Tag Archives: Recipe

Chocolate Mousse

3 Sep


The best way to welcome long-time-no-see friends is with chocolate, yes?

It was a delight to go back to familiar faces after 7 months apart, to sat in the same chair and felt the slippery wooden table, big enough to share for two.

It was also a delight, that once I sat down, one by one turned their head on me and mouthed ‘Cakes. Bring cakes, Dee would ya?” or “Sweets. When are you gonna bring some sweets?”


Apparently my appearance was equal with dessert, which I have no reason to object. I love that they devoured my sweets. They either love me, the food, or the simple fact that the food was free. (I have always pretended its because they love me so much)

The recipe stated for one teaspoon of extract, but The Boys (I studied Business, majoring in Marketing and strangely trapped in a class with majority of testosterone bearers) felt that it was too strong. I did exchange the usual vanilla with almond and felt that the vanilla version was so much better.

I still love the heady crunch of toasted almond on top of the blanket silky chocolate though, whatever the extract would be.


I am going to move out from my parent’s house to my friend’s house next week, (which is closer to my university) but sadly have no oven installed.

I will miss that special air in the house that only exist when you have a cake in the oven and that crips on the outer ring of a cookie that only homemade one has. But I also think this would be a fun challenge to come up with no-bake desserts.

I can see it already: popsicles, puddings, custards, ice creams (yes, no oven but I will haul my ice cream maker with me) and so on.


This chocolate mousse also do not require oven, just eggs, chocolate, cream and love, like the love you have for friends that you hold dear.

Chocolate Mousse
Adapted from Jamie’s 30 Minute Meals

I have always been afraid of making anything involving raw egg yolks, afraid that it would turn into a dessert with stinky smell. This chocolate Mousse is anything but. Thick and soft at the same time, it is a great comfort coming home knowing there are bowls of this mousse after a hard daywork.

Serves 8

200 Gr of good quality dark chocolate
1/2 tablespoon of unsalted butter
2 tablespoon of powdered sugar
300 ml of double cream
1 teaspoon of vanilla extract (Or 1/2 teaspoon of almond extract)
2 large eggs
Almonds, toasted (optional)

I don’t like really cutting chocolate bars and get both of my chopping board and knife smeared brown if I don’t have to, so what I usually do is leave them on the wrapping paper and smashed the heck out of them with a rolling pin. It can be very therapeutic.

Tip the chocolate chunks into a heatproof mixing bowl or a double boiler, then add the butter. Leave to melt, stirring occasionally.

Meanwhile, add the sugar and the extract to the whipping cream, then whisk until it reached soft peaks.

Separate the eggs, pour the whites to an empty mixing bowl and gently mix the yolk to the whipped cream.

Add a pinch of salt to the egg whites and whisk really well until stiff. The best way to test it is to slowly and carefully tip the bowl upside down. If the fluff of egg whites doesn’t fall off, you are good to go. Set the egg whites aside.

By now, the chocolate should be melted, so spoon it into the bowl of whipped cream and with a spatula, fold until just combined. I know it might be nerve racking to stream down hot melted chocolate to cold whipped cream, but get your confident coat and do it. If you hesitate and leave the chocolate to cool down too long, it might harden back and turn the mousse to brittle, gooey mess. (Believe me, I tried)

Gently fold the egg whites through with a spatula. Spoon them into your serving vehicle of choice.
Toast some almonds then scatter few of them on top of the mousse.

If you’re serving right away, put into freezer to set, 10-15 minutes. If not, let it sit in the fridge to set, 1-3 hours.


Blueberry Icebox Pie

14 Aug


I imagine there is a cup of hot steaming coffee by my side. If it sits close enough to my keyboard, my pinky finger would briefly brush the warm glass when I press Enter. Maybe the earthy smell would slowly nudge my brain awake like the morning chaste kiss mothers give to their toddler.

But no, no coffee here. I don’t even know if I like coffee enough to have it everyday. I have always been a tea drinker.


It’s just that I always have this romantic thinking that early morning writing would be accompanied by coffee. (Does this even make sense?)

I don’t usually write in this ungodly hour, (Hi! 5 AM here in Jakarta) but my classes would start in 2 weeks and I can’t afford the luxury of “Writing-at-midnight-until-early-morning-session” if I want to be completely awake for that itty bitty details of marketing plans or business research *arghh*


The fact that the sun is slowly rising distract me. The shine creeps through my window and I imagine myself covering my eyes with blanket, wishing the night would last a little longer.

Since I can’t have any of that, I think coffee might be my next best friend for the next year of college.( Which my last year and most probably the worst)

I still don’t know what kind of coffee would be my favorite- but what I do know is that I do not mind having coffee with this blueberry icebox pie every morning.

I would say this pie is a pure kick-ass-blueberry-goodness. The ingredients are pretty much only blueberries and chocolate wafers.


Yup. That’s it.

Simple flavors. Fresh. Best eaten cold. ( with coffee!)

Blueberry Icebox Pie
Inspired from At Home with Magnolia by Allysa Torey

First there’s the fruit itself, shiny blue little things, gleaming in light. Second, (and my favorite) is the jam-like filling. Deep blue, almost purple even.. It’s like seeing into a pool of sapphire. It is soft and a little bit chewy, with sharp tang that will wash away any sleepiness that hover your mind in the morning.

Serves one 9 inch pie

1/2 cup unsalted butter, melted
2 cups chocolate wafer crumbs

5 cups of fresh blueberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract

1 cup of fresh blueberries

To make the crust:
In a bowl, combine melted butter and the chocolate wafer crumbs. Butter lightly the 9 inch pie dish then dump the crust mixture on it. With the back of a spoon or your fingers, spread and firmly press the crust. Cover tightly in cling wrap and freeze for one hour.

To make the filling:
In a medium-size saucepan, combine the blueberries, sugar and cornstarch and stir constantly over medium heat until it reaches the consistency of jam, 10 to 15 minutes.

Reduce the heat to low and cook just a slight more until the mixture thicken. Remove from the heat and whisk in vanilla extract. Allow to cool to room temperature.

Take the pie crust out from the freezer and spread the now cool filling evenly onto it. Dot with fresh blueberries, cover with plastic wrap again and chill the pie in the refrigerator for at least 4 hours and up to 8 hours.

Deconstructed Lemon-Blackberry Trifle

5 Aug


I’m trying to come up with a good first liner in this paragraph to draw you in. Nothing interesting comes up, so I decide to write about being confused instead. I stare at the blank page as seconds tick by, wondering what I should say…

The words are stuck on the tip of my tongue, a little shy from my fingers that are dancing on the keyboard. It is there, somewhere, hidden like the ingredient in a cake that you can’t place, but somehow you know it is something that makes the cake so different, so unique.


I try harder. I believe in trying, I believe that behind every greatness there are hundreds of hours of bawling, melt-downs or just plain banging-your-head-to-the-wall kind of activity.

Which is what I feel like doing right now, hitting the same buttons over and over again, putting words with words, only to press backspace with such force my finger feels bruised.


If you’re still here, listening, thank you. I hope I do not turn you away from this ranting and rambling, because what comes next is good. Really good.

This deconstructed lemon-blackberry trifle to me, feels like a rainbow after a storm. It feels like a rush of words coming beautifully, dancing and laced by a delicate pink ribbon, after hours of punching the keyboards madly.

It is so easy, a no brainer and it is both alluring and comforting. It might as well be called assembling rather than baking.


You cut a lemon loaf in half and slice it thinly. Arrange the slices in a platter, soak them with a mixture of sweet and dashing apricot marmalade that has been swimming in orange juice.

Get the heavy cream, chilled as the first breath of winter. Whip it and once the pure white liquid turn into fluffy cloud of goodness, Spoon carefully on top of the soaked loaf then bring out the blackberries.


I like the way sometimes the little black pearl would puff out and smear my fingers purple. Funny how it looks like midnight, named black, but leaves a soft, violet hue.

Arrange the proud, bouncy berries on top of the cream. Sprinkle with little speckle of orange zest. Cut it, eat it, share it and be merry.

Deconstructed Lemon-Blackberry Trifle
Inspired by Nigella Kitchen

This trifle taste like a light, fluffy sweet pudding. I made it for my cousin baby shower. I’ve been told by my Aunt ( who has been who complaining she couldn’t find the trifle in the morning) that the lovely couple and their friends inhaled it in one serving.

This is more of a guide then a recipe. It all depends on your choice of the platter. I chose a circle platter with a 9 inch diameter, so if your presentation vehicle is either bigger or smaller than this, feel free to adapt accordingly.

A half of Lemon Loaf ( Baked in 9×5 inch loaf pan)
1 cup of fresh orange juice
Two heaping teaspoons of apricot marmalade
2 cups of heavy cream
1/2 cup of powdered sugar
170 Gr/ 6 0z of Blackberries
Orange zest (Optional)
Slice the loaf with a serrated knife about 1 inch thick. Arrange it on your choice of platter. If it is round like mine, put one slice in the middle and circle the rest of the slices around it so the center will not be hollow.

In a small bowl, combine the apricot marmalade with the juice from the orange. Whisk slightly, breaking the pulps.

Spoon the juice over the slices, making sure each of them is soak through.
With electric mixer or with hand, pour the cream and powdered sugar in a bowl and whipped until it thicken and forms loose peaks when the whisk is lifted

Drop the whipped cream on top of the slices, covering it.
Take out the blackberries and dotted them on top of the fluffy cream.

If you want to, make the trifle more festive by zesting an orange and sprinkle the little dots of
orange skin over the trifle.

Serves 10