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Oreo Mousse Recipe

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This is an Oreo mousse recipe that is so easy to prepare that even children can make this dessert. The prep time is about 30 minutes. It also requires at least three hours to cool in the refrigerator. You can even make it the day before and keep in the refrigerator overnight.

Ingredients

One sixteen ounce package of Oreo cookies
Two tablespoons of milk
Two tablespoons of melted butter
½ cup of heavy cream
Two cups of semi-sweet chocolate chips
Two cups of whipped cream

Method

Crush about fifteen Oreos and spread across the bottom of an 8-inch square baking dish. You may need to use a few more Oreos depending on the exact size of the dish.
Mix the melted butter and milk together and drizzle over the Oreos.
Combine the semi-sweet chocolate chips and the heavy cream into a microwave safe mixing bowl.
Microwave for 30 seconds and then stir. Repeat this until the chocolate is melted.
Stir the mixture until it is smooth. Allow it to cool to room temperature.
Pour the mixture into a large mixing bowl. Add the whipped cream and fold in until it is completely combined.
Pour about one third of the mixture into the baking dish. Put about eight or nine cookies on top of the mousse. Repeat this step until all the mousse has been used.
Cover the baking dish a keep in the refrigerator until ready to use, at least three hours.
Garnish with remaining Oreos and serve.

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Posted by Admin

Apple Pie

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Ingredients

  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 Granny Smith apples - peeled, cored and sliced

Method

  1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

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Posted by Admin

Chocolate fondant

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Ingredients
  • 50g melted butter , for brushing
  • cocoa powder , for dusting
  • 200g good-quality dark chocolate , chopped into small pieces
  • 200g butter , in small pieces
  • 200g golden caster sugar
  • 4 eggs and 4 yolks
  • 200g plain flour
  • Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve 

Method: 
  1. First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
  2. Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  3. In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
  4. Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  5. Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
  6. Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
  7. Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
  8. Starting from the middle of each plate, squeeze a spiral of caramel sauce - do all the plates you need before you go on to the next stage.
  9. Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream.
  10. Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

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Posted by Admin

Be Welcome!

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Welcome to our page and to our first post!
We now present you a video of some cooking skills!

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