Happy St. Patricks Day! Sorry…I know green font color isn’t the most conducive for my readers, but I just can’t help myself. I love festive holidays that are colorful and fun like St. Patricks Day! (Hence the green topping on the Mousse!) Plus, I am part Irish…I think.
Starting off, I need some advice, assistance from my readers and fellow bloggers. I am super torn whether to keep this strictly a baking blog, or throw in some personal flare on my posts. Sometimes I like to keep everyone informed on what is going on. But then again..I know not everyone particularly cares and may throw in the towel on reading right about now. And on that note, too many pictures in my posts? Or just the right amount? I know some readers have said they like the step by step pictures. Doug said keep it to 3 a post…3, really?! So please…any feedback is welcome, post a comment and let me know!
In the mean time, I am going to continue with my touch of personal and mostly baking. This past weekend we ventured to Lake Conroe, stayed with my Aunt and Uncle and my parents met us there. It was a wonderful weekend and my Aunt and Uncle went out of their way to make us feel comfortable and feed us yummy food! When we arrived they had my favorite cheese from Murray’s waiting and of course some ice cold beverages! The cheese did not last very long at all….
Oh..and on our way back home we stopped at Buccee’s (if you are unaware of what a Buccee’s is..I am sorry, it is kind of the ultimate gas station). Anyways…while we were searching for something to stuff our faces with on the ride back, I found something that made me laugh! And if you scroll down a couple of posts, you will know why!
In other news…we have a house guest this week. Our friends dog, Murray is staying with us for a few days. Sweet border collie who is MUCH less hyper than Caleigh. Caleigh isn’t too thrilled to have another dog around the kitchen waiting for fallout though….
So about that Mousse. I love Chocolate Mousse, so light and fluffy and chocolate…duh…winning. This was the first time I have ever made homemade mousse before, and it wasn’t too difficult. I found this recipe and just added some chocolate bits to it, and then the whipped topping. Now obviously the whipped topping part is optional, and you certainly do not have to do mint. I have been craving mint flavored something for a while now..and wanted a St. Patricks Day theme. The Mousse is certainly delicious enough on it’s own if you like plain!
To start the Mousse you simply need 3 bowls for each step of the process and at the end they will all come together. The first step, you will begin melting the chocolate and butter over simmering water, much like we did for the chocolate chip cookie brownies.
While that is melting, I separated my two eggs with my new nifty egg separator, thank you Williams Sonoma.
Whip your whipped cream portion of it, then you will start combining. Add a couple spoonfuls of your egg whites to your chocolate, and mix well. Then fold in the remainder into the chocolate. Make sure you do not beat, or over stir at any part of this, you want your mousse to remain fluffy.
Once the egg whites and chocolate are well combined, fold in the whipped cream.
Then you have your Mousse, this is the point when I shredded some chocolate into the mix and added a few mini chocolate chips. I like some texture in my mousse.
Chocolate Mousse with Mint Whipped Topping
4 ounces bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons unsalted butter, cut in small pieces
2 large eggs, separated
1/8 teaspoon cream of tartar
3 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup heavy whipping cream
Mint Whipped Cream (Recipe below)
Whipped Cream Fresh Raspberries Shaved Chocolate
In a medium-sized bowl set over a saucepan of simmering water, melt the chocolate and butter together. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Refrigerate while you whip the egg whites and whipping cream.
In another bowl, whip the two egg whites with the cream of tartar together until foamy.
Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining one tablespoon sugar, and vanilla extract until soft peaks form.
Remove the chocolate mixture from the refrigerator, and stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream. Once combined add shaved chocolate or mini chocolate chips if desired.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Can serve with additional whipped cream, fresh raspberries and/or shaved chocolate.
Mint Whipped Cream:
1 3/4 cups chilled whipping cream
3 tablespoons sugar
1 teaspoon peppermint extract (or more)
Beat cream, sugar and peppermint extract in large bowl until stiff peaks form.