Double Chocolate Mousse Pots – Recipe

I recently got gifted some chocolate pots from Pots & Co, and I kept the containers as they were very good and super reusable.

I decided to try and make my own chocolate pot, as I made this a few years ago from a recipe I found on the internet and changed it to suit my taste 🙂

Its not as good as their pots but its still mega moreish 🙂


  • 25 g white chocolate (for the topping)
  • 50 g dark chocolate (70%)
  • 4 large egg whites
  • 2 tbsp caster sugar

If you are not a fan of the 70% dark chocolate, feel free to go for something a bit lighter.



Make chocolate curls with the white chocolate by running a swivel peeler over the surface.

Or just grate some into anyway you like, as you are just going to use this to sprinkle over the top….its more a presentation thing really.

When you have enough to sprinkle set these aside in the fridge.

The Mousse :

  1. Melt the dark chocolate in a bowl over simmering water or in the microwave on Medium for 11/2-2 mins. Leave to cool slightly.
  2. Whisk the egg whites until stiff, then whisk in the sugar.
  3. Fold in the melted chocolate
  4. Divide between 4 small dishes or cups, about 100ml in size.
  5. Leave to set for a few hours before serving. I leave mine for around 3-5 hours
  6. Sprinkle over the white chocolate curls once ready to serve.

Enjoy and let me know how you get on 🙂

Strawberry Cheesecake In A Glass – Recipe

This is super easy, and super quick to do.

Its mega tasty and am sure if you have kids they would love to make this with you or eat 🙂


  • 85 g digestive biscuits (or spice things up and use cookies (Maryland))
  • 200 g tub extra-light soft cheese
  • 200 g tub 0% fat Greek yogurt
  • 4 tbsp caster sugar
  • A few tbsp good-quality strawberry jam


  • Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs or if you like little ones keep smashing.
  • Divide between 4 glasses or small bowls.
  • Whisk the soft cheese, yogurt, sugar together until smooth (could take 10-20mins)
  • Spoon over the crumbs and chill until you are ready to serve.
  • Stir the jam in a bowl until loose, and pour or drizzle over the top of the cream
  • Place in fridge to let chill then eat 🙂

An attempt at Chef Ajay Kumar (Swadish Restaurant) Tandoori Chicken Tikka Recipe

I thought since the first time went ok, let’s try another recipe from Chef Ajay’s YouTube channel.

This time round I decided to try the Tandoori Chicken Tikka, so I had to watch make sure we had everything (a quick trip to Tesco was needed) and then setup and get ready to watch and prepare at the same time as the video.

I watched the first part of the video and left the marinated chicken for 24 hours, as I wanted it to be nice and tender.

Since I didn’t have a Tandoor in the flat, I opted for the oven and actually left it for 40mins.

Tandoori Chicken Tikka

This was the finished attempt.

From start to finish this smelled really good, and also tasted really good.

The final result was AMAZING!! for me the chicken had the perfect flavour and was very light. I had loads this night, and didn’t feel that bloated way after it all.

Chef Ajay’s Version

View Ajays Channel :

and don’t forget to subscribe! 🙂

Let me know if you try this at home, and tag me and Ajay (Swadish) on your Instagram pics.

Chat to me on here via the comments below, or on my Twitter or Instagram and let me know if you have tried any of his dishes and what you thought. I want to hear from you so lets have a wee chat 🙂

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