Lorraine Pascale - Baking Made Easy

Last week I was sent Baking Mad Easy by Lorraine Pascale from the lovely WHSmiths (currently less than half price!) Being one of the largest book sellers on the high street they have in recent years become increasingly competitive to online sellers with their book deals. Not only do they have Lorraine’s fabulous book on special offer they also up to 70% off food book and 75% off other books. Perfect for saving this Christmas. For example other great new cook books WHSmith have to offer include Jamie’s Great Britain.
I had watched Lorraine’s series but hadn’t bought her book however loads of my friends had and have sworn by her recipes especially the “I can’t believe I made that cake” so having had good reports this had worked out well I thought I’d try some of her other quick and very easy recipes of which this book is full. I was pleased to discover very few (about 3 or 4) require specially bought extras and these you can actually buy in the supermarkets.
I thought I’d try making the Super Speedy Chocolate Mousse and I had planned to take some lovely photos as it turned out very well however it got eaten before I could get my camera to them!

400ml (14fl oz) Whipping or Double Cream
Seeds of 1 vanilla pod or 2 drops of vanilla extract
140g (5oz) dark chocolate melted
140g (5oz) milk chocolate melted
40g (1 1/2oz) dark chocolate to decorate

Whip the cream and vanilla together in a large bowl until it just begins to thicken. Pour in the melted chocolates and slowly stir everything together with a whisk until the mixture is smooth, then whisk for 2-3 minutes until has thickened. Spoon the mixture into the glasses and put the fridge for at least 30 mins to set.

Remove the mousse from the fridge, grate over the chocolate to decorate and serve.

I’m now off to try making some more recipes in the hope they might stick around long enough for the photos!

4 comments:

  1. how many does this serve?

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  2. It depends really on the size of the cups you use but between 4-6 for us.

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