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Three Chocolate Mousse Cakes

Ingredients for 6 servings 1 sponge cake base ( recipe ). for the dark chocolate mousse 300g heavy cream (35% fat). 50g sugar. 80g dark chocolate couverture. for the milk chocolate mousse 300g heavy cream (35% fat). 50g sugar. 30g dark chocolate couverture. for the white chocolate mousse 300g heavy cream (35% fat). 50g sugar. 50g white chocolate couverture. for the gelatin layer 120g sugar. 150g water. 1 tablespoon liqueur (optional). 3 sheets of neutral gelatin.  you'll also need an 8cm diameter pastry ring or cookie cutter. chocolate balls or shavings. cocoa powder. Preparation The mousse needs to be started the day before. Make each of the three chocolate mousses separately. Bring the cream to a boil, add the grated chocolate, and off the heat, stir with a hand whisk until the chocolate melts completely. Pop it in the fridge and let it chill overnight. The next day, once it's nice and cold, whip it with electric beat...

Cod and Chickpea Flour Fritters


A warm appetizer for when the temperature drops!



Ingredients

for 4 people
  • 300g desalted cod (without skin or bones).
  • 120g chickpea flour.
  • 1 tablespoon chopped fresh parsley leaves.
  • 1 clove of garlic, minced.
  • 2 whole eggs.
  • 100cc water.
  • extra virgin olive oil (for frying).

Preparation

Blend the cod together with the eggs and water until smooth. Add the chickpea flour, garlic, and parsley, and continue blending until you have a nice creamy batter.
In a pan with plenty of hot oil, drop a spoonful of the batter and spread it out gently with the back of another spoon. Fry on both sides until golden, then let the fritters rest on paper towels for a few minutes to soak up any extra oil.
Continue until you've used up all the batter, and serve them nice and hot right away.

I hope you enjoy them!
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