I was on this Bailey’s kick, where I was searching for recipes on how to incorporate that lovely Bailey’s Irish Cream flavour. I found this recipe from Gimme Some Oven which looked amazing. These cookies are more like a cake or muffin in texture but taste great all the same.
Bailey’s Chocolate Cookie-Muffins (from Gimme Some Oven)
Makes: 50 cookies
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Passive Time: 2 hours
225g unsalted butter, softened
160g caster sugar
1 tsp vanilla extract
340g plain flour
60g unsweetened cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
120ml Bailey’s Irish Cream
175g white chocolate chips
1. In a separate bowl, sift the plain flour, cocoa powder, baking soda and salt.
2. Using an mixer, whisk the butter and sugar together until light and fluffy.
3. Add in the eggs and vanilla extract until well combined.
4. Then add in the Bailey’s one tablespoon at a time, mix until well incorporated.
5. Add the dry ingredients and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
4. Preheat the oven at 175°C. Then scoop out balls of dough and place onto a lined baking tray. Bake for 8-10 minutes or until base is cooked through. Remove from the oven and allow to cool.
Chocolate mousse is so easy to make and it’s such a lovely treat and you want to indulge just a little. I recommend using decent quality dark chocolate to make this as that will make a big difference in taste! Once you have the basic method down pat, experiment with some alcohol or coffee for a bit of a kick.
Chocolate Mousse (Taste.com.au)
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Passive Time: 1 hr 15 minutes
300g good-quality dark chocolate, roughly chopped
45g caster sugar
1 tbsp good-quality cocoa powder, sifted
300ml thickened cream
1. Place the chocolate in a heatproof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat with a mixer for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible.
4. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with strawberries.
Passionflower is one of those places you come across and ask why is this place so popular. Located on Bourke Street, this little store has quite a following serving Melburnians with sugary Asian influenced delights. Most of their menu is at least $12+ but I guess that is the price you pay for in these dessert boutiques.
Pictured above is Passionflower’s Chocolate Waffles. The waffles are sweet and crunchy. The thickness of the waffles creates this airiness within the waffles and complements the outer crunchiness. With the waffles it comes with two scoops of ice cream (vanilla and chocolate) along with a warm and rich chocolate sauce. The ice cream is nothing to write home about and the chocolate sauce is almost tooth numbingly sweet but you really can’t go wrong with chocolate waffles. Well, apart from the ice cream which was oddly lacking in creaminess.
This dessert (the name forgets me) is one of their iced desserts with sweet red beans, black jelly, strawberries, ice cream and this ridiculously sweet red sugar syrup. I would say this dessert was a letdown, nothing out of the ordinary and for the price (which I believe was like $18) is quite frankly poor value for money. The sugar syrup is unnecessary and the shaved ice isn’t fine enough. It feels like all these separate ingredients are just thrown into this one dessert but nothing tying them together. Disappointment
While the waffles were nice, I really can’t say I would ever come back for them. You can easily find better
waffles desserts elsewhere in Melbourne. The exorbitant prices are the killer here and without great tasting desserts to back it up, I really can’t see how it’s justified.
Shop 2, 168 Bourke Street
Melbourne VIC 3000
On our last day to Montreal, we didn’t really know where to go so we just walked around. After a couple of hours exploring, we found Juliette & Chocolat. It wasn’t even near lunch time, but this place seemed so inviting for morning
tea cocoa. Juliette et Chocolat specialises in all things chocolate, and they certainly do it well and with flair.
Being Montreal, we had to try some crepes, and with chocolate, bananas and peanut butter, this sounded like a dream come true.
The crepes were very thin and light, with the creaminess of the peanut butter and rich chocolate. It was simply fantastic. The slightly sweet bananas gave it a freshness and well it doesn’t cut through the richness, but it certainly doesn’t make you feel overwhelmed by the sweetness. I loved it.
I had to order the Passionfruit petit pot, I was thinking about the Hazelnut pot but I really do love the blend of passionfruit and chocolate. It’s simply amazing. As you can see it’s multi layered, with the passionfruit layer on top, then a layer of cocoa ganache, and at the bottom a dark chocolate and passionfruit mousse. It’s so light and just melts in your mouth. Fantastic mousse. The passionfruit coulis was sweet as expected but the flavour of it just works so well with the mousse and ganache. Ah, it was chocolate heaven.
As a drink, we ordered one of the warm hot chocolates with whipped cream. It was definitely creamy and rich but oh so chocolately. I think after this we had an overdose of chocolate but very satisfied in the end.
Juliette et Chocolat was definitely a highlight for places to try in Montreal. It does chocolate very well, their crepes, desserts and drinks. It really is fantastic for chocolate lovers. I’d definitely make time to try other things on the menu if I ever go back to Montreal.
3600 Boulevard Saint Laurent
Montreal QC H2X2V4
I’ve already reviewed Gânache Chocolate Macarons, now it’s time to try their cakes. Well… cake (no s) for the time being. One step at a time!
I bought the above pictured cake at their Collins Street, Melbourne CBD store. I heard from a few friends that their Passionfruit cake is pretty darn good but I was instantly drawn to their Hazelnut Fan Slice aka Hazelnut Mousse Cake. Being a fan of both Hazelnut for its tasty nutty flavour, and mousse as it’s so soft, light and delicate it seemed like a fantastic combination with chocolate.
Their mousse cake has a couple of layers as your can see. The bottom layer is this biscuit base that has elements of nuts mixed through it, I found it to be absolutely delicious. They call it a sponge but I usually identify sponge as light and fluffy, but this seemed more like biscuit to me.
The next layer is a hazelnut praline, which is basically soft hazelnut chocolate that’s similar in texture to Nutella. Hazelnut overload yet? I think not!
Apparently there is a layer of Paillete feuilletine, which I have had no experience in tasting nor could I recall eating it but it was there…I think.
The next layer, more like huge chunk, is the chocolate mousse which was beautifully light and melts in your mouth instantly. It’s what I’d call a perfect mousse.
The top layer is a chocolate glaze that is so soft and tasty, it really just blends well altogether. As edible decoration on top, we have a tempered chocolate curl that has that fantastic snap required. To finish the whole dessert off, there is hazelnut pieces to complete the Hazelnut cake.
I’ve got to hand it to them, they really know how to create a cake for Hazelnut and Chocolate lovers. It’s almost as if this dessert was made just for me!
The mousse along with that strong hazelnut flavour really creates this pleasant not too overly sweet treat. Of course it’s sweet, but it’s not sickly sweet. Now I’m really tempted to try their Mango/Passionfruit cake for a less rich option.
245 Collins St
Melbourne VIC 3000