Double Fudge Brownies

Ingredients

* Batter:
* 4 (1 ounce) squares unsweetened chocolate
* 1 cup butter
* 3/4 teaspoon black pepper
* 4 large eggs
* 1 1/2 cups sugar
* 1 1/2 teaspoons vanilla
* 1/3 cup Kahlua
* 1 1/3 cups sifted all purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1 cup chopped walnuts or sliced toasted almonds
*
* Kahlua Quick Fudge Frosting:
* 2 (1 ounce) squares unsweetened chocolate
* 1 (1 ounce) square semi-sweet chocolate
* 2 tablespoons butter
* 3 tablespoons Kahlua
* 2 tablespoons heavy cream
* 2 cups sifted powdered sugar

Directions

1. Conventional method: Line bottom of 13x9 inch baking pan with cooking parchment.
2. Preheat oven to 350 degrees F.
3. Melt chocolate and butter with pepper over low heat. Leave to cool.
4. Beat eggs with sugar and vanilla until blended. Stir in cooled chocolate mixture, then Kahlua.
5. Resift flour, salt and baking powder into mixture and stir well until blended and then add nuts and turn into baking pan.
6. Bake for approximately 25 minutes, until wooden pick inserted into center comes out clean. Be careful not to over bake.
7. Leave in pan to cool.
8. Prepare Kahlua Quick Fudge Frosting: Melt chocolates with butter over a low heat.
9. Heat Kahlua and heavy cream together.
10. Combine chocolate and Kahlua mixtures with powdered sugar and beat until well blended and thick. If necessary, beat in a little extra powdered sugar for good spreading consistency.
11. Frost brownies immediately as mixture stiffens upon cooling. Sprinkle with additional nuts, if desired.
12. Cut in about 30 squares or bars.

Desserts Recipes - Raspberry Mousse Recipe

Desserts Recipes - Raspberry Mousse Recipe

Ingredients

* 1 tablespoon hot water
* 3 teaspoons gelatin
* 225g/8oz vanilla yogurt
* 400g/14oz fromage frais
* 4 egg whites
* 300g/11 oz fresh raspberries (mashed)

Method:

1.Put the water in a small heatproof bowl, sprinkle the gelatin over the top and leave to go spongy.
2.Bring a small pan of water to the boil, remove from the heat and place the bowl into the pan. The water should come halfway up the side of the bowl. Stir the gelatin until dissolved.
3.In a large bowl, stir the vanilla yogurt and fromage frais together to combine, then add the cooled gelatin and mix well.
4.Using an electric beater, beat the egg whites until stiff peaks form, then fold through the yogurt mixture until just combined.
5.Fold the raspberries through the mixture. Chill for several hours before serving.