Tag Archives: Dessert

Recipes for Kids: Iced Raspberry Mousse

This is the second recipe in our new space for kids, Little Foodies.  This time, Kristen will show you the steps to make this delicious raspberry mousse. After making it, the recipe asks that you put the ramekins in the freezer and keep them there until they are ready to eat, but this mousse is delicious  served cold (not frozen) as well.

If you can’t find mint leaves, you can decorate them with chocolate shavings, or just some raspberries and a little whipped cream. The kids can make these ahead of time and keep them in the freezer, when meal time arrives you can serve the dessert they made and they will feel so proud! You can easily double the recipe to make more, just make sure you have enough ramekins for individual servings.
If you don’t have ramekins at home, another option is to serve it in one large bowl, but in this case do not freeze it, just keep it chilled in the refrigerator until ready to serve.

Regarding the whipped cream, we used liquid cream used for whipping, don’t use the kind that comes in a can! (it won’t work)

Safety Alert!
In this recipe, the kids are asked to use a hand mixer. Please  supervise at all times and explain that they should never ever put their fingers near the spinning blades.

Remember you can download the printable version so the recipe is easier for kids to follow!  Find it at the bottom.

Helga & Kitty

Recipes for Kids: Iced Raspberry Mousse

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Avocado Chocolate Mousse

I tried this mousse for the first time at The Baking Room‘s first edition launch event. They were served in tiny glasses and they looked beautiful, and so chocolatey. And the taste?  Silky, decadent, chocolate goodness. Their recipe was featured in their magazine, and I had been wanting to make it at home ever since for my husband, who as I have mentioned before is very conscious of sugar and fat content in the recipes I make at home. He’s a crossfitter.  Enough said.

I tweaked TBR‘s recipe a tiny bit, by using natural honey instead of agave and maple syrup. And I also left out the raisins and added a bit more chocolate to the recipe. This is so easy to make, and it tastes so decadent! No one would believe it’s healthy, and it’s a great option if you’re having a dinner party at home. Serve it up in tiny glasses, because trust me, a little goes  long way. You can decorate them with some slivered almonds, or silver nonpareils.

Oh, and if you want to make this recipe completely vegan, use soy milk instead of 2% milk.

 Helga

Chocolate Avocado Mousse

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Chocolate Crunch Ice Cream Cake

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans.  Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I?  Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Crunch Ice Cream Cake

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