Chocolate Mousse

Growing up as a child I loved chocolate mousse! This recipe easy and quick for a great dessert!

Ingredients (serves 6)

300g good-quality dark chocolate, roughly chopped

3 eggs

1/4 cup (55g) caster sugar

1 tbs good-quality cocoa powder, sifted

300ml thickened cream, plus extra whipped cream to serve

Grated chocolate, to serve

Extra Chocolate for Chocolate shards ( 300g of Milk Chocolate)

Mousse Method

1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). You can also melt in the microwave 10 seconds at a time checking that the chocolate doesn’t burn.Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

Chocolate Shards Method

1. Melt chocolate as per Mousse Method.


2. Lay out baking paper of the bench around 50cm.


3. Pour chocolate onto baking paper & smooth out over paper to ensure a thin covering


4. Place another piece of baking paper on top. Using a rolling pin roll the paper around the rolling pin till all baking paper and chocolate is wrapped around it
5. Cover and clean wrap and put in the fridge for at least 1 hour
6. When ready to serve unroll and break pieces off as needed

Serve with fresh cream to balance the chocolate out.

Sand Crab Lasagne

We all love a simple tomato based Lasagne. But as Aussies we also love seafood. This dish bring the best of both in a simple but elegant meal.Enjoy!

INGREDIENTS 

600g crab meat (can be canned of fresh)

60g butter 


1/3 cup flour 


2 cups milk 


1/4 cup parmesan cheese 


Salt and pepper 


2 tablespoons oil 


1 diced onion 


1 clove garlic crushed 


800g can whole peeled tomatoes 


1 tsp sugar 


1 tsp freshly chopped basil 


1 tsp Italian parsley 


1 teaspoon oregano 


Instant Lasagne sheets 


TOMATO CREAM SAUCE INGREDIENTS 

1 litre fish stock 
120 ml white wine 
800 ml cream 
3 tsp tomato paste ( you can half this recipe as the sauce is strong

METHOD 

Melt 60g butter and stir in 1/3 cup flour, cook 1 min. 
Remove from heat and gradually whisk in 2 cups warmed milk. 
Stir over low heat until mixture boils and thickens. 
Boil constantly for 1 min. 
Set aside and cool for 5 mins. 
Stir in 1/4 cup parmesan cheese and season. 

Heat oil in saucepan and cook 1 diced onion and 1 clove crushed garlic over medium heat until soft. 
Add 1x 800g can whole peeled tomatoes, undrained and mashed. Simmer 20 mins. 
Add 1 tsp sugar and 1 tsp freshly chopped basil, Italian parsley and oregano. Season. 

Stir 2 tbsp white sauce through 600g crab meat. Spread thin layer of tomato sauce over bottom of ovenproof dish, top with instant lasagne sheets, crab mixture and white sauce. Repeat layers, ending with white sauce. 

Bake 180C for 30mins. 


TOMATO CREAM SAUCE - METHOD 

Combine 1 litre fish stock and 120ml white wine in a pan and boil to reduce to a glaze. 
Add 800ml cream and reduce to a sauce. 
Whisk in 3 tsp tomato paste and season.

Spoon Tomato Cream Sauce over to serve.