What if I said, hey guys I have a really easy recipe for you that will make delicious Vegan, sugar-free Chocolate Mousse using only three ingredients, just grab yourself a tin of chickpeas, a slab of raw chocolate and maple syrup and Bob’s your Uncle… who is probably as confused as I was when I first read this recipe! Ummm chickpeas what now?! It was at this point that I looked at Nicole, my Vegan baking partner in crime and thought, chickpea chocolate mousse sounds like a terrible idea, how the hell do I get out of this kitchen without her noticing?!
Have you ever found yourself preparing for a dinner party at your house and you realise that you’re responsible for the dessert too and you want to make something that won’t keep you in the kitchen for hours? Then I have just the solution for you. I own Alida Ryder’s book Simple & Delicious and in it is a quick and easy recipe for good old fashioned Chocolate Mousse. Now some of you may be thinking that chocolate mousse is a boring dessert, but I beg to differ. Sometimes at the end of a meal all you need is a bit of a chocolate fix and what’s so nice about mousse is there is zero effort needed to consume it. Yup you can pretty much suck it down using nothing but your face, if you’re skilled enough in the art of crafty eating like I am.
I have made this particular mousse a couple of times and it has never failed. It comes out smooth, rich and delicious. I haven’t made it the original way with white chocolate, but I’m definitely going to try it next time around. In the version below I use half dark chocolate and half milk chocolate and I’ve upped the chocolate content by 50 grams (what can I say I love chocolate).
We all know that this time of year means that whether you like it or not and let’s face it, who is not going to like it, you’re going to overdo it on the chocolate front. The shops are busting at the seams with all sorts of tidbits calling your name as you push your trolly past Easter displays hoping that your willpower will prevent you from buying your 8th box of marshmallow eggs!
I have to admit I’m slightly addicted to them which means that our pantry is currently stocked with a couple of boxes. Yesterday I was looking at the numerous wrappers leftover from one of my marshmallow egg binges and I thought to myself, you know what would be amazing? Chocolate Marshmallow Egg Mousse!
I started by Googling a recipe for marshmallow mousse, a few came up, which meant I was off to a good start. I then decided that I’d make my own version of it by using chocolate marshmallow eggs instead of normal marshmallows and then place my gooey chocolaty concoction inside a bowl made of chocolate! I mean who wouldn’t want a chocolate dessert that comes in a chocolate shaped bowl that you can eat afterwards?!

A few days back one of my good friends, who is gluten-free celebrated their birthday and I wanted to make them a gluten-free chocolate cake to enjoy. I looked around for some recipes then came across The Loopy Whisk who makes the most incredible looking cakes and dishes.
Continue Reading…One of my all time favourite thing is a Peppermint Crisp Tart, this dessert drives me nuts in the best way possible. If I ever see it on a menu it will be my go-to dessert because I love everything about it. You know how people say ‘Well if you love it so much why don’t you marry it?!’ Well, I would marry it if that was a thing and if Shane didn’t mind sharing me with something that’s sole purpose is to make my dessert compartment the happiest compartment in the world!
A little while back I came across a recipe for a Peppermint Crisp Mousse Cake on a cool blog called The Kate Tin and I thought to myself – Break out the crystal because I’m getting married again, right after I bake this sucker and explain to Shane that I will now and forever be known as Mrs. Angie Peppermint Crisp Mousse Cake.
We were going to a friend’s house for supper and I was in charge of dessert. I was trying to think of something easy and delicious to make and then Shane suggested Toblerone Mousse. That sounded like something I would get up in the middle of the night for, so I yougoogalized a recipe and off I went.
Everyone seemed to really like it and it was a nice easy recipe to tackle. The mixture was light and airy, the only thing I would do differently next time around is melt a bit more Tobelrone into it.





