in need of a little help

LameWolf

How many are you feeding? This is easy, and makes four servings - I made it this afternoon, even with my arthritic paws playing up.;)

Wolfie's Choccie Mousse

Ingredients

4 oz cooking chocolate (dark)
5 fl oz THICK cream
1 tablespoon sugar
1 large sprig fresh rosemary
2 large eggs

Proceed thusly:

Chop the rosemary needles into tiny bits with scissors, put in a pestle and mortar with the sugar, and grind together - reduces the size of the sugar crystals, and releases the rosemary oil.
Melt chocolate (I do it in the microwave; you can use a basin over a saucepan of water if preferred)
Add the cream and the sugar/rosemary mix to the chocolate and mix well.
Separate the eggs; put the yolks in the chocolate mix and mix in well, put the whites in another bowl.
Whisk the whites up til they're nice and frothy and stand up well in the bowl.
Fold whites thoroughly into chocolate mix.
Divide the mix between 4 pretty dishes and refrigerate.

If you wish, you can decorate the top of the mousse with a tiny sprig of rosemary; or if you have a satsuma that wants using up, divide the segments between the dishes and arrange artistically on the top.

Enjoy!

coldcazzie

I make nigellas chocolate pear pud and the kids love it. You can Google the recipe easily, it's great cuz you whizz the ingredients in a food processor and pop in the oven when you sit down to eat. I use half quantities if we've got nobody round and it feeds 5, and I serve with cream as the chocolate sauce she suggests is sickeningly sweet.

I also do upside-down peach (or any tinned fruit) cake - any all in one sponge cake recipe poured over peaches arranged in the bottom of a tin. You have to cook for half as long again though cuz the fruit makes it take longer.

Cheats banana split - a banana, a choc ice and some extra choc sauce on top.

pigpen

This_Year wrote: »

don't give up - gooey chocolate pots (chocolate fondant) has seen off many masterchef contestants! Try for something a bit simpler to start.

Cheesecake: digestive biscuits 200g (smashed up to crumbs) 80g butter melted. Stir biscuits into butter, mix well until biscuits coated, then pour into 8" (loosebottom or springform tin) press down well, chill for 30-60 mins.

300g cream cheese, 150ml double cream, mix well and add juice of 1 lemon to thicken, mixing well.

When fairly thick pour onto biscuit based and chill for about 2-3 hours or overnight.

HTH.

Better still use shortbread instead of digestives it is MUCH nicer. and instead of lemon use a vanilla pod (or 30ml of vanilla essence) and chopped fudge with a drizzle of the tinned caramel..

O use the vanilla pod/essence and top with strawberries or fruit puree.

trifle?? jelly.. custard.. whipped cream.. add fruit or whatever else as is your pleasure
sponge cake with custard?

samejh

As a quick desert ..

Crush a shortbread or 2 into the bottom of individual bowls.
Crush a punnet of raspberries or strawberries or other fruit of your choice ( we have also tried blackberries) and add to the top of the shortbread.
Whip a carton of cream and top the fruit.
Shave a choc bar onto the cream.

Delish

meritaten

samejh wrote: »

As a quick desert ..

Crush a shortbread or 2 into the bottom of individual bowls.
Crush a punnet of raspberries or strawberries or other fruit of your choice ( we have also tried blackberries) and add to the top of the shortbread.
Whip a carton of cream and top the fruit.
Shave a choc bar onto the cream.

Delish

Now that sounds lovely -wonder if it would work with gingernuts (about the only biccie I really like):)

fluffpot

What about baking a cake? You can do this earlier in the day or the day before so it's a bit less stressful and you can take your time until you get confident

This pear cake is very easy (you can use up really ripe pears if you have them knocking about) and everyone I know loves it. Nice with some creme fraiche and a few berries too. I don't tend to bother with the glaze and icing sugar - it taste just as good without!

http://www.bbcgoodfood.com/recipes/786678/anjou-pear-cake

madvixen

Cheats Creme Brulee

frozen fruit
low fat natural yoghurt
soft brown sugar

Place fruit in a bowl and cover with a layer of yoghurt. Sprinkle with sugar and stick in the fridge for a couple of hours. The sugar goes lovely and syrupy and looks like a creme brulee

winniepooh

I really appreciate all of the recipes they are brilliant. Going to print them off at work o. Monday

samejh

meritaten wrote: »

Now that sounds lovely -wonder if it would work with gingernuts (about the only biccie I really like):)

It does , you can use digestives or bourbans.