Cappuccino and chocolate mousse

This is really easy to make and sets very fast, and unlike a regular mousse which contains raw eggs, this relies on the gelatine for setting so there aren’t any raw eggs in this if you have particular health issues.  If you wanted to be really clever, instead of putting it in one bowl you could put smaller portions in clear coffee cups and make it look like little cappuccinos.  I just put it in one bowl as I don’t have a lot of clear little cups… (Serves 8).

Cappucino and chocolate mousse

Cappuccino and chocolate mousse

Mousse:

900ml thickened cream

395g tin of sweetened condensed milk

4 tsp gelatine

4 tsp espresso coffee powder/granules

4 tbs boiling water

200g chocolate, melted until not completely liquid, but all the squares/buttons have mixed together

Topping:

300ml thickened cream

Cocoa, to dust

Melt chocolate either in a double boiler over boiling water, or microwave it in 30 second bursts, stirring after each.  You don’t want it to be completely liquid, but to still have a little texture as the idea is that it doesn’t blend completely with the rest of the mixture, but leaves little “crumbs” of chocolate in the smooth mousse.  While it is melting, mix the coffee with half of the boiling water, then stir in the gelatine.  Beat the cream and condensed milk until thick, add the remainder of the boiling water to the coffee and gelatine mixture and stir, then add slowly to the mousse and mix.  Add the chocolate gradually and ensure the beaters of the mixer distribute the crumbs evenly.  Pour into a large bowl, or smaller cups, and refrigerate for about two hours.

For the topping, beat the remaining cream until thick and spoon onto top of mousse, trying to make it look like dollops of milk froth.  Sprinkle cocoa over the top and serve.

Roo Poo – peanut butter balls for Halloween (Gluten free)

Another idea for “gross out” food for Halloween.  If you’ve never seen it, Kangaroo Poo is like round black balls.  I thought this looked like that.  If you wanted to really gross out your guests, you could have a little stuffed toy on the table, with a pile of “poo” underneath it.  Decorate the plate with some green tinted sugar or coconut, to give the impression of grass.  How gross is that?  The recipe makes about 30 – 35 balls.

Roo Poo - peanut butter balls for Halloween

Roo Poo – peanut butter balls for Halloween

2 cups gluten free icing sugar

2 cups gluten free rice puffs/bubbles (most rice bubbles aren’t, but check the health food aisle of your supermarket, that’s where I found them)

125g butter

1 cup peanut butter (you can use smooth, but I thought the crunchy gave the balls a particular texture….)

Dark chocolate

Black food colouring

 

Put the rice bubbles in a bowl, sift the icing sugar over, mix.  Melt the butter and peanut butter in the microwave and stir through.  Using a teaspoon as a guide, roll ball shapes and place on a tray.  Put in the fridge to set.

Melt the chocolate in a heatproof bowl in the microwave in 30 second bursts.  I find that after the third time, I can take the chocolate out and stir it to finish the melting and make sure it is smooth.  Word of warning here – I don’t know enough about chemistry to know why, but when you put the food colouring in the melted chocolate, it becomes less smooth and runny, so you won’t get the even texture that you would have got if you didn’t colour it.  So if you aren’t making these for Halloween, just to eat, don’t add the food colouring.

I also put in a photo of the Roo Poo before it was coated in chocolate – to really gross out your guests, you might shape it into logs instead of balls, if your local wildlife leave “presents” that look more like this:

Uncoated Roo Poo

Uncoated Roo Poo

However, if you want to keep making Roo Poo:

Roll the peanut butter balls in the chocolate and put on a piece of baking paper to set.  Don’t let the neighbours see what you are eating!

OMG!  Do you see what they are eating?!

OMG! Do you see what they are eating?!

Gluten free Rocky Road – eat while watching the AFL Grand Final!

One of hubby’s favourite chocolates (among many of course) is Rocky Road.  Of course, usually it isn’t gluten free, so I made one.  All you really have to do is use gluten free biscuits and make sure that the marshmallows are gluten free, and the rest of the ingredients shouldn’t be a problem.  It is very sweet, but yummy.  I use a silicone loaf pan to make mine, once the rocky road has set it is easy to “peel” away the cake pan, it saves all that hassle of greasing tins and layering them with paper!  Too hard!

Gluten free Rocky Road

Gluten free Rocky Road

125g gluten free plain biscuits (I used arrowroot ones here), roughly chopped

250g pink and white gluten free marshmallows, cut in half with wet scissors (keep a cup of water nearby and keep dipping the scissors in)

100g red glace cherries, cut in half

1/2 cup hazelnuts, roughly chopped

500g dark chocolate

250g milk chocolate

 

Place all ingredients except the chocolates into a large bowl.

Put the dark chocolate into a microwave safe bowl and in 30 second bursts, melt it.  I usually find that after each burst, I shake the bowl, it should only take about three bursts until the chocolate is starting to melt.  When you can see it is soft, take it out and mix vigorously to finish off the melting process and make sure the chocolate is smooth.  (When melting the chocolate in the microwave you have to be careful because if you heat it too much it will sieze and you will have to throw it out and start again).

When the chocolate is melted and smooth, mix through the ingredients in the bowl.  Spoon mixture into the loaf pan.

Put the milk chocolate into the microwave safe bowl (you can use the same bowl that you used for the dark chocolate, it won’t matter), melt it using the same method.  When melted and smooth, spread over the top of the mixture in the loaf pan, trying to fill in the gaps.

Chill for an hour, then cut using a heavy knife.