Molten, Moist, and Magnificent: These ‘M’ Desserts Mean Business and Mayhem

From melty molten cakes to mousse's fluffy clouds, the humble letter, M, houses an impressive array of tasty treats. Mochi, madeleine, molten chocolate cakes, there is so much this letter has to offer when it comes to desserts!

Whether you're in the mood for mellow or marvelous, we've gathered a galore of desserts all beginning with that letter "M". Indulge your sweet tooth with a silky smooth mousse or the glutinous mochi's chewy charm. If these aren’t enough we have more in store for you!

Maybe you're hosting a dinner party or just treating yourself at home, let's not forget that desserts are one of life's greatest pleasures. From fluffy mousses to crunchy macarons, these allow us to indulge our taste buds and end a meal on the perfect note. For this alphabet series, let’s explore some not-so-mundane desserts belonging to the letter ‘M’.

1. Madeleines

This delicate morsel has a history as rich as its buttery flavor and traces its origin to Poland. Its iconic shell shape is imprinted in the minds of all who are familiar with French writer Marcel Proust’s In Search of Lost Time.

Ingredients:

• 100 gm butter, softened to room temperature
• 100 gm white granulated sugar
• 1 large egg
• 150 gm all-purpose flour
• 1/2 teaspoon vanilla extract

Instructions:

• Preheat the oven to 180°C and prepare a madeleine mold by brushing it with some softened butter. Set the mold aside.
• In a medium bowl, add the softened butter. Using a hand mixer or whisk, beat the butter for 1-2 minutes until it is light and fluffy.
• Slowly add the sugar while continuing to beat the butter. Beat for another 2 minutes until the mixture is pale and creamy.
• Crack the egg into a small bowl and beat it lightly with a fork.
• Add the beaten egg to the butter-sugar mixture a little at a time, beating well after each addition.
• Sift the flour directly into the wet ingredients. Fold it in gently with a rubber spatula, mixing just until no flour streaks remain.
• Stir in the vanilla extract.
• Scoop rounded tablespoonfuls of batter into the prepared madeleine mold cavities, filling about 3/4 full.
• Bake for 10-12 minutes, until the madeleines are lightly golden brown around the edges and spring back when gently pressed.
• Allow to cool in the pan for 5 minutes before removing madeleines

2. Mochi

Mochi is light as a cloud yet chewy like caramel bars, and is Japan's beloved rice cake. Pounded to perfection from sweet sticky rice, its tender texture is a true delight.

Ingredients:

• 200 gm sweet rice flour
• 150 ml water
• 50 gm sugar

Instructions:

• Sift the sweet rice flour into a medium bowl. Make a well in the center.
• Pour the water into the well and gradually mix it into the flour using a spatula or wooden spoon. The mixture will be very sticky.
• Sprinkle the sugar over the top and gently mix it in. You want to keep the dough as sticky as possible.
• Turn out the dough onto a lightly floured surface. Knead it gently for 2-3 minutes until smooth and elastic. Be careful not to overwork the dough.
• Add the beaten egg to the butter-sugar mixture a little at a time, beating well after each addition.
• Break off golf ball-sized pieces of dough and roll them into balls. You can also shape them into squares or rectangles if desired.
• Place the shaped mochi on a baking sheet lined with parchment paper. Dust the tops lightly with extra sweet rice flour.
• Steam the mochi for 15 minutes. Do not stack the pieces; leave space between each one.
• Remove from the steamer and allow it to cool before serving. Mochi is best eaten the same day, but will sustain in an airtight container for 2-3 days.

3. Mousse

Light yet luxurious, mousse is the essence of elegance in dessert form. Each silky spoonful is a delight, and as smooth and sophisticated as a Parisian evening.

Ingredients:

• 200 gm dark chocolate, broken into pieces
• 4 eggs, separated
• 100 gm sugar
• 500 ml heavy cream

Instructions:

• Place the chocolate pieces in a heatproof bowl and set it over a saucepan of simmering water (don't let the bottom of the bowl touch the water). Melt the chocolate, stirring occasionally, until smooth. Remove from heat.
• In a large bowl, whisk the egg yolks with half the sugar until thick and pale yellow. This will take about 5-7 minutes.
• In a separate large bowl, whisk the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar while whisking and continue whisking until stiff peaks form.
• Whisk about 1/3 of the egg whites into the melted chocolate to lighten it. Gently fold in the remaining egg whites.
• In another large bowl, whisk the cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.
• Scoop the mousse into small serving dishes or glasses. Refrigerate for at least 4 hours before serving to allow it to set. Serve chilled.

4. Molten Mini Chocolate Cakes

Dark, decadent and delicious, these mini molten chocolate cakes will transport your taste buds to seventh heaven. A delicate crust encases a volcanic heart of melted chocolate that erupts into a pool of pure indulgence with each gooey bite.

Ingredients:

• 100 gm butter, cut into pieces
• 100 gm Cadbury Bournville Dark Chocolate, chopped
• 2 eggs
• 50 gm sugar
• 20 gm all-purpose flour
• Pinch of salt

Instructions:

• Preheat the oven to 180°C. Grease four ramekins or small oven-proof cups with butter and dust with flour, tapping out any excess. Set aside.
• In a medium saucepan, melt the butter and chocolate together over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.
• In a medium bowl, whisk the eggs and sugar together until it’s pale and thickened. This will take about 5 minutes with an electric mixer.
• Slowly stir the melted chocolate mixture into the egg mixture. Sift in the flour and salt and gently fold to combine.
• Divide the batter evenly between the prepared ramekins. Place on a baking sheet.
• Bake for 12-15 minutes, until the tops are set but the centers still look soft and gooey.
• Run a knife around the edge of each ramekin and invert the cakes onto serving plates. Serve immediately while still warm, with ice cream if desired.