(Neighbor friend and Groovy Girl
with finished Chocolate Mousse)
She had a friend over the other night for a cooking "play date." For real. They asked if they could get together to cook something and obviously Groovy Girl had this in mind. They read down the list of ingredients to see if
I had them all. It was a blissful pantry moment for me when I could say "yes" to the list of ingredients. I think the packets of gelatin were pretty old and I'm not sure when I would have bought something like this-I think maybe it was a jam-making experiment. There must be a healthier, more kind option than these packets-but I had them!
After browsing the book I liked many of the recipes (yes, several crepe recipes) and information is included on French regions, traditions, and holidays. There is also a great beginner's prep guide of ingredients, tools, and vocabulary for the young wanna-be chef.
Chocolate Mousse (56)
1 envelope unsweetened gelatin powder
1/4 cold water
2 squares unsweetened baking chocolate
1 square semisweet baking chocolate
1/2 cup milk
1/2 cup sugar
1 pt. heavy cream
1. In a medium bowl, combine gelatin with water and set aside.
2. In a medium saucepan, combine milk and chocolate. Over low heat, stir until the chocolate is completely melted. Add the sugar. Stir until it dissolves completely.
3. In a medium bowl, use and electric mixer to beat the heavy cream until it thickens and forms soft peaks.
4. Pour the chocolate mixture into a large mixing bowl. Use a spoon to combine the gelatin mixture with the chocolate.
5. Use a rubber spatula to fold one-third of the cream into the chocolate. Fold in remaining cream.
6. Pour into an attractive serving bowl or into individual serving dishes and cover with a lid.
7. Cool in the refrigerator for at least 2 hours or overnight. Decorate with whipped cream or grated sweet chocolate before serving.
|(We added some crumbled brownies that were a little dry and|
a dollop of whipped cream made it perfect.)