Sunday, July 17, 2016

35th Annniversary

I've not much time to write today. I am at "full-tilt" in the kitchen. Thusfar:

  • I have made tagletelli pasta
  • A bolognese is simmering on the stove as I write this.
  • The appetizer will be crostini with brie and mango chutney
  • Chopped kale with golden raisins, truffled Marcona almonds, crumbled Gorgonzola, and a lemon vinaigrette is the salad.
  • Chocolate-coffee mousse with a hint of Chambord is chilling.
I am having an absolute blast! (Those who really know me will understand this).

Yes, the diet starts tomorrow. I'm sorry that you can't join us (no, not really), but here is the recipe for the mousse. I hope that helps a bit:

Chocolate Coffee Mousse

10 oz. semisweet chocolate, finely chopped
1 1/2 cups heavy cream, chilled
2/3 cup confectioners' sugar
1 Tbs. instant coffee powder
1 teaspoon vanilla extract
1 teaspoon Chambord

Melt the chocolate in the top of a double boiler over simmering water. Pour the melted chocolate into a medium-sized bowl and set aside.

Place the remaining ingredients in a chilled mixing bowl. Beat on high speed until stiff peaks form. 

Whisk one-third of the whipped cream into the melted chocolate. Using a rubber spatula gently fold the remaining whipped cream into the chocolate/cream mixture until no streaks remain. 

Divide among 6 dessert dishes. Chill at least 2 hours or as long as overnight. 

Suggested garnishes (optional) -- fresh raspberries or strawberries, grated dark or white chocolate, mint leaves

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