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Summary: Light and aerated, this is the simplest and the best chocolate mousse I have ever eaten, and the only chocolate mousse recipe I have been using for years. It is as easy to make as melting chocolate and whisking egg whites, yet it produces the most deliciously chocolatey chocolate mousse.
No added sugar, none of the fuss of using cream or milk, or the egg yolks.
Use 2 egg whites to 100g chocolate for a rich chocolate mousse, and 4 egg whites to 100g chocolate for a lighter mousse and a less intense chocolate flavour.
Make this when you have egg whites left from another recipe, or use the egg yolks to make custard, mayonnaise, ice cream, lemon curd, or another recipe.
You can make this using dark chocolate (anything from 60 to 80% cacao), milk chocolate or white chocolate. And for a creative and striking dessert, multiply the recipe quantities by 3 and alternate layers of dark, milk and white chocolate in tall and pretty glasses, topped with berries or fruits of your choice and cacao nibs.
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Summary: It doesn't get any easier than this delicious, one-bowl Orange, Almond and Semolina Cake. Grate the orange zest, juice the oranges, then mix everything together, and bake.
You could make a proper syrup by bringing the orange juice and zest to the boil along with 2 tablespoons of sugar, but the orange juice works just as well, it is easier and quicker, and it is that little less sugar.
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Summary: This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Helen Snelling:
A gluten-free treat using ground almonds and polenta instead of flour.
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