White Chocolate Coconut Mousse

I was so impressed with the chocolate coconut mousse that I made last week that I’m back with some more but this time round I wanted to try it with white chocolate.  As you would imagine it is not nearly as chocolaty as the dark chocolate version but it is still very good.  It would make a great filling for a cake or as a small dessert like the one below.

I wanted to try filling some hollow Easter eggs as a dessert for Easter lunch and they turned out just how I wanted.  It does make quite a small dessert but I think with all the chocolate that is floating around over the Easter weekend that is not a bad thing .  Cutting the top off the eggs can be a little tricky but you don’t want a perfect cut anyway and you can always have a few spare in case you break the egg.  Broken chocolate eggs are the chef’s treat :-)

I think these desserts are more about the fun factor than being any sort of culinary masterpiece but I think both children and adults would be happy to be served one after Easter lunch – I know I would.

Enjoy!
White Chocolate Coconut Mousse

White Chocolate Coconut Mousse

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6 servings

White Chocolate Coconut Mousse

Ingredients

  • 250ml coconut cream (well chilled)
  • 150g white chocolate
  • 6 small hollow chocolate Easter eggs
  • 2 tsps. lemon curd

Instructions

  1. Using a whisk beat the coconut cream for a couple of minutes until smooth and thick.
  2. Melt the chocolate carefully over a pan of boiling water or in the microwave.
  3. Add the melted chocolate to the coconut cream and continue to whisk for another couple of minutes.
  4. Refrigerate while you prepare the chocolate eggs.
  5. Using a serrated knife, cut the top off each egg.
  6. Spoon or pipe the mousse into the chocolate shell going right up to the top.
  7. Remove a little bit of the mousse from the centre of each egg and fill the hollow with some of the lemon curd.
  8. Refrigerate until ready to serve.

Notes

You do need to ensure that your coconut cream is chilled before starting. I store mine in the refrigerator so that it is ready chilled. Coconut milk will not work in this recipe - it needs to be the much thicker coconut cream.

http://mygoldenpear.com/2014/04/03/white-chocolate-coconut-mousse/

White Chocolate Coconut Mousse 1

Note:  I did add the tiniest, tiniest pin prick of yellow food colouring to the lemon curd to give it a more realistic colour.

This month’s  We Should Cocoa challenge is all about Easter and is being hosted by Rachel Cotterill .
We_Should_Cocoa_V3

I am also sending this over to Cakeyboi and The Baking Explorer’s Treat Petite challenge which is being hosted by Cakeyboi this month and also has an Easter theme.
TreatPetite
I am also submitting this post over to the lovely A Mummy Too’s recipe of the week link up.
recipe-of-the-week
and over to Honest Mum’s Tasty Tuesday’s link up
9VwhltV

Chocolate Coconut Mousse

At last – Spring has arrived

Blossom on the trees, cool crisp days, daffodils standing proud.  My favourite time of the year.
Chocolate Coconut Mousse 2

As soon as I heard that this month’s We Should Cocoa challenge involved cooking with coconut I knew I wanted to try out this chocolate coconut mousse.  I have come across it many times on the internet but have never got round to trying it out.  It didn’t disappoint!  It is thick and creamy with just the slightest hint of coconut.  It is quick and easy to make.  No raw eggs to worry about.  Just delicious.

I have added 100g of dark chocolate which gives a very strong  chocolate flavour.  You may want to start with a bit less and add more to suit your taste.  It is also very rich so  only a small amount is needed.  I love the contrast of hard chocolate with the creamy mousse so I served mine in chocolate cases which I made by coating silicone cupcake cases in melted chocolate.  I also made small chocolate cones and filled them with the mousse which I think was just about the right serving size.  The mousse does firm up quite a bit if left in the fridge so I think I would only pipe into my serving dishes just before serving.  That way you can give it a quick stir to loosen up before piping.

Enjoy!

Chocolate Coconut Mousse

Chocolate Coconut Mousse

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 small portions

Chocolate Coconut Mousse

Ingredients

  • 250ml coconut cream (chilled)
  • 1 tblsp caster sugar
  • 100g good quality dark chocolate

Instructions

  1. Using a whisk beat the coconut cream and sugar together for a couple of minutes until smooth and thick.
  2. Melt the chocolate carefully over a pan of boiling water or in the microwave.
  3. Add the melted chocolate to the coconut cream and continue to whisk for another couple of minutes.
  4. Spoon or pipe into small serving dishes and refrigerate until ready to serve.

Notes

You do need to ensure that your coconut cream is chilled before starting. I store mine in the refrigerator so that it is ready chilled. Coconut milk will not work in this recipe - it needs to be the much thicker coconut cream.

http://mygoldenpear.com/2014/03/20/chocolate-coconut-mousse/

Chocolate Coconut Mousse 1
This is another entry for the fabulous We Should Cocoa challenge which is cooking with chocolate and coconut this month. This month’s challenge is being hosted by Laura over at I’d Much Rather Bake Than …
We_Should_Cocoa_V3
I am also submitting this recipe to A Mummy Too’s Recipe of the Week link up.
recipe-of-the-weekAnd to Dead Easy Desserts over at Maison Cupake
DeadEasyDesserts1-250x250

Chocolate Granola

I love granola but very rarely buy it. For one it is so expensive and secondly I eat too much if it is in the house.  Making your own granola is quick, easy and allows you to control what goes into it and how much you make. The base ingredients for any granola are healthy – oats are full of protein and minerals and have a long list of benefits, seeds are a rich source of the essential Omega-3 fatty acids and nuts are rich in antioxidant vitamins.  So what’s the downside?  Well, all that lovely sweet crunchy yumminess comes from the added sugars and oil which are needed to bring it all together.  That’s where making your own is better as you can play around with different sweeteners –  honey, stevia, maple syrup are all better than refined sugar.  Try different oils too – a popular choice is coconut oil which I do like but it is very expensive.  Add in different nuts and seeds, dried fruit, even chocolate for a very special treat – the variations are endless.  If eaten in moderation then granola has more health benefits than downsides.  The key word here is moderation – I made this chocolate granola last weekend with the intention of taking photographs for my blog but it was polished off by all four of us snacking on it throughout the day.  This weekend’s batch has been photographed and stored away out of sight until tomorrow’s breakfast :-)

Enjoy!
Chocolate Granola

Chocolate Granola

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 - 6 portions

Chocolate Granola

Ingredients

  • 50g brown sugar
  • 4 tblsp water
  • 2 tblsp vegetable oil
  • 2 tblsp honey
  • 50g milk chocolate
  • 200g oats
  • 25g desiccated coconut
  • 30g cocoa powder
  • 100g sunflower seeds
  • 50g brazil nuts, chopped

Instructions

  1. Preheat the oven to 180°C, 350°F, Gas Mark 4 and line a baking tray with baking parchment.
  2. Place the sugar, water, oil, honey and milk chocolate in a pan and heat gently until the chocolate has melted and the mixture is well combined.
  3. In a large bowl, combine the oats, coconut, cocoa powder, seeds and nuts.
  4. Add the melted chocolate mixture to the dry ingredients and mix thoroughly.
  5. Spread the mixture on to the baking tray.
  6. Bake for about 25 minutes, and using a spatula, turn the granola every 10 minutes or so. Watch carefully as it does tend to brown quickly especially around the edges.
  7. Remove from the oven and press down firmly whilst still in the baking tray. Cool completely.
  8. Once cool, break into chunks and store in an air tight container.
http://mygoldenpear.com/2014/03/15/chocolate-granola/

Chocolate Granola 1
This month’s theme for We Should Cocoa is all about chocolate and coconut and is hosted by I’d Much Rather Bake Than …
We_Should_Cocoa_V3I’m also linking up for the first time to Honest Mum’s Tasty Tuesday link up
9VwhltV
and to a Mummy Too’s Recipe of the week
recipe-of-the-week

Smoked Mackerel Pate

Ok, so I’m not going to tell you my exact age but I will admit that I’m at an age where I have to start thinking about the health of my bones and joints. Yup, the old joints are stiffening up on me :-(    It is well documented that oily fish helps to reduce swollen joints, pain and stiffness so I try to eat at least two portions a week.  One of my favourite lunch snacks is this smoked mackerel pate.  It takes a few minutes to put together and keeps well in the fridge for a good few days.  Served with toast, crackers or oatcakes it makes a delicious snack packed full of healthy omega-3 fatty acids.

One problem though – it is hard to stop eating it.  Enjoy!

Smoked Mackerel Pate 1

Smoked Mackerel Pate

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 small portions

Smoked Mackerel Pate

Ingredients

  • 4 medium smoked mackerel fillets (200g)
  • 150g cream cheese
  • finely grated zest and juice of ½ lemon
  • 1 tblsp horseradish cream

Instructions

  1. Remove the skin and any bones from the cooked mackerel.
  2. Add all the ingredients to a food processor or mini blender and whizz together until smooth.
  3. Cover and refrigerate until required.
  4. Serve with hot toast and wedges of lemon.
http://mygoldenpear.com/2014/03/11/smoked-mackerel-pate/

I’m linking up to A Mummy Too’s Recipe of the Week
recipe-of-the-week

Sticky Asian Pork

Sticky Asian pork is one of our standard weekly meals normally saved for a Saturday or Sunday night treat.  It’s good, really, really good!  The only thing I would say is that you have to choose your pork carefully.  Use the wrong cut of meat and it can be tough and dry.  I have suggested shoulder steaks which is our favourite but they do have a bit of fat on them which might not be to everyone’s liking.  A nice piece of pork fillet would work well too but is that bit more expensive.

Enjoy!

Sticky Asian Pork 1

Sticky Asian Pork

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 generous portions

Sticky Asian Pork

Ingredients

  • 2 tblsp vegetable oil
  • 600g pork shoulder steaks, thinly sliced
  • 1 onion, finely chopped
  • 1 inch piece of fresh ginger, finely chopped
  • Juice from 1 orange
  • 4 tblsp clear honey
  • 2 tblsp crunchy peanut butter
  • 2 tblsp soy sauce
  • ½ tsp chilli powder

Instructions

  1. Heat the oil in a wok, add the pork strips and fry for 3 - 4 minutes or until lightly coloured on all sides.
  2. Remove the pork and its juices to a bowl and set aside.
  3. Add more oil to the wok if necessary and add in the onion and ginger. Stir fry for 2 - 3 minutes until soft.
  4. Stir in the orange juice, honey, peanut butter, soy sauce and chilli powder, bring to the boil and stir to combine.
  5. Return the pork and its juices to the wok and mix well. If the sauce thickens too much, add enough water to thin down.
  6. Once the pork is piping hot - serve immediately.
http://mygoldenpear.com/2014/03/02/sticky-asian-pork/

Sticky Asian PorkAs this is a super quick meal I am going to submit to Speedy Suppers which is run by Feeding Boys and a Firefighter and Dinner with Crayons.
speedy-suppers-veg-impand over to A Mummy Too’s Recipe of the Week link up.
recipe-of-the-week

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