Tag Archives: easy desserts

Almond Cake – Petit Fours Recipe

Almond-Cake---Petit-FourIt’s all about ‘Soul’ with this light, easy and delightful petit four. A delicious recipe for you to serve with coffee or to savour on it’s own.


Almond Cake
1100g Odense almond paste 60%
600g Eggs
300g Melted unsalted butter at 30°C

Beat almond paste until completely Smooth and add eggs very slowly to avoid lumps. Finally add melted butter.
Place the mix in Demarle Flexipan
alternate bake proof mould.
Cook at 180°C for about 40 minutes
depending on your oven.

Strawberry Confit
180g Boiron Strawberry Puree
120g Strawberries, diced
3g Mint Leaves
15g Citrus Pectin
60g Caster Sugar
6g Lemon Juice

Combine strawberry puree, and mint leaves, bring to a boil.
Strain the strawberry puree mixture through a chinoise into another small pot.
Add small diced strawberry and bring the mixture back to boil. Mix pectin and sugar. Then, gradually add to boiling strawberry puree mixture. Boil for 2 minutes and add lemon juice.

Chocolate Mousse
300 g Caster sugar
90 g Water
270 g Whole eggs
120 g Egg yolks
720 g Dark couverture chocolate Madagascar 66% cocoa
960 g Whipped cream

Beat the eggs and egg yolks with an electric mixer. Cook the sugar with the water at 118°C then pour over the whisked eggs and yolks to make a bombe mixture. Continue whisking until completely cold. Melt the chocolate at 36°C. Incorporate 1/5 of the whipped cream into the chocolate; add the bombe mixture then the rest of the whipped cream. Pipe into Demarle flexipan sphere mould.

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Chocolate Mousse Recipe

Chocolate-Mousse-RecipeOne of the most common questions I am asked is how to make the best chocolate mousse recipe. Ultimately, chocolate mousse is generally based on the quality of ingredients used. I actually have three favourite chocolate mousse recipes with different textures and mouth feels.

Chocolate Mousse
775ml Bulla Thickened Cream 35% fat
125g Water
125g Caster Sugar
125g Liquid Glucose
750g Callebaut Dark couverture

Semi whip the Bulla thickened cream and set aside in the fridge until required. Boil the sugar, water and glucose in a saucepan, pour over the chopped couverture, whisk by hand until all the chocolate has melted and then fold through semi whipped cream.
Leave in fridge for 3-4 hours to set. For a chocolate mousse cake you may either have to increase the couverture quantity slightly or add a small amount of gelatine. This is a great egg free chocolate mousse.

Note: This chocolate mousse recipe will create rich and quite heavy chocolate mousse.