Cooking bonanza

Had a period of cooking over Halloween and Bonfire night. Am desperately trying now to exercise to feel like I can justifiably make some more for Christmas!

Chocolate Mousse, Marshmallow and Chocolate Brownies (WOW) and Toffee Apple Muffins

Will be making the Chocolate Brownies to go into my food parcels for Christmas presents along with some homemade Jam, Choc Chip Biscuits and Mint Creams - well it's Christmas that means Family and Food, my 2 most favourite things.

Chocoloate Mousse - a Nigel Slater recipe

Ingredients
250g fine dark chocolate
40g butter
2-3 tbsp espresso coffee (optional)
4 medium eggs

Melt the chocolate in a heatproof bowl of a simmering pan of water and leave it to melt. DO NOT STIR !!

When melted add the 40g butter and the coffee if you are using it. When this is melted remove the pan from the heat.
Seperate 4 eggs and stir in each yolk carefully to the melted chocolate
Beat the whites until fluffy and thick then fold gently into the chocolate

Refrigerate for 3-4 hours

In one batch I made I added small pieces of caramel made from melting brown caster suger in a pan and pouring out over a piece of baking paper when melted. This was left to harden and then broken into tiny pieces and added to the mousse - Yum, nice crackle in the mousse.

Unfortunately, I didn't take a photo after they came out of the fridge but they looked lovley and tasted very good indeed. A rich, dark and crunchy mousse that I will be making again.




Marshmallow and chocolate brownies


240g butter
150g chocolate (dark or milk or a bit of both)
60g cocoa
150g plain flour
500g caster sugar
5 eggs, beaten
150g marshmallows chopped into little pieces

Preheat the oven to 190 degrees centigrade/375F/gas 5
Line a 30cm square tin with baking paper
Melt the butter and chocolate together in a heatproof pan over simmering water

In a bowl mix the cocoa, flour and the sugar. Take the chocolate off the heat and add the mixed ingredients to the chocolate
Add the beaten eggs and the chopped marshmallows

Add the mixture to the lined tin and bake in the oven until the top is hard but the inside still feels squidgey and soft.

Baking time should be 20 minutes but I had to bake mine for 35 minutes until I was happy with the squidgeyness of the brownie.

Leave to cool then cut into small pieces.
This is a very rich brownie but GORGEOUS

Toffee apple muffins

Ingredients
2 eggs lightly beaten
80g caster sugar
240ml milk
100g melted butter
300g plain flour
2 tsp baking powder
half tsp salt
pinch cinnamon
2 eating apples (cooking apples give a stronger taste but are lovely)
200g toffee pieces - I used my broken caramel pieces made from melting caster sugar

Preheat oven to 190 degrees centigrade
Line a muffin tray with 12 cases
Mix eggs, sugar, milk and butter together in a bowl
Sift in the flour, baking powder, salt and cinnamon and stir well
Add the apples (peeled, cored and chopped into little pieces) and stir
Quarter fill the muffin cases with the mixture and then add the broken toffee pieces or caramel pieces before covering with the mixture half way up the muffin cases

Bake in the oven for 30 - 35 minutes

If I were to recommend making one of the three I would go for the BROWNIES - so lovely