Today is Adrien’s birthday and, I will be cooking tonight’s celebratory meal. While I am a big fan of birthday cake, he is not. So we are having a very un-birthday like dessert: chocolate mousse.
The absolute best chocolate mousse we have ever eaten was served at a lovely Paris restaurant in the Marais just a few blocks from Places de Vosges, Chez Janou. There is nothing quite so delightful as ending a wonderful meal with a giant copper bowl of chocolate mousse, trust me. This recipe from Martha Stewart comes pretty close to perfection, however, and it is fairly uncomplicated. Chocolately and light, forget counting calories. This is an indulgently rich dessert worthy of someone’s birthday.
- 4 large egg yolks
- 4 TBSP sugar
- 2 cups heavy cream
- 8 oz. bittersweet chocolate, melted
- 1 tsp vanilla extract (I substituted vanilla paste here)
- In a medium saucepan, whisk together egg yolks, 2 TBSP sugar, and 3/4 cup heavy cream. Cover over medium-low heat, stirring until mixture coats back of a spoon (3-4 minutes). Do not allow to boil. Remove from heat, whisk in melted chocolate and vanilla. Strain into a bowl. Chill until cool.
- With an electric mixer (I used my trusty stand mixer with the whisk attachment), beat remaining 1 1/4 cups heavy cream with remaining 2 TBSP sugar until stiff peaks form. Stir 1/3 of the whipped cream into the cooled custard mixture, then GENTLY FOLD (!) in the rest of the whipped cream with a spatula.
- Spoon into serving dishes, chill covered at least 30 minutes and up to 3 days. Bring to room temperature before serving. Or if you are dreaming of Chez Janou, put the mousse in a big serving bowl and enjoy the memories!
I discovered two pears in the ‘fridge the other day and sought to use them before, you know, they become part of a compost heap. Also, had a partially consumed container of mascarpone, so this recipe seemed meant to be.
My only criticism of this particular pear cake was that it baked up very dry. Maybe I overbaked. It just didn’t seem right to toss the cake that I made with the purpose of eliminating wasted fruit, so I needed to figure out a fix.
I had a half-bottle of Ipsus Passito di Pantelleria Dessert Wine waiting to be finished. Using a skewer, I poured the dessert wine onto the cake which not only moistened it, but gave it a great flavor as well. Cutting down on food waste is a personal goal in this house, and if dessert helps us cut out the waste, well, that’s a good thing, right?
- 1-1/2 cups flour
- 1/4 cup + 1-1/2 Tbsp cornstarch
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 34 cup sugar
- 3 eggs
- 1 cup mascarpone
- 2-1/2 Tbsp vegetable oil (coconut or olive oil are my choices here)
- 1/4 tsp salt
- 2 pears
- Pre-heat oven to 340 degrees F. Lightly grease and flour and 9-inch cake pan (author used a springform pan).
- Clean and peel the pears, chop one pear into medium-sized cubes and the other pear into thin slices. Set aside.
- In medium bowl (I used my stand mixer), at medium speed beat eggs and sugar until creamy; add mascarpone and continue beating until smooth.
- In a medium bowl, whisk together flour, salt, cornstarch, baking powder, salt and baking soda.
- STIR the flour into the egg mixture by hand (wood spoon) to combine gnetly, then add oil and stir to combine.
- Fold in the pear cubes, spoon into prepared cake pan.
- Top the batter with sliced pears and sprinkle 2 TBS sugar on top.
- Bake approximately 45-60 minutes, or until toothpick comes out clean.
Happy Valentine’s Day! With Valentine’s Day falling in the middle of the week this year, we decided to stay in, cook, and enjoy one of our favorite movies. Just because it was a quiet night, doesn’t mean the food didn’t need to be spectacular and this Lemon Mousse recipe from Ina Garten was a great finish to our meal. The most difficult part of the process was stirring the egg yolk mixture for 8-10 minutes, but after that, it came together easily.
See the original – and accompanying video here.
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish (I used raspberries – equally good)
Sweetened Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract (I purchased perfectly acceptable whipped cream from Whole Foods – not the stuff in the aerosol can!)
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook (NOTE: Get that water simmering before you start timing), stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.
- Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks.
- Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a deep bowl OR pipe smaller amounts into dishes.
- Top with whipped cream and lemon slices (or as I did, fresh raspberries)
Sweetened Whipped Cream:
Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high-speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
Whenever I can use up the remaining bits of something I’ve only partially utilized during the week, it’s a win. This week, I had most of a container of plain, nonfat Greek yogurt leftover from a spicy bean dish, and rather than just eat it or (horrors!) wait until it was no longer edible, I went on a search for a way to incorporate Greek yogurt into another recipe. The fact that this recipe not only used up the yogurt but was a dessert AND used dark chocolate was something like winning a lottery. Here is a recipe for Healthy Dark Chocolate Oatmeal Bars from A Mindful Mom’s blog. Be sure to check out blogger, Kristen for other great healthy choices.
Healthy Dark Chocolate Oatmeal Bars
- 1-1/2 cups oats (I used old-fashioned, not quick)
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- pinch of sea salt
- 1/3 cup Greek yogurt (I used 0% fat)
- 1/3 cup coconut oil, melted
- 1/3 cup honey
- 1 egg
- 2 tsp vanilla
- 2/3 cup dark chocolate, chopped (I used dark chocolate chips)
- Preheat oven to 350 degrees F. Line an 8×8 pan with parchment paper or foil.
- In large mixing bowl, mix all dry ingredients together.
- Add oil, yogurt, egg, honey and vanilla. Mix until just combined.
- Stir in dark chocolate chips
- Pour batter into prepared pan and bake for 20 minutes. Allow to rest for 10-15 minutes before eating (good luck with that).
We recently purchased a condo unit in the building in which we have been renting. Our new neighbors gifted us with the wonderful bottle of wine which we have determined would go quite nicely with some chocolate. I mean, what doesn’t go with chocolate? I’m not sure I want to live in that world.
There are plenty of brownie recipes made with cocoa in place of bar chocolate, but oftentimes I’ve found them to be pretty dry. This recipe comes from Bon Appetit and is hands down one of the most chocolate-y of cocoa brownie recipes I’ve ever tasted. And, it is quite tasty with our bottle of Ipsus 2008 Passito de Pantelleria.
Bon Appetit, December 2012.
- Nonstick oil spray
- 1/2 cup unsalted butter cut into approximately 1 inch chunks
- 1 1/4 cup sugar
- 3/4 cup unsweetened cocoa powder (I used King Arthur’s Triple Chocolate)
- 1/2 tsp kosher salt
- 1 tsp vanilla extract (I used vanilla bean paste)
- 2 large eggs
- 1/3 cup all purpose flour
- Preheat oven to 325 degrees F. Line and 8-inch square pan (glass) with foil, pressing firmly into pan and leaving a 2 inch overhang. Coat foil with nonstick spray and set aside.
- Melt butter (I microwaved, BA suggests doing this in saucepan). Let cool slightly.
- Whisk sugar, cocoa and salt in a medium bowl. Pour butter in a steady stream into dry ingredients, whisking constantly to blend. Whisk in vanilla.
- Add eggs one at a time, beat vigorously to blend after each addition (make sure the butter has cooled a bit or you’ll end up with bits of scrambled eggs – yuck).
- Add flour and stir until just combined – do not overmix. Scrape batter into prepared pan and smooth top. (I added some chopped up dark chocolate dove bar here just for fun).
- Bake until top begins to crack and a toothpick inserted in the center comes out with a few moist crumbs attached. 25-30 minutes.
- Transfer pan to wire rack; let cool completely in pan. Use foil overhang and lift brownies out of pan. Cut into 16 squares.
Ipsus 2008 Passito di Pantelleria
I love, love, love that this moscato dessert wine comes from Sicily. Smooth and a golden color your can practically taste the sunshine! The wine is produced in a southernmost island near Tunisia; somewhat sweet (but not overly so) there are notes of apricots and raisins. Definitely great sipping wine to go with dessert. To find out more about these wines, link to the Wine-searcher site here.
Whenever I use coconut milk in a curry, I usually end up with 3/4 of can left over. “Now what?” is the usual thought. So the can gets stored in the fridge until I figure out that I don’t have any other use for it and have to throw it out. I know. Pathetic. This week, however, when I made Joanne Chang’s Red Curry Cauliflower with Tofu (coming soon), I was determine to utilize that last bit of coconut milk.
Because we are in the midst of Snowstorm Grayson here in New England, it just felt right to make something warming (and sweet). So after some Google-ing, I decided upon Rice Pudding. The recipe I ended up making is an adaptation of one found on Epicurious, the main change being I swapped around the proportion of coconut milk and whole milk. After all, the point here was to get rid of the coconut milk. If you do try something like this, be sure to stay near the stove. Boiled over milk is a nasty clean up.
(Mostly) Coconut Milk Rice Pudding
- 1 1/2 cups UNSALTED COOKED rice
- 2 cups coconut milk + 1 cup regular milk (I used 1%) for a total of 3 CUPS milk
- 1/3 cup sugar (I used brown)
- 1/4 tsp salt
- 1 tsp (more to taste) cinnamon
- 1/2 tsp vanilla (I used vanilla bean paste because I like the intensity)
- Simmer rice, milks, sugar and salt, uncovered in a 2 1/2 to 3 quart heavy sauce pan over moderate heat STIRRING FREQUENTLY until thickened (this takes about 40-45 minutes).
- Remove from heat and stir in vanilla.
- Serve warm.