Chocolate Mousse Flan

Source: Crazy for Chocolate (Periplus-step-by-step)

Base

200 gm (61/2 oz) chocolate biscuits crumbs

100 gm (31/2 oz) butter, melted

Chocolate Cream

100 gm dark cooking chocolate

1/4 cup cream

cocoa powder for dusting

Mocha Mousse

200 gm dark cooking chocolate, melted

60 gm butter, melted

1/4 cup thick cream

2 egg yolks

2 teaspoon instant coffee powder

1 teaspoon boiling water

2 teaspoon gelatine

1 tablespoon water

3/4 cup thick cream, extra

Method:

To make Base:

• BRUSH a 23cm (9in) fluted, round, loose-bottom flan tin with melted butter/oil
• Combine biscuit crumbs and butter in a small bowl. Press mixture into base and sides of tin. Refrigerate until firm (~ 20 mins)

To make Chocolate Cream:

• Place chocolate and cream in a small heatproof bowl. Using double boil method, stir mixture over simmering water until smooth. Spread evenly over base of the prepared flan. Refrigerate until set

To make Mocha Mousse

• Combine chocolate, butter, cream and yolks in medium bowl, mix well. Add Combined coffee & boiling water.
• Sprinkle gelatine over water in small bowl, and stir gelatine over a pan of hot water. Add gelatine to chocolate mixture.
• Using electric beaters, beat cream (extra) in bowl until soft peaks form. Fold cream into chocolate mixture. Spread over flan and refrigerate until set.
• Serve with cream or ice-cream as desired.

Tepi flan yang dah 'reban' - you have to press firmly to avoid the fall

Note: Waited for Son 1 to provide a better image, meanwhile, enjoy this 'blurred' image ya

Apple Crumble

Two apples had been in the fridge for a long time, so I made this simple & quick crumble.

Just want to share with you this no-proper-recipe version

Apple Crumble 

2 cups of flour

1/2 block butter (125gm)-diced

Castor sugar (white or brown is fine)

2 apples 

- Place flour in bowl, add in diced butter. Use rubbing-in method until crumbly.

- Add 3-4 Tbsp sugar & mix well.

- Place half the crumble in baking dish.

- Line with thinly sliced apples, sprinkle another 2-3 Tbsp sugar on the sliced apples.

- Sprinkle cinnamon powder if you like 

- Bake for about 10 minutes.

- Remove from oven, add the remaining flour(crumble) on top to cover apples.

- Sprinkle more sugar if you want (brown sugar will give a nice colour)

- Bake for another 15-20 minutes (or until soft brown).

Custard:

500 ml milk (i use dutch lady low fat milk )

5-6 Tbsp sugar

4 Tbsp custard flour - mix with 1/4 cup water

- Heat milk and sugar in a pan (do not boil)

- Add in custard mix and keep stirring under medium heat until it thickens.

Note: This recipe is not sweet, add more sugar if you prefer sweeter.

Jom baking-Quiche

Onion and spinach Quiche.

Plain Shortcrust Pastry: (source: Perfect Pastries, Periplus cookook)

2 cups (250g) plain flour

125 g cold butter, chopped

1 egg yolk

3-4 tablespoons cold water 

- Sift flour into a mixing bowl and add butter. Rub butter into the flour with fingertips until fine & crumbly.

- Add the combined egg yolk and 3 Tbsp of water. Cut with a knife to form a dough, adding the   remaining water if necessary.

-Turn onto floured surface and gather together to form smooth dough. Cover with plastic wrap and chill for ~30 mins.

- Roll pastry and lay neatly to fit in the pastry dish. Blind bake for ~15-20 mins.

Filling

3 yellow onions, chopped finely

200 gm spinach, finely chopped.

2 Tbsp butter

Milk mixture (mix well)

250ml cream ( i use lowfat milk)

3 eggs

salt & pepper to taste

mozzarella/cheddar cheese (optional)

1. Heat butter in a pan over medium heat.

2. Saute onions till soft & fragrant(not brown), stir in spinach.

3. Fill baked pastry with filling.

4. Pour milk mixture & spread cheese.

5. Bake for 30 minutes or until slightly brown

Footnote:

- For filling, you can use only onions if you like, or add in diced carrots.

Baking in style

Fruit tartlets:

Sugar paste dough:

200 gm castor sugar

300 gm soft butter

500 gm flour 

3 eggs

Instant custard powder.

Milk

Assorted fruits (strawberry, kiwi, apricot...)

Method:

- Cream butter and sugar till creamy.

- Add egg one at a time, beating well after each addition.

- Fold in flour. If necessary, add more flour so the dough didn't stick to your hand.

- Rest dough in fridge for about 30 mins.

- Press dough in mold, bake until done, about 10-15 minutes. 

  Note: Baked shells can be kept in airtight containers/in fridge for future use.

-Mix instant custard with milk, stirring until you have the desired consistency. It should not be   too soft. Pipe custard into shells, decorate with assorted fruits & you are done.

 

Different mold sizes

Happy trying