Little Box Brownie

A Baking Blog from Melbourne, Australia

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Passionfruit & White Chocolate Mousse

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Happy Birthday to my little sister who turns 25 today!!! I hope you have had a great day and enjoyed your weekend. We went to a little restaurant called seamstress on Friday, in Melbourne’s CBD to celebrate. I was running late so unfortunately arrived after dinner, I can highly recommend the water though 🙂

She had made herself a beautiful chocolate cake, I know very slack of me not to make her one. But in my defence, she has been trying out her cake decorating skills so wanted to make a very glamourous cake, which I have absolutely no skill in doing. I have always wanted to do a course in it, however sadly have never really got around to it. Oh well one day. In the mean time a white chocolate and passionfruit mousse will have to do. Enjoy.

Passionfruit & White Chocolate Mousse

150g white chocolate
2 egg whites
40g sugar
100ml cream
2 passionfruit

Melt the chocolate in a double boiler or in the microwave, then set aside to cool slightly.
Whisk the egg whites in a bowl until stiff, then slowly add the sugar and whisk until the mixture is glossy.
In a separate bowl beat the cream until soft peaks form. Slowly fold half of the cream into the egg whites. Then fold in the chocolate and then the remaining cream and passionfruit. Spoon into a dish and place in the refrigerator for 3 hours

Passionfruit & White Chocolate Mousse

by 9 Comments

Happy Birthday to my little sister who turns 25 today!!! I hope you have had a great day and enjoyed your weekend. We went to a little restaurant called seamstress on Friday, in Melbourne’s CBD to celebrate. I was running late so unfortunately arrived after dinner, I can highly recommend the water though 🙂

She had made herself a beautiful chocolate cake, I know very slack of me not to make her one. But in my defence, she has been trying out her cake decorating skills so wanted to make a very glamourous cake, which I have absolutely no skill in doing. I have always wanted to do a course in it, however sadly have never really got around to it. Oh well one day. In the mean time a white chocolate and passionfruit mousse will have to do. Enjoy.

Passionfruit & White Chocolate Mousse

150g white chocolate
2 egg whites
40g sugar
100ml cream
2 passionfruit

Melt the chocolate in a double boiler or in the microwave, then set aside to cool slightly.
Whisk the egg whites in a bowl until stiff, then slowly add the sugar and whisk until the mixture is glossy.
In a separate bowl beat the cream until soft peaks form. Slowly fold half of the cream into the egg whites. Then fold in the chocolate and then the remaining cream and passionfruit. Spoon into a dish and place in the refrigerator for 3 hours

For the love of Ice Cream

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Tia Maria Ice Cream

Ice cream would have to be in my top 10 favourite foods, I can’t resist an ice cream on a hot day, of which we have had plenty in the past few weeks. I love recipes that are also easy to make and this one is first class, the easiest ice cream ever! With only four ingredients. If you needed a quick dessert you could not freeze it and serve it as a mousse as the mixture is simply delicious on its own.

This recipe has a lug of Tia Maria in it, in which the alcohol is not cooked off, so be warned it is not child friendly. I had originally planned on a Baileys ice cream, however realised when I got home that my Baileys had vanished, so I used Tia Maria instead which I have to say tasted pretty good. Feel free to use which ever they both taste great or leave it out if you prefer no alcohol.
Oh I forgot to mention this is a no churn ice cream! So you don’t need an expensive ice cream machine, or to wait up half the night taking your mixture out of the freezer in order to whisk it, like I did with the last ice cream I featured. It comes out light and fluffy and best of all no ice crystals to ruin your mixture.

Tia Maria Ice Cream

600ml thickened cream
200ml condensed milk
1/4cup dutch cocoa powder
1/4cup tia maria

Put all the ingredients into a bowl and whisk until soft peaks form. Then spoon the mixture into a suitable container, that can withstand freezing.
Place in the freezer for 3 hours, or until set. 

I would like to say a huge thank you to each and everyone of you who has visited my blog in the last week, it has exploded. I have had many exciting firsts! I have had followers, I have had comments and I have had lots of visits from people near and far, who have never meet me. So a huge, huge thank you for visiting and your comments. I hope you all call back again.

A little Piece of Heaven

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This little cake is from christmas, I thought it was about time I got around to posting it. For Christmas one year my boyfriend brought me the box set of Nigella’s DVD’s. So as my fairly newish tradition I like to watch her DVD’s and flick through her cook books each Christmas, to gain inspiration for the christmas meal. This next recipe is adapted from her Guinness Chocolate Cake recipe that is in her Feast cookbook.

The cake is so beautiful and moist, and it lasts for ages. It has a fairly strong smell of Guinness, which to a none Guinness drinking person may be off putting, but take one bite and you’ll surly change your mind, well I certainly did.
Guinness Cake

Chocolate cake

Guinness Chocolate


1 1/2 cups Guinness
1/4 cup cocoa
200g butter
1 3/4 cups sugar
1 eggs 
3/4 cup buttermilk
3 cups flour
1 teaspoons baking soda


Pre heat the oven to 180°C

Place Guinness, cocoa, and butter into a saucepan and heat on a medium heat until the butter melts.
Place the sugar, eggs and buttermilk into a bowl and beat with and electric mixer until combined. Pour the guinness mix into the  buttermilk mixture and stir until incorporated. Sift in the flour and soda and whisk until combined. Then pour into a lined 20cm round cake tin and bake for 45 minutes or until cooked. 
Chocolate Ganache 

300g of dark chocolate 
1/2 cup of thick cream
25g butter

Place the ingredients into a bowl and place over a saucepan of water, or if you happen to have a double boiler use that, heat until the butter and chocolate melt. Let stand for 5 or 10 minutes.

To decorate cut the cake in half and fill with whipped cream and fruit of your choosing. Sandwich the cakes together then pour over the ganache  and top with more fruit.

Cake recipe adapted from Nigella

Chocolate and berry cake

Chocolate cake

Chocolate and fruit