Sunday 25 May 2014

The BEST no-bake chocolate cheesecake


I don't know about you, but I love cheesecake. I love all kinds of cheesecake - plain vanilla ones, cheesecake with fruit on top, chocolate cheesecake,... you name it, I like it.
But I have to say that one of my absolute favourites is one that I make from a recipe by Martha Stewart. Her "No-bake Chocolate-Crust Cheesecake" is divine!
It's got a gorgeous texture to the filling - light, almost mousse-like. The other thing that I love is how easy it is to make. I think my record so far is 15 minutes - start to finish!




The other day, my loved ones and I had been invited to a BBQ with friends, and I had been tasked with making dessert. I asked my little one what I should make, and straight away he answered "chocolate cheesecake".
A traditional cheesecake takes time - the mixing, the baking in a water bath at low temperature, and the resting.... Time I didn't have after  a long day at work.
So, in my haste, I made something up that turned out to be pretty fantastic, if I do say so myself. (Well, so did the other taste-testers!!).

I basically took Martha's recipe, added a few things, changed some other things, and ended up with a gorgeous No-bake Chocolate Mocha Mousse Cheesecake that is to die for!!

With the bank holiday this weekend, it is the perfect dessert to make - it's quick and easy, no oven is required, and it pleases the masses (big and small!).

I hope you enjoy it as much as we did!


Photo Credit: Martha Stewart Omnimedia

No-bake Chocolate Mocha Mousse Cheesecake


  • For the crust:
  • - 7 ounces chocolate biscuit crumbs (*If you don't have access to store-bought biscuit crumbs, simply whizz up some chocolate digestives, some Oreo cookies, or some Bourbon biscuits)
  • - 3 tablespoons sugar
  • - 6 to 8 tablespoons unsalted butter, melted
  • 1. Place biscuits in a food processor; process until finely ground. If you don't have a snazzy food processor, you can get the same effect by getting the days' frustrations out by putting the biscuits in a plastic zip bag, and bashing them to smithereens! 
  • 2. Mix the biscuit crumbs and 3 tablespoons sugar in a bowl. Add 6 tablespoons of melted butter, and mix well until crumb mixture holds together. You don't want the mixture to be too dry, so add a bit more butter if it needs more moisture.
  • 3. Press the crumb mixture into the bottom of a pie plate, preferably a spring-form pan (about 6 inches/ 15 cm). Press the mixture down, lining the bottom and half-way up the sides of the pan. (*Helpful tip! Use the back of a large spoon or the base of a measuring cup to help press and smooth out the crumbs). Put the prepared crust in the freezer while making the filling. 
  •  
    • For the filling: 
  • - 1 packet cream cheese (about 250g), softened
  • - 1/3 cup granulated sugar
  • - 1 tsp vanilla extract (make sure it's a good one!)
  • - 1/2 cup double or whipping cream
  • - 1/4-1/2 tsp instant coffee granules, dissolved in 1/2 tsp hot water
  • - 150g dark chocolate, melted and cooled slightly

  • 4. Mix together the cream cheese, granulated sugar, vanilla, and dissolved coffee until well combined. In a separate bowl, whip the cream until soft peaks form. Fold this gently into the cream cheese mixture.  Lightly whip cream to soft peaks, and fold into cream-cheese filling. Slowly mix in the melted chocolate, folding it in carefully to make sure to keep as much of the fluffiness of the whipped cream as possible.
  • 5. Pour the filling into the prepared biscuit crust, smoothing down the top. Place into the fridge for at least 30 minutes to set before serving. 

  • To serve:
  • - 50g dark chocolate, melted
  • - 1 pint fresh raspberries 

  • 6. Using a fork, drizzle on the melted chocolate. Serve with fresh raspberries. 
    • (*If you don't have fresh raspberries available, you can also use frozen raspberries. Take 1 cup of frozen raspberries with 2 tbsp of sugar, and warm them in the microwave or on the stovetop. Serve with the cheesecake as a sauce). 


Another way to make this is in individual portions. Place the filling mixture into individual glasses (martini or wine glasses are perfect for this!) and sprinkle the tops with the biscuit crumbs. Then pour the raspberry sauce and fresh raspberries on the top! 


Wednesday 14 May 2014

New uses for 'old' coffee!

While it might be hard to believe, there are almost 70 MILLION* cups of coffee consumed every day in the UK. With a population of over 63 million, that's a lot of coffee being consumed! 
And that also means that there is a lot of coffee grinds left over at the end of the day. But not all those grinds end up in the bin. While browsing the Caffe Culture blog this morning, I came across an article that I thought you'd find interesting.  The "bean to cup" coffee machine experts at Strong Vend have come up with some innovative ways of giving new life to old beans. 
Here are some of their most fab uses, according to Chris Strong from Strong Vend, for leftover coffee and grinds that are great for the environment... 

You can cook with them!
Using both the brewed and ground forms of the beans, they can add a wonderfully rich flavour to sweet and savoury dishes. As well as the traditional use in Tiramisu, you can really take the flavour of your culinary creations to the next level by adding in a bit of coffee...You can add some strong espresso granules to your chocolate mousse (have you tried the Couva take on easy chocolate mousse?!). You can stir in some strong coffee into cake mixtures instead of the recommended liquid. Or  how about some sticky BBQ ribs with coffee and pepper rub

Visit our Pinterest pages, and you'll find a wealth of great recipe ideas that make the best use of coffee in the yummiest ways. 

You can drink them up! 
Scientists from the University of Minho in Portugal have figured out a way of turning used coffee grinds into alcohol. By fermenting a mixture of used coffee grinds, sugar, and yeast, they have made a liquor that is similar to vodka and tequila. While most of the caffeine disappears in the fermentation process, imagine what your next Coffee Martini would taste like! Yum! 
Check out a recipe for a delicious coffee martini!

Use it to keep bad breath at bay!
Research has shown that sucking on a coffee bean helps to prevent bacteria that cause bad breath... who knew?! 

Feed them to your garden! 
Due to it's high acid content, coffee grinds make a wonderful fertilizer for your acid-loving plants (like Magnolias, Azaleas, Acers, etc).  Spread a thin layer of coffee grounds directly on the soil right near the root base.
The used grinds also make a great addition to your compost heap... Coffee is rich in nitrogen, calcium, magnesium, potassium so they also acts as a great booster  for decomposition. 

Use them to get rid of garden pests!
Coffee grinds are a great non-toxic way to reduce ants, slugs, snails and maggots in the garden. Simply sprinkle dry coffee grounds in a ring around infected plants to create an acidic barrier between the plant and pest. 

Use them to freshen up stale air! 
To get rid of some pongy smells, coffee grinds do the trick. Wrap some dry coffee beans or grinds in some cloth and tie it with some string (or you could use a clean sock). Place the coffee sachet wherever you need to freshen things up - your car, your fridge, your hubby's shoes!! 

Use them to get beautiful! 
Finely ground coffee beans make a wonderful exfoliator for your skin. Mix together 4-5 tablespoons of freshly ground coffee, a teaspoon of sugar or salt, and mix with some olive oil until it makes a thick paste. Gently rub the mixture into your skin (I would suggest avoiding the face), and it will help to gently remove dry skin, leaving your skin soft and smooth.
You can also use coffee grinds to help beautify your hair... Mix together some coffee grinds and your favourite shampoo. Work this into your hair, paying attention to the scalp (where the coffee grinds will help to exfoliate the skin and help remove build up). Rinse your hair well. You can then follow with  a rinse of cooled brewed coffee to add shine. 

Who knew coffee was so versatile?! 

Couva Coffee Couture...Keeping coffee hotter for longer! 

(*according to the UK Tea Council)

Tuesday 13 May 2014

Design industry buzz about Couva!

I've always felt so fortunate to be able to work with Alex and Derek at Family (and friends) creative agency. They've always "gotten" the vision of Couva. From the logo, to the packaging, to the website, they've always delivered a really strong brand message that we love and think portrays us perfectly. 

And we're not the only ones who seem to love the work that they are doing! 

Check us out in this month's round-up of great design on wtpack.ru/moodboards/april/!


Thanks Alex & Derek! 

Couva Coffee Couture - Keeping coffee hotter for longer! 
www.couva.co.uk