Mocking Chocolate Mousse

A recipe shared by my brother-in-law… this dessert is so easy to do with easy to find ingredients as well. It’s quite experimental but has the potential to make you crave for eat. More than your sweet dessert, it can also be your midnight snack while watching movies with family and friends.

It’s not technically chocolate mousse based on the ingredients used. Yet, we used some ingredients quite similar to the real thing but not exactly. That’s why I decided to call it the “Mocking Chocolate Mousse”. It has three layers but the main ingredient is chocolate. We did not use any dark chocolate but instead, we alternate it with a chocolate brownie. There’s no egg or whipped cream present but there’s an ice cream that takes place. Anyway, before anything else… here’s how.


Chocolate Syrup

Chocolate Brownies

Chocolate Ice Cream (but any flavor will do depending on your choice)


1. Drizzle chocolate syrup in a clean flat plate. You can be artistic and form some abstract in drizzling for presentation.

2. Slice a single brownie horizontally in half. Preheat in the oven for 3-5 minutes. Then, lay it on top of the drizzled chocolate syrup on plate.

3. Scoop an ice cream and put it on top of the sliced brownie. Then serve. Enjoy!

Photo by: Sukito San

food feature: “DIRTY ICE CREAM”

Summer is fast approaching and seeing this colorful yellow pushcart in the street as you hear a spontaneous bell ringing only means one thing in mind… and that is the Pinoy version of the street ice cream to cool you down. One of the most popular food that I’ve grown up with is the Filipino “sorbetes” also known as the “dirty ice cream”. Actually, I really don’t know the real reason if why is it called “dirty ice cream” until now and no one can still give a definite answer about the origin of its alias and how and when it started to be called that way. It doesn’t really sound luscious especially when associated with a food. Most of all in an all-time favorite delight in the Philippines. I assumed that it was called as “dirty” because it was sold in the street, exposed in dirt, pollution and heat. Another reason might be because it’s not factory made and manufactured compared to the branded ice cream labels.

Based on the research… it’s been there since the 1920’s wherein the process of making and selling it in a colorful cart remains the same. Way back decades ago, dealers of the timeless ice cream bred their cows and milked them with their own hands to make sure that the freshness and the sanitation of the milk necessary to make this ice cream. To tell you frankly, it really tastes good and delicious. And when you have a taste of it… you will forget that you just bought it in the street. If I will rate it with 5 stars as the highest… I’ll be giving it 5. Yet, 4 stars on its sanitation due to the way it’s been sold although it’s one of its recognizable trademark. There’s a distinctive taste that makes it different from the other commercial ice cream and that I can suggest you should try for yourself. Nowadays, dirty ice cream’s yellow pushcart also sells burger buns for those costumers who want their ice cream being spread in a bread aside from having it inĀ  sugar cone or plastic cups.

Anyways, it’s only in the Philippines and I’m proud that its been a part of my country’s culture specifically in local sweets and treats.

food photos: ICE CREAM CRAVERS!

People I knew having their ice cream moments…


Photos by: Sukito San

Protected by Copyscape Duplicate Content Detection Software
%d bloggers like this: