Nigella's Instant Chocolate Mousse

If you are panicking about a last minute desert to whip up tonight then look now further than then decadent chocolate mousse! As with all of Nigella's recipes, it is truly delicious! And the best part is....it only takes a few minutes to make. If you are cooking just for two I would half the recipe below, or do as we did and save the left overs for the following night! We decided to personalize the recipe just a little by adding a white chocolate mouse topper (my favourite!) and a sprinkling of some rose salt! Enjoy xxx

Ingredients : (serves a generous 4!)

150 grams mini marshmallows

50 grams soft butter

250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces

60 ml hot water (from a recently boiled kettle)

284 ml double cream

1 teaspoon vanilla extract

Rose salt (optional)

4 White chocolate mice (For decoration only)

Method

1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!

Pomegranate Cocktail

Aaaaand we're back! Disassemble Dublin took a slight hiatus over the last few months but we are delighted to announce we are back with a bang! and what better way to celebrate than with this recipe for gorgeous pomegranate cocktails (and just in time for Valentines) ! If you don't feel like splurging on a meal out this Valentines day then this cocktails recipe is a super easy way to celebrate your love on a night in.

Recipe (makes 2)  :

1 1/2 ounces of vodka
2 ounces of orange juice
2 ounces of pomegranate cocktail mixer (you can substitute pomegranate juice if needed)
A handful of pomegranate seeds (optional)
Squeeze of lemon
Sprig of mint to garnish
Ice

Method :

Combine ice, vodka and orange juice in a cocktail shaker and shake well until thoroughly mixed. Strain mixture into cocktail glasses. Gently poor the pomegranate mixture into the side of the glasses so it settles at the bottom (creating an ombré effect). Squeeze a lemon slice over the cocktails for a citrus kick and garnish with pomegranate seeds and a sprig of fresh mint! Last but not least....enjoy! Cocktail umbrella optional but strongly advised :-)

Red Velvet Cake

Love it or loathe it... Valentine's day is just two days away! So here at Disassemble Dublin we decided to bake a cake, because lets face it who doesn't love cake?!...and since Valentine's is upon us we decided to make a Red Velvet Cake. You may not guess from its extravagant appearance, but red velvet cake is deliciously light and extremely moreish. A classic in America, its becoming a favourite here.  Enjoy, but be warned this recipe makes a rather large cake so its perfect for sharing but equally not!;-)

Louise xx

For the cake:
120g soft butter
300g caster sugar
2 eggs
1 teaspoon of vanilla extract
300g plain flour
10g cocoa powder
1 teaspoon of salt
220g of buttermilk
1-2 teaspoons of red food colouring paste (I used the whole thing nice it was quite small)
1 tablespoon of white wine vinegar
1 heaped teaspoon of bicarbonate of soda

For the icing:
110g of soft butter
400g of icing sugar
220g of soft cream cheese
a few drops of vanilla extract
and love hearts to decorate or whatever you like :-)

You will need:
Two 20cm round sandwich tins, greased with butter
and lined with greaseproof paper

Method:
1/ Preheat the oven to 160 degrees (gas mark 3)
2/ Put the butter and sugar in a large mixing bowl. With a wooden spoon or an electric whisk, cream them together until they are pale and fluffy
3/ Add the eggs one by one, and a few drops of vanilla extract, beating well after each addition.
4/ Sift the flour, cocoa powder and salt into the bowl in batches and fold in gently with a large metal spoon, adding the buttermilk gradually in between the batches of flour.
5/ Now add the red colouring until you have a deep-red batter - be brave with the dye, it needs to be truly red. Fold in gently until the mix is all one colour.
6/ Mix together the vinegar and bicarbonate of soda and add to the mixture, folding in the combining the ingredients thoroughly
7/ Divide the mixture between two cake tins and bake for 25-30mins until the cakes are firm, springy and pulls away from the sides of the tins easily.
8/ Transfer to a wire rack to cool completely before icing
9/ Now for the frosting. Put the butter in a mixing bowl and sift over the icing sugar. Cream together until smooth. Add the cream cheese and a few drops of vanilla extract and mix well, check the taste and adjust if necessary.
10/ Place one of the cake layers upside down on a plate or cake stand so you have a nice flat surface. Spread the frosting. Put the other cake layer on top and use the remaining icing to cover the top and sides of the cake.