White chocolate mousse

I thought a sweet dessert would be a great thing to make for the weekend. I eat desserts only rarely, but something homemade is usually quite good. I got this recipe from Fazer (it's here in Finnish). I only made a little bit bigger amount than in the original recipe, as I happened to have a 150 g baking chocolate and 150 ml double cream. My version made two glasses full of mousse, which were a bit too large portions. This is a very dense and filling mousse, so basically this recipe makes four suitable sized small portions.

Marianne crush is a Finnish product, and if you are not able to get it, there is an easy way of substituting it in this dessert. Just crush some peppermint sweets and a little of milk chocolate, and there you have it.

Here's how this mousse is made.

Ingredients

150 ml double cream

150 g white baking chocolate

4 tbsp Marianne crush

Few drops of lemon juice

Method

Whip the cream.

Melt the chocolate in a water bath and let it cool a little bit.

Mix the chocolate carefully with the cream.

Also add the crush and lemon juice.

Let rest in the fridge for a couple of hours.

Enjoy as a dessert after a nice meal!

Your VegHog

Lemon and white chocolate muffins

As Easter is approaching, it's nice to bake something fresh and springlike and add whimsical Easter decorations to the baked goods. So I decided to make some lemon muffins with white chocolate icing. As a rough guideline for the ingredient amounts of the cake dough I used Mary Berry's recipe for lemon cupcakes, check it out as well. 

Here is my recipe, and it makes about 12 tasty muffins.

125g self-raising flour

125g caster sugar

125g butter

2 eggs

2tbsp milk

1,5 lemons, zest grated

150g white baking chocolate

Pre-heat the oven to 180C. Mix the flour and sugar with the soft butter. Add the eggs, milk and one lemon's zest and whisk them all into an even dough.

Divide the dough into muffin cases and bake for about 20 minutes until fully baked. I usually place the muffin cases into a silicone muffin baking tray with slots, so they keep their shape better.

Let the muffins cool after baking and once cooled start preparing the icing. Melt white chocolate gently in a water bath and mix the half lemon's zest into it once melted. Spread the chocolate on the muffins and let set. You can also pipe the chocolate icing on, but then hurry up, so that the chocolate doesn't set again.

Then just enjoy the tasty muffins!

Your VegHog