Decadent Chocolate Mousse

Chocolate Mousse

You know when people talk about dying and going to chocolate heaven – well this is it!

Vegan or non-vegan – this is a chocolate mousse to die for! And so simple – just three ingredients. Silky, smooth, Irresistible…

So death by chocolate mousse it shall be!

Chocolate Mousse

What you will need: 

  • 200g dark chocolate
  • 2 x 400g tins full-fat coconut milk, chilled in the fridge overnight
  • 2 tbsp maple syrup

 

What to do:

Using the bain marie method bring a pot of water to a gentle simmer. Break the chocolate into pieces and place in a heatproof bowl over the simmering water.

Chocolate Mousse

Make sure the bowl is not touching the water. Stir the chocolate with a wooden spoon occasionally until melted.

Remove the bowl from the heat and stir the maple syrup into the melted chocolate.

Chocolate Mousse

Set aside to cool.

Open the can of chilled coconut milk. The coconut cream should have risen to the top of the can so it can easily be scooped out.

Coconut Cream

Pop this into a mixing bowl and vigorously whisk this cream into a whipped cream.

Coconut Cream

Add the cooled chocolate and whip again.

Chocolate Mousse

Pour into 4 containers (you could use tea cups, sorbet glasses or dessert bowls).

Chocolate Mousse

Refrigerate for at least four hours – preferably overnight for best results

Chocolate Mousse

Serves 4

Need I say it… enjoy!! xx

Chocolate Mousse

 

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Lemon and Poppy Seed Cupcakes with Lovely Lemon Icing

Lemon & Poppy Seed Cupcakes

Cooking with lemons is always such a joy! Lovely lemon scent pervading the air smells divine. Instant sunshine and happiness!

This is another really easy cupcake recipe with no beaters required. The lemon icing is also really simple. You can whip these up in no time and be sitting having a lovely afternoon tea in under an hour.

What you will need:

Makes 12 divine little cupcakes

  • 1 ½ cups unbleached plain flour
  • ½ cup wholemeal flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1/3 cup sunflower oil
  • 1/3 cup castor sugar
  • ¼ cup maple syrup
  • 2/3 cup almond or soy milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon zest
  • 1 teaspoon concentrated vanilla extract
  • 1 ½ teaspoons apple cider vinegar
  • 1/3 cup poppy seeds

Ingredients

What to do:
Preheat oven to 180 °C. Line muffin tin with cupcake liners

Sift together the flours, baking powder, baking soda, sugar and salt

In a separate bowl whisk together the oil, maple syrup, milk, lemon juice and zest, vanilla and vinegar until well combined.

Lemon & Poppy Seed Cupcakes

Pour the wet mixture into the dry ingredients and gently stir with a wooden until the batter is smooth.

Gently fold through the poppy seeds.

Fill the cupcake liners to about ¾ full.

Bake for approximately 15 minutes or until the tops are golden. Insert a toothpick or metal skewer in the centre of the cake – if it comes out clean they are ready!

Cool on wire racks.

Lovely Light Lemon Icing

1 ½ cups icing sugar
1 tablespoon vegan margarine
Juice of 1 lemon

To Make the Icing:

Really easy peasy!

Just mix the vegan margarine and lemon juice into the icing sugar.

I used the juice of a whole lemon – add more or less juice depending on the consistency you are after. For these cupcakes I wanted it more like a glaze so used more juice – use less if you prefer it creamy.

Oh yes – enjoy! xx

Lemon & Poppy Seed Cupcakes

Chocolate, Date, Walnut and Raisin Slice

Chocolate, Date, Walnut and Raisin Slice

This slice really has it all! Quite the bees knees really!

It’s full of yummy things, it’s so easy to make, its moist, goes perfectly with a cup of tea (tried and tested)

AND at the risk of repeating myself – its yummy!

 What you will need:

  • 12 dates – chopped
  • ½ cup water
  • ½ cup raisins, chopped
  • ½ cup white self-raising flour
  • ½ cup wholemeal flour
  • 1 tablespoon sunflower oil
  • 2 tablespoons maple syrup
  • 2 tablespoons cocoa powder
  • ½ cup walnuts – roughly chopped
  • ½ teaspoon concentrated vanilla essence
  • 1/3 cup soy, almond or other non-dairy milk

Chocolate, Date, Walnut and Raisin Slice

What to do:

  1. Pre-heat your oven at 180°C (160°C fan forced)
  2. Lightly grease with oil a shallow medium baking tin
  3. Pop the dates and the water in a small saucepan and bring to the boil. Simmer for approximately 10 minutes. The dates will break down and become a paste. You can use a wooden spoon to help this process along if needed.
  4. In a medium to large bowl sift the flours and cocoa powder
  5. Add the raisins, walnuts and stir through the flour a couple of times
  6. In a separate smaller bowl gently whisk together the milk, vanilla, maple syrup
  7. Add the wet ingredients with the date paste to the dry ingredients and stir through until fully combined.
  8. Spread your lovely mixture evenly in the baking dish. It’s up to you just how thick you would like your slice
  9. Bake for approximately 20-25 minutes
  10. Remove from the oven and allow to cool. Finish cooling on wire rack. Once completely cool slice into either finger length slices, or you could have smaller mouthful chunks – whatever takes your fancy!

The basis for this recipe came from a dusty old cookbook I came across called The Artful Vegetarian by Karen Meyer. It was printed in 1988. Karen also wrote The Vegetarian Adventure – another of her books I found in a 2nd hand shop. I’ve made quite a few additions to the original recipe but the basic inspiration is Karen’s. Many of the recipes in her books are vegan or can easily be converted.

I love coming across out of print books like this one – a real treasure trove of food inspiration!

Enjoy! Xx

Chocolate, Date, Walnut and Raisin Slice