Recipes

Chocolate Mousse in a Jiffy..

 Contributed by  Hasna Bint Abdul Gaffoor 

 

Ingredients

1 pound (450g) normal granulated sugar

1 ounce gelatin

250g dark cooking chocolate

50g butter

285ml whipping cream

Preferred essence (I used vanilla)

Method

1.    Dissolve the gelatin in ¾ cup water warm water.

2.   Then immediately dissolve the sugar with 1 cup water over a moderate flame until all the sugar dissolves. Once the syrup comes to a boiling point, add in the gelatin mixture & keep stirring until the mixture (slightly) thickens. 

3.    Once done add the essence.

4.  Then with a hand-beater, beat the syrupy mixture till it becomes white & frothy forming semi stiff peaks. Measure out 150g (which will be used in this recipe) & to the rest of the mixture add colouring of your choice & set in a dish dusted with corn flour. 

 ** Balance mixture can be made into marshmallows by adding colouring & setting in a dish dusted with corn flour. 

 

                                                            Marshmallows

5.   Set it over night or until it is firm. Once set keep dusting cornflour & cut into squares.

** For a sweeter taste: dust with icing sugar instead of cornflour.

6.  Next melt the chocolate & butter together. Add this into the150g frothy syrupy mixing well.

7.   Finally beat the cream to stiff peaks & gently fold in the chocolate mixture. Mix well.

8.    Pour into a Pyrex dish or individual glasses & chill until the mousse is set.

                                        

Optional Garnish:

Decorate white chocolate curls or simply grate the chocolate over the mousse.

                                                         Chocolate curls

       

For a Quicker Mousse

1.    Melt together the chocolate, butter & 150g of ready made marshmallows.

2.    Then beat  the cream to stiff peaks & add in the chocolate mixture.

3.    Then pour into a Pyrex dish or individual glasses & chill until the mousse is set.

EASY Chocolate Brownies

Contributed by  Hasna Bint Abdul Gaffoor

 

Ingredients

250g dark cooking chocolate

125g milk chocolate (cooking) - cut into small cubes (3mm)

1cup flour

1 cup sugar

150g butter

1tsp vanilla

150g cashew nuts

3 eggs

Method

1.     Melt butter & dark chocolate (low flame).

2.     Beat eggs and sugar together.

3.     Add flour, essence & milk chocolate to this mixture.

4.     Now add dark chocolate & the melted butter.

5.     Mix well.

6.     Add chopped cashew nuts.

7.     Pre-heat oven for 10 minutes at 180⁰C.

8.     Bake at 180⁰C for 30-40 minutes

9.   Once baked, cool it & cut into squares.

     Optional : Dust with icing sugar & serve.

 Jazaakillaahi Khaira Hasna !!