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Triple-layer Raspberry Chocolate Mousse (Glass) March 17, 2012

Posted by kerribatch in Recipes.
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This recipe was the final dessert from the meal-in-a-glass dinner.

Chocolate Mousse

  1. Make chocolate mousse according to recipe at taste.com,
    and divide evenly amongst 8 serving glasses. Work quickly – it sets really fast!
  2. Chill overnight.

Raspberry Jelly

  1. Make raspberry jelly by heating 600g (2 packets) of frozen raspberries in 400ml water in small saucepan. Mash raspberries as they warm.
  2. Add sugar to taste and heat until dissolved.  When raspberries are close to boiling, remove from heat and push through a fine sieve with a metal spoon.
  3. Discard raspberry pulp. Cool remaining liquid for several minutes.
  4. Meanwhile, soften 3 titanium gelatin sheets in water. When soft, squeeze excess water out of gelatin sheets and stir gently into raspberries. Make sure the raspberry liquid is only warm at this stage, or the gelatin will not set later.
  5. When at room temperature, pour over chocolate mousse in glasses. Chill until set – overnight or several hours. Stress for several hours while you worry about whether it will set or not. Resist getting up in the middle of the night to check.

Raspberry Flummery

  1. Make raspberry jelly from packet with half the water directed on packet. Cool until almost set. Whip in mixer until creamy.
  2. In separate bowl, whip medium tin of evaporated milk which has chilled in fridge for at least 12 hours, until double or tripled in volume. (Can’t remember the tin weight, but about 2 cups’ worth of milk?)
  3. Mix together milk and jelly and pour over mousse and raspberry jelly in serving glasses. Chill overnight.
  4. Top with a raspberry, small spoon of whipped cream or mint leaf for decoration.

Chocolate fridge cake (Forgotten Ingredient) October 5, 2011

Posted by andrewescott in Recipes.
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I had a jar of coconut oil left over from when I made Ice Magic last year for the Chocolate dinner. The Forgotten Ingredient dinner was a good chance to use it up.

This recipe is heavily based on this “Mock Chocolate Cheesecake” recipe by Kim. It is uncooked, vegan (dairy-free, egg-free), and gluten-free.

Ingredients (for crust)

  • 1 cup (250mL) macadamias (~140g)
  • 1 cup blanched, sliced or similar almonds
  • ½ cup dates
  • ¼ cup shredded coconut
  • 1 tablespoon (15mL) cocoa powder

Ingredients (for filling)

  • 3 cups unsalted, roasted cashews (~450g)
  • ¾ cup orange juice
  • ¾ cup honey
  • ¼ cup golden syrup (that’s what I used, but you could probably use more honey)
  • ¾ cup refined coconut oil
  • 2 teaspoons vanilla extract
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg


  1. Soak cashews in a bowl of water for 1hr, then drain.
  2. Grease a 23cm diameter spring-form cake tin with coconut oil, and set aside.
  3. Place all crust ingredients in a food processor, and process until crumbly.
  4. Press crust firmly into the cake tin.
  5. Place all filling ingredients in a food processor, good blender or in a jug using a hand blender, and blend until smooth. It’s okay if it still seems a bit gritty – this will sort itself out later.
  6. Poor filling into tin, cover with an inverted plate and place in the fridge until ready to serve. It should take a couple of hours to set.
  7. To serve, I grated chocolate over the top to hide water marks and served with raspberries and double cream. Although, it’s no longer vegan / dairy-free, it tasted good.

Serves ~12.