Easy 2 Ingredient Chocolate Mousse Recipe

 

The easiest chocolate mousse you’ll ever make. All you need is chocolate and water! Perfect when you need a dessert a hurry. Get started with the first step, throw it in the freezer and make your mains. Then whip this up and serve. Done!

Dark Chocolate Mousse Recipe

180g (6.35 ounces) dark chocolate
60millilitres (2.03 fluid ounces) or 1/4 cup water
Extra 70millilitres (2.37 fluid ounces) or 1/4 cup plus 1 tsp cold water from the fridge

Milk Chocolate Mousse

180g (6.35 ounces) milk chocolate
60millilitres (2.03 fluid ounces) or 1/4 cup water
Extra 60millilitres (2.03 fluid ounces) or 1/4 cup cold water from the fridge

White Chocolate Mousse

180g (6.35 ounces) white chocolate
60millilitres (2.03 fluid ounces) or 1/4 cup water
Extra 40millilitres (1.35 fluid ounces) or 2 Tbsp plus 2 tsp cold water from the fridge

Place the chocolate of your choice and the 60ml of water into a bowl. Microwave on high heat on full power for 30 seconds, stir well. Heat for another 20 seconds and stir again. The mixture should be smooth with all the chocolate melted. If you still have unmelted chocolate give it 10 seconds more in the microwave.
Put the mixture into a plastic bag, seal at the top and flatten. Place in the freezer for 1 hour. Flattening it in the bag increases the surface area so it cools down more quickly than it would in the bowl.
Whip the chilled chocolate mixture on high speed using electric mixers until smooth and paler. Add a little of the cold water at a time.

Pour or pipe into glasses.  Refrigerate for at least 30 minutes and serve. Super easy!

Resource: howtocookthat.net

World’s Biggest Tim Tam recipe video

 

This is the world’s biggest Tim Tam. You can of course scale the Tim Tam recipe down and make normal sized Tim Tams. Or surprise someone who is doing giant things with one like this.

We gave this huge Tim Tam to Jessica Watson, the youngest person to sail solo around the world. She is a delightful young lady and I’m sure you’ll enjoy meeting her in this video.

 
This Tim Tam recipe makes one Tim Tam that is 50cm (19.69 inches) long by 25cm (9.84 inches) wide.
 It weighs a massive 15.3kg (33.73 pounds)!

To make this giant Tim Tam you will need:

Biscuit / cookie part
1150g (40.57 ounces) or 5 ¼ cups sugar
668g (23.56 ounces) or 2 ¾ cups plus 2 Tbsp of brown sugar
433g (15.27 ounces) or 2 cups margarine
320millilitres (10.82 fluid ounces) or 235g (8.29 ounces) vegetable oil
8 eggs
58g (2.05 ounces) or 3 Tbsp golden syrup
2 ¼ tsp baking powder
4 ½ tsp salt
2 Tbsp cocoa powder
1890g (66.67 ounces) or 11 ¾ cups plain or all purpose flour
360g (12.7 ounces) or 3 cups cornflour (cornstarch)

Place the white sugar, the brown sugar, margarine, oil and golden syrup into a large bowl.
Mix it together until it is well combined.

Add in the salt and the eggs and mix it through.

Sift the corn flour, plain flour, baking powder and cocoa powder and mix into the dough.

Divide into four quarters and roll each quarter out between two sheets of baking paper to make a 25 x 25cm (9.84 inches) square, 1cm (0.39 inches) thick.

Slide it onto a baking tray and bake at 150C (302 degrees Fahrenheit) until it is golden and firm to the touch (It took 45 minutes in my oven).

While it is still hot trim it along the edges to make them straight and even.

Tim Tam Filling Recipe
5550g (195.77 ounces) or 44 cups icing (powdered) sugar
3/4 cup or 90g (3.17 ounces) cocoa powder
1 Tbsp salt
2400g (84.66 ounces) or 10¾ cups plus 3 Tbsp of margarine.

Whip it all together until it is smooth and thick.

Chocolate
3500g (123.46 ounces) of chocolate for covering (watch the chocolate secrets video for how to temper chocolate)

Follow the video for assembly instructions and to meet Jessica Watson.

Be inspired to do giant things

Resource: howtocookthat.net

Strawberry Chocolate

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Strawberries and chocolate have always been a winning combination. Here is a new way to serve them that looks stunning as a gift. A block of strawberry chocolate.

You of course only need two ingredients, 12 strawberries and 350g (12.35 ounces) chocolate. Choose strawberries that are beautiful and fresh and around the same size. For the chocolate you need to temper it so that it sets firmly at room temperature. I used milk chocolate but you can of course use dark or white.

Resource: howtocookthat.net

5 Amazing Easter Eggs to make at home

 

I’m sure everyone has tasted cheap Easter eggs. You know the ones … very sweet but not particularly chocolatey and after you swallow, it feels like there’s a layer of grease on the roof of your mouth. So here’s the secret to great-tasting eggs … use real chocolate. Today I’ll show you how to make truly beautiful Easter eggs by following the steps in the video below.

To make your own chocolate easter eggs at home you will need:

1 easter egg mold
Chocolate, if you don’t want that greasy mouth feel buy real chocolate that contains cocoa butter and temper it
white chocolate
oil based candy coloring (optional)

1. Spotty egg with m&m’s inside

Circle template for the dotty egg download pdf
Candy food coloring (this needs to be oil based coloring so it doesn’t seize the chocolate)

2. Easter Egg with nest inside

White and dark chocolate
3 mini eggs (you can make these if you have a mini egg mold)
pashmak, persian fairy floss

3. The Golden Egg, filled with honeycomb

Milk or dark chocolate
edible gold luster dust

4. Nutella Easter Egg

White and milk chocolate
nutella

5. Fanta Egg

White chocolate
popping sugar
orange candy colour
orange flavored candy

HAPPY EASTER

Resource: howtocookthat.net

Chocolate Truffles Part 4

It has been exactly five years since I uploaded my very first video to How To Cook That. What a great journey and an enormous learning curve too! When I first started, I didn’t know anything about YouTube channels and only started uploading to the site because my original website couldn’t handle large video files.
I had no idea that this would turn out to be my full-time job. I certainly never even dreamt How To Cook That would become one of Australia’s biggest YouTube channels and one of the most-watched online baking shows in the world!! How funny! THANK YOU so much for being with me on this epic journey, I’m loving every minute of it. OK not every minute, I must admit that this week’s edit was HUGE! After about 15 hours into the edit, I was scolding myself for deciding to do the second half of the video. Try and imagine a video editing page with more than 30 video files playing at the same time (when you watch it, you’ll understand)! Now that it’s finished, I hope you’ll love it.

Strawberry Truffle Filling Recipe

(makes 100ml)

135g (4.76 ounces) or 1/2 cup plus 2 Tbsp sugar
1 Tbsp glucose or corn syrup
40millilitres (1.35 fluid ounces) or 2 Tbsp plus 2 tsp water
15g (0.53 ounces) or 1 Tbsp butter
2 Tbsp of cream (35% fat)
200g (7.05 ounces) (approx 1 1/3 cup) strawberries, washed, hulled and finely diced

Place the sugar, water and glucose syrup in a saucepan over high heat. Stir until the sugar is dissolved then wash down the sides of the pan and leave unstirred until it starts to go golden. Add in the butter and cream and stir well. Add in the strawberries and heat to 220F (104.44 degrees Celsius).

Strain through a fine sieve to remove seeds. Cool completely before filling shells.

Red Velvet Truffle Filling Recipe

makes 150millilitres (5.07 fluid ounces) of filling

60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
30millilitres (1.01 fluid ounces) or 2 Tbsp water
80g (2.82 ounces) red velvet cake
80g (2.82 ounces) or 1/3 cup cream cheese

Heat the sugar and water until the sugar has dissolved. Add in the cake and squash it down until it softens and breaks up. Add the cream cheese and mix through. Push through a fine sieve or mix with a stick mixer to get the filling smooth and lump free.

Cookie Dough Truffle Filling Recipe

Makes 4 tablespoons of dough

60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
25g (0.88 ounces) or 2 tbsp butter
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp milk (4% fat)
80g (2.82 ounces) or 1/2 cup plain/all-purpose flour
cinnamon / vanilla to taste (optional)

Heat the sugar and water until the sugar is dissolved. Add in the butter and milk and stir well. Add in the flour and stir until it just starts to thicken. Remove from heat and spread onto plate or tray to cool.

Maple Bacon Chewy Caramel Truffles

3 rashers of bacon
2 cups or 476g (16.79 ounces) cream
1 cup maple syrup

Place the bacon in a pan and heat until it is cooked through.

Add in the cream and bring to the boil and allow it to reduce. Strain through a sieve.

If you leave that to cool it will thicken up. If you want strong salty bacon truffles you can just sweeten that with maple syrup and use that as your filling. But if you want something more subtle…

Heat the maple syrup, allowing it to boil until it reaches 310F (154.44 degrees Celsius).

Add in the bacon cream and stir well. Once it is combined remove it from the heat and tip into a lined heat proof container to cool.

Mint Truffles

220g (7.76 ounces) white chocolate
140millilitres (4.73 fluid ounces) or 1/2 cup plus 1 Tbsp vegetable Oil, I used canola oil
80millilitres (2.71 fluid ounces) or 1/3 cup cream (35% fat)
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
2 sprigs of fresh mint leaves

Rip up the leaves and add to the cream then microwave that until it is hot. Leave for about 10 minutes for the mint flavour to infuse into the cream.

Strain the cream onto the chocolate and discard the mint leaves. Add the water and the oil then heat for 30 seconds in the microwave. Stir it until it becomes smooth and then leave to cool to room temperature.

Resource: howtocookthat.net

Giant Toblerone Recipe

 

I love making giant chocolate bars and giving them to people who are doing giant things. Unsung heroes who just go about their business with a heart of gold. Watch the end of this weeks video to see the story of Jordan, the guy who got this one. The toblerone shape is tricky to enlarge without a custom mold so I made some adjustments to make it work. Anyone who you give this to will be impressed.

With thanks to our guest Jordan Bartlett. Please donate here: http://goo.gl/JElIRr

To make a giant toblerone you will need

Nougat
3 cups or 648g (22.86 ounces) sugar
700g (24.69 ounces) or 2 cups of glucose or corn syrup
90g (3.17 ounces) or 3 Tbsp honey
3 egg whites
300g (10.58 ounces) or 3 cups slivered almonds
Place the glucose syrup, sugar and honey into a saucepan and put it over high heat. Stir until the sugar dissolves.
Wash down the sides of the pan using a wet pastry brush and add a candy thermometer. Turns the beaters on to whip the egg whites. When the sugar mixture reaches 250F (121.11 degrees Celsius) add three big scoops of the hot mixture into the whites, with the mixers running the whole time.

Return the sugar to the heat and let the temperature increase to 300F (148.89 degrees Celsius)

Then immediately pour the rest of the hot syrup into the egg whites, with the beaters running. This will quickly become very thick. Remove it from the mixer and then mix through the roasted almonds using a spoon.

Pour it into a tray lined with baking paper. Then top with another sheet of baking paper and flatten it out in the tray. Then leave it to cool at room temperature.

Chocolate
650g (22.93 ounces) milk chocolate for each triangle (I made 11)
Plus an additional 600g (21.16 ounces) of milk chocolate for the base.

Triangle mold (I used this stainless steel one in 6.25″ you can get smaller and larger ones).

To make and assemble the toblerone shape see instructions in the video. Be sure to read your chocolate ingredients, if it contains milk chocolate you must temper your chocolate. If you are not sure how to do that you can watch my previousvideo on tempering.

Copyright 2016How To Cook That

Resource: howtocookthat.net

Chocolate Eiffel Tower

 

Everyone dreams of visiting Paris one day, whether to enjoy the cuisine, admire the famous paintings in the Louvre or visit the Eiffel Tower. I was amazed to discover that the Eiffel Tower was meant to be a temporary structure as part of the 1889 World Fair. Of course, not only is it still standing but it’s one of the most recognizable structures in the world. I’m sure Mr Gustave Eiffel must have been delighted when it was left up, especially considering he’d built himself a small apartment near the top. My chocolate Eiffel Tower is most definitely a temporary structure, made entirely of chocolate bars glued together with … more chocolate of course. There’s not much chance of it lasting over 100 years but it might just make it to Bastille Day! And, like Gustave, I think that the creator should reserve the top level just for their own enjoyment.

If video embed is not working on your device you can watch on youtube here

To make this chocolate Eiffel tower you need:

28 Curly Wurly chocolates (you can get them online here) plus a few extras, in case there are broken ones
2 x 350g blocks of chocolate
700g chocolate for joins
4 x strong chocolate bars for each bottom corner of the legs (I used Boost bars)

150g grey fondant for the concrete under the tower

Ganache
210g chocolate
70g or 1/4 cup plus 2 tsp cream
Heat the cream and pour it over the chocolate. Leave to stand for a minute and then stir well. If you still have lumps, microwave for 10 seconds to melt the chocolate.

Grass
150g or 2 cups desiccated coconut
1 Tbsp green liquid food colour (or a few drops of green gel colour plus 15g or 1 Tbsp water).

Copyright 2016How To Cook That

Resource: howtocookthat.net