Baking | Dark Chocolate Mousse Cake … for the love of baking & blogging

“Bake with love…”
Manuela Kjeilen

Dark Chocolate Mousse CakeChocolaty, chocolaty, chocolaty, this Dark Chocolate Mousse Cake is a chocolate lovers delight. Make ahead and not very difficult, it’s a lovely cake to make for a special occasion.The instructions might appear a little involved, but once you read them a couple of times, you can see it’s not to difficult. After all, a special occasion cake must have ‘some work’ to make it special!

Dark Chocolate Mousse Cake So the other day Simi asked on FB…I think valentine’s day dessert is more to feed the blog than the valentine. Seriously, who agrees with me ??? It was quite interesting {and quite predictable too} to see blogs well fed over V Day! It’s been a trend for a few years now. Come V Day and loads of RED pops up across the globe! Such fun to see the creativity.

Dark Chocolate Mousse Cake I am quite the same. The blog must be looked after, in turn the love shared with the readers. That the family gets to eat the goodies is just purely coincidental and good fortune IMHO!  I don’t think I could’ve attempted so many different techniques and desserts religiously over the years had it not been for this little blog!

Dark Chocolate Mousse Cake This cake happened also because of the KitchenAid contest. I spoke about it when I recently shared the Wholewheat & Oat Butterscotch Blondies recipe. It’s a fun contest, even if only for participation sake, and Ruchira’s been telling us for long to send our entries in. I think I got lazy, until the bakeware arrived. Then the mind began to think.Kumquat & Strawberry Tiramisu Charlotte I first thought a Charlotte like the Kumquat & Strawberry Tiramisu Charlotte. With strawberries really painting the bazaar red, chocolate seemed a good pairing. So the saviordi went chocolate, and eventually I settled for a dark chocolate mousse filling. The mousse might make for a really nice stand alone mousse dessert too, after you play around with quantities a bit. That seems a likely possibility in the near future.

Kumquat & Strawberry Tiramisu Charlotte The saviordi recipe is based on a basic one I used a while ago when I did a tiramisu from scratch, zabaglione, mascarpone from scratch and all. That was one marathon baking session, and I can’t imagine what possessed me! As compared to that, this cake is an absolute cake walk!

Dark Chocolate Mousse Cake So go on, try baking this cake someday. Be creative, take a leap of imagination. Do a genoise sponge base if you like, with a liqueur spiked mousse. Maybe a coffee chocolate combination, maybe vanilla orange, or a salted butter caramel swirled in there somehow. The possibilities are infinite, with baking fun galore!

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

No bake | Jamun {Wild Indian Java Plum} Mousse #dessert #inseason

“The garden suggests there might be a place where we can meet nature halfway”
Michael Pollan

Jamun {Wild Indian Java Plum} MousseJamun {Wild Indian Java Plum} Mousse … possibly the best way to bid adieu to this humble fruit. I had a bag tucked away in the fridge for long. Forgot about them, and life went on. Then we were at threesixtyone°, The Oberoi, Gurgaon, and along came the silkiest Jamun sorbet ever. It was so pretty too.

Jamun sorbetRuchira captured the very essence in her post here …  “We were served the amuse bouche next – a Jamun or Java plum sorbet which was so creamy that it felt like silk in the mouth. The tang from the plum along with the roasted cumin and rock salt was extremely light and refreshing.”

Jamun {Wild Indian Java Plum}Jamuns danced in my head all day. There’s something about the fruit. It’s astringent, and somewhat edgy. You develop a flavour for it.  I knew there was to be something jamun made soon. I still remember a sublime jamun mousse we had enjoyed at Sangeeta’s place a year ago. That had white chocolate in it. I had none on hand so was a little unsure if my mousse would hold.

Jamun {Wild Indian Java Plum} Mousse It sure did. Beautifully. This mousse was quite delicious. I wasn’t sure how it would be received by the kids. They took to it quite happily. The daughter was in from uni for the Independence Day weekend. She was happy to be served dessert. It’s funny how she’s suddenly begun appreciating the little things in life!  Life teaches you. A lot.

Jamun {Wild Indian Java Plum} Mousse There was a time when we used to forage for jamuns, climb trees, graze knees to shake the branches. Greedily picking jamuns off the ground and stuffing them into our mouths feels nostalgic now. They tasted sweeter, left our fingers and clothes purple. The stains never came off. Those memories will never either. There are few jamun trees left to forage now. Thankfully sales in the bazaar have increased since the wild Indian java plum has become commercially viable.

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

No Bake | Strawberry & Cape Gooseberry Quark Mousse … delicious eggless dessert in season #vegetarian

“It is spring again. The earth is like a child that knows poems by heart.”
Rainer Maria Rilke

Strawberry & Cape Gooseberry Quark Mousse Strawberry & Cape Gooseberry Quark Mousse … yes, it’s that time of the year yet again. SPRING! I love it. It’s euphoria all around with new leaves unfurling everyday, flowering tomato plants that hold promise of a ‘good crop’, herbs that finally begin to expand like there’s no tomorrow. Also days when quark gets made beautifully and with ease!Spring And if there is homemade quark on hand, can dessert be far behind? I make huge amounts of quark, a curd cheese I love to love. Ever since I first discovered it 5 years ago, thanks to Hoglet K from Down Under, it has brought about a change in the way I think ‘desserts‘.Quark dessertsQuark isn’t just the sweet way home. I use it often to add wonderful tangy flavour to chicken like in theis Chicken Quark Cross Over Puff Pastry, as part of creamy dressings, in cold potato salads, in stir fries etc. A little goes a long way and once you start exploring, you will find a billion novel ways to include it in your everyday food. 

Chicken Quark Crossover Puff PastryI made Strawberry & Cape Gooseberry Quark Mousse just before we left for a short vacation {which might explain why it’s been so quiet around PAB}. The mousse was addictive and a huge hit with everyone. It got added texture from some chocolate coated homemade granola which I was experimenting with.

Strawberry & Cape Gooseberry Quark Mousse I love the way the colours, textures and flavours came together in this dessert which is a celebration of spring. These days we have a virtual flood of seasonal fruit in the market with cape gooseberries {locally called ‘rhasbhari’ meaning filled with juice} and strawberries ruling the roost. It’s a riot of colour with the fruit piled up high at local bazaars and on handcarts lining the roadside.

Strawberry & Cape Gooseberry Quark Mousse With daytime highs already hitting the early 30’s, it’s just a matter of days before summer arrives. Then of course we’ll welcome days of luscious stone fruit; sizzling hot 45C+ temperatures will be part of the deal though! Until then, this is a great way to enjoy spring fruit.

Summer Salad with orange vinaigrette You can go the salad route too with them! Rocket or mixed salad greens, strawberries, cape gooseberries, feta or cottage cheese, grapes, walnuts, orange, red onion all tossed in a nice tangy orange vinaigrette!

Don’t miss a post
Also find me on The Rabid Baker, The Times of India