And another weekend is drawing to a close. I suspect I have not made enough baking to keep us going all week because I made four individual desserts instead since I got this idea for another layered beauty. This time it is a brownie base, recipe HERE, a chocolate mousse layer, recipe below, and a whipped meringue topping, recipe HERE. I had just a slice off one and it was totally delicious, but to be taken in small doses, I suspect. They would make a great dessert for clients who needed gluten-free or not.
Today is the first day of spring in the Southern Hemisphere and we had a beautiful clear sky but a certain chill remains in the air. Even though we have had a very mild winter I am looking forward to the warmth of summer so that I can shed a few layers of clothing. It’s so much easier to throw on a dress and shoes and walk out the door than all the layers we are wearing at the moment. Wouldn’t it be great if summer lasted forever? But then perhaps we wouldn’t appreciate it so much.
Chocolate Mousse Meringue Desserts
Ingredients
For the mousse
2/3 cup cocoa BUY HERE
4 tbsp cane sugar BUY HERE
1.5 cups coconut milk BUY HERE
4 tbsp chia seeds BUY HERE
Method
1. Place everything in a food processor and process until smooth.
To assemble the cake
1. Cut rounds out of the brownie base with your moulds – BUY HERE.
2. Place the moulds with the base inside in a lined baking dish with plenty of space.
3. Fill to the top with the mousse and place in the fridge to set well.
4. Once the mousse is set, run a warm knife around the inside of the mould and slide the mould off leaving the cakes in the baking dish.
5. Make the meringue and pipe on top of the cakes.
6. Place under a warm grill for a short time until toasted. Don’t take your eyes off them or they will burn.
7. Place in the fridge immediately to firm up again.
These are SO pretty! If I could start the week with these they’d make things go much better. 🙂
They have definitely made my week better so far and there is even one left, though for how long I don’t know.
We had 101 degrees F yesterday – we’re ready for some cooler weather (and yes, that’s unusually high temperature). Lovely looking dessert – thanks.
Wow, that is hot! The temperatures seldom seem just right so I am appreciating today which is mild and brilliantly sunny – not cold and not hot.
These look so good, Suzanne. They’re very pretty and would be perfect for entertaining. I too love summer and yes, it’s so much easier without all the layers and having to do so much washing. Our winter was incredibly mild and we have temps in the mid-20’s already – hallelujah! No complaints from me xx
Our winter has been fantastic too but we are certainly not at your temperatures yet. How lucky you are!
This is such a gorgeous looking chocolate dessert, Suzanne!
Thank you, Nik.
It’s getting hotter here as well as it’s stopped raining… loved your sweet treats wish we could get chia seeds here…
I am new to chia seeds and am quite impressed with how they work. They will be a real asset to my kitchen.
I love chocolate mousse and with those added layers, I’d be in chocolate heaven!
Believe me, it was chocolate heaven – all gone now unfortunately.
Absolutely beautiful as all your desserts are.
Thank you, Karen. That’s a lovely thing to say.
The layers look great, and I love the toasted meringue on top! What a nice treat for dessert.
As you might know, I am in love with layers. I dream of what layers to put together next.
Gorgeous dessert right down my alley. When I was in Malaysia last month one of the Malaysian said he’d give anything for a cold day because they have summer 365 days a year. Now that amazed me.
I remember when I lived in Fiji, I felt the same. I just wanted to feel cold again. Surely there is a happy medium somewhere.
These are just gorgeous! I will do anything to taste one of these, I really think you are a queen of desserts.
Thanks, Simi. I like that title and I accept it.
I love layered desserts. There’s just something so pretty and dainty about desserts like this. Plus it’s chocolate so that makes it hyper appealing to me. Gorgeous photos lady.
I agree. They are a lot of work but so worth it. And the demolishing them is so satisfying.
Oh, would these chocolate gems disappear quickly around here…gorgeous! And your meringue is browned to perfection!!
One does have to be very careful with the browning of the meringue or a nasty black crust results. I should get one of those blowtorch things.