This quick mousse is as delicious as the other and just as quick! In this mousse there are simply 2 ingredients – chocolate and eggs.
The quantities of chocolate and eggs can be varied depending on how many you’re making for –
For 5 little dishes use 150g chocolate (dark or milk) with 1 and 1/2 tbsps water and 3 eggs, for 10 little dishes use 300g chocolate with 3 tbsps water and 6 eggs.
How to: Break the chocolate into small pieces, melt it with the water in a clean bowl over a pan of simmering water -make sure the base of the bowl doesn’t touch the water. Leave to cool a little. Separate the eggs and whisk the egg whites in a clean bowl unitl they form stiff peaks. Add the yolks, 1 at a time to the cooled chocolate and beat together until well combined. Finally gently fold in the egg whites and divide among your serving dishes. Chill for about 3 hours before serving.
These little chocolate pots can also be frozen for up to 1 month!
I spotted this recipe for Flamiche aux poireaux (sans pâte) at Ma Cuisine et Vous yesterday and it sounded so good I made it for tea! Merci beaucoup!
It is a really simple and tasty baked omelette filled with leeks and bacon.
Lighter than Quiche because there is no pastry!
I pretty much followed the recipe from Ma Cuisine et Vous, I was only making for 2 so I halved everything except the number of eggs.
Ingredients : for 2
3 eggs (separated)
2 tbsp flour
a handful of grated cheese – I used Gruyère
How to: Clean the leeks and chop into small pieces or slice finely, then steam or microwave with a tbsp of water until soft. Dry fry the bacon, then chop into small pieces. Mix the leeks, bacon and flour together then season with salt and pepper. Using a fork, gently beat the egg yolks with the cheese and milk then add to the leek mixture.* In a clean bowl beat the egg whites until fluffy then fold into the leek/bacon/yolk mixture. Pour into a mould (I used my grease proof paper lined bottomless cake tin), sprinkle a little grated cheese over the top and bake at 180°C for 30 mins.
Making the omelette in the oven means you are free to do other things while it’s baking!
The flamiche was also great cold and as it’s fairly solid could be wrapped in foil and taken on a picnic – perfect!
*I prepared up to this point in advance, then just had to quickly finish off before baking.