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.
Pan-fried Fish with Tomato & Basil Hollandaise by Scarlett & Tamsin Allen @ballymaloecookeryschool
Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Golden flaky fish topped with a rich buttery hollandaise, lifted with sweet tomato, fresh basil and lemon 🍋 Perfect for a spring supper or an impressive weekend lunch.
Ingredients 🛒 4 flat fish fillets (John Dory, plaice, sole, brill or turbot) 100g plain flour Salt & black pepper 25g soft butter
Tomato & basil hollandaise: 2 egg yolks 1 tbsp water 110g butter, cubed 2 tomatoes, chopped A few basil leaves, chopped Squeeze of lemon juice
Boiled asparagus: 16 asparagus spears, trimmed Pinch of salt & pepper
Method 👩🍳 1. Pat fish dry, dip in seasoned flour and shake off excess. 2. Heat a frying pan until very hot. Butter one side of each fillet and place butter-side down. Cook until golden, flip and cook the other side. 3. For hollandaise, place egg yolks and water in a saucepan over low heat. Add butter cubes a few at a time, whisking constantly until thick and glossy. 4. Remove from heat, stir in tomatoes, basil, lemon juice and a little salt. 5. Boil asparagus in salted water for 2–4 mins until just tender, then drain. 6. Serve fish on warm plates with asparagus and spoon over the warm hollandaise.
Chef’s Top Tip ⭐ The secret to hollandaise is gentle heat — if the pan feels too hot to touch, it’s too hot for the eggs. Keep whisking for that perfect velvety finish!
Save this for your next dinner party, and tag someone who’d love this 🍽️💛
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 