Eggs are the unsung heroes of so many of our favourite sweet treats. MK deputy food editor Sjaan van der Ploeg lifts the veil on the hard work eggs are doing behind the scenes to transform our cakes, meringues and mousses into showstoppers. 

The egg that could    

Eggs are the crucial building blocks of baking: sure, they’re not essential for all baking, but when they are included, their role is invaluable. Despite this special role, describing a dessert or baked treat as ‘eggy’ has never been a compliment. ‘Fluffy’, ‘buttery’, ‘creamy’, ‘lemony’ of course, but never ‘eggy’.   

The truth is that in fact eggs are a huge reason why baked goods can become fluffy, creamy and buttery. They take a humble backseat, pushing others forward, to help them shine. This makes them the ultimate team player, behind-the-scenes miracle worker and selfless giver. What do they ask of the humble baker in return? Just to be treated right. 

 

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How they make magic 

In some cases, though, eggs do in fact get their chance to shine. The ridges, valleys and hills of a pavlova stand up confidently but also delicately. A mixture of both is needed to also make this temperamental treat. And patience. And an oven that doesn’t hate you.  

But it’s the making of the pavlova that really puts you into some sort of trance. As your gloopy egg whites begin to whirl and smash against the bowl from the force of the beaters, the tiny, clustered proteins begin to expand. As they unravel, they stretch out almost like arms, working with each other to envelope as many tiny air bubbles as they can, thus forming a large structure full of bubbly, fluffy, cloud-like texture.  

When sugar is slowly added to this cloud, the granules interact with the water held within the egg white’s structure, simultaneously dissolving and providing reinforced structure to the mixture.   

 

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This is why a meringue feels more stable when scooped compared to whipped egg whites on their own. Meringue adds a thick volume to a batter, whereas whipped egg white adds a soft volume to a batter. Both still work their magic when they are baked, the millions of air pockets contained securely within the proteins and sugars expanding to create an airy, light bake.  

Faith like egg whites 

The same goes for making chocolate mousse. Whipped egg whites (or a meringue) are folded into a melted mixture of chocolate, cream and additions like butter and flavourings. The fat from the chocolate and cream suspends the egg white air bubbles, protecting them from collapsing. Once placed in the fridge, the fat then solidifies, fortifying the mixture even further.  

When it comes to eggs shaping up cakes, brownies and sturdier baked goods, they work behind the scenes to create a strong foundation. They mix with flour to make a crumb by binding everything in the batter together, especially ingredients that usually don’t mix such as oil and water.  

Eggs also contribute towards leavening (or rising) in cakes. The water within their structure turns into steam during cooking, pushing up and expanding the bake to create a lovely lightness and bouncy texture.  

Egg yolks enrich a bake, enhancing the flavour, colour and creaminess, while egg whites bring up the volume.  

 

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Eggs are to thank for the versatility and consistency in baking, and they are endless givers. Try these heavenly S’mores chocolate mousse cups to see just how special eggs truly are: 

S’mores chocolate mousse cups 

Makes 10

Flavour the mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate and continue with the recipe. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butter, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream  

For the meringue

3 egg whites
¾ cup (165g) caster sugar 

Method

1. Add biscuits to a blender and blitz into crumbs. Stir through the butter. 
2. Add 2 Tbsp biscuit crumbs to 10 medium-sized glasses. 
3. Melt chocolate until smooth. 
4. In a clean bowl, whisk egg whites to stiff peaks. 
5. In a separate bowl, whisk sugar and cream to stiff peaks. 
6. Whisk egg yolks through cooled chocolate. 
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and sugary cream through the mixture. 
8. Spoon mixture into glasses and refrigerate for 4 hours. 
9. To make the meringue, whisk egg whites to medium peaks.  
10. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved. 
11. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra sprinkle of biscuit. 

Words and images: Sjaan van der Ploeg

The post How eggs bring out the best in our bakes  appeared first on MyKitchen.

We let you in on the cheat code to mastering various forms of chocolate and more.   

Double boiler = best friend 

It is always safest to melt chocolate, reheat caramel or cook a hollandaise sauce over a double boiler. This is because the heat isn’t direct, meaning you can manage it better. Although it may take 5 minutes longer, it’s that foolproof!

To make a double boiler, fill a pot with a little water and bring to the boil on the stove. Place a tight-fitting bowl on top. It’s important to keep note of the following:

1. Use a metal or glass bowl, so that heat can be conducted from steam. 
2. Your bowl can’t touch the water, or it will overheat. 
3. If your bowl gets too hot to touch, remove bowl to cool immediately.
 

Good idea 
When making a very sensitive mixture, fold a tea towel and place as a barrier between the pot and bowl.  

Chocolate percentages: What’s the big deal? 

The percentage tells you how much of the chocolate is made from pure cocoa beans. Remember, 90% isn’t necessarily better quality than 70%; it simply uses more cocoa beans and is therefore more bitter and less creamy in taste. White chocolate, however, doesn’t contain any cocoa beans. It is made of cocoa butter, which is a by-product of cocoa beans.  

How to save a split sauce 

When making a temperamental sauce like chocolate ganache or a hollandaise, a sauce can easily split, resulting in a fatty liquid (from cream or butt er) floating on top of your mixture, instead of a smooth, creamy mixture. When this happens, your best friend is a stick blender. Simply blend to break down fat and water particles further, which will magically make them blend into a smooth sauce. 

Two-ingredient mousse in 10 minutes 

This is pure chocolate – the second ingredient is water. You’ll never look back!  

Roughly chop 350g dark (70% or higher) chocolate. Bring a small pot of water to the boil. Place a glass or metal bowl bigger than the pot on top to create a double boiler. Check that the bowl isn’t touching the water. Place chocolate and 1 cup (250ml) hot water in the bowl and stir until chocolate is melted and smooth. Place the bowl in an ice bath and whisk with an electric beater on medium speed until mixture starts to thicken. Remove bowl from ice bath when the chocolate on the sides becomes set. Whisk only until aerated and a soft mousse texture has formed. (Overwhipping will cause more of a chocolate spread texture. If this happens, melt chocolate again and repeat process.) Serve immediately.  

Compiled by: Liezl Vermeulen 

Photographs: Fresh Living Magazine 

Also read: Tips to make the best-ever chocolate cake

The post The ultimate chocolate cheat sheet appeared first on MyKitchen.

Looking for something sweet in the summer heat? These treats are lighter than air and are sure to curb your cravings.  

Flourless chocolate meringue cake 

Serves 6 

For a lighter cake, omit the meringue topping and simply dot with fresh raspberries. 

Ingredients

230g chocolate, coarsely chopped + extra for serving
½ cup (125g) butter
6 large eggs, separated
Pinch cream of tartar
200g sugar  

For the mocha meringue 

1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) cocoa powder
1 Tbsp (15ml) boiling water
4 large egg whites
Pinch of cream of tartar
1 cup (200g) sugar
2 tsp (10ml) cornflour
1 tsp (5ml) white vinegar
Small handful chopped pistachios or almonds, for serving (optional) 

Method 

1. Preheat oven to 180°C and line a loose-bottomed 20cm cake tin.
2. Melt chocolate and butter in a bowl in the microwave for 30 seconds at a time until smooth. Cool.
3. Whisk egg yolks through the chocolate mixture. If mixture seizes, simply heat 2 Tbsp milk until steaming and stir through to loosen it.
4. In a clean bowl, whisk the egg whites until frothy, then add the cream of tartar and continue to whisk until stiff peaks form.
5. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
6. Fold the meringue into the chocolate mixture until just combined.
7. Pour batter into the prepared cake tin and bake for 30 minutes, or until puffed up but still wobbly.
8. Prepare the mocha meringue by stirring together the coffee, cocoa and boiling water. Set aside.
9. Whisk egg whites until frothy, then add a pinch of cream of tartar and beat until stiff peaks form.
10. Add the sugar in 1 Tbsp at a time, whisking for 1 minute between additions, until glossy and thick.
11. Add cornflour and vinegar and stir through.
12. Fold cooled mocha mixture through meringue.
13. Dollop onto half-baked cake. Return to oven for another 30–35 minutes, or until meringue is cracked and dry.
14. Remove and cool for 20 minutes.
15. Slice and scatter nuts over cake just before serving.

S’mores chocolate mousse cups 

Makes 10 

Flavour this mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butt er, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream 

For meringue 

3 egg whites,
¾ cup (165g) caster sugar 

Method  

1. Add biscuits to a blender and blitz into crumbs. Stir through the butt er.
2. Add 2 Tbsp biscuit crumbs to 10 medium glasses.
3. Melt chocolate until smooth.
4. In a clean bowl, whisk egg whites to stiff peaks.
5. Whisk sugar and cream in a separate bowl to stiff peaks.
6. Whisk egg yolks through cooled chocolate.
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and cream through the mixture.
8. Spoon mixture into glasses and refrigerate for 4 hours.
9. To make meringue, whisk egg whites to medium peaks. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved.
10. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra biscuit.

Recipes & styling: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

The post Sweet treats that’s lighter than air appeared first on MyKitchen.

Surprise and delight your tastebuds with these delicious mousse recipes. From decadent red velvet mousse to unexpected savoury delights like a coconut yoghurt mousse, you’ll fall in love with these magnificent mousses.  

Coconut yoghurt mousse 

Serves 8 //  Cooking time 2 hours 20 minutes

Ingredients 

800ml coconut cream
3 egg whites
¼ cup caster sugar
1 tsp vanilla essence
2 cups full-cream yoghurt
2 peaches, sliced
¼ cup raspberries
¼ cup coconut flakes  

Method 

1. Place coconut cream in the freezer for 1 hour. Then beat it until light and fluffy.
2. In another bowl, whip egg whites until frothy. Continue whipping, gradually adding the sugar, then the vanilla, until thick and glossy.
3. Fold the yoghurt into the coconut cream. Then fold in the egg whites.
4. Spoon mixture into 8 bowls. Place in the fridge to set for 1 hour.
5. To serve, top the mousse with peaches and raspberries.

Recipe & Styling: Chiara Turilli
Photography: Andreas Eiselen 

Spinach wraps with pea falafel and avo mousse 

Serves 4 // Cooking time 1 hour 10 minutes

Ingredients 

For the pea falafel 

2 cups peas, steamed
1 cup pearl barley, cooked
¼ cup cake flour
2 tbsp chopped parsley
1 tsp cumin
½ onion, peeled and chopped
Vegetable oil, to fry
Lemon wedges, to serve 

For the avo mousse 

1 avocado
¼ cup cream 

For the spinach wraps 

3 cups cake flour
1½ tsp baking powder
1 tsp salt
¼ cup vegetable oil
100 g spinach
¾ cup milk, warmed 

Method 

For the pea falafel 

1. Pulse all the ingredients until combined, but still with a slightly coarse texture. It should hold together when compressed into a ball. Form into balls.
2. Heat the oil and shallow fry the balls until golden brown.

For the avo mousse  

1. Blitz together the avocado and cream until smooth and creamy.

For the spinach wraps 

1. Mix the flour, baking powder and salt. Add the vegetable oil and mix into a crumbly dough.
2. Blend spinach and milk on high until smooth.
3. Stir the spinach mixture into the dough. If the mixture is too dry, add some water.
4. Knead for 5 minutes, until smooth. Form the dough into a ball, wrap in cling film and refrigerate for 30 minutes.
5. Flour a rolling pin and a work surface. Divide dough into 8 golf-ball-sized balls. Roll out each into a thin circle of about 15 cm.
6. Heat a pan over medium heat. Dry fry wraps for 1 minute a side.
7. Serve with pea falafel and avo mousse.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za 

 Also read: 10 Ways with Avocado

Two-ingredient chocolate mousse 

Serves 4 // Cooking time 20 minutes

Ingredients 

350g dark chocolate (70% cocoa), finely chopped
270ml boiling water 

Method 

1. Place the chocolate and boiling water in a bowl. Whisk until the chocolate has melted and the mixture is smooth.
2. Fill a larger bowl with ice water and place the bowl of chocolate in it.
3. Continue whisking until the mixture begins to thicken.
4. Remove from the ice water and continue whisking until the mixture is just set but still soft, 5–8 minutes.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Red velvet mousse 

Serves 6 // Cooking time 3 hours 30 minutes 

Ingredients 

160g white chocolate
340ml cream
1½ (±2.5g) gelatin leaves
1 Tbsp red food colouring
2 large egg whites  

Method 

1. Place the chocolate and 115 ml cream in a glass bowl. Melt over a pot of water on medium heat, stirring until completely melted. Set aside to cool.
2. Fill a bowl with water and ice cubes. Place the gelatin leaves in the bowl, ensuring they that are covered. Leave them there until the chocolate mixture is completely cool. Then remove the gelatin and place in a bowl over a pot of hot water. Stir until the leaves have melted.
3. Add the gelatin and colouring to the chocolate.
4. Using an electric beater, mix the remaining cream on high speed until soft peaks form. Fold into the chocolate mixture.
5. Beat egg whites until soft peaks form. Fold into mixture. Be careful not to overmix.
6. Pour into jars or glasses and place in the fridge to set, about 3 hours

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Piña colada mousse 

Serves 4–5

Ingredients 

For piña colada mousse 

1 cup (250ml) drained crushed pineapple
2 Tbsp (30ml) light rum (optional)
1 Tbsp (15ml) lime juice
2 cans (400g each) coconut cream, refrigerated to ice cold 
1 large slab (150g) white chocolate, chopped
3 large egg whites
Pinch of cream of tartar
Pinch of fine salt
½ cup (100g) castor sugar   

For serving 

6 fresh pineapple slices
6 fresh or glacé cherries 
Handful of coconut shavings, toasted
Handful of mint   

Method  

1. Combine pineapple, rum (if using) and lime juice and blitz using a stick blender. 
2. Scoop thickened coconut cream off the surface of the can – chilling it in the fridge separates the cream and watery liquid in two parts. (You can freeze the water at the bottom of the can for smoothies.)
3. Whisk coconut cream to medium-soft peaks using an electric whisk.
4. Fold blitzed pineapple mixture into coconut cream, cover and chill.
5. Melt the chocolate (you can use a double boiler or melt it gently in the microwave, stirring every 30 seconds.) Set aside to cool.
6. Combine egg whites, cream of tartar and salt in a large bowl.
7. Whisk the mixture into medium stiff peaks.
8. Add sugar a tablespoon at a time, allowing sugar to melt away while whisking before adding the next. (Once all the sugar has been added and is dissolved in mixture, the meringue should be glossy instead of foamy.)  
9. Fold coconut cream mixture into the meringue.
10. Mix a third of the meringue into chilled coconut mixture and whisk until combined.
11. Fold the chocolate mixture into remaining meringue until it is well combined.
12. Spoon into glasses and chill for 1 hour.
13. Serve straight out of the fridge, topped with fresh pineapple slices, cherries, coconut shavings and mint. 

Top tip: Swap out the rum for canned pineapple syrup for a booze-free version of this creamy dessert.  

Words by: Gail Damon
Photographs: Fresh Living Magazine/Shutterstock   

Also read: Fridge desserts to satisfy your sweet tooth

The post 5 delicious sweet and savoury mousse recipes  appeared first on MyKitchen.

From ganache and mousse to treats galore, chocolate is the gift that keeps on giving! Here’s how to get the best out of it.  

Chocolate 101 

Get the perfect ganache every time with a little effort, some patience and our easy guide below: 

Chop the chocolate   

• Finely chop chocolate with a knife for easy melting. A serrated knife works best if you have a lot of chocolate..  

Heat the cream  

• Bring the cream to a simmer before pouring over the chopped chocolate.
• Once the cream has been added, it’s essential to let it stand undisturbed for 1-2 minutes to give the chocolate a chance to fully melt before gently stirring. This way, you don’t end up with bits of solid chocolate pieces in your ganache.  

What to do if it splits  

• If your ganache looks grainy, that means the emulsion has broken.
• How to fix it? Warm the mixture over a double boiler while whisking vigorously. If that doesn’t work, whisk in a small amount of room- temperature milk or even a liqueur (we recommend a coffee-flavour). Don’t use cream as the mixture already contains too much fat, so it won’t come together at all!  

Percentages matter!  

• Pay attention to the percentages on the chocolate label – always use 60% or more cocoa. Knowing the chocolate’s percentage also affects how well the chocolate melts and mixes in with the cream.  

Dairy  

• Butter: Butter can stabilise a ganache and some chocolatiers say it ‘fixes’ the flavour, adding shine and richness. A little goes a long way so 1 Tbsp (15ml) will do. Stir the butter in last. 
• Cream: Depending on the purpose of the ganache, add just enough cream. Always heat your cream to a gentle simmer, but do not boil it as the cream can seize your chocolate or split the ganache, you’ll end up with a grainy rather than a smooth ganache. (The ratio of chocolate to cream determines the consistency of ganache).  

Storage  

• Place a piece of clingfilm directly on the surface of the ganache before storing. This helps to prevent a crust from forming.
  Store at room temperature for up to two days. Refrigerate if you want to store it for longer periods.  

Chocolate ganache ratios  

• For a medium ganache: 1:1, equal parts chocolate and cream.  
• For spreading, piping and making truffles: 2:1, two parts chocolate to one part cream. (This ganache cools to a firm and smooth texture). 
• For a pourable ganache best used for a glaze and sauces: 1:2, one part chocolate to two parts cream. (This can be whipped into a mousse-like consistency.)
• For the greatest precision, measure the chocolate and cream by weight rather than volume.  

Also read: How to make your own chocolate spread at home

The perfect chocolate mousse   

Use good quality ingredients  

• Make sure that you use a good quality chocolate – opt for 60% cocoa and up. You’re looking for cream with a 30% fat content or more, so double cream or fresh whipping works best.  

Good prep is key  

• Read the recipe twice and make sure that you thoroughly follow the instructions. Finely chop your chocolate before melting and chill your cream plus the bowl before whipping.  

Pro Tip: Keep your bowl in the freezer overnight.  

Whip it real good  

• The key to a really good mousse that is light and creamy is whipping your cream to firm peaks. Be sure not to overmix or undermix your cream! Undermixing results in a mousse that does not set properly and lacks that light and airy texture.  

The folding process  

• Be gentle! When mixing ingredients for a mousse, the cream needs to be gently folded in with the other ingredients using a spatula or a big serving spoon. Avoid mixing vigorously as this knocks out all the air and results in a denser texture.  

Let it chill  

Chill your chocolate mousse in the fridge for at least 15-30 minutes before serving. If you are making a layered mousse, be sure to properly set each layer before adding the next.  

Words: Gail Damon

Photography: Fresh Living Magazine/ Shutterstock

Also read: 3 yummy chocolate recipes to make with your kids

The post How to get the best out of chocolate appeared first on MyKitchen.

To make this chocolate mousse a cover star, top bowls of chocolate mousse with torched meringue, scatter with fresh berries and peanut honeycomb. Add the finishing touches by sprinkling with edible gold dust.  

3-ingredient chocolate mousse and quick peanut honeycomb   

Serves 4 • Total Time 20 Min (Plus Refrigeration Time)  

Ingredients
For the mousse
4 slabs dark chocolate, chopped
200g white marshmallows, chopped
2 cups cream

For the honeycomb
½ cup peanuts, lightly salted and toasted
½ tsp bicarbonate of soda
1 cup white sugar     

Method
For the mousse
1. Add the chocolate, marshmallows and half the cream to a large heat-proof bowl over a pot of simmering water.
2. Stir the ingredients until they have all melted, about 10–12 minutes.
3. Remove from the heat and allow mixture to cool to room temperature.
4. In a separate bowl, whip the remaining cream until soft peaks form.
5. Fold the cream into the chocolate mixture until its combined well and smooth.
6. Scoop into serving bowls or glasses and chill overnight until set.

For the honeycomb
1. Arrange the peanuts on a lined baking tray. Set aside.
2. Place the sugar in a saucepan over medium heat. Do not stir it.
3. Carefully tilt the pan from side to side to melt the sugar evenly.
4. Once the sugar turns a deep gold colour, add the bicarbonate of soda.
5. Stir to combine and pour onto the tray of peanuts.
6. Cool until honeycomb has set and hardened.
7. Break into shards and serve as a topping with the chocolate mousse.

The post Cook The Cover: Chocolate Mousse With Torched Meringue appeared first on MyKitchen.