This recipe is truly for chocolate lovers. It is a classic French chocolate mousse. It is made with French meringue (raw egg whites.) Very fluffy, elegant and not bitter. I always dislike any dessert that taste bitter at any point.
There are various ways to plate chocolate mousse. The best advice I can give you is to think how you want to serve it before you chill it. Once set, it won’t look the same if you play around with it. The easiest way to serve it is to pipe it using a piping bag and a star tip.
You can serve it with raspberry sauce, strawberry sauce and/or double chocolate sauce for those chocolate lovers. The options are limitless.
Difficulty: Easy Yield: 4 Servings
- 110 g bittersweet chocolate, chopped into small pieces
- 60 g milk chocolate, chopped into small pieces
- 400 ml heavy cream
- 3 egg whites
- 50 g white granulated sugar
- 1 teaspoon Grand Marnier (orange liquor)
- Fresh raspberries to garnish (optional)
- Dark chocolate sauce to garnish (optional)
Mix both types of chocolate in a bowl.
Place some water in a saucepan to simmer over medium to low heat. Place a stainless steel bowl over it. Do not let the bowl come into contact with the simmering water. Add a little bit of mixed and chopped chocolate in the bowl. Let it melt. Continue adding more chocolate as it melts. Do not stir the chocolate, instead use a spatula to gently press down the chocolate pieces to melt. If the bowl gets too hot, remove it from the double boiler and continue the process off heat, then return it to the heat as you keep seeding the chocolate mixture until it melts. Continue the same process until you have melted all the chocolate. Turn the heat off and leave the bowl on top of the saucepan.
In a stainless steel bowl, beat the heavy cream until soft peaks with a whisk.
In a separate bowl, beat the egg whites until soft peaks. Add half the amount of sugar on top. Whisk to incorporate. Add the rest of the sugar on top. Beat the egg whites until strong peaks.
With a spatula, fold in half of French meringue into the melted chocolate, then fold the rest. When almost incorporated, fold in the whipped cream. Last, fold in the Grand Marnier. Cover and refrigerate for 1 hour or until set. Serve with fresh raspberries and chocolate sauce.
- You can chill it in the serving glass that you desire or chill it in a piping bag with a piping tip.
- To use a ring mold: Place the ring on top of parchment paper on a baking tray. Fill the ring with the mousse. Chill as directed. To un-mold: Carefully, remove the ring from the parchment paper, then place it on top of a plate. Using a cake tester, carefully pass it all around the edge inside the mold to un-mold it. This technique can only be done before chilling the mousse. Once chilled, the presentation won’t be smooth.
Ever since I was introduced to the Japanese cuisine, I was hooked with the beef bowl. It has rice. I like rice. It has beef and pickled ginger. I love meat and ginger root.
It is just the perfect combination in a small dish. They are usually served in a small bowl in restaurants. That is why I always order two. I know. I like to eat, but I need to nourish myself with good stuff and this dish is one of them.
Gyudon (Beef Bowl)
Difficulty: Easy Yield: Serves 2 to 4
- 2 tablespoons vegetable oil
- 1 large yellow onion, sliced
- 630 g thinly sliced beef
- 2 tablespoons white granulated sugar
- ¼ cup water
- 4 tablespoons mirin
- 1 tablespoon sake
- 3 tablespoons soup base or soy sauce
- Cooked white rice
- Pickled ginger and chopped scallions to garnish
In a sauté pan, heat up the oil over medium heat. Caramelize the onions for 12 minutes stirring frequently. Add the sliced beef and white granulated sugar on top. Cook the beef until it turns brown. Add the water, mirin, sake and soup base. Stir occasionally. Cook the beef for 10 minutes over high heat.
Serve the beef over white rice. Garnish with pickled ginger and chopped scallions.
- The thinner the slices of beef the better.
I am finally off for one week. All I want to do is be a couch potato. Plain and simple. When you are like me, every day is something new, overbooked, not sleeping enough and the list goes on, all you want is do nothing. It feels awesome that I don’t have to worry that something is due tomorrow. I am not completely free this week, but at least I get to breathe and COOK!
Yes, cooking. I am a chef. I am beyond tired of eating out. It’s a sacrifice. I know. But, if I don’t do it this way, my plans for 2015 won’t come go through.
Now, let’s talk about this recipe. I love carrot ginger soup. One thing I am very picky about is the fact that if you say you are giving me carrot ginger soup, then I better taste some ginger in it. My taste buds say two teaspoons are enough to make you taste it. One teaspoon is not enough. If you are a ginger lover, then go for it and add more. It is simple and tasty. It serves two as an appetizer. You can serve it as a hot amuse bouche in a shot glass for a larger crowd.
Carrot Ginger Soup
Difficulty: Easy Yield: Serves 2
- 30 g unsalted butter
- 1 medium yellow onion, chopped
- 520 g carrots, quartered then sliced
- 4 ½ cups chicken stock or vegetable stock
- 2 teaspoons minced ginger root
- Salt and freshly ground white pepper to taste
- Croutons and chopped parsley for garnish
In a large pot, melt the unsalted butter over low heat. Sauté the onions for 5 minutes to develop flavor without achieving any color. Stir occasionally. Add the chopped carrots, minced ginger and continue to sauté for 3 more minutes.
Add chicken or vegetable stock and pump up the heat to medium high. Bring it to a simmer. Simmer the soup for 25 minutes or until the carrots are cooked through.
Pour the soup into a blender and puree it. Return the soup to the pan. Over low heat, season with salt and freshly ground white pepper to taste. Serve with croutons and chopped parsley.
- Add more chicken or vegetable stock if needed to puree the soup.