No-Bake Dark Chocolate Biscoff Tart

I am loving my Panasonic Bread Maker (SD-PD104) which is on loan to me for the month of July, from Panasonic SG as part of the Singapore Blog Awards Advertiser’s Choice competition. Voting ends on 31 July so please vote for me to show your support 🙂

So far, I’ve made a Pandan Milk Loaf paired with good ol’ block ice cream, and a Challah Bread with a hidden surprise! This time round, I wanted to show you guys yet another fun aspect of this Panasonic Bread Maker. It can make…*drumroll please* CHOCOLATE! 

But I decided to go a step beyond chocolate, and make a No-Bake Chocolate Mousse Tart with a Lotus Cookie Base. 

This is crazy huh? Who would have thought that you could make a Chocolate Tart using a Bread Maker? 

Let me get you a little bit more excited first…
Lotus cookies, otherwise known as Biscoff Cookies, are these sweet little cookies which smell cinnamony and taste like caramel. Let me show you a picture, in case you can’t picture these delicious cookies.


In fact, they have even gone a step further to make it into a spread (which tastes exactly like the cookie). 

lotus-spread-400Since these cookies have brought me so much happiness, I decided to make them into a cookie crust rather than using plain old digestive biscuits.

As with my other recipes, I have a story to tell. So… gather round, children, it’s story time 😀

This recipe, the first recipe that I have ever created from scratch, was inspired mainly by my sweet mother. 

She’s the one who taught me the importance of taking a break during the day, always taking the time for tea break, no matter how busy she was. My mother’s favorite tea break would be sitting down with a hot cup of Milo or Hot Chocolate, with a couple of biscuits for dipping.

My siblings, on the other hand, have more expensive tastes, and would prefer a slice of cake or a freshly made tart from one of the new avant-garde bakeries, rather than just biscuits and a hot drink.

In a bid to combine both old and new tastes, so that everyone can enjoy a communal dining experience, I decide to make a Dark Chocolate Mousse Tart, which incorporates my mother’s favorite items (chocolate and biscuits) with a presentation that would live up to my sibling’s expectations. 

So, this No-Bake Dark Chocolate Mousse Tart with a Lotus/Biscoff Cookie Crust was born! That’s quite a mouthful, quite a tasty mouthful I must add 😛


150g Dark Chocolate
80ml Whipping Cream + 220ml Whipping Cream
1 tbsp Honey

250g Lotus Cookies
100g Butter

1) To form the base, crush the Lotus Cookies into fine crumbs or process them in a food processor.


2) Stir melted butter into the crushed cookies and flatten into the base of round cake tin. I used a 9 inch tin, with removable sides.


3) Leave in the fridge to set while you prepare the filling.

4) Add the ingredients for the filling, only add 80ml of the whipping cream, into the bread machine.


5) Select Menu 13. (It will take 17 minutes to make the chocolate mixture)


6) Meanwhile, whip the remaining 220ml of whipping cream.

7) When the machine beeps, press STOP. 


You should get a smooth chocolate mixture like this!clt88) Add the hot chocolate mixture into the whipped cream. Leave to cool for a bit before pouring over the cookie crust. Leave the tart in the freezer for 20 minutes, then transfer to the fridge to set overnight. 

9) When the tart is set, slice up some of your favorite fruits for decorating the tart. Serve chilled!


I even sprinkled some icing sugar on top before serving for a sweet snowy effect.

I chose to use Dark Chocolate so that the bitterness of the dark chocolate would offset the sweetness from the caramel Lotus cookies. The smoothness of the chocolate mousse also contrasts nicely with the delicate crunch of the cookie base. 

Ahh, everything melded perfectly together. I was pleasantly surprised at the outcome of my little experiment! I have more confidence in creating my own recipes now. But most importantly, when I saw how happy my whole family was, eating the tart together to afternoon tea, I felt so satisfied and pleased. Just seeing them enjoying my little creation was a gift in itself.


When I was first told that I had to make 3 recipes using the Panasonic Bread Machine, I was rather nervous as I have never baked bread before, or ever used a bread machine before. But now, at the end of this challenge, I’m glad to say that I have no regrets, and I am proud of how far I’ve come. I’ve made things I never thought I would be able to, and unleashed my creativity in incorporating a personal touch in my recipes. 

I’m so thankful to Panasonic and SPH for the opportunity to use this breadmaker and blog about my cooking experiences.


Even though this was a tiring experience, especially since I had to rush out 3 recipes in a week before heading off for my back-to-back camps, I’ve learnt a lot, and I’m looking forward to making more recipes in the years to come.


It’s my first time using any special kitchen equipment for that matter, and I would say that Panasonic has given me a good experience with the user-friendliness and neatness of their breadmaker. What I love most is the versatility of their bread maker… How often are you able to find a breadmaker that can churn out bread, cakes and even dumplings?

I mean, really, a chocolate tart using a bread maker… that’s really out of this world, if i may say so myself.


I hope you’ve enjoyed my posts, and do seize this last chance to show your love by voting for me here! Voting ends on 31 July, so every vote really counts. 

Thank you all so much and I hope you enjoy this recipe!

RECIPE: Two-Bite Brownies


I can just see your eyes all lit up at the words ‘Two-Bite Brownies”. Well, yes, hold on to your seats as you’re in for a treat! These decadent bitesized babies are a cinch to make, and you’ll definitely have all the ingredient at home.


I made them bite-sized, rather than in a large pan as called for in the recipe. I mean, mini versions of food is always more fun to eat, no?

Another great thing about making two-bite brownies is that they are portable, and perfect for little kids.


These brownies are made without any chocolate at all! These are cocoa brownies. That means only cocoa powder, and a little flour goes into them, which creates an end product that is incredibly rich and sore-throat inducing. Let’s just focus on the fact that they are incredibly rich and bittersweet 😛


I think they come close to tasting like chocolate fudge, because of the richness and more-ish-ness of the mini brownie bites. I recommend chilling them, and enjoying them straight out of the fridge! These would be great alongside a glass of icy cold milk.

If you’re someone who likes sweet brownies, I suggest adding more sugar, or perhaps using a sweetened cocoa powder instead. These brownies are bittersweet, unlike those super sweet commercial brownies. But since these are cocoa powder brownies, the quality of your cocoa powder is essential to a good brownie.


This recipe while good, was not great. It was a tad dry in my opinion, but chilling it in the fridge did help. So give it a try, and let me know how it works out for you! I still chose to share the recipe with you all since the recipe received a ton of rave reviews, so maybe I’m just more inclined toward chewy brownies rather than fudgey brownies.

photo (87)

Oh yes, look at that, it really does resemble fudge, no? Just a single two-bite brownie will satisfy all your chocolate cravings. For that day at least.



I can’t help but associate these cute little brownies to sunflowers! It must be those adorable yellow mini muffin cups that I used.

Two-Bite Brownies

Adapted from Alice Medrich’s Bittersweet

Makes 18 mini brownies.

What you’ll need:
10 tablespoons (140 grams) unsalted butter
1 1/4 cups (250 grams) sugar
3/4 cup plus 2 tablespoons (65 grams, though some brands may weigh more) unsweetened cocoa powder (natural or Dutch-process) –I used Hershey’s unsweetened.
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky salt, as I used)
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (65 grams) all-purpose flour
2/3 cup (75 grams) walnut or pecan pieces (optional)


1. Position a rack in the lower third of the oven and preheat the oven to 325°F/165 Celsius. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. OR Line a mini muffin tin with mini muffin cups.

2. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Make sure the bowl isn’t touching the water!

3. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.

4. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan/fill the mini muffin tins.

5. Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes.

6. Let cool completely on a rack. (But if you’re making them in mini muffin form, and you don’t have to worry about cutting clean lines, then please do what I did, and enjoy one fresh out of the oven! Hehe)

Switch things up!
1) Add a Hershey’s Kiss on top, just for aesthetic purposes of course. There’s just the added benefit of extra chocolate!
2) Stir in some mini chocolate chips for some moisture
3) Use any kind of nuts (You aren’t limited to walnuts/pecans) for texture
4) Use a mix of brown sugar and white sugar for a richer flavour
5) Add a teaspoon of instant coffee powder dissolved in 1 tsp hot water to bring out the chocolate flavour even more.

Bon appetit!