Monthly Archives: February 2013

Classic Chocolate Mousse

Adrian was on the Debbie McGee show on Radio Berkshire last Sunday.   They asked us to bring in some samples so I made some miniature chocolate pots to share.    Debbie is a keen cook so I was very please when she said that the chocolate mouse “Exceeds any I have every had”.   It is all down to the lovely flavour of our chocolate.


Serves 3


  • 75g Mortimer chocolate powder
  • 25g butter
  • 1 tablespoon hot water
  • 2 large eggs


Melt the chocolate and butter over a pan of barely simmering water.

Separate the eggs and put the egg whites into a clean dry bowl.

Mix the egg yolks with the hot water, then beat into the melted chocolate.

Whisk the egg whites, until they form soft peaks.

Beat 1 tablespoon of egg white into the chocolate, repeat with a second tablespoon of egg white.

Fold in the remaining egg white.

Pour into 3 ramekins, or small coffee cups and place in the fridge for several hours to set.

Cooks tips

I have added no alcohol to this recipe, so that you can enjoy the full flavour of the chocolate.

If you want to make this dairy-free just omit the butter


Viennese Swirls

Viennese Swirls

The judging has now finished at the Free From Food Awards ,, so I thought I would share a dairy-free recipe using our entry to the awards:  White Couverture Powder.   This dairy-free alternative to white chocolate gives a lovely vanilla buttery flavour to your baking, which can be missing when using dairy-free spreads.

vieniesse swirls (2)

Makes approximately 16 biscuits

You will need two greased baking sheets and a piping bag with a large star nozzle.


Melt the White Couverture powder over a bowl of simmering water. In a large mixing bowl beat the butter until soft. Beat in the melted white couverture, followed by the icing sugar.

Sieve the flour into the bowl and combine with the rest of the ingredients, using a wooden spoon to form a soft dough.

Spoon the dough into the icing bag and pipe large rosettes onto the baking sheets. Not too close as they will spread during cooking.

Bake at 160 deg C (140 deg C fan ovens), GM 3 for 15 minutes until golden. Transfer to a cooling rack and when cool, put a small amount of jam in the middle of each biscuit and sprinkle with icing sugar

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.

Pancakes for Pancake Day

White Chocolate Pancakes

It is February which means it is nearly Shrove Tuesday.   Lets eat Pancakes!

Ingredients you will need..For the pancake mixture (makes 10-12 pancakes):

  • 110g plain flour
  • ¼ teaspoon salt
  • 2 eggs
  • 275ml (½ pint) milk
  • 2 tablespoons vegetable oil

For the filling

MethodSift the flour and salt into a bowl.Make a well in the centre and break in the eggs. Gradually pour in the milk whilst whisking the mixture, until it is a smooth batter.

Add the oil and whisk again.

Heat a frying pan until hot. Brush with a little butter.

Pour about 2 tablespoons of the batter into the pan and swirl it around evenly.

Once golden underneath flip over.

Sprinkle over the White Couverture Powder and cook until melted and the underside is golden.

Roll up the pancake and serve.


Cooking tipsThis recipe idea has come from our friend Fran, who loves to make these on Scout Camp.   Because of the high cocoa butter content in the White Couverture Powder, it melts very easily.

To see more delicious chocolate recipes why not join Chocolate Friends, a social community for chocolate lovers supported by Mortimer Chocolate.