Blackberry Mousse with Vanilla Cream

Blackberry Mousse Vanilla Cream

Remember those tiny pots of Petit Filous you’d eat as a child? The flavour of this mousse is not dissimilar, served in glasses and sprinkled with hazelnuts as a nod to grown up sophistication. It’s mousse, so the texture is creamier, but it still reminds me of childhood puddings. Blackberries are all but gone from the markets by now, but if you can sneak a punnet or two before the November frost creeps in, I’d recommend making this mousse.  Continue reading

Camomile & Cantaloupe Granita with Lime Yoghurt Mousse

Chamomile Cantaloupe Granita with Lime Yoghurt Mousse A couple of weeks ago I turned 29. In true little loaf style, I managed to draw the celebrations out for well over a week, beginning with a BBQ in the rain, through two lunches, dinner with friends and a family meal on the actual day to a romantic meal for two. A pretty good haul for my very last birthday as an unmarried lady (‘single’ somehow sounds wrong; I’ve not been single for over eight years).

The highlight of it all was an evening at Pollen Street Social with Carnivorous Fiancé. I’ve wanted to eat there for ages and thankfully the restaurant didn’t disappoint, from the endless supplies of beautiful homemade bread (so important for first impressions, but sadly something so many places get wrong) to the tiny personalized cake and card they brought over at the end of our meal after discovering that it was my birthday. Continue reading

Honey Yoghurt Mousse with Apricot Thyme Compote

Honeyed Yoghurt Mousse with Thyme Apricot Compote

We spent this weekend just gone at my parents’ house in Italy (yes, if you clicked the link, I’m finally on Instagram and a little bit addicted, come join me!). High in the Tuscan mountains with little more than the sun shining above us, trees around and valleys below, we had time to reflect on the important things in life. Love and family and food featured foremost, with pretty much equal emphasis on all three.

Leaving lessons in love and family aside, let’s focus on the food. There everything seems to just taste better, from freshly podded borlotti beans to creamy mozzarella cheese, ripe tomatoes, leafy greens and the heaviest of melons, sweet flesh replete with juice. Continue reading

Chocolate Espresso Mousse Pots

Chocolate Espresso Mousse Shots / thelittleloaf

Little chocolate pots topped with crunchy cocoa nibs & whipped cream

Mention the words ‘chocolate’ and ‘mousse’ and three distinct childhood memories immediately spring to my mind.

First up is that of eating little plastic pots of the stuff after the occasional mid-week meal. Nowadays I’m pretty scornful of these foamy excuses for mousses (think ingredients including reduced fat cocoa, skimmed milk, gelatine and some sort of starch), but then they were something of a childhood treat and certainly a step up from Petit Filous in the excitement stakes (chocolate; not yoghurt!). I can clearly remember the satisfying ritual of peeling back and licking the lid, scraping out each mouthful with a tiny teaspoon and trying to make my mousse last longer than my brother’s without him trying to steal any as I ate. Continue reading

Chocolate Peanut Butter Mousse Cake

peanut butter mousse cake

Chocolate mousse. Two words, a hundred variations, a thousand different expectations.

Ever since I made this favourite little dessert on holiday in Italy, I’ve wanted to write about it on the blog. My usual recipe for chocolate mousse is simplicity itself, rich and elegant, steeped in childhood memories and consisting of just two ingredients: chocolate and eggs. It’s the ultimate store cupboard recipe (don’t tell me you’ve not got chocolate on your shelves, I don’t believe you), and involves minimum effort for maximum impact, making it an easy go-to recipe to have in your repertoire.

Perhaps a little too easy. Continue reading

Spiced Chocolate Orange Mousse Cake


Dense, dark chocolate orange mousse cake topped with a spiced white chocolate layer

Chocolate is one of my favourite ingredients to bake with. Whether it’s chunked and studded through cookies, stirred into the smoothest mousse, melted over ice cream or baked into a dense, fudgy cake, chocolate is an ingredient reliable enough to be called on for comfort, yet versatile enough to always be exciting.

While chocolate and cocoa regularly make an appearance in my shopping basket, it’s rare that I’ll buy a bar to simply eat on its own. It’s not that I don’t like it, but I really enjoy experimenting in the kitchen and combining chocolate with other ingredients, making it into more of a meal or occasion than a snack straight from the packet. However there are two major exceptions to this rule when I (and a pretty a large percentage of the UK population) can’t seem to help but over indulge: Christmas and Easter. Continue reading