Orange Mousse

This Orange Mousse recipe is one of my favourites. Thomas however took this dessert one step further by serving the mousse in brandy snap baskets and topping them with cream and grapes. I am a fan, Mmmmmmm, yes I am.


  • 125g Sweet Dark Chocolate
  • 4 Eggs – Separated
  • Finely grated Zest of 1 orange (optional)
  1. Melt the chocolate in a bowl over simmering water (Don’t get any water in the chocolate!). Leave to cool a little.
  2. Beat the egg yolks into the chocolate one at a time. Fold in the orange zest.
  3. Whisk the egg whites to soft peaks, fold them into the chocolate.
  4. Put the chocolate mix into little pots/bowls, place in fridge and let them set, should take an hour or two.

Nice serving size for two people.*

Best of all it’s very easy to make.

*Maybe I was feeling a bit greedy/hungry the first time I made this. As Thomas suggests in his comment it works for 4 or 5 in the brandy baskets.

Plum and Apple Fruit Sponge


The Edmonds Cook Book is a Kiwi Classic.

I remember being given one when I left home as most household have *at least one*.

I suspect the reason for its popularity is that the Edmonds does the basics. It’s hard to mess up its straight forward recipes.

Here is one of my favourite Edmonds recipes. I’ve made it with lots of different fruits but my favourite remains apple and plum.

Fruit Sponge

  • 2 cups of stewed fruit – e.g. apples, boysenberries, apricots
  • sugar
  • 125g butter
  • 1/2 teaspoon vanilla essence
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup of plain baking flour
  • 2 teaspoons baking powder
  • 2 tablespoons milk

Place stewed fruit in an ovenproof dish. Sweeten with sugar to taste. Cover and keep hot. Put butter, vanilla and measured sugar into a bowl. Beat until pale and creamy. Beat in eggs one at a time, beating well after each addition. Sift flour and baking powder together. Fold into creamed mixture. Add milk and mix to combine Spoon mixture over fruit. Bake at 190C for 40 minutes or until sponge springs back when touched. Serve hot with cream or dusted with icing sugar.

Triple-choc Brownies

Thomas made these for the first time and they are prefect. I think he’s scared to try again..

Triple-choc Brownies


  • 300g butter, chopped
  • 3/4 cup Baking cocoa
  • 3 cups brown sugar, firmly packed
  • 2 1/4 cups plain flour
  • 3 eggs, lightly beaten
  • 1/2 cup white Choc bits
  • 1/2 cup milk Choc bits


  • 1 x 200g block cooking chocolate, chopped
  • 1/4 cup cream


  1. Grease a 20cm x 30cm lamington pan; line base and two long opposite sides with baking paper extending paper 5cm above edge of pan.
  2. Combine butter and cocoa in medium pan; stir over a low heat, until butter is melted. Add sugar, mix well. Remove from heat ; stir in sifted flour, eggs and choc bits. Pour mixture into prepared pan.
  3. Cook in moderate oven, 180C, for about 35 minutes, or unti just set. Cool in pan.
  4. Icing. Combine chocolate and cream in a small pan; Stir over a low heat until chocolate is melted. Transer to medium bowl. Cover, refridge, stirring occasionally, for about 20 minutes, or until icing is a spreadable consistency.
  5. Spread icing over brownie, refridge until set before cutting into squares.