Sea salt Milk Chocolate Mousse

The first time I bought chocolate with sea salt in it, I was more than sceptical about whether or not I would like it.

But the second it touched my tongue, I was in love and blaming myself for not having guessed I’d love it. I mean, I’m SUCH a sucker for anything with salted caramel in it, so it only made sense, didn’t it?

And with this Sea salt & Milk chocolate mousse, I took the whole shebang a step further by adding yet more salt to my favourite Green & Black Milk chocolate with Sea salt.

Salted Chocolate Mousse Recipe | Cake + Whisky

The result went beyond everything I could have ever hoped for; what I got was perfectly balanced, sweet, salty, almost caramel-y airy and light mousses.

Trust me on that one: take a few minutes and make this tonight. You won’t regret it.

Oh, and did I tell you those were only about 180 cal each… #JustSaying

Salted Chocolate Mousse Recipe | Cake + Whisky

Sea salt and Milk Chocolate Mousse

Ingredients (serves 4): 1 bar of Green & Black Milk Chocolate with Sea Salt (100g), 2 big eggs, a good pinch of salt flakes 

1. Place the chocolate in a heatproof bowl and sit it over a pan of gently simmering water. Leave to slowly melt, stirring occasionally.

2. Separate your eggs so you have the whites in one bowl and the yolks in another.

3. Whisk the whites until they form soft peaks.

4. Add the egg yolks and the salt flakes to the melted chocolate and mix thouroughly (you might want to add a few spoonful of hot water as well if it gets to thick).

5. Fold the chocolatey mix through the eggs whites.

6. Divide the mixture between small glasses/cups and pop in the fridge for at least two hours for it to set.

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Sea salt Milk Chocolate Mousse

2 ingredient soy-roasted nuts

I love cooking. That’s what I spend most of my free time doing and I find it extremely relaxing and rewarding.

But there are days when it hardly feels it’s worth the troubles and all I want is something tasty to munch on while watching re-runs of my favourite series.

Super easy 2 ingredient Soy-Roasted nuts | Cake + Whisky

These super-easy, 2 ingredient soy-roasted nuts are dream snack material; salty and crunchy just like the very best of supermarket-bought nuts, but with a more complex, deep savoury flavour.

And they barely take any time (or effort) to make. Merely a bit of patience. Which you can exercise while lying on a sofa and watching Gossip Girl (yes, AGAIN!), so it’s all well and good.

Ingredients: 140g of cashew nuts (or blanched almonds), 30 mL soy sauce

1. Put the nuts and soy sauce together in a box.

2. Close the lid and give it a good shake. Leave it to rest for 1-2 days, shaking it again whenever you think of it.

3. Once all the liquid has been absorbed by the nuts, bake them for about 20 minutes at 150°C.

What’s your favourite snack? Hope you’ll be as nuts about those as I am! ??

 

 

2 ingredient soy-roasted nuts

Plum crumble with hazelnuts

Alright. I had my very first Pumpkin Spice Latte of the season. Which means it’s officially Autumn (yes, this IS the scientific way to date the beginning of Autumn, didn’t you know?) ??

Which of course means Autumn-ey cakes (because obviously). With a liberal sprinkle of cinnamon in all of them (re-obviously).

Plum & Hazelnut Crumble | Cake + Whisky

 

And my Sunday (Cake Day!) Plum crumble with hazelnuts was no exception!

Plum & Hazelnut Crumble | Cake + Whisky

Ingredients (serves 4): 400-450g red plums, 25g honey, 15mL lemon juice, 30g flour, 20g sugar, 10g butter, sprinkle of cinnamon, 40g hazelnuts

1. Put your hazelnuts in a mortar and crush them until you get small-ish pieces (it doesn’t have to be super fine as this is a rather rustic recipe)

2. Combine the flour, sugar and butter together in a bowl (you should get a rather fine, sand-like crumble dough). Mix in the cinnamon and the hazelnuts.

3. Cut your plums in 8 and put them in ramequins (or a bigger dish). Add the honey and lemon juice on top.

4. Top with the crumble and bake for about 30 min at 180°C.

Plum & Hazelnut Crumble | Cake + Whisky

I highly recommend you eat them still warm (and maybe with a cheeky scoop or two of vanilla ice cream?).

What’s your go-to Autumn recipe? 

 

Plum crumble with hazelnuts