Tag Archives: choclate

Dark Chocolate and Dulce de Leche Mousse

Dark Chocolate and Dulce de Leche Mousse

Dark Chocolate and Dulce de Leche Mousse

Sumier one of my friends is featured prominently on this blog for a couple of reasons. He lives down the street from me, loves desserts and is always up to try something new. For his birthday I asked him what he wanted for dessert and he gave me four ingredients : dark chocolate, dulce de leche, sea salt and ginger. Here is a dessert I came up with that had the first three ingredients. I made ginger ice cream on the side as the last ingredient as I could not figure out a way of incorporating it into this dessert. I hope you like it as much as he did.

To make dulce de leche you can buy it in a store or do what I do cook a can of condensed milk in a pressure cooker. Sounds crazy right but it works. I take the labels off the cans (I normally do more than one). Put them in a pressure cooker. Make sure you cover them completely with water with a fair more to spare. Also make sure you have a large enough pressure cooker to do more than one can and you are not overfilling the water level. Put the pressure cooker on the stove and let it go for one whistle and then lower the flame to low and let it continue heating for at least 20 minutes (35 mins if you want a much darker version). After the time is up you can turn off the gas and let the cans sit in the pressure cooker until the pressure has subsided about 30-40 minutes. Make sure you release any pressure from the pressure cooker before you open it. Take the cans out and let them cool before you open them. The reason I make more than one is that I save the ones I am not using in the fridge for later. They keep for a while as long as they are not opened.


  • 2 cups heavy whipping cream
  • 8 oz dark chocolate (70% or more cocoa)
  • 1/2 – 3/4 can of dulce de leche (at room temperature)
  • 2 tbsp granulated sugar


Melt the chocolate and let it cool.

Start whisking the cream, as it starts to thicken add the sugar in batches. Whip until soft peak stage (this is the stage that if you lift your beater the peak will drop over).

Use half the whipped cream and add it to the melted chocolate. Fold until all the chocolate is incorporated. Split it between four wine glasses.

Take a quarter of the remaining whipped cream and add it to the dulce de leche to lighten the dulce the leche. Then add the remaining cream and fold to incorporate. Pour this on top of the dark chocolate mousse.  Refrigerate for a couple of hours before serving.

Top with chocolate shavings before serving.


Macarons with chocolate ganache



Ever since I had one at Paris airport I was completely in love with the Macaron. As it happens, when one travels through Charles de Gaulle, one simply misses one’s connection. As I wandered around terminal 2F after being booked on the next flight to Barcelona I spotted ‘La maison Ladurée’ , a sweet shop that totally captivated me. I stood there staring at all the different macarons trying to figure out which ones I wanted to eat. I picked up just two a chocolate and a caramel and they were delightful. So I went back and bought two more, to which the lady behind the counter said – They are cheaper by the box. I came back and did do a fair bit of reading up on macarons and everything that you need to do and all the things that can go wrong. One of my favorite places to go to is David Lebovitz. He has a ton of different pointers and tips and tricks. Macarons are fairly easy to make – and you will really enjoy them.



  • 90g egg whites
  • 2 tbsp granulated sugar
  • 110g ground almonds
  • 200g powdered sugar

Chocolate Ganache

  • 1/2 cup heavy cream
  • 2 tsp corn syrup
  • 5 oz semi sweet chocolate
  • 1 tbsp butter


Line your 2 cookie trays with parchment paper.

Mix the powdered sugar and almonds in a food processor and set aside

Beat the egg whites until foamy. Then slowly start adding the granulated sugar. Continue to beat until you have a glossy meringue. Do not overbeat. The meringue should gently fall over when you lift the beaters.

Pour the almond sugar mix over the meringue and fold into the meringue. It will take you about 50 strokes. When you fold make sure you cut through the mixture and then do a quarter turn as you fold over the mixture.
Put the batter into a piping bag with a round nozzle. Pipe 1/2 inch round onto the parchment lined cookie trays. The batter will spread a little so make sure you leave space between the cookies.  Let it stand for an hour. The tops should be dry to the touch.

Bake each tray at 300F for 18-20 minutes.

Cool. Take them off the sheet and fill.
Chocolate Ganache

Warm the cream, put in the butter and corn syrup and stir till dissolved. Pour over the chocolate and let it cool. Once it is cool put it in a piping bag pipe between the macarons.