Quick Eggless Chocolate Mousse


With major emphasis on the quick. It is extremely fast and simple to make, and tastes brilliant too. It has the same idea as a ganache, however, it has a lesser proportion of cream so it hardens more, like a mousse. Feel free to use just about any type of chocolate, preferably one that tastes good to eat, since in this mousse, it is the flavour of the chocolate you use that will really shine through.


2 cups chocolate chips

1 cup heavy cream


In a medium pan, on medium-low heat, heat the cream until just boiling.

Pour the hot cream on the chocolate chips, and let it sit for about 2 minutes.

Stir to form a thick, homogenous mixture. (My all time favorite thing to do)

Chill in the refrigerator until thickened.

Garnish and enjoy!

That’s it. That’s all you need to do.



Gluten free and Eggless Orange trifle


Isn’t it gorgeous! As of all things, it tastes as good as it looks. It struck me as rather odd that on cooking shows, dishes that look good tend to mostly taste good as well, which I think might be related to the human mind. If you see something good looking, you probably imagine it to taste wonderful as well, so when you do taste it, you have a fixed idea that it tastes good, and most of the times, it would probably end up tasting better than it probably is. Sorry for the random rambling. The trifle is made of orange cake cubes (you could use plain ‘ol vanilla), an orange pudding and topped with raspberries, because raspberries make everything look better and more sophisticated. The orange cake I made was simply my easy vanilla cake, with added 3/4 tablespoon of orange zest.

Pudding recipe adapted from: http://spusht.blogspot.sg/2013/08/eggless-vanilla-pudding-homemade-four-ingredients.html


Half of a 9″ cake, or 1 6″ cake , orange or vanilla flavored, cut into small cubes of length about 0.5″.

For the orange pudding :

2 cups milk

2 tablespoons cornstarch

3 tablespoons granulated sugar

1/4 teaspoon vanilla extract

1/2 tablespoon orange zest

Raspberries to decorate, optional


For the pudding:

In a medium heavy bottomed saucepan, whisk the cornstarch and sugar together.

Add a small amount of milk (about 3 tablespoons) to this mixture and stir well, making sure there are no lumps, and then add all of the milk, stirring to remove any possible lumps.

Place over medium-low heat, stirring continuously to prevent formation of lumps. Continue stirring until the mixture has thickened enough to coat the back of a wooden spoon.

At this point, stir in the vanilla, remove the saucepan from the heat, and then stir in the orange zest.

Let it cool, then place in the refrigerator until slightly thickened.

One the pudding has cooled and thickened, assemble the trifle.

In a medium trifle bowl, layer the half the cake cubes, then pour on half of the pudding. Repeat with a second layer of cake and pudding, and top with raspberries to decorate.

Serves 4