I made this Choc Mousse Cake last night for a friend’s birthday today. As it turned out it probably wasn’t the best night for making a chocolate mousse. It was a really warm day in Melbourne yesterday and my kitchen was still around 30 degrees at 8pm. The mousse wouldn’t thicken. I had to wrap the cake and put it in the fridge to set. Having faith that it had all worked out, I brought it to work without unwrapping to check it. When I opened it up it looked good. It looked perfect when I sliced it to share with my friend and colleagues.
The recipe is really just a mix of other recipes. I made a basic chocolate cake, the mousse and then just layered the cake and spread the mousse in between the two layers and on top.
It’s not often I make up my own recipes but as they say, necessity is the mother of invention. This was supposed to be Ricotta and Bacon pasta sauce but I forgot to buy some ricotta cheese on the way home from work. I wasn’t going to put any cheese in it but remembered I had some House Cow cheese from my favourite dairy, the Yarra Valley Dairy. I also didn’t bother to measure because I like to cook free-form when I can. If I’m trying a new recipe I will follow it to the letter but afterwards I don’t bother.
The ingredients are:
short cut bacon (chopped into approx 1cm pieces)
1/2 can tomatoes
2 spring onions (roughly chopped)
pasta (spaghetii or fettucine are what I normally use)
House Cow, ricotta or any other cheese with a strong taste that melts easily
While the pasta is cooking I lighlty fry the bacon and spring onions then add the tomatoes. Once the tomatoes are warmed through the pasta is ready. I drain the pasta then pour the bacon mixture into the pasta and add the cheese, stirring to ensure it melts. You don’t want to melt it entirely so I normally leave it in there long enough to warm it through.
Voila! It’s that easy. It’s a dish that can easily be made for one or many.