a triple dose of chocolate

If you love chocolate, then look no further than this beautiful triple chocolate mousse. It was quite a breeze to make and I love how the layers turned out so nicely. I was also really impressed with the taste – can’t guarantee restaurant quality, but I’m positive it would be a crowd pleaser at any dinner party. Being so happy with the result, I think I now have a new staple recipe! Find it here.

Thil

xx

hot chocolate at home

www.lindt.com

As the weather here in Hobart becomes one of constant chills and rain, I've resorted to a daily (or twice daily) fix of hot chocolate to keep me warm. While it's easy enough to buy hot chocolate from your favourite cafe or use hot chocolate powder from the supermarket, you can also make it from scratch in your very own kitchen. And it's super simple! Just add two cups of milk to a small saucepan and bring it to the boil. Then take it off the heat and stir in 100g of chopped dark eating chocolate (I like to use Lindt Excellence 70% Cocoa) until smooth, and it's ready to go! Alter the amount and type of chocolate based on your taste preferences, add cinnamon or vanilla for extra flavour, sugar for sweetness, or coffee to create a mocha drink, and top with whipped cream and chocolate shavings if desired. If you're looking for something more flavoursome and fancy, try the official Lindt hot chocolate recipe here. I also came across a hot chocolate recipe by Heston Blumenthal which is bound to be delicious - find it here.

xx

mocha and mascarpone

These mocha cupcakes with mascarpone frosting make for a beautiful combination of flavours. As you bite into one, you get the taste of chocolate and hints of coffee in the cupcake, then the creaminess of the frosting and unique flavour of mascarpone cuts through it ever so nicely. Having given away most of the batch I made to the medical team I was attached to in the hospital, I think a second batch is in order for me to pig out on (that’s if my housemates don’t finish them first!). Recipe can be found here. 

You'll also now find me on Instagram – follow me @thiliniw.

xx

just for mum

From left to right, top to bottom: Dusk – lemon sorbet orb candle, DKNY – silver bracelet watch (style NY8285), Pepper Pot – Mod Kitchen recipe organiser and box (available from Card and Caboodle), Peter Alexander – Ultimate Cashmillion cable knit gown in luxe pink, Kikki.K – Mum memory book, DeLonghi – PrimaDonna Exclusive espresso machine, Country Road – Colour Block scarf in grey marle, Tiffany & Co – Mum heart tag charm and chain, Max Brenner – Fire Water chocolate fondue set, 500 Tapas recipe book, Sony – digital photo frame (available from Myer), Bvlgari – Mon Jasmin Noir L'Eau Exquise perfume (available from Myer).

If you haven’t yet had a moment to think about what to buy your mum for Mother’s Day, I've put together a collection of gift ideas that will hopefully inspire you to really spoil your mum this coming Sunday. I’m also pretty sure that if you make her breakfast in bed, do the house chores, whip up a batch of cupcakes or surprise her with a bouquet of flowers, her day will be even more special.

Thil

xx

white chocolate panna cotta

Panna cotta is an Italian dessert made from a combination of cream, milk, sugar and gelatine. Made and set properly, it sits on a plate with the slightest bit of wobble but does not fall apart, has a silky smooth texture when cut through with a spoon, and melts in your mouth when eaten. Panna cotta flavours are numerous - vanilla bean, blueberry and cinnamon, lime mascarpone, orange and maple syrup, milk chocolate, saffron and cardamom, and tropical coconut are just to name a few. To serve these beautifully creamy desserts, fruits, hot fudge sauce, berry compote and rosewater syrup are popular complement options.

This recipe makes a delicious white chocolate panna cotta with a mixed berry compote.

  

1.       Grease six ½ cup (125ml) moulds.

2.      Combine 300ml thickened cream, ¾ cup milk, 150g coarsely chopped white eating chocolate and 2 tablespoons caster sugar in a small saucepan; stir over heat, without boiling, until smooth.

3.      In a small heatproof jug, sprinkle 2 teaspoons gelatine over 1 tablespoon water. Stand jug in small saucepan of simmering water and stir until gelatine dissolves.

4.      Stir gelatine mixture into cream mixture.

5.      Divide mixture among moulds. Cover and refrigerate for three hours or until set.

6.      Meanwhile, make compote by placing 450g frozen mixed berries (I used frozen raspberries) in a bowl, add 1/3 cup caster sugar and toss to coat. Add ¼ cup boiling water and stir for 1 – 2 minutes or until sugar dissolves. Cover and refrigerate.

To serve, turn panna cotta onto serving plate and top with mixed berry compote. Enjoy!

xx