Category Archives: Sweets

 Triple Layer Hazelnut Mocha Chocolate Mousse Cake | The Novice HousewifeOne of the most requested recipes by my family is the triple layer chocolate mousse cake I have posted before on the blog. And seriously, what’s there not to love about this cake. Its every chocolate lover’s dream dessert. Three different layers of chocolate in different forms- a dark chocolate mousse sandwiched between a rich flourless chocolate cake at the bottom, and  white chocolate mousse for the top.

So its not a biggie that every time I have made it, it has been appreciated a lot and thats why whenever I am at my parents, and we have company over that’s the first thing my mom suggests me to make.

A week back we had some guests over, so my mom wanted me to make the triple layer mousse cake again. I did not have access to white chocolate, but for long I have been toying with the idea of a mocha flavored mousse layer for a long time, so thought it would be the perfect occasion to finally try it out.

Since my dad is retiring and my parents are permanently moving to Punjab, my mom asked me to make use of ingredients in the refrigerator in an attempt to clean the fridge before packing it up. She had a bit of cream cheese left and I thought instead of a mascarpone mocha mousse (which was what I had initially planned) I should try a cream cheese based mousse recipe. I found a recipe on the Taste of Home website, and thought it was perfect.  Only change I made to the recipe was increase the amount of instant coffee called for in the recipe and adding gelatin to the mixture, since the original recipe called for it and I wasn’t sure whether the mousse would hold up in a cake form without the gelatin.

 Triple Layer Hazelnut Mocha Chocolate Mousse Cake | The Novice Housewife

I had a little apprehensions about how the cake would turn out, since it was the first time I was making this version. The cake turned out perfect. My sister-in-law who has had both versions commented that she actually liked this one more. Well, who doesn’t love coffee and chocolate together!

This is a great dessert, and being fairly easy to make, a perfect way to impress your guests with your baking abilities. One of my sister-in-law’s friend has also made a mango cake version of it, with excellent results, which you can read about in the comment section of the original post.

And since I am posting today, I will also throw it out there that two days back was my Blogiversary. I completed four years of blogging! Yay!! Something that started of as a way to just kill time in the beginning and not really with an intention to have it being read by anyone has grown up to mean something so much more for me. This blog has given me an independent identity, its my creative outlet, and made me discover so much about me that probably would have remain hidden had the blog not been there. I have learnt so much because of this blog and I know I will continue learning so much more. The blog has also introduced me to such inspiring talents out in the blogging community and even though the past few weeks I haven’t been able to catch up with the blogging community, these bloggers continue to be an inspiration to me everyday. And I know I have been slacking with responding to you comments, but I really am grateful to everyone who reads this blog, comments on my posts, or silently keeps a track of my posts, likes me on facebook, follows me on instagram or twitter. It truly means a lot. Thank You and hope you enjoy this recipe :)

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Chai filled makecarons-3

A few weeks back I had the opportunity to try Francois Payard’s “MakeCaron™” box, which contained the ever so elusive macaron shells.

The third-generation pastry chef, Payard, is a very well respected French pastry chef with pastry shops all over the world. Francois Payard has made macarons all of his life, just as his father and grandfather did. He introduced them to NYC in 1993 and now he wants America to take over the flavors.

Chai filled makecarons-2

Payard’s creation, MakeCaron, which launched in November last year, is basically the base cookie of macarons. After watching dozens of “make your own” macaron videos and reading articles online, Francois realized that macaron shells are very temperamental in the regular kitchen (I can vouch for that- with my own set of failures at attempting macarons and the occasional successes). Plus he felt there are plenty of steps and small details to take into consideration to achieve perfect consistency which might not be everyone’s ball game.

Chef Payard thinks that “if you make burgers, you don’t bake the buns”. So, why not have the same concept for macarons.

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When Christianna had taken me into the Recipe Swap group (read more about the group here), one of the things she said in our initial correspondence was that she was excited to get an Indian perspective for the swap recipes. While all my swaps have not been with an Indian twist, I thought with the Indian festival season here, I would give this time’s recipe swap an Indian twist.

When I saw the swap recipe (for a carrot pie), my initial plan was to make this carrot souffle I saw in a magazine I had just bought. But then I am not much of a fan of pureed carrots. It reminds me of baby food, and even though the recipe sounded interesting, I wasn’t sure I would truly enjoy it.

So I thought of making something Indian. Now, I am not a big fan of Indian sweets. I like them but most of them I find too sweet. If I want something sweet I generally prefer a baked good over the traditional sweets. Though I don’t mind a piece of gulab jamun, or hot atte ka halwa now and then. And sometimes gajar ka halwa too makes the privileged list.

Gajar ka halwa (or Indian carrot pudding) is a dessert of creamy, thickened milk with softened carrots contrasting with the added crunch of nuts. Milk and grated carrots are cooked until they become a dryish homogeneous mass, and then cooked with a little clarified butter (or ghee) and sugar and subtly flavored with cardamom powder and sometimes saffron strands to make absolute deliciousness.

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