While growing up in my mother’s house, I was familiar with two varieties of chocolate mousse. One, made with butter, is dense and almost fudge-like. This is the other recipe – a fluffier, almost meringue-textured mousse. I always thought I preferred the dense version, made with lovely dark chocolate, until I recently made this one.
In my lifelong experience with chocolate mousse, thanks to my mother, two versions come to mind. One is thick and dense, almost like soft fudge. The other is like the first, but aerated with whipped cream or egg whites, or both. My preferred version is the dense one. I mean, if you’re going to eat
When my sister sees this post, she is going to laugh out loud. This is a recipe from our past that my mother made occasionally that we absolutely loved. The requirements for loving this dessert: 1. You must love desserts, 2. You must love coffee, and 3. You must be okay with eating marshmallows. I’ve
My sister recently told me about a dessert she often serves to company. It’s a chocolate mousse made with Greek yogurt. The original recipe came from Maria Speck, Food 52. To serve, the mousse is topped with orange marmalade. The purpose of my making this mousse was two-fold. Firstly, I wanted to try out the
Someone recently asked me what my favorite dessert is. Without hesitation, I responded chocolate mousse. Not the fluffy, creamy chocolate stuff, but the dark, rich, almost fudge-like chocolate mousse. I was honestly surprised that I didn’t have to think about it, not being much of a dessert eater. If you’d asked me for my favorite
I’ve fallen in love with a product. Here it is. I buy it at Whole Foods in Tulsa, Oklahoma, and just now when I looked up their website, I realized that the company is in Oklahoma! We have a lot of pecans here. It’s toasted pecan butter. Yes, I know. I finally have a Vitamix