For the love of chocolate
Chocolate is simply irresistible. Whether it’s a piece of rich dark chocolate bark, a melt-in-your-mouth chocolate truffle, or a steaming, aromatic cup of hot cocoa before bedtime, chocolate is a delectable part of celebrations throughout the world. With so many choices, it’s enough to make any chocolate lover’s mouth water with anticipation.
Want to satisfy the chocolate lovers in your life? Instead of serving packaged hot chocolate, try melting a few ounces of luscious dark chocolate into a cup of hot milk and stirring in a dash of cinnamon and cayenne pepper. For a delicious ending to any meal, set out a platter of juicy sliced pears, sprinkle with chopped nuts, and drizzle with ribbons of chocolate sauce. Want to make your favorite cake or pie unforgettable? Serve it with a dollop of whipped cream dusted with a bit of Dutch-process cocoa powder to add some of chocolate’s seductive depth. Or, for something entirely new, try our light and intensely delicious Chocolate Mousse recipe.
Chocolate mousse
Ingredients
8oz. Good quality semi-sweet chocolate
4T Water
2t Vanilla extract
_C Fine sugar
1 C Heavy whipping cream
_C Hazelnuts, toasted and crushed
Method
Combine chocolate, water and vanilla in a double boiler, stirring and heating until chocolate melts fully.
Remove from heat.
In a separate bowl—bowl should be heat-proof—mix three egg yolks with ¼ cup of sugar.
Set the bowl over a pan of simmering water on the stove.
Whisk constantly until the egg-yolk mixture is thick and puffy.
Remove from heat and mix thoroughly into the melted chocolate.
In a separate bowl, place egg whites and ¼ cup of sugar, then mix with an electric mixer on high speed until stiff peaks form.
Using a spatula, stir a quarter of the egg white mixture into the melted chocolate to loosen the chocolate.
Then, gently fold in remaining egg whites.
Whip cream with an electric mixer until soft peaks form.
Fold into the chocolate mixture, allowing some white streaks of cream to remain.
Divide amongst six tall wine glasses.
Refrigerate for 3 hours.
Garnish with whipped cream and toasted hazelnuts, then serve.