I am going to apologize in advance for the fact that I am going to suck at posting this week. I am on vacation with my family in Florida and honestly am not planning on doing too much cooking. My plans currently revolve around spending time with family, sleeping, doing a little work, and hopefully catching a few rays.
We have been coming here for the past two years, and instead of making Thanksgiving dinner, we go out to this absolutely fantastic Inn. This is actually the first year that I miss cooking Thanksgiving dinner, partially because I wont be able to share it with all of you! But at least my mom and I always do it on another day (ie Turkey, stuffing etc.) so that we can have leftovers for sandwiches. Next year I am putting my foot down and we are doing a traditional Thanksgiving and I am going ALL OUT.
In other news today is my best friend in the entire worlds birthday. "S" is the best and most awesome person I know. We have been through so much together from pushing me off the chairlift (I deserved it), to bowl cuts, to girl talk man drinks, to dixie chick sing alongs, to heartbreaks, to triumphs, and to every ridiculous shenanigan in between. She inspires me to be better every day. Thank you for being my best friend, partner in crime, voice of reason, and the bear to my goose!
Okay enough touchy feely stuff... This chocolate mousse recipe that I am about to share with you is probably our favorite thing ever. It is so light and airy but also rich and indulgent at the same time. It was my birthday "cake" this year and I gave her sister and law the recipe so it can be her this year. This is also a recipe that "S" knows even better than I do, so I am going to have to give her props on this one.
This mousse although a possibly unconventional Thanksgiving desert, it is great because you can make it so far in advance. And I promise it will be the highlight of whatever meal you choose to serve it with, especially if that meal is occasionally breakfast.
Anyway I hope you all have amazing Thanksgivings filled with food, wine, family, and love. This year I am most thankful for: my family, friends, dogs, and you all! I have really enjoyed writing this blog and sharing my food with you all, so thank you for listening to my ramblings and hopefully (fingers crossed) liking my food.
What are you thankful for?
The Best Most Amazing Chocolate Mousse Ever.
Adapted from "S" & The Fundamental Techniques of Italian Cuisine
- 5 ounces bittersweet chocolate
- 1 3/4 heavy cream
- 3 large egg whites (at room temp)
- 3 tbs granulated sugar
- a pinch of salt
Melt the chocolate over a double boiler or in a glass bowl over a pot of simmering water (be careful that the bottom of the bowl doesn't touch the water, you want the steam to do the work). Stir the chocolate gently as it melts. In another bowl (preferably attached to a stand mixer) beat the whipped cream until it forms soft peaks, set aside. In another bowl (again attached to a stand mixer) whip the egg whites, when you have soft peaks, add the salt and sugar, whip to firm peaks. You want them to be smooth and shiny (do not over whip them). Then using a whisk fold the chocolate into the egg whites. When the whites are almost completely incorporated fold in the whipped cream. Cover and refrigerate for at least 6 hours and up to 24 hours.
PRO TIP: make boozy whipped cream to go along with the mousse, take 2 cup heavy cream, 1 tsp vanilla, 1 tbs granulated sugar, and 1 tsp booze ( My go to's are dark rum or bourbon). Whip together on medium speed (cover mixer with a hand towel to keep the cream from splattering all over you) and whip to soft peaks. Serve with the mousse OR in your coffee