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Thursday, May 30, 2024

The Walk That Saved a Life: Chris’ Weight-Loss Journey

You can’t miss Chris White. A trucker based in Pendergrass, Georgia, he’s big: a 6-foot-8 frame fills up his cab. He has always been athletic, too, playing baseball and basketball in his younger

Building A Family Legacy On Local Manufacturing, With Abode Living

Family businesses are few and far between in this day and age, so when we come across a good one – we shout it from the rooftops!

Abode Living was founded in 1991 by Robert Adair (whose family opened the famous haberdashery store by the same name on Chapel Street in the early 1900s!). Robert opened the first Abode store in Camberwell in 2000, which now contains the company’s production facilities and offices all in one building. Nearly everything is designed and developed here in Melbourne!

Robert’s son Ben and daughter-in-law Amelia joined the bedding and textile business in 2005 and have been there ever since, as have many of their staff. With local manufacturing and small business close to their hearts, this is a true legacy story!

Chocolate, Espresso and Whisky Mousse – The Design Files | Australia's most popular design blog.

FOODChocolate, Espresso and Whisky Mousse - The Design Files | Australia's most popular design blog.

Though the name now escapes me, my brother and I lived for the cheap and tacky chocolate mousse you could buy in individual serves in the yoghurt section of the supermarket. Little plastic squares piped full with imitation chocolate mousse, something that resembled aerosol cream, garnished with little cheap chocolate flakes on top. We honestly thought we were the height of sophistication getting to eat one after dinner as a special treat! How glad I am that my taste buds were truly awakened to the amazing flavour and texture that only comes from a beautifully made, real chocolate mousse.

This is a very elegant and balanced mousse and makes a great after dinner dessert that is not too heavy. I have been making this mousse recently using my test batches of 70% Brazilian chocolate, but you can choose to use any good quality dark chocolate around 70%, so long as it doesn’t have any overpowering characteristics. This is because you want to achieve a lovely balance between the chocolate, coffee and alcohol.

In our store, the most popular chocolate that would work perfectly would be our 72% from Ecuador. A smooth and refined chocolate, it has beautiful strong coffee notes and hints of liquorice and dried fruits. You do not need to use whisky; you could substitute this with rum or even water if you don’t wish to use alcohol. And although I know it is hard try to make this the night before, the flavours really do balance out beautifully after resting overnight in the fridge.

Chocolate, Espresso and Whisky Mousse.  Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.


Chocolate, Espresso and Whisky Mousse ingredients.  Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.


Jade folds in the egg whites.  Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.


Well.. we had to try them!   Recipe and food by Jade Bentley of Monsieur Truffe, Photo – Sean Fennessy, Styling / Production – Lucy Feagins / The Design Files.

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