Category Archives: Recipes – Sweet Treats

Baked Chocolate Mousse


Cornflake crumble with Kohu Road Ice Cream and baked chocolate mousse #momofuku #goldcutlery

Having made a delicious salty-sweet combo out of my cornflake crumble and Kohu Road Pure Vanilla ice cream, I needed something to serve it with. Cookie sandwich was an obvious contestant, but I had a particular picture in mind. I wanted something light but not cakey, rich but not heavy. I need, a mousse cake. More so, I need a Darren Purchese cake. I’ve adapted the recipe from Lamingtons and Lemon Tart as follows.

Ingredients:

  • 100ml thickened cream, whipped
  • 180g 72% dark chocolate
  • 2 whole eggs + 2 yolks
  • 30g caster sugar

*this proportion when baked in a square tin will produce a beautiful but rather thin (1.5cm) cake slice. If you would prefer a thicker slice, double the amounts and bake for 1 hour 15 mins.

Instructions:

  1. Preheat the oven to 150C. Line a square baking tin with baking paper with enough overhand to lift the cake once cooked. Spray the paper lightly with rice bran oil.
  2. Melt the chocolate in short bursts in the microwave (2 mins should do it).
  3. Whip cream till thick and fluffy.
  4. Whisk the eggs, yolks and sugar together until thick and pale. Gently fold half of this mixture into the melted chocolate, then fold in the remaining egg mixture.
  5. Fold in the whipped cream.
  6. Pour mixture into the baking tin. Cover with foil and bake in the oven for 50 minutes.
  7. Remove from oven and leave cake to cool completely before chilling in the fridge for at least 2 hours.
  8. Lift cake by the baking paper and cut the cake into squares.

This is best served warm with ice cream or milk. Perfect for Mother’s day afternoon tea or dessert.

Crunchy cornflake marshmallow chocolate chip cookies


Momofuku cornflake crumb chocolate chips marshmallow cookie
We had several reasons for cookies coming up and not wanting to make the same old chocolate chip cookie, I turned to the Momofuku recipe book for ideas. Knowing it would be something different, I tested the ideas with Miss 8 first.

“How does cornflake marshmallow chocolate chip cookie sound?”

She was sold at marshmallow.

We proceeded to make the cornflake crunch first. It was the most delicious element since feuilletine and easily made too! I can also vary the flavours by mixing in cocoa powder or malt powder. This is going to be something we have ready made in the kitchen from now on.

I have adapted the recipe here so that I don’t end up with half a cup of corn flakes at the bottom of the box, and also adjusted the ratio of ingredients to suit our taste. If you want more toffee-like shards in your cookies, by all means add another 15g of marshmallows in.

Cornflake Crunch

  • 210g plain cornflakes
  • 55g full fat milk powder
  • 55g caster sugar
  • 6g salt flakes
  • 160g butter, melted

Instructions

  1. Preheat the oven to 130C.
  2. Pour the cornflakes in a medium bowl and crush them with your hands till they are about 1/4 of their original size.
  3. Add milk powder, sugar and salt. Toss to mix.
  4. Add butter and toss to coat. The butter will bind the dry ingredients and create clusters.
  5. Spread the clusters on baking paper and bake for 20 mins till they are crunchy and buttery.
  6. Cool completely before using.

Cornflake crumb

These could be folded into ice creams, sprinkled on top of milkshakes, as a crunchy layer in my entremets, as decoration on cakes…nomnomnom.

Cookie

  • 225g butter, room temperature
  • 250g caster sugar
  • 150g brown sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 240g flour
  • 2g baking powder
  • 1.5g baking soda
  • 5g salt flakes
  • 270g of Cornflake Crunch mix
  • 125g mini chocolate chips
  • 50g mini marshmallows

Instructions

  1. Cream butter and sugars for 3 minutes.
  2. Scrape down sides of bowl, add egg and vanilla paste, and beat for 7 minutes.
  3. Add in flour, baking powder, baking soda and salt slowly as the mixer is on low speed. Mix for no longer than 1 minute.
  4. Scrape down the sides of the bowl. Add in cornflake crumb and chocolate chips and mix for 30 seconds. On low speed add in marshmallows. (It would seem like there is a lot of marshmallows – I have reduced the amount here to keep the toffee taste.)
  5. Scoop with a small teaspoon to form small balls. These cookies spread like no other so keep them small.
  6. Place on trays and freeze them for 1 hour at least. Do not bake without freezing first or they will spread too thinly. These can be frozen for 1 month.
  7. Preheat the oven at 175C.
  8. Place on baking paper-lined cookie sheets, well-spaced. Bake at 175C fan-forced for 16 minutes as they puff up, crackle and spread. Marshmallows should have melted. (Watch as they burn easily.)
  9. Let cool completely on cookie sheet before transfering.
  10. Cookies will be fresh for 5 days and keep for a month in the freezer.

Momofuku cornflake crumb chocolate chips marshmallow cookie

Crunchy and fluffy Belgian waffles


Crunchy and fluffy belgian waffles. Square presentation with fruit and yoghurt

These are by far the crunchiest waffles I have ever made.

The key was the yeast and also the prolonged rising time – resulting in a crisp surface and fluffy centre. They stayed crunchy for a long time too. Perfect for freezing and reheating in the toaster. This portion is good for making 6 large square waffles. Serves 12.

DSCF3937 by michtsang

DSCF3937, a photo by michtsang on Flickr.

Ingredients
3 cups lukewarm milk
12 tablespoons butter (about 120g), melted
6 tablespoons maple syrup
1 1/2 teaspoon salt
1/2 teaspoon vanilla paste
4 large eggs
4 cups plain flour
3 teaspoons instant yeast

1/2 cup milk extra

Directions

1. Combine the milk, butter, maple syrup, salt and vanilla paste in a mixer; whisk on a medium speed and add the eggs in one by one. Add in the sifted flour and yeast, whisk until combined. Lumps are fine.

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2. Pour it into a large tall plastic box, leaving room for expansion; the mixture will bubble and grow.

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3. Slightly cover with plastic wrap or the lid of the box and let rest at room temperature for at least 1 hour; the mixture will begin to bubble. Make sure the box you are using is big enough – I used a box that allows for the mixture to triple in size 😅.

4. You can cook the waffles at this point, or leave it out for another 2 hours and then refrigerate the batter overnight (covered tightly) to cook waffles the next day. They will be extra crunchy this way.

5. Just before you are ready to cook it, check the consistency of the batter. If it is very thick, add the extra 1/2 cup of milk and mix.

6. Preheat your waffle iron. I used a nordicware iron so that means heating it on the stove top. Spray with non-stick vegetable oil spray, and pour 1 cup batter (or the amount recommended by the manufacturer) onto the center of the iron, making sure it covers all spaces. Close the lid and flip over, cooking this side for at least 2 minutes until this side of the waffle is golden brown. Flip over to the other side, and cook for a similar amount of time. It took me 5 to 6 minutes for each waffle to cook.

7. Adjust the heat if it is browning your waffles too quickly. I maintained mine on a medium-high power.

8. Place on a wire rack with lots of airing space below, and leave it to cool slightly.

9. Serve with chocolate sauce or maple syrup, if desired.

Crunchy and fluffy belgian waffles. Square presentation with fruit and yoghurt
10. Perfect to freeze and reheat in a toaster when the moment of yearning for a crunchy waffle arrives.

Yield: about 6 Belgian-style (deep-pocket) square waffles.

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Chocolate Ganache Tart with Cassis Sorbet


Kohu road cassis sorbet atop a paneton chocolate pastry with chocolate ganache. Bright and cheerful.

There are times when you want a fancier dessert for a special occasion. Think entremets but no time to make mousse, sponge, crispy layer and mirror glaze?

This is where you need joint forces of best quality products. 

Make a delicious chocolate tart with handmade pastry (Paneton Bakery) and ganache with good quality chocolate. Dress it up simply but elegantly with a big scoop of good quality ice cream or sorbet on top. Decorate with chocolate pearls, chocolate shards, cocoa nibs and cornflake crumble for extra crunch and texture. Voilá!

Here I’ve paired it with Kohu Road‘s Cassis sorbet, simply delicious!
See my earlier post Chocolate Tarts for the recipe for an easy chocolate tart.

(I’m not paid to write these articles – all opinion based on my honest love for artisan products!)

Chewy fudgey perfect chocolate brownies


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After years of trial and error, I’ve finally got a fail proof chocolate brownie that appears to satisfy the fussiest and hardest-to-please of all critics (aka Miss 8). These brownies are fudgey and chewy, just how we like it. Best served warm with cold milk or ice cream!

Ingredients

  • 125g unsalted butter, chopped
  • 150g good quality 70% dark chocolate, chopped
  • 3 eggs, whisked
  • 290g caster sugar
  • 115g plain flour, sifted
  • 35g Valrhona cocoa powder, sifted
  • 1/2 teaspoon vanilla paste (not essence)
  • Pinch of salt
  • Cocoa nibs, hazelnut praline, extra chocolate chips (optional)

Directions

  1. Preheat oven to 180C fan forced. Grease a 20cm square cake pan and line with baking paper.
  2. Place butter and chocolate in a heatproof bowl over a saucepan of simmering water.
  3. Stir with a heatproof spatula until melted.
  4. Remove from heat and quickly stir in all your ingredients, except the toppings, until just combined. Pour into the lined pan.
  5. Sprinkle in your choice of cocoa nibs, hazelnut praline or extra chocolate chips.
  6. Bake for 28 to 30 minutes or until the toothpick test comes out with moist crumbs on the stick.
  7. Set aside to cool completely before removing from pan.

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The secret here is the combined use of dark chocolate and cocoa powder, and with less sugar than normal brownies. This makes it distinctively brownie, not cake.

I hope you will love this as much as we do. These are perfect for school bake sales or bases of entremets. You can easily make more and freeze whole slices in two layers of foil and an air-sealed bag.

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