Romantic Homemade Dinner: 3 Easy, Tasty Courses For Your Special Someone!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories and can be more affordable.

dark chocolate

🥗Healthier: dark chocolate with higher cocoa content

💰Cheaper: semi-sweet chocolate

Higher cocoa content offers more antioxidants; semi-sweet is often cheaper.

Make the chocolate mousse first to allow it to set in the fridge.

Combine 100 grams of dark chocolate, 50 marshmallows, and 3 tablespoons of double cream in a bowl.

Microwave the mixture for 1 minute 40 seconds, stirring until combined and smooth.

Let the chocolate mixture cool to room temperature for about 40 minutes.

Whip the remaining 240 mils of double cream to stiff peaks using a whisk.

Fold half of the whipped cream into the cooled chocolate mixture, then fold in the remaining cream until fully combined.

Transfer the mousse into ramekins and top with reserved whipped cream and optional chocolate buttons or shaved chocolate.

Chill the mousse in the fridge for at least 3 hours, or overnight for best results.

For the bruschetta, dice 4 tomatoes and place them in a large bowl.

Chop fresh basil leaves and add to the bowl with the diced tomatoes.

Grate 5 garlic cloves and add to the tomato and basil mixture.

Prepare garlic-infused olive oil by combining 2 tablespoons of extra virgin olive oil with some grated garlic in a ramekin.

Add the remaining grated garlic to the tomato and basil mixture along with a splash of balsamic vinegar, salt, and black pepper.

Preheat the oven to 200 degrees Celsius.

Slice a crusty baguette or batard into thick slices for toasts.

Coat both sides of the bread slices with the garlic-infused olive oil.

Optionally, sprinkle parmesan cheese on the toasts before baking.

Bake the toasts in the preheated oven for 5 to 8 minutes until golden.

Top the baked toasts with the tomato basil mixture just before serving.

For the pan sauce, mix 1 stock cube with 300 mils of boiling water and reserve half (150 mils).

Combine 125 mils of heavy double cream, 100 mils of masala (or red wine/brandy), 1 teaspoon of dijon mustard, and 2 teaspoons of ground black pepper in a saucepan.

Prepare the potatoes by cutting them into chip shapes and rinsing them before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens