Lotus Biscoff Chocolate Mousse

 

If you haven't discovered Lotus Biscoff spread yet, I urge you to try it now. The little caramelised biscuits you often get with a cup of coffee in cafes have been turned into a spread that is the consistency of Nutella, but tastes like biscuits!

The company's website suggests it as a breakfast food spread on toast which I think might be a bit sweet - I don't even eat Nutella on toast though I do have it on croissants, but otherwise I use it in desserts. Or eat it straight from the jar with a spoon!



I wanted to make an easy dessert for a barbecue with family and found a recipe for Lotus Biscoff and chocolate mousse on the Ocado app. The recipe had  step missing - it didn't tell you what to do with the egg whites that were listed in the ingredients - so I took a punt, and will explain here what I did.

I didn't buy any of the actual Lotus Biscoff biscuits as they are for decoration only and make the recipe quite expensive if you need to buy a whole packet only to use a few, unless you are going to eat the rest of the biscuits later!

The recipe says it serves 8; I did it for 5 and for 8 people the portions would be quite small, so you could use this quantity to serve 6

You need:
200g Lotus Biscoff smooth spread (see link above)
200g dark chocolate
5 eggs
200ml whipping cream - I used double cream as I couldn't get whipping cream and it worked fine

Heat the chocolate and Biscoff spread in the microwave until melted- I did on the 5 setting (medium heat) for 2 minutes.

Separate the egg and in one bowl, beat the egg whites with a whisk until stiff and set both whites and yolks aside. Whip the cream and set aside.

Beat the egg yolks one at a time into the chocolate mixture then fold in the beaten egg whites. Finally fold in the whipped cream.

Spoon into individual serving dishes and chill for a few hours until set; these will also keep overnight in the fridge.

The mousse was very rich but really light in texture, this is definitely something to make again!

 

I'm sharing this with CookBlogShare hosted by Everyday Healthy Recipes and We Should Cocoa hosted by Tin and Thyme

Slimming World Cappuccino Mousse

Lots of people will start diets or be watching their weight after a blow-out Christmas in January so it seems a good time of year to share a few recipes inspired by Slimming World and other low-fat recipes. This is based on a recipe for Cappucino Pots in the Slimming World book 'Love Desserts'; I've changed it a little and since the texture is like a mousse, I've called it a Cappuccino Mousse.

I made this last year but have only now got around to blogging it; I made it at my boyfriend's mum's house because I knew she had a bottle of Camp chicory and coffee essence; as you only need a spoonful it saved me buying a whole bottle of my own.

To serve 4, you need:
2 tsp powdered gelatine or the equivalent in leaf form (see packet)
5 tbsp. fat free Greek style yogurt
5 tbsp. Quark
1 tbsp. coffee essence eg Camp
3 tbsp. sweetener
2 egg whites
1 tsp cocoa powder (optional)

Using this recipe it works out at less than 1 syn per portion.

Dissolve the gelatine in 2 tbsp. boiling water or according to packet instructions.

In a bowl mix the yogurt, Quark, coffee essence and sweetener. In a separate bowl, whisk the egg whites until stiff.

Mix the gelatine in to the yogurt mixture then fold in the egg whites. Spoon into a serving dish or four individual dishes and chill for at least two hours.

When you are ready to serve, sprinkle the cocoa powder over the top.

 

 

I'm not a big fan of coffee flavour but I really enjoyed this dessert. It's a good low fat option if you are craving something sweet and looks far more indulgent than it is!

 

Epic 5-Layer Chocolate Cheesecake, Cheesecake Factory Style

My boyfriend and I moved into our dream home in August. It didn't look much like our dream home for the first month (and still doesn't really) as we immediately undertook a huge redecorating project. We didn't like the dusky pink carpets (or the fact that they had carpeted around wardrobes so when they took the furniture, there were sections of floor in two bedrooms with no carpet at all) so decided to get wood flooring throughout the house. It also needed a fresh coat of paint and it seemed a lot easier to do that before the new floor was done, meaning something of a race against time before the floor guys started. We also realised it made a lot more sense to redecorate before we unpacked, as it was a lot easier to shift boxes. So it was only six weeks in to living in the house that I finished unpacking the kitchen and made it useable and look nice; our bedroom is almost done but the other rooms in the house are still full of boxes!

Needless to say I hadn't made any cakes while all this was going on, and hadn't even been doing that much 'proper' cooking. I always felt that the first cake in my new kitchen needed to be a showstopper and something really memorable to mark our new lives in our new home. So no pressure then!

I knew it had to involve chocolate as my boyfriend wouldn't want anything less, and I've always loved cheesecake. Since visiting the Cheesecake Factory in America (I have eaten there four times now - not all on the same trip!) I have been obsessed with recreating their particular style of cheesecake. There are various copycat recipes on the internet and I previously made this Oreo cheesecake, which was very good but it was a baked cheesecake and didn't have the same creamy texture that I remembered at the Cheesecake Factory.

This recipe is for their Godiva cheesecake, as you are supposed to make it using Godiva chocolate, though it says at the end of the recipe that it would taste pretty much the same using any chocolate such as Hershey's -I think not! Godiva chocolates are Belgian and in my opinion taste very different to Hershey's which of course is American. But as I couldn't get hold of any Godiva chocolate, I used Tesco Finest 74% dark chocolate.

This cheesecake tastes much, much better than the Oreo cheesecake I made - and that one was pretty great. In fact I think this chocolate cheesecake- which I am calling my five-layer chocolate cheesecake, due to the way I decorated it - is quite possibly the best thing I have ever baked. And that's saying something. It has a cake rather than biscuit base which works really well and is something I will do again.

It takes pretty much all day to make as you have to allow a few hours chilling layers; I actually made it over two days as I started it one day but went to bed with toothache in the afternoon so had to finish it the next day!

I altered a few of the ingredients slightly and converted the measurements from US to UK.

Here's what I did.

You need:
For the cake base:
200g plain chocolate
225g butter
125g caster sugar
4 eggs, separated

For the chocolate cheesecake layer:
400g cream cheese
3 eggs
65g caster sugar
100g plain chocolate

For the chocolate mousse layer:
100g milk chocolate
400ml double cream

For the chocolate ganache layer:
100g plain chocolate
150ml double cream
2 tbsp butter
1 tbsp golden syrup

Cheesecake Factory Godiva Chocolate Cheesecake Ingredients

Cheesecake Factory Godiva Chocolate Cheesecake Chocolate Cake Ingredients

• 1 cup Godiva melting chocolate
• 1 cup sugar^[3]
• 1 cup butter
• 4 eggs, separated^[4]
• 1 teaspoon vanilla

Cheesecake Factory Godiva Chocolate Cheesecake Cheesecake Filling Ingredients

• 1 pound cream cheese, softened to room temperature^[5]
• 3 eggs
• 1/2 cup sugar
• 1/2 cup Godiva melting chocolate

Cheesecake Factory Godiva Chocolate Cheesecake Mousse Ingredients

• 1 1/4 cups Godiva melting chocolate
• 14 ounces cold heavy cream^[6]

Cheesecake Factory Godiva Chocolate Cheesecake Ganache Ingredients

• 1 cup Godiva melting chocolate
• 1/2 cup heavy cream
• 1 or 2 tablespoons sugar
• 2 tablespoons butter^[7]
• 1/2 teaspoon vanilla

Cheesecake Factory Godiva Chocolate Cheesecake Toppings

• 1 square of Godiva chocolate for each slice (optional)^[1]
• Whipped cream (optional)

Recipe by CopycatRecipeGuide's Food Editors

Cheesecake Factory Godiva Chocolate Cheesecake Recipe

1. Heat the oven to 350 degrees.^[5]
2. Grease a 9-inch springform pan.
3. Melt the chocolate, vanilla, and butter for the flourless cake in a double boiler.
4. Beat egg yolks with 1/2 cup sugar.
5. Fold the chocolate mixture into the egg yolks.
6. Beat egg whites until frothy. Gradually add remaining sugar, and beat to a stiff peak.
7. Fold in the egg whites.
8. Start the cheesecake filling by melting the chocolate in a double boiler or in a heatproof bowl over a pan of simmering water.^[3]
9. Beat remaining ingredients together in a large bowl until smooth.
10. Pour the cake batter into the cake pan; carefully top with cheesecake batter.
11. Bake for 40-50 minutes until firm.
12. Chill for at least 4 hours.^[7]
13. Make the mousse by melting the chocolate in a double boiler. Remove from heat to cool.
14. Beat the cream until somewhat thick. Beat in the melted chocolate until soft peaks form.^[6]
15. Layer the mousse over the top of the cheesecake and chill.
16. Start the ganache by adding the chocolate and butter to a food processor.
17. Boil the cream with the sugar.
18. Add the cream mixture to the food processor, add vanilla, and and process.
19. Refrigerate until the ganache is spreadable, then spread over the cake.
20. Refrigerate until chilled through.
21. Slice the cake into 12 equal servings.

- See more at: http://www.copycatrecipeguide.com/How_to_Make_Cheesecake_Factory_Godiva_Chocolate_Cheesecake#sthash.aMLnmo15.dpu

Cheesecake Factory Godiva Chocolate Cheesecake Ingredients

Cheesecake Factory Godiva Chocolate Cheesecake Chocolate Cake Ingredients

• 1 cup Godiva melting chocolate
• 1 cup sugar^[3]
• 1 cup butter
• 4 eggs, separated^[4]
• 1 teaspoon vanilla

Cheesecake Factory Godiva Chocolate Cheesecake Cheesecake Filling Ingredients

• 1 pound cream cheese, softened to room temperature^[5]
• 3 eggs
• 1/2 cup sugar
• 1/2 cup Godiva melting chocolate

Cheesecake Factory Godiva Chocolate Cheesecake Mousse Ingredients

• 1 1/4 cups Godiva melting chocolate
• 14 ounces cold heavy cream^[6]

Cheesecake Factory Godiva Chocolate Cheesecake Ganache Ingredients

• 1 cup Godiva melting chocolate
• 1/2 cup heavy cream
• 1 or 2 tablespoons sugar
• 2 tablespoons butter^[7]
• 1/2 teaspoon vanilla

Cheesecake Factory Godiva Chocolate Cheesecake Toppings

• 1 square of Godiva chocolate for each slice (optional)^[1]
• Whipped cream (optional)

Recipe by CopycatRecipeGuide's Food Editors

Cheesecake Factory Godiva Chocolate Cheesecake Recipe

1. Heat the oven to 350 degrees.^[5]
2. Grease a 9-inch springform pan.
3. Melt the chocolate, vanilla, and butter for the flourless cake in a double boiler.
4. Beat egg yolks with 1/2 cup sugar.
5. Fold the chocolate mixture into the egg yolks.
6. Beat egg whites until frothy. Gradually add remaining sugar, and beat to a stiff peak.
7. Fold in the egg whites.
8. Start the cheesecake filling by melting the chocolate in a double boiler or in a heatproof bowl over a pan of simmering water.^[3]
9. Beat remaining ingredients together in a large bowl until smooth.
10. Pour the cake batter into the cake pan; carefully top with cheesecake batter.
11. Bake for 40-50 minutes until firm.
12. Chill for at least 4 hours.^[7]
13. Make the mousse by melting the chocolate in a double boiler. Remove from heat to cool.
14. Beat the cream until somewhat thick. Beat in the melted chocolate until soft peaks form.^[6]
15. Layer the mousse over the top of the cheesecake and chill.
16. Start the ganache by adding the chocolate and butter to a food processor.
17. Boil the cream with the sugar.
18. Add the cream mixture to the food processor, add vanilla, and and process.
19. Refrigerate until the ganache is spreadable, then spread over the cake.
20. Refrigerate until chilled through.
21. Slice the cake into 12 equal servings.

- See more at: http://www.copycatrecipeguide.com/How_to_Make_Cheesecake_Factory_Godiva_Chocolate_Cheesecake#sthash.aMLnmo15.dpuf

Cheesecake Factory Godiva Chocolate Cheesecake Chocolate Cake Ingredients

• 1 cup Godiva melting chocolate
• 1 cup sugar^[3]
• 1 cup butter
• 4 eggs, separated^[4]
• 1 teaspoon vanilla

- See more at: http://www.copycatrecipeguide.com/How_to_Make_Cheesecake_Factory_Godiva_Chocolate_Cheesecake#sthash.aMLnmo15.dpuf

Start by making the base; grease a 9-inch cake tin - the loose-bottom kind is best. I have one with a glass base which is great for serving the cake from. Preheat oven to 175C.

For the cake base, melt the butter and chocolate in a small pan over a medium heat. Remove from the heat and allow to cool (though not set). Then separate the eggs and beat the egg yolks with half the sugar in a bowl.  Fold in the chocolate mixture.

In another bowl, beat the egg whites until stiff and add the remaining sugar. Fold this in to the chocolate mixture and spoon into your prepared tin and level off.



Next make the cheesecake layer. Melt the chocolate in a bain marie or microwave and leave to cool but not set. Beat the cream cheese, eggs and sugar in a bowl then mix in the melted chocolate.

Pour this layer on top of the raw cake layer in your prepared tin and put the tin in the oven for 45-50 minutes.





When baked, remove from the oven and leave to cool- do not remove the cake from the tin so it will take a while to cool down. When cold enough to put in the fridge, chill for at least two hours or overnight if desired.

To make the chocolate mousse layer, melt the chocolate in a bain marie or microwave and allow to cool but not set. Beat the cream in a bowl until you have peaks then stir in the melted chocolate. Spread over the top of the cheesecake.

To make the ganache, heat the cream in a pan until almost simmering (don't allow it to boil) then add the chocolate in small pieces. Add the butter and golden syrup as well. Remove from the heat and stir until the chocolate has melted. Allow to cool a little so the mixture isn't hot but is still a pouring consistency. Pour over the top of the cheesecake and return to the fridge to set for 1-2 hours.



I decorated my cheesecake with caramel-filled Hershey's Kisses which my boyfriend's mum had brought back from her recent trip to America, but you could use any kind of chocolate decorations e.g. chocolate curls, other chocolate candy, grated chocolate etc.

As Paul Hollywood would say, you can see the lamination!

This is up there with - if not above - the best cakes I have ever made. It's incredibly calorific but so rich you can only eat a tiny slice (unless you are my boyfriend, who can manage a bit more!) but really just amazing. I'm already planning a similar version but with a caramel layer!

I'm sending this to Cook Blog Share, hosted by Lucy at SuperGoldenBakes, as it's an opportunity to share anything you have made.

The theme for this month's Love Cake, hosted by Ness at JibberJabberUK, is 'dark'. This recipe uses dark (plain) chocolate and is also a dark, decadent dessert perfect for winter evenings.

I think the dark layers of this cheesecake would also work well for a sophisticated Halloween dinner - and if you wanted to make it a bit less sophisticated you could decorate the top with spooky decorations like bats. For that reason, I'm sharing this with We Should Cocoa, which has a Halloween theme this month. This time it's hosted by Hannah at Honey and Dough; the challenge was started by Choclette at Chocolate Log Blog.

Strawberry Marshmallow Mousse

I had some strawberries that needed using up and had recently come across this recipe for strawberry mallow mousse on the Waitrose website so decided to give it a go. I left out the pistachios which are used as decoration. You can also use some extra strawberries for decoration if you like.

I made this for three people; you need:

200g strawberries

grated zest and juice of half an orange

20g caster sugar

125g marshmallows

200h fromage frais

Hull the strawberries and chop; place in a small saucepan with the orange zest, juice and sugar. Stir over a gentle heat until the sugar has dissolved then simmer for up to ten minutes until the strawberries have softened.

Add the marshmallows and stir until melted.

I wanted my mousse to be smooth so I pulsed the mixture in a blender. Then leave to cool.

Fold in the fromage frais and spoon into three serving dishes. Chill for at least 6 hours or overnight until set.

The marshmallows definitely gave this a different texture to regular mousse; I'm not sure I was completely sold but it had a lovely zingy flavour and would make a nice summer dessert.

I'm sending this to the Biscuit Barrel challenge, hosted by Laura at I'd Much Rather Bake Than...., as her challenge this month is for no bake goodies.

Similarly the theme for Treat Petite, hosted by Stuart at Cakeyboi, is no bake.

Dead Easy Desserts, hosted this month by Slice of Me on behalf of Sarah at Maison Cupcake, is a challenge for recipes taking 30 minutes or less (not including the chilling time so that's OK) and the theme this month is strawberries.

Doberge Cake

My boyfriend's mum loves to travel to America and has been every year that I've known her. One of her favourite places to visit there is New Orleans and on one trip she brought me back a cookery book called New Orleans Classic Desserts, by Kit Wohl. So for her birthday last month I knew I wanted to make her something from that book.

There weren't that many actual cakes in the book - it includes a lot of pies and desserts - and I quickly settled on one called Doberge cake. I'd never heard of it before, but the author says it is a must for birthdays in her family, and they are bought from a particular bakery called Gambino's,  to the extent that they even have them sent frozen by overnight delivery to people who don't live in New Orleans! Kit says that Doberge cake is traditionally either chocolate or lemon, but so many people can't decide and order it to be made half chocolate, half lemon, that has now become an actual variety of the cake.

The name Doberge comes from a New Orleans word, stemming from the Dobos torte made in the Alsace area of France - I've never heard of it! It tasted so good though that I may have to make this again- I'm tempted to serve up the filling as a dessert by itself!

My cake did end up being a bit lop-sided unfortunately. The chocolate filling was a lot thicker than the lemon - Kit Wohl does give a recipe for lemon curd later on in the book but I was very pressed for time so used lemon curd from a jar. The chocolate mixture was quite thick so the chocolate side of the cake was a lot higher than the lemon side- what I should have done perhaps was mix the shop-bought lemon curd into some homemade buttercream to make a thicker filling. Or just made the whole cake with the chocolate filling, as it tasted amazing!

I adapted the recipe slightly, using plain flour instead of cake flour as you can't buy anything specifically called cake flour in the UK, and the instructions are in my own words.

I made the filling first and put it in the fridge overnight.
For the filling you need:
2 1/2 tbsp cornflour
2/3 cup caster sugar
2 tbsp cocoa powder
pinch of salt
1 cup double cream
3 egg yolks
2 cups half and half - a mixture of cream and milk I think you can only get in the States, so I just used milk
180g dark chocolate,melted
1 tbsp butter, sofened
2 tsp vanilla extract

Place the cornflour, sugar, cocoa powder and salt in a pan and slowly stir in the cream. Place over a medium-high heat and slowly add the egg yolks while stirring the mixture. Add the milk and the melted chocolate, stirring well. Bring to the boil and simmer for 2 minutes, stirring constantly. Add the butter and vanilla, stir and pour into a bowl. Cover the bowl with clingfilm to prevent a skin forming and place in the fridge for at least 2 hours.

For the cake
You need:
2 cups plain flour
1 tsp baking powder
10 tbsp butter, softened
1 1/2 cups caster sugar
3 eggs, separated
1 cup buttermilk, or milk with a dash of lemon juice added
2 tsp vanilla extract
pinch of salt

Preheat oven to 180C and grease two 9 inch cake tins.

Cream the bitter and sugar in a large bowl then separate the eggs and beat in the yolks, one at a time.

Gradually fold in the flour and baking powder alternating with the buttermilk, until all of it is mixed in. Then add the vanilla and salt.

In a separate bowl whisk the egg whites until stiff and then fold into the cake mixture.

Spoon into the prepared cake tins and bake for 45 minutes. Cool first in the tins then on a wire rack. When the cakes are cooled, split each in half so you have four thin layers.

If you are making a half chocolate, half lemon cake, you will also need to make the lemon filling. The book gives a recipe for lemon curd but as I was under time pressure I used lemon curd from a jar. However, this meant a very thin layer of filling while the chocolate layer was much thicker. What I would recommend if you don't have the time or inclination to make your own lemon curd is to make buttercream and mix in the shop-bought lemon curd, so you have the flavour but also the thicker filling. Spread chocolate on one half of the cake and lemon on the other and repeat for each layer.

This cake didn't look like much, mainly because the side with the chocolate filling was higher and the cake looked lopsided. So please don't leave critical comments saying it looks awful! I did add some wafer butterflies in an effort to make it look a bit prettier, I'm not sure if that really helped. But this is one of the tastiest cakes I've ever made - largely down to the chocolate filling, which tastes like a thick mousse and is ten times better than buttercream. I'm tempted to make the filling again as a dessert in itself!

I'm sending this to Alphabakes, the blog challenge I co-host with Ros of The More Than Occasional Baker. The letter I have chosen randomly this month is D.

Lakeland R-Evolution Cuisine Kit - experimenting in the kitchen

 Heston Blumenthal has made the concept of 'molecular gastronomy' famous; he is known for doing strange things with liquid nitrogen and creating highly imaginative dishes that offer the unexpected. This R-Evolution kit from Lakeland allows you to experiment along similar lines in the comfort of your own kitchen.

I got this for my birthday last year but hadn't found the time to use it until new year's eve, when I decided to try out a few techniques. The kit comes with several small boxes of different ingredients - agar-agar, sodium alginate, calcium lactate, soya lecithin and xanthan gum. You get 10 sachets of each so there are plenty. You also get some pipettes, a syringe, silicon tubes, plus some measuring spoons and a mini slotted spoon. There are a few recipes and diagrams inside a printed booklet but all the recipes are provided on a DVD. I didn't find this particularly convenient as I had to watch the DVD and scribble down notes which I could then take into the kitchen. Of course, that's no problem if you have a TV and DVD player in your kitchen, or you can play a DVD on your laptop and take that into the kitchen, but I knew I would need all my workspace for the recipes. I understand though why it is on a DVD, because the method for making these recipes is very unusual - not that complicated, but it would be quite hard to describe and it's definitely much easier to watch! The DVD allows you to look at types of recipes or go through each one at a time. Each demonstration video takes about five minutes but there is no voiceover, only music, and every so often words appear on the screen. I think this is because this kit is available in different countries and it makes it easier from a language perspective (i.e. probably cheaper) just to have one film with nobody speaking!

So having gone through all the recipes on the DVD, I decided I was going to make goat's cheese ravioles, frozen parmesan foam, and honey caviar. I'll give an approximate description of what I did, but you really need to buy the kit and watch the DVD!

Goat's cheese ravioles

Sprinkle a sachet of sodium alginate into 475ml water and mix with a hand blender until dissolved. Set aside for 15 minutes.

Mix 50g goat's cheese with 20 ml milk. Add 1/2 tsp calcium lactate and stir with a fork.

Spoon the goat's cheese mixture into the sodium alginate bath using an ice cream scoop and balls will form and slowly sink to the bottom. Leave for three minutes then rinse in a bowl of clean water by adding the goat's cheese and gently stirring it around.

Remove with a slotted spoon and dry on kitchen paper.

I served these as our starter on new year's eve, on a bed of lettuce and drizzled with balsamic glaze. I wasn't that keen on these though I wondered if it was because the goat's cheese I used was quite firm and I should have used a softer cheese like Capricorn. There was a kind of jelly like membrane on the cheese balls, which I'm not sure was supposed to happen, and even though I rinsed the cheese it did seem to have a slightly funny taste. I would try doing this again though as perhaps something went wrong on my first attempt.

Frozen parmesan foam

I decided to make chicken stuffed with cheese and wrapped in bacon as our main course, and serve the parmesan foam with the chicken.

Mix 300ml water with 400ml (not grams) grated parmesan and add the sachet of soy lecithin.

Mix with a hand blender, then pour into a saucepan.

Stir and bring to the boil then set aside for ten minutes. The mixture will turn into a foam consistency.

Spoon the foam out into a small bowl and freeze for one hour. 

 As I was faffing around a lot with the kit I wanted to keep the main course simple so I used this
 pesto soft cheese to stuff two chicken breasts.

I wrapped them in bacon, and baked them in the oven.

 When the parmesan foam has been in the freezer for an hour it is ready to serve - simply scoop out. You need to serve immediately after it comes out of the freezer, otherwise the foam deflates. I also found that having it next to hot food meant it melted fairly fast and I was left with liquid! But it was pretty cool and tasted nice.

 I also made some creamy mashed potato topped with crispy bacon to go with the chicken.

Honey Caviar

I served this on top of a particularly nice dessert that I saw on Fuss Free Flavours for a three-layer chocolate mousse.

 To make the honey caviar, put a cup of oil in the freezer for half an hour. In a small pan, mix 80ml water with 125ml runny honey and a sachet of agar-agar. Stir and bring to the boil.

 Remove the oil from the freezer. Pour the mixture into a small bowl and use the syringe to siphon some of the liquid and drop it a droplet at a time into the cold oil - small pearls will form.

Use a slotted spoon to remove the honey caviar from the oil, and place in a bowl of clean water. Stir around gently to rinse.

Place the honey caviar on top of the dessert to serve.

To get the recipe for this gorgeous chocolate mousse visit Fuss Free Flavours. 
It's a simple but delicious recipe; all you do is mix three types of chocolate with cream and allow each one to set in turn. I started off using this dark chocolate with orange:

Melt the chocolate with cream in a small pan

Pour into a small serving glass and allow to set in the fridge.

For the next later, I used a good quality milk chocolate:

Repeat the process with the chocolate and the cream

Pour the second layer into the glass once the base has set, and allow that to cool and set.

I used white chocolate for the top layer and once again melted it with cream.

 Pour onto the top of the dessert and allow to set.

 I placed the honey caviar on top as the finishing touch.

This was a delicious dessert and the perfect way to round off our meal.

I'd be curious to know if anyone else has used the R-Evolution kit and what you think. It was quite fiddly and while it was fun and had great novelty value, I'm not sure how much the results really added to each dish and I wasn't always 100% keen on the taste. I will definitely use this kit again as there are plenty of things I haven't tried to make, but it will have to be on a day when I have plenty of free time!