Sunday, 11 May 2014

Chocolate mousse

Prep time- 30 min
Serves- 6

1.Bittersweet chocolate- 8 ounces
2.Eggs(large)- 3 separated
3.Sugar-3 1/2 tbsp.
4.Pinch of salt
5.Heavy cream, cold- 1 cup
6.Vanilla essence- 2 tbsp

1.In a bowl whip the cream til you get soft peaks and chill the cream.

2. Chop the chocolate into small pieces and place them into a heat proof bowl, and melt the chocolate over a water bath. Let it stand.


3. In a bowl combine the egg yolks and sugar.Add the melted chocolate.

4.In a separate bowl, whisk the egg whites till you get soft peaks. Now combine the egg whites with the above mixture.

5.Fold in the whipped cream.
6.Divide the mousse evenly into 6 serving dishes , cover and refrigerate for 2 hours at least !

Mini raspberry cheesecakes !

Prep time - 25 min
Serves- 16
For the crust 
1.Graham cracker crumbs (or) biscuit of your choice- 150 g
2.Unsalted butter- 4 tbsp
3.Sugar- 45 g
4.Salt (optional) - 1/2 tsp

For the filling 
1.Raspberry preserve - 6 tbsp
2.Philadelphia cream cheese- 1 package (or) 8 oz
3.Sour cream- 1 cup
4.Eggs- 2 (large)
5.Sugar- 3/4 cup plus 3 tbsp
6.Vanilla essence- 2 tsp

1.Grind the cracker crumbs into a fine powder and mix the sugar, butter, and salt until the mixture holds by itself .
2.Line your cupcake moulds with cupcake liners.
3.Press the above mixture onto the base of your moulds and refrigerate for 15 min.
4.Now place the moulds in the oven and bake the crust for 5 min at 170 degrees.

4.Use an electric mixer to make the cream cheese soft and creamy.
5.Add eggs one by one making sure that they are evenly mixed.
6.Add the sugar, sour cream and vanilla.
7.Make sure you scrape down the sides of the mixing bowl.
8.Now pour this mixture into the moulds and bake them at 200 degrees for 20 min.

9.After the mini cakes are done, spread a layer
of raspberry preserve onto the cheesecakes, chill for 3 hours before you eat them all up !