http://www.pikeletandpie.com/2009/02/green-chocolate-mousse/ Thu, 09 Feb 2012 22:52:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.pikeletandpie.com/2009/02/green-chocolate-mousse/comment-page-1/#comment-2263 Dinner for 4 | Dinner for (n)one Wed, 25 Aug 2010 18:38:16 +0000 http://www.pikeletandpie.com/?p=675#comment-2263 [...] as it has to be crumbled later on anyway, and the texture was good.  If you’re interested in the recipe, someone has already posted it, so I won’t do the same [...] [...] as it has to be crumbled later on anyway, and the texture was good.  If you’re interested in the recipe, someone has already posted it, so I won’t do the same [...]

]]> http://www.pikeletandpie.com/2009/02/green-chocolate-mousse/comment-page-1/#comment-1886 Spiced chocolate mousse | Pikelet and Pie Thu, 22 Apr 2010 03:22:08 +0000 http://www.pikeletandpie.com/?p=675#comment-1886 [...] with cinnamon recently here and here, and with chilli here and I’ve previously made one other spiced up chocolate mousse. But I make lots of things that never make it here so and I wanted to eat mousse so I took the [...] [...] with cinnamon recently here and here, and with chilli here and I’ve previously made one other spiced up chocolate mousse. But I make lots of things that never make it here so and I wanted to eat mousse so I took the [...]

]]> http://www.pikeletandpie.com/2009/02/green-chocolate-mousse/comment-page-1/#comment-248 lili Thu, 26 Feb 2009 10:13:23 +0000 http://www.pikeletandpie.com/?p=675#comment-248 <b>Jesse</b>: The olive oil in the mousse adds an interesting, complex, earthy and nutty undertone which makes this mousse so interesting. I never thought about the fact that its chemical makeup, its very oiliness could affect the texture so greatly, though it seems so obvious! Good luck with recreating the ice cream! Jesse: The olive oil in the mousse adds an interesting, complex, earthy and nutty undertone which makes this mousse so interesting. I never thought about the fact that its chemical makeup, its very oiliness could affect the texture so greatly, though it seems so obvious!
Good luck with recreating the ice cream!

]]> http://www.pikeletandpie.com/2009/02/green-chocolate-mousse/comment-page-1/#comment-246 Jesse Thu, 26 Feb 2009 02:42:36 +0000 http://www.pikeletandpie.com/?p=675#comment-246 Olive oil mousse? YUM. I recently had some olive oil ice cream at a restaurant and was mystified by how light and airy it was. I'm going to have to try this... perhaps it can unlock some mysteries that will lead me in the direction of recreating this ice cream I had! Olive oil mousse? YUM. I recently had some olive oil ice cream at a restaurant and was mystified by how light and airy it was. I’m going to have to try this… perhaps it can unlock some mysteries that will lead me in the direction of recreating this ice cream I had!

]]> http://www.pikeletandpie.com/2009/02/green-chocolate-mousse/comment-page-1/#comment-238 lili Tue, 24 Feb 2009 19:48:44 +0000 http://www.pikeletandpie.com/?p=675#comment-238 Mum, you should ask Van to buy some for you, they are everywhere in Vietnam! I always found them too waxy to love, but they are so pretty. Mum, you should ask Van to buy some for you, they are everywhere in Vietnam! I always found them too waxy to love, but they are so pretty.

]]>