nuts. To blanch almonds, soak it in hot water for 5-10 minutes, peel the skin and slice them in slivers (or just use slivered almonds).
- Serve warm!
- This can be stored in the fridge for 4-5 days. To serve, just reheat in microwave for 15 seconds.