The Chocolate Empire;One shot shop (hiring oneshot writer)

Description

Who in this world ever thought that there will be love between the seen and the unseen, the crazy and the wise, the stylish and the nerd, the charismatic and a low-profile, the smart and the most stupid brain ever had in the world and many more. Where's the logic? The reason for this is only one that can be think of.. It's love.. Love is beyond anything! But, love is not the only thing that people craved in this world. There were other wishes that people need.... And Empire Chocolate Shop is here to help you.

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Chocolate Mousse Slice with Chocolate Cookie Crumble It’s chocolate dessert plate up time! After that great chocolate mousse I had at Adora, I wanted to try make my own type of mousse. One of my mum’s favourite type of desserts is a chocolate mousse cake as well, and since I haven’t attempted to make one yet, I thought I might as well. There are different ways to make mousse from using eggs, cream or gelatine. Since I’m not a big fan of using gelatine, I used the eggs and cream option. I also decided to make a brownie base to go with it because I thought it would be the perfect partner to the light airy mousse. Chocolate mousse has always been one of those desserts that I knew would be fun to decorate and plate. There are just a crazy number of ways to make it fancy. Don’t limit yourself. Go out and explore! The only part of this dessert that I didn’t make from scratch was the cookie crumble. It’s probably not that hard to make it from scratch, but since I didn’t have a lot of time, I just went with a simple method to still have a crunchy decoration to  top off the mousse. Chocolate Mousse Slice with Chocolate Cookie Crumble Ingredients Brownie Base 100g dark chocolate 60g unsalted butter 65g caster sugar 1 egg, lightly beaten 110g cup plain flour 15g cocoa powder 1/2 tsp baking powder 1/4 tsp baking soda Chocolate Mousse 200g dark chocolate 2 eggs, separated 250ml thickened cream, whipped 55g caster sugar Cookie Crumble 100g chocolate sweet biscuits Method To make the brownie base: Preheat the oven to 160C. Grease and line a 20cm x 30cm slab tin with baking paper.  Melt chocolate and butter in a heatproof bowl over a saucepan of simmering water. Once melted through, remove from heat and add the sugar and egg and mix until combined. Sift in flour, cocoa powder, baking powder and baking soda, and fold mixture to incorporate. Pour into prepared tin and bake for 15-20 minutes or until cooked through and a skewer inserted comes out clean. Remove from oven and allow to cool completely. To make mousse: place the chocolate in a heatproof bowl and melt over a saucepan of simmering water. Once melted, remove from heat and allow to cool slightly. Whisk in the egg yolks, then fold in the whipped thickened cream.  In a separate bowl, beat the egg whites to soft peaks using an electric mixer. Gradually add the caster sugar, continuously beating until all the sugar is used and egg whites are glossy and form stiff peaks. Gently fold in a third of the egg whites into the chocolate mixture until incorporated, then fold in the remaining two thirds until completely incorporated.  Pour mousse over brownie base in the prepared tin and smooth the top with a spatula. Refrigerate for 6 hours or overnight until firm and set. To make cookie crumble: preheat the oven to 160C. Line and grease a cookie tray lined with baking paper. Roughly process biscuits until it forms large coarse crumbs (don’t process them until they become fine breadcrumbs!). Arrange over prepared tray and place in the oven for 5-10 minutes, or until lightly browned and crunchy. Remove from oven and allow to cool completely on tray. To assemble: cut mousse into squares, dust with cocoa powder then serve with cookie crumble.  ENJOY! :D 

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Mini chocolate mousses with redcurrants I’ve always loved chocolate mousse, ever since those HippoMud ones you could get years ago, which at some point mysteriously and sadly disappeared off the supermarket shelves. They were waaay better than the Cadbury Dairy Milk or Aero mousses. Anyway, these were (or are, as there are still two left in the fridge) fantastic - really rich and creamy. I used William Drabble’s recipe off the Great British Chefs website, but halved all the quantities, as this made enough mousse to fill 5 espresso cups and a cereal bowl. The redcurrants add a wonderful tart flavour, which counters the richness of the chocolate.

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Foreword

Hello~ Srikandi at it again! I was inspired by a manga named Chocolat Noir:The Wishing Shop or the Japanese name is Shokora no Mahou

I'm here to make you happy with your love ones or wishes!

It will all be about you and you! :)

HAHA. It was like a oneshot shop but the difference is, it is based on your personality

 

You can be anything in this awesome story or things~

 

 

 

 

 

I want to hire some oneshot writers! Click the choco pic and please PM me your app! :)

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Okay~ Let's proceed to the next page~

 

Much poster and background credit to:

LOVELY CHEESECAKE POSTER SHOP

 

 

I'm not plagiarising. As I said, I was inspired to make this shop so it means it is featured BASED on the original story... Btw, this is a oneshot shop where people make story by their imagination only the BASED is the Chocolat Noir magical chocolate (a.k.a Shokora no Mahou) that I changed to shop to The Empire. Literally, I'm stating that it is an idea that I used BASED on credit... ON CREDIT 

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Comments

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chookiku_ #1
This sounds really sweet... I made a form XDDD
BBplusZEA #2
Chapter 1: Update soon! I can't wait ;)
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