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Review of the 100 Desserts To Die For cookbook. Milk Chocolate And Salted-Butter Caramel Mousse Recipe excerpted from the book included in the post.
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- Author: Trish Deseine
- Hardcover: 256 pages
- Language: English
- ISBN-10: 1743366949
- ISBN-13: 978-1743366943
- Purchase on Amazon
Dessert is a favorite for most people, and a course that most people include when entertaining. If you’re looking for dessert recipes, be sure to check out 100 Desserts To Die For.
Chapters in this cookbook include:
The recipes in each chapter are laid out nicely. There were ingredients I wasn’t familiar with, some because I know them by a simpler name and some I just don’t know them or haven’t heard of them. I love that prep and cooking time are clearly listed at the top of each recipe, even resting time is listed where it’s called for. Instructions are easy to understand. Each recipe is accompanied by a very large color photo, something I love because it draws my attention to a recipe and lets me know what I can hope for my finished dish to look like. This cookbook would be perfect for people who love dessert, whether it be eating them or serving them when entertaining.
Indulge in life’s greatest pleasures with over 100 recipes for desserts, cakes and sweet treats in Trish Deseine’s book 100 Desserts to Die For. Who can resist the temptation of Blackberry and apple shortcake, Intense Guinness chocolate cake, Coffee, chocolate and hazelnut dacquoise or Raspberry roulade? In Trish Deseine’s glamorous, decadent and utterly delicious recipes in 100 Desserts to Die For we promise you that even those with the strongest willpower won’t be able to say no. Split into chapters of Classics (think Milk chocolate and salted butter caramel mousse), Chocolate (Chocolate, peanut butter and oreo biscuit tart), Soft (Croissant pudding with caramel and bourbon), Fruit (Eton mess with rose, strawberry and roasted rhubarb), and Ice (Banana, mango and date tarte tatin with crème fraiche ice cream), 100 Desserts to Die For has a recipe for every occasion. The recipes are packed with tips, shortcuts and good advice and are guaranteed to impress your guests.
A BBC TV cooking show host, author of 15 cookbooks and recipe writer for French Elle, Trish Deseine insists that she isn’t a professional chef but a home cook. Trish was born and raised in Northern Ireland. After graduating from Edinburgh University she moved to Paris in the 1980s and lived in and around the city until moving to an ex-bakery in South of France in 2014. She has since returned to live in Ireland. Since the publication of her first book, Little Plates for Friends, her unabashed love of eating and cooking, with her penchant for chocolate, has made her one of France and Ireland’s best-loved food writers. She has published over 15 books in English and French which have won many awards, sold over a million copies and been translated into 10 languages. In 2013, her book, The Paris Gourmet, won her the fourth World Gourmand Award of her career.
Here’s a recipe from the cookbook, excerpted with permission of the publisher.
Milk Chocolate And Salted-Butter Caramel Mousse
SERVES 6 / 10 MINS PREPARATION TIME / 5 HRS REFRIGERATION TIME
This is a classic that seems to please the majority of people. If you can, use a good quality milk chocolate with a cocoa content of more than 35%.
100 g (31⁄2 oz) caster (superfine) sugar
200 ml (7 fl oz) thin (pouring/whipping) cream 50 g (13⁄4 oz) lightly salted butter
200 g (7 oz) milk chocolate
MAKE A CARAMEL. Place the sugar and 1 tablespoon of water in a saucepan. Bring to the boil, then simmer until the syrup caramelises.
HEAT THE CREAM IN ANOTHER SAUCEPAN. Take the caramel off the heat and add the butter and hot cream. Stir well to dissolve any clumps of sugar that form.
COOL THE CARAMEL SLIGHTLY BEFORE ADDING THE CHOCOLATE, BROKEN UP INTO PIECES. Stir to melt the chocolate.
ONCE THE MIXTURE HAS COMPLETELY COOLED, SEPARATE THE EGGS AND BEAT THE WHITES TO SOFT PEAKS USING AN ELECTRIC BEATER.
LIGHTLY BEAT THE YOLKS AND ADD THEM TO THE CHOCOLATE CREAM.
Next, fold the egg whites very gently into the chocolate cream, lifting and turning the chocolate cream with a flexible spatula.
DIVIDE THE MOUSSE BETWEEN GLASSES, SMALL DESSERT BOWLS OR RAMEKINS, THEN LET THEM SET IN THE FRIDGE FOR AT LEAST 4–5 HOURS BEFORE SERVING.