Hi, I’m finally back home last Thursday. But I had so much to do. So I just have time now to post something. During the time being a “homeless” family, I thought a lot of things. Really, a lot. I hope that would make me a better person in the future. And ALWAYS have to be grateful for what I have.
Anyway I’m always looking forward to month September. Because my beloved husband and daughter born on September. But this year I couldn’t make anything fancy for them. I tried to make something for my husband when we were at my mum-in-law’s place. And it was a last minute shopping. The only think I could think of is an easy chocolate mousse. So I bought the ingredients to make enough mousse and extra chocolate just in case.
When we reached mum-in-law’s place, she gave us a short tour. Aaaaaand, I saw a bunch of raspberry plants just right behind the house. And when I checked closer, there was still tons of raspberries on the plants. I was slightly a bit annoyed that I bought the expensive raspberries from the supermarket. I’m very frugal, yes
A day before hubby’s birthday I picked all the raspberries from the backyard and took some snapshots just to compare store bought and wild raspberries.
For the taste, I prefer wild ones. They’re sweeter and juicier as you can see the wild ones have bigger seeds. Even though the store bought ones are better in shape. But I have a thing for wild ingredients. So I like it better when they’re different in shapes.
Original recipe is here. Raspberry Cupcakes is an awesome blog. You should check it out too.
Chocolate Cookie Crust
- 130g brown sugar
- a pinch of vanilla powder
- 1/4 tsp salt
- 125g unsalted butter, room temperature
- 3 egg yolks
- 300g all purpose flour
- 1/2 cup (85g) dark chocolate, chopped
- In a food processor with a dough blade, place butter, sugar, salt, vanilla powder together. Mix until incorporated.
- Add egg yolks, one at a time. Mix some more.
- Add flour and chopped chocolates and mix well until everything is well combined. Don’t over mix it.
- Preheat oven to 180°C.
- Take 24cm pie pan. And cover with cookie dough around 0.75cm thickness (I had a little bit left over that I baked separately as chocolate cookies). Bake for 20 to 25 minutes.
- After its baked, let it cool down. Meanwhile you can make the mousse filling.
- 130g dark chocolate, chopped
- 2 large egg yolks
- 2 tbs icing sugar
- 1 1/2 tbs water
- 1 cup cream
- 1/4 cup toasted hazelnuts, roughly chopped
- Melt dark chocolate in microwave or bain marie. Set aside.
- Whisk the cream to soft peak. Set aside in the fridge.
- Place egg yolks, icing sugar and water in a heat proof bowl. Using bain marie method, whisk until the yolk is thick and pale. Take off from the heat.
- Add melted chocolate to the yolk mixture little by little until incorporated.
- Add chopped hazelnuts. Mix well.
- Lastly add whipped cream into the chocolate mixture little by little.
Additional ingredients for topping: 1 cup (250ml) cream, whisk until hard peak. Fresh raspberries (I used around 400g in total, not everything is on the pie).
- Take the chocolate cookie crust and pour chocolate mousse in it. Tap it a few time to get rid of the air bubble in the mousse.
- Let it set in the fridge for at least 30 minutes.
- Pour whipped cream onto the mousse and garnish with fresh raspberries.
- Serve cold.
I regretted that I didn’t take any photo of the sliced pie. Everyone was waiting for it, so I felt bad for making them wait.
Also, do you like the old style stove like the one I use for the background in the photos? I think it’s pretty. Don’t you think? Hubby’s mum has tons of old and pretty stuffs. Lots of nice spots to take food photos in her place. Hope I can make something again next time we visit her.
That’s all for today.. I might want to show you what I made for my daughter’s birthday with her friends in the playgroup next time
- for the cookie dough, that’s the way I made it, but you can also use rapberry cupcakes’ method.
- if you’re confused with my explanation please do not hesitate to ask me (I’m very bad at explaining).