Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Saturday, January 26, 2013

Mousse Au Chocolate

Warning not only is this Chocolate Mousse outstandingly delicious but sinfully rich. Mousse Au Chocolate is an easy but elegantly presented dessert that will dazzle your family and guest!

Chocolate Mousse

8 eggs, yes I said eight!
2 pkg. (6-oz size) semisweet chocolate pieces
10 tablespoons sweet butter, I like Cabot
1/4 cup Cognac or brandy
3/4 cup heavy cream

Make mousse one or two days ahead. Separate eggs, putting whites in a large in a large bowl, yolks in a small bowl. Let the whites warm to room temperature, 1 hour.  In top of double boiler, over hot, not boiling, water melt semisweet chocolate with butter, stirring constantly.

Remove top of double boiler( you can make your own with a metal bowl fitted to a sauce pan) from water.  With wooden spoon, beat in egg yolks, one at a time, beating well after each addition. Let cool 10 minutes; stir in Cognac.  With portable mixer, beat whites until stiff, moist peaks form when beater is slowly raised.

With a wire whisk or rubber scraper, gently fold chocolate mixture into egg whites just enough to combine thoroughly; there should be no white streaks. Put into a decorative bowl.  Refrigerate.

Several hours before serving decorate mouse.  In a small bowl whip cream until stiff.  If you like a sweeter whipped cream add 1 tablespoon powdered sugar before whipping.  Fill a pastry bag with a number 6 star tip, pushing cream to end of bag.  With tube held upright, squeeze whipped cream out to form rosettes.

The chocolate mousse may be made up to the point of decorating with cream and frozen for two weeks.  To serve: Let thaw in refrigerator 4 to 5 hours then decorate with cream.


Tuesday, January 1, 2013

Roasted Brussels Sprouts with Balsamic Fig Vinegar

I love roasted Brussels sprouts!  This is a variation of my roasted cauliflower recipe.  I just used Brussels sprouts instead of cauliflower substituting 1/4 cup pine nuts toasted instead of pecans

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the center
1/4 cup olive oil
2 cloves garlic, minced
1/4 cup pine, toasted
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper black pepper
1 tablespoon syrupy balsamic vinegar, I like to use fig balsamic vinegar*

Preheat oven to 400 degrees
In a large bowl toss Brussels sprout with oil and pine nuts. Place Brussels sprouts in baking dish. Add pine. salt and pepper. Toss to combine.  Drizzle balsamic vinegar over Brussels sprouts and toss again.

Bake for 20 to 30 minutes until Brussels sprouts are tender and browned.  Toss once again during roasting.  Serve hot.