Desserts Lessons 3 – Chocolate Based Desserts & recipe for Milk Chocolate Mousse with Orange Jelly plus bonus recipe – White Chocolate Pannacotta

As this part of my course draws to an end, I’ve been reflecting on both the experience of the last 18 months and the learning I’ve taken away from it. The Desserts module has definitely provided a lot of opportunity to learn….. desserts can be fairly unforgiving if not executed just right and then there is presentation to consider. In Chocolate Based Desserts the products were; Milk Chocolate Mousse with Orange Jelly, Chocolate Fondant, Peanut Butter Chocolate Chip Cookies with Mango Ice Cream.

Lesson 3 – Chocolate Based Desserts

Lesson 3 was all about crème anglaise, we made a lot to it!. First it was the base of the Milk Chocolate Mousse, to which melted milk chocolate and soaked gelatine leaves were added. It’s important to cool the mixture over ice to at least 22C before folding in the softly whipped cream, and then to continue to drop the temperature of the mixture to 15C before filling the oiled moulds and putting them in the fridge to set. The Orange Jelly could be used to decorate the mousse in any number of ways. It could be made first and set in the bottom of the mould with a segment of orange, before pouring the mousse mixture on top. It could be set in a sheet-pan and & diced to decorate the plate with orange segments or it put in the moulds after the mousse, so as when inverted on the plate it has a lovely orange footing. To make the jelly warm 200mls of orange juice with 30g castor sugar to dissolve.  Add the softened, soaked and squeezed out gelatine leaf (10g) to the warm juice and when dissolved chill over ice to a temp of 20C before filling the moulds.

Chocolate Mousse Presentation

The recipe for the Peanut Butter Cookies was the easiest I’ve made, with only 4 ingredients; 250g crunchy peanut butter, 125g castor sugar, 1 egg and dark couverture choc chips. The chocolate chips weren’t incorporated into the cookie dough but added afterward for decoration. I weighed out the exact amount (30g), so every cookie was uniform size, which was important as they were going to be used to sandwich the mango ice-cream. The cookies were baked on a lined baking tray in 170C preheated oven for 15-20 minutes. They are very fragile, so allow to cool completely on the baking tray before gently lifting. 

Ready for the ice cream filling

The other use of the Crème Anglaise was for the Mango Ice cream base. In class we used a pre-made mango puree, but you can simply heat 100g of mango puree with 20 ml of mango liqueur or sugar syrup for the same result. Allow it to cool and add it to the strained and cooled Anglaise and churn in an ice-cream machine as per instructions. Once the ice-cream is ready, construct your cookie and ice-cream sandwich, storing it in the freezer until ready to serve. This is a good dessert for a dinner party as it can be done ahead of time and all you need to do at the last minute is dress the plate. 

Chocolate Fondant, or Lava Cake (recipe below), requires a molten centre, but the ones made in class were slightly over baked & not so molten. Again we cooked as a group and in hind-sight the oven temperature was too low, so it took longer for the outer crust get a firm and all at the loss of a gooey centre…. lesson learned! The moulds/tins need to be greased and then coated in cocoa powder before filling with the chocolate mixture. Chilling the mixture for at least 2 hours before baking is important to ensure a molten centre, as long as you don’t overcook them 😳.

Chocolate Fondant Cake

Since my last post I’ve had a few requests for the White Chocolate Pannacotta recipe we made in Lesson 2, so I’ve also added that below. Next week is the last lesson before the final assessment and is titled Hot Desserts, it will include; Orange Soufflé with Caramelised Oranges and Suzette Sauce, Apple Crepes and Champagne Sabayon and Sticky Date and Rhubarb Cake with Butterscotch Sauce. See you next time!

White Chocolate Pannacotta with Strawberry Jelly

Bon appétit

Kathryn 💙👩‍🍳

Chocolate Fondant Puddings

The promise of a lava centered chocolatey cake which can be made ahead of time if needed. It might take a few practice bakes until you get the timing right, but it's worth the effort. Serve with creme anglaise or ice cream, add a fruit coulis to take it to anotherlevel

  • 85 gm Butter, unsalted
  • 100 gm Dark Chocolate
  • 3 Eggs
  • 85 gm Sugar, castor
  • 50 gm Flour
  • Oil spray
  • Cocoa Powder
  1. Preheat oven to 180C.

  2. Spray the moulds on the inside and coat them with cocoa powder.

  3. Combine butter and chocolate in a bwl and warm to approx 50C over a baine marie.

  4. Combine the eggs and sugar in a bowl of a stand mixer and whisk them until light in colour.

  5. Add the chocolate to the eggs mixture and whisk to add volume.

  6. Take off the stand mixer and sift the flour directly into the chocolate mixture. Gently fold through until all thoroughly combined.

  7. Pipe or pour the mixture into the greased moulds to 3/4 full.

  8. Chill the mixture in the fridge for 2 hours

  9. Bake for 8 mins – depending on size of moulds. The aim is for the outside to be cooked and the inside liquid.

  10. Once out of the oven rest for 2 minutes before de-moulding.

White Chocolate Pannacotta

A smooth, silky and rich dessert which can be dressed up with the addition of fresh fruit and or a fruit jelly or served quite simply.

  • 125 gm White Chocolate, chopped
  • 300 ml Cream
  • 30 g Castor Sugar
  • 5 ml Vanilla extract
  • 20 ml Cold Water
  • 10 gm Gelatine powder
  • 125 gm Greek Style Yoghurt
  1. Prepare the dariole moulds, or glasses, by slightly oiling.

  2. Sprinkle gelatine powder over cold water and allow it to bloom

  3. Bring cream and sugar to the boil, take off heat and add gelatine mass.

  4. Once gelatine has dissolved, add the white chocolate to melt. Put mixture over ice to cool.

  5. Add the yoghurt to the cooled mixture and whisk to combine, keep on ice until mixture is 20C.

  6. Pour mixture into the moulds and loosley coverwith plastic wrap and refrigerate until set @ 2 hours.

  7. Note: If using jelly, either place in moulds first with a segment of fresh strawberry and chill to set before placing the chilled pannacotta mix on top to chill or add to cooled pannacotta.

About kathryninthekitchen

I find joy in all aspects of food and cooking; reading about it, enjoying the offerings of great restaurants and cafe’s, sourcing beautiful produce & transforming it into delicious meals to share with the people I care about. I quite easily lose track of time when I am engaged in my favourite pastime. I have always dreamt of one day training as a cook and 2018 is the year that journey begins. I am excited I have the opportunity to follow my passion and grateful for the support of my family and friends. I hope you enjoy my journey with me as well as other food related detours.
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10 Responses to Desserts Lessons 3 – Chocolate Based Desserts & recipe for Milk Chocolate Mousse with Orange Jelly plus bonus recipe – White Chocolate Pannacotta

  1. Ron says:

    Another great lesson Chef Kathryn. You must be very excited about your culinary future and I know you’ll pass your final assessment with flying colors. I’ve learned many tricks from your lessons including today’s tip regarding refrigerating the lava cake prior baking. I do believe my favorite dessert you’ve prepared thus far, is your White Chocolate Pannacotta with Strawberry Jelly so thanks for including that recipe.

    • kathryninthekitchen says:

      Thank you so much Ron, I have spent today (Sunday) going over the recipes and working out work flow etc so as I am ready for the big day. I have enjoyed this period of my life so much and look forward to a time where I live it more fully.

  2. I cannot tell you how much I’ve enjoyed your sharing this food journey with us Kathryn. You’ve created a wonderful record of this experience that will be a great resource, not only for yourself, but for all of us as well! I also appreciate that you never hesitate to tell us about the little mistakes along the way as well as the triumphs. I know I’ve learned a lot more from the former than the latter! P.S. Looking forward to the orange soufflé!

    • kathryninthekitchen says:

      😊 Thanks Dorothy… It’s been a great experience and I am so grateful to have been able to pursue this path. My husband is such a wonderful support to me and I also get so much encouragement from my lovely adult children and step-children. I am just about to start my post on the last lesson which included the Orange Soufflé which tasted wonderful but did not hold for very long, & nor did Chef’s, which makes me think the recipe could be improved upon!

  3. I’ve loved these classes…I reap the benefits without all the stress. 😀 Both of the recipes you have shared sound like ones that I could prepare. Thank you!

    • kathryninthekitchen says:

      Thanks so much Karen. Everything I have posted is well within the ability of anyone to make, particularly yourself who makes such delicious dishes.

  4. cookingontheweekends says:

    What fun! Yes, desserts are definitely not forgiving the way many savory dishes are. When I mess them up, it’s usually a big mess up! These two recipes look super pretty and sound delicious. So elegant!

    • kathryninthekitchen says:

      So much fun Valentina and thanks fro your comments. I must say I am enjoys your Aussie Lamb posts…makes me feel quite proud of our produce.

  5. Thank you for sharing the recipe! I am looking forward to your Orange Soufflé post as this is one of my favourite desserts to make 🙂

    • kathryninthekitchen says:

      Thanks Tandy, I am trying to get the post out…with work, being away from home and the weekend cooking commitments for my course. I find myself running behind.

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