This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Method 👩🍳 1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly. 2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy. 3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible. 4. Spoon into serving glasses and chill for 1–2 hours until set. 5. For the coulis, blend the strawberries with sugar and lemon juice until smooth. 6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Method 👩🍳 1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly. 2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy. 3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible. 4. Spoon into serving glasses and chill for 1–2 hours until set. 5. For the coulis, blend the strawberries with sugar and lemon juice until smooth. 6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Method 👩🍳 1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly. 2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy. 3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible. 4. Spoon into serving glasses and chill for 1–2 hours until set. 5. For the coulis, blend the strawberries with sugar and lemon juice until smooth. 6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
Or you could make 12 mini tartlets and 1 x 18cm tin.
Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
The larger tart will take 16-18 minutes to cook.
After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
Or you could make 12 mini tartlets and 1 x 18cm tin.
Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
The larger tart will take 16-18 minutes to cook.
After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
Or you could make 12 mini tartlets and 1 x 18cm tin.
Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
The larger tart will take 16-18 minutes to cook.
After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
Or you could make 12 mini tartlets and 1 x 18cm tin.
Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
The larger tart will take 16-18 minutes to cook.
After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
This quick and delicious recipe can be adapted to make a larger tart, and topped with any fruit you like.
Ingredients
Makes 24 mini almond tartlets or 2 x 18cm tarts
110g butter
110g caster sugar
110g ground almond
Method
Preheat the oven to 180’C/160’Fan/350’F/Gas mark 4.
Place the butter in a bowl and beat until soft and light. Add in the sugar and the ground almonds and mix to combine.
Place generous teaspoonful blobs of the mixture in each ‘cup’ of a shallow bun tray (a mince pie tray), you should get 24 altogether so if it’s a 12 hole tray then cook it in 2 batches.
Or you could make 12 mini tartlets and 1 x 18cm tin.
Bake in the preheat oven for 8-10 minutes until a rich golden brown then take out of the oven and leave to sit for 3 minutes, then remove each little tartlet base and cool on a wire rack.
The larger tart will take 16-18 minutes to cook.
After removing from the oven, allow to sit for 3 minutes then turn out onto a plate and allow to cool before decorating.
Top with raspberries or sliced strawberries and whipped cream or whatever delicious fruit you have.
Foodaware 