Perfect Chocolate Mousse Recipe

170g bittersweet or semisweet chocolate, chopped
170g unsalted butter, cut into small pieces
60ml dark-brewed coffee
4 large eggs, separated
170g, plus 1 tablespoon sugar
2 tablespoons (30ml) brandy or liquor (orange or coffee)
1 tablespoon (15ml) water
pinch of salt
1/2 teaspoon vanilla extract


1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the chocolate, butter and coffee, stirring over the barely simmering water, until smooth. Remove from heat.
2. Fill a large bowl with ice water and set aside.
3. In a bowl large enough to nest securely on the saucepan of simmering water, whisk the yolks of the eggs with the 2/3 cup of sugar, brandy, and water for about 3 minutes until the mixture is thick, like runny mayonnaise. (You can also use a handheld electric mixer.)
3. Remove from heat and place the bowl of whipped egg yolks within the bowl of ice water and beat until cool and thick. Then fold the chocolate mixture into the egg yolks.
4. In a separate bowl, beat the egg whites with the salt until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff, then the vanilla.
5. Fold one-third of the beaten egg whites into the chocolate mixture, then fold in the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
6. Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.

Serving: I like to serve the chocolate mousse as it is, maybe with just a few raspberries.
Storage: The mousse can be refrigerated for up to 4 days.

Apple Bombs

500 g flour
250 ml water
100 g butter,soft
75 g sugar
30 g yeast
6 g salt

Filling:
3 apples,cut into small pieces
0,5 lemon juice
3 tbsp. sugar
cinnamon

Glazing:
lemon juice
icing sugar

Mix the yeast with 1 tbsp of sugar until it dissolves.
Combine 200 ml boiled water with 400 g cold water,should be at hand temperature.Add flour,rest of the sugar,salt,yeast mixture & butter.
Knead until dough becomes smooth & elastic,ca 10-15 min.
Cover & chill 30-40 min.
Roll out the dough into 2 circles.
Place apple filling in the middle of each circle.Put few bits of butter over the filling.Turn sides up all around & securely press together on the top,make sure apple juices wouldn't leak out from anywhere.Place the bombs on to the prepared baking trays.Cover with clean towel & leave for 30 min. in warm place.
Brush with egg.
Bake in the preheated oven at 200C for 20 min.,or until lovely golden brown & done.
Drizzle over some glazing when slightly cooled.

Sweet Cheese Kringle

500 g flour
250 ml water
100 g butter,soft
75 g sugar
30 g yeast
6 g salt

Filling:
250 g soft cheese
0,5 lemon juice
2 tbsp. sugar
1 tbsp corn flour
1 tbsp sour cream or yogurt
50 g butter
raisins

Glazing:
lemon juice
icing sugar

Mix the yeast with 1 tbsp of sugar until it dissolves.
Combine 200 ml boiled water with 400 g cold water,should be at hand temperature.Add flour,rest of the sugar,salt,yeast mixture & butter.
knead until dough becomes smooth & elastic,ca 10-15 min.
Cover & chill 30-40 min.
Roll out the dough & assemble the Kringle.

Roll it up.Let it stand covered with clean towel for 20 min.

Brush with egg.

Bake in the preheated oven at 200C for 20 min.

Drizzle glazing on top when slightly cooled.

Grilled Tomatoes

2 tbsp olive oil

3-4 firm but ripe tomatoes

freshly ground pepper,salt

Slice the tomatoes thickly & lay them out on the greased baking tray.Season & drizzle over the olive oil.Place under the grill until tomatoes are softened or if you wish grill until browned.

You can sprinkle over some grated cheese.

Pasta Carbonara

500 g Penne

200 g smoked bacon,cut into strips

1 tbsp olive oil

2 garlic gloves,crushed

4 large egg yolks

200 ml milk

50-100 g grated cheese

Cook the pasta according to the package instructions.

Meanwhile fry bacon strips until just crisp.Add garlic,cook for ca 30 sec.

In a bowl mix egg yolks,milk & cheese.Season.

Drain the pasta,then return to the pan.Quickly add the egg & bacon mixtures & 2 tbsp fresh chopped parsley.Toss to combine on very low heat until creamy sauce will form.Don't let it get too hot or you will get the scrambled eggs!

Serve immediately with extra cheese.