Tag Archives: Chocolate

Chocolate Sundaes



After a full day of fasting I find I can really get a huge chocolate craving. Need that sugar rush and some oh-so-creamy chocolate. My eldest daughter loves the chocolate sundaes that you can buy in the yogurt aisle of the supermarket and I was craving something rich so I decided to try making my own.

I decided on a layer of chocolate fudge brownie, some raspberries, whipped cream, chocolate mousse and chocolate sauce.

For the chocolate fudge brownie I used my wholemeal brownie recipe with half wholemeal flour and half white.

Chocolate mousse

2 medium eggs
60g chocolate (at least 70% cocoa)
2 tsp sugar (or to taste)

Break the chocolate into pieces and microwave gently until melted.

Whisk the egg whites into soft peaks, add the sugar, and whisk briefly.

Mix the egg yolks quickly into the melted chocolate and then whisk in a third of the egg white. Fold the rest very gently into the mixture until just combined.

Refrigerate until the brownie in the glasses has cooled sufficiently so as not to melt the mousse.

Chocolate sauce

80g dark chocolate
80ml cream

Melt chocolate and cream together and stir until smooth and well combined. Make sure that it cools before drizzling over the cream at the final stage. It doesn’t matter if it’s still warm when you drizzle it over the raspberries and brownie though.


Whip 1 x 200ml tub of whipping cream


Place 1 square of brownie in to each glass (6 glasses)

Add a few frozen raspberries on top of the brownie and a spoonful of the chocolate sauce.

Add a dollop of whipped cream then even divide the chocolate mousse between the 6 glasses. Top with the remaining whipped cream and a drizzle of the chocolate sauce.

Refrigerate for 3-4 hours.

Verdict:  The dessert was absolutely beautiful. All of the kids gave it the thumbs up. The raspberries were wonderful combined with the rich chocolate and mousse was heavenly. Te only thing I would do differently would be to use something else apart from chocolate brownie as this did make it a bit heavy towards the bottom of the glass. The brownie soaked up juices from the raspberries and the sauce and became a little stodgy. I think crumbled digestive at the bottom would make a lighter base.


Ramadan Day 4


Felt rather tired today but personally I find keeping busy in the kitchen helps the time to pass quicker so I am happy to stay there making a few things.

Today there was Algerian shorba again, vegetarian as it was last time but this time with tiny Orzo pasta (or Tli-tli as the Algerians call it) instead of burghul or vermicelli. There were some leftovers as well as mini pizzas that came out soft as little pillows, vegetable samosas as I made a double batch yesterday and cheese and potato Borek. A tip for the potato borek that I picked up from my dear sister-in-law is to use instant potato! Yes… the powdered stuff in boxes – remember the adverts for Smash in the 1970’s or early 1980’s??! “For mash get Smash!” So, I used about 120g of Tesco instant potato and about 550ml of boiling water, stirred well with a wooden spoon and then added a knob of butter and about 150g grated cheddar. I used this to fill the spring roll pastry and folded into logs. I slightly over-cooked them as you can see in the photo. 🙄


Dessert was Eve’s pudding but made with strawberries and raspberries instead of apples – this was served with rich chocolate ganache. It didn’t turn out quite as planned because I took a shortcut and used a supermarket cake packet mixture which was a bit too runny for this recipe. It was very tasty though with the tart, tanginess of the raspberries and the soft, sweetness of the cake. I didn’t think it really needed the rich chocolate sauce but my 15 yr old and 13 yr old daughters disagreed. Nice to have pleased someone!

Ramadan day 3 – Cheesy Chicken Roll Ups


Another day, another fast and alhamdu lillah everyone got through the day in one piece! It was a bit of a cooking fest today – I made chicken noodle soup, vegetable samosas and cheese and garlic stuffed chicken breast slices and also cooked up some shop bought tortelloni. In addition of course, there was leftover couscous salad and tuna rolls.

The chicken rolls are very simple and require only a few ingredients.


  • 2 large chicken breasts, thinly sliced
  • 75g medium strength Cheddar cheese
  • 1 cloves minced garlic
  • 1 egg, beaten
  • breadcrumbs
The chicken breasts I used made 9 slices, the remaining bits of chicken I used for the chicken noodle soup.
Mix the cheese and garlic together and then divide between the chicken slices and roll. Dip in the egg and then the breadcrumbs and then hallow fry in a little oil until lightly golden. Bake in the oven at 190C until golden and cooked through (about 25-30 mins).


A bit later in the day I had a sudden urge to try making a chocolate sundae, all from scratch. Needless to say, it was a hit. Recipe to follow another day but it consisted of chocolate fudge brownie, raspberries, homemade chocolate mousse, homemade chocolate sauce and whipped cream. Chocolate heaven!

I have to add that making brownies AND mousse when fasting is torturous as you can’t lick the bowl out afterwards! 😯


Tofu Chocolate mousse


I had a carton of tofu in the fridge and wasn’t sure what to do with it until I stumbled upon this recipe.

It’s a fantastically simple chocolate mousse dessert with minimal ingredients and tastes amazingly rich. You’d never believe that it contains tofu and NO eggs or cream.  If you love rich chocolate desserts, this really is a ‘must try’ even if you are not vegan. The other big bonus is that it contains no raw eggs.

Technically it does not set to a mousse-like consistency but the consistency is very pleasant and thick; just the way a cold chocolate dessert should be.

You need:

  • 1x 12 ounce package of silken tofu (I used ‘firm’)
  • 10 oz milk or dark chocolate (check that it is dairy free if you are making it for someone who is vegan)
  • 3 tsbp maple syrup (I used 2tbsp as I used milk chocolate which was sweet enough)
  • 1tsp vanilla essence (optional)

Melt the chocolate in a double boiler or the microwave.

Blend tofu (preferably at room temperature) in food processor, blender, or with hand mixer until just smooth.

Scrape the melted chocolate into the food processor with the tofu and continue blending, add maple syrup and vanilla and process until creamy.

Pour into individual serving glasses or one large bowl and refrigerate until set.

I finished mine off with a grating of white chocolate but it would be gorgeous with something like chocolate curls or fresh raspberries, strawberries or mandarin segments.

Wholemeal brownie


I’ve discovered that you can use all wholemeal flour in brownie and there is absolutely no difference in taste. With all that sugar in there, it’s nice to add something slightly healthy into the mix! I’ve also reduced the sugar that was required in the original recipe.

You need:

  • 200ml melted butter or margarine (190g)
  • 1 cup sugar (220g)
  • 150g chocolate – milk or dark (or 1/2 a bag of Hershey’s chocolate chips)
  • 1 tsp vanilla essence
  • 3 eggs
  • 1 cup wholemeal all-purpose flour (140g)
  • 150g chopped walnuts or pecans (optional)

Melt the sugar, butter and chocolate together – I use the microwave – and mix well.

Allow to cool slightly and then beat in the eggs and vanilla.

Finally stir in the sifted flour.

Transfer to a 9″x9″ (23cmx23cm) square baking tray and bake for 30 mins or until a skewer comes out of the centre clean.

More cookies – Alton Brown’s


Alton Browns

As I mentioned in my previous chocolate chip cookie post, I am on a quest to fnd THE perfect chocolate chip cookie recipe… Today’s cookie recipe is called ‘The Chewy’ and is from a chap called Alton Brown. I have no idea who this guy is… but I’m guessing he must be American. Since the recipe seems to be getting rave reviews all over the internet I thought it deserved a try!

What’s different about this recipe is that you melt the butter before creaming in the sugar and the recipe calls for 1 egg plus one extra egg yolk. What to do with the leftover egg white? Don’t throw it down the sink, freeze it! You can save up a few egg whites in the freezer this way and keep them for when you want to make meringue or some other recipe requiring only egg whites. I have found that they still whip up pretty well after freezing.

The dough also needs to be refrigerated for some time before baking. The recipe doesn’t specify how long so I baked a dozen after 1 hour in the fridge and saved the rest of the dough for later… the second batch got about 5 hours in the fridge before being baked.

Both batches turn out well, the cookies didn’t burn around the edges, the taste was pretty similar to the Barbie cookies. I think the only difference really was that this dough didn’t spread out so much so the cookies remained quite thick – slightly cakey in the middle like the Barbie ones but again, I wouldn’t describe them as chewy.

Some commenters on this recipe complained that they were getting greasy cookies but I didn’t come across this problem. In all, a good recipe with tasty results. Thumbs up!

Recipe from the foodnetwork website:


  • 2 sticks unsalted butter
  • 2 1/4 cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips
  • Directions

    Heat oven to 375 degrees F.

    Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

    Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

    Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

    Chocolate Chip Cookies on FoodistaChocolate Chip Cookies

    Gluten Free Brownie


    I don’t suffer from gluten intolerance or coeliacs disease although my grandmother does so I know about all these special gluten free flours and the addition of ingredients such as xanthan gum into doughs when making breads and cakes. That’s all very well if you are gluten intolerant and use these ingredients on a regular basis but most people don’t have such ingredients lurking in the pantry. This recipe is an excellent stand-by if you happen to have a guest who is unable to consume gluten as it contains no unusual ingredients but normal things that most people will have in the pantry.

    The original recipe stated a cooking time of 55mins but I found that that is really too much – check after 30mins and then keep an eye on it thereafter otherwise it will dry out and not be fudgey enough – I slightly overcooked mine and if I make this again will certainly reduce the cooking time.


    • 150g butter
    • 150g sugar
    • 3 eggs, separated
    • 1 tsp vanilla essence
    • 150g dark chocolate
    • 60g ground almonds
    • 60g cornflour
    • 75g roughly chopped walnuts (optional)

    – Melt the chocolate in a double boiler or in the microwave. If using the microwave, keep checking and stirring at 15 second time intervals to ensure that the chocolate doesn’t overheat and burn.

    – Melt the butter and sugar together in a large saucepan or a bowl in the microwave. Allow to cool a little before beating in the egg yolks and vanilla essence.

    – Mix in the cornflour and ground almond and the walnuts if using.

    – Mix in the cooled chocolate.

    – In a ceramic bowl (not plastic) whisk the egg whites until they form soft peaks.

    – Carefully fold the whisked egg white into the chocolate mixture.

    – Grease a 7″ square pan, pour the batter in and bake at 180C/350F/Gas4 until a knife comes out of the centre clean. Recipe recommends 55mins but start checking from 30 mins.