Good Morning and what a beautiful morning it is here in our neck of the woods.
The birds are singing, the giant red and pink and salmon colored hibiscus are blooming outside my kitchen window and the Captain and I are entertaining friends for dinner tonight. (I will post the large cheeseboard later)…it is a Soup OR Salad potluck and guests are coming as a cartoon character! The Captain is talking about coming as Mr. Magoo and I have several characters in mind. One is Little Orphan Annie….utilizing my red hair, Yosemite Sam….adding a mustache, Brenda Starr…I named my Only Daughter after her, or Lucille Ball….only she isn’t a cartoon character! Oh well, I will think of something before tonight.
Meanwhile, I came across a recipe from a Taste of Home magazine the other night while browsing through a few cookbooks. You see I read cookbooks like they are novels. I am not sure there are many people out there that do that…but you have learned over the years how I roll.
I found a recipe that started calling my name and altho I was watching the Kansas City Royals play baseball….(sports, after all) and reading cookbooks….(cooking related, after all) I raced into the kitchen and made this mousse.
I just had to try this recipe because…well, because it had chocolate in it and who doesn’t love chocolate?
And it is light…
And it was easy to make…
And it is a mousse…..no, not the animal kind of moose!…the soft, velvety chocolate kind of mousse that just melts in your mouth.
And the addition of whipped cream and fresh raspberries to a light creamy mousse, well…this recipe is almost too good to be true. I said almost, because it definitely is going into my recipe file.
Try it my friends…I know you are going to love the simplicity and the most delicious chocolate-y flavor of the semi-sweet chocolate!
It is decadent and you are worth it!
Enjoy your day…we have made it to the middle of the week…hump day!
- 1/4 cup semisweet chocolate chips
- 1 tablespoon water
- 1 large egg yolk, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- Whipped cream, optional... but why wouldn't you add it?
- Fresh Raspberries
- In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
- In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold in cooled chocolate mixture. Cover and refrigerate for at least 2 hours.
- Garnish with whipped cream and fresh raspberries
- 1 serving (1 cup) equals 367 calories, 31 g fat (18 g saturated fat), 188 mg cholesterol, 29 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.