Chocolate Mousse

Chocolate Mousse is one of those desserts that make you go, “Yummm….” Seriously, there I’ve never met a mousse I don’t like and I’m sure you haven’t either. Well let me tell you, this one is no different. I mean, chocolate and booze? Sounds like a party to me.

This particular mousse is one my mom used to make. Now, she wasn’t the greatest cook by any stretch of the imagination, but one thing she could make was this mousse. So when it was requested that I make it for dessert for Mother’s Day/my uncle’s birthday dinner, I couldn’t refuse. It’s one of those desserts that everyone loves but no one ever seems to make very much. And why is that, you ask? It’s not because it’s difficult to make (it’s really not). It’s because it’s so rich and so bad for you that you fall into an instant guilt-fest after you indulge.

The music: The Gaslight Anthem…I know, shocking. Give “Even Cowgirls Get the Blues” a listen. It’s totally worth it.

The drink: Orange juice…only because I had it out to cook with.

Here’s the line up:

1c. semi-sweet chocolate chips

1T. orange juice

2T. Kahlua

1t. vanilla extract

2 medium eggs (must be medium)

2 egg yolks

¼ c. sugar

1c. heavy cream

A quick note: I made three batches of mousse, so in my pictures, you’ll see more than what the recipe calls for.

Melt the chocolate chips, orange juice, and Kahlua over a double boiler. Now, it’s important to put them all together to melt.

 

Don’t melt the chocolate and then add the juice and booze….otherwise you end up with this hot mess right here:

Yeah, I totally goofed. Adding most liquids to melted chocolate causes it to basically say, “No, I’m not going to work for you.” After it all melts, stir in the vanilla. I realize this contradicts what I just said, but for some reason, it was what I was taught to do, and it works. Don’t judge me.

So remember:

Separate the yolks and all that jazz. I promise that it’s important to use MEDIUM eggs. If you don’t, the mousse won’t set correctly.

Put the egg yolks, eggs, and sugar in a blender. Blend on medium for 2 minutes. Add the heavy cream and blend for 30 seconds.

Add the melted chocolate mixture and proceed to have a conversation with your blender (unless you’re making a triple batch, you won’t need this conversation):

Blender: “Uh, you know all of that isn’t going to fit in here, right?”

Me: “Pffft…you’ll be fine!” *pours more of the mixture into the blender*

Blender: “I’m overflowing…”

Me: “You’re fine! Shut up!” *jams the lid on, turns on the blender, and watches as it begins spill out of the top and leak down the sides*

Blender: “Told you so.”

Me: “Bite me.”

So here is the after picture (meaning after I cleaned up) of what the mixture should look like after you’ve added the chocolate and blended until smooth.

Pour into small serving dishes or one large one and stick it in the fridge until it’s set. It should be the consistency of a firm pudding…or the consistency of creamy, dreamy, deliciousness as my cousin told me.

Enjoy!

Love,
Sarah

Chocolate Banana Coconut Kiss Cupcakes

Have you ever watched Cupcake Wars?  If you haven't, you should.  It's a fun show, where four bakers compete against each other for $10,000 dollars.  During the first round, they each have to bake a cupcake that showcases several unusual flavors.  Each flavor has to be distinguishable from the others, and they still must all work well together and be tasty. 

I decided that it was high time to use up the almost over-ripe bananas that were sitting on top of my microwave and bake some cupcakes.  And what goes better with banana than chocolate?

Not much.

So here's what you'll need:

1 very ripe banana (1/2 C.)
1/3 C. canola oil
1/2 C. evaporated milk
1 t. vanilla extract
1/8 t. rum extract
1 C. flour
3/4 C. sugar
1/3 C. cocoa powder
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/8 t. cinnamon
12 coconut creme Hershey's kisses

Preheat the oven to 350 degrees.  Put liners in muffin pan.

Mash the banana in a bowl with a fork, then whisk in milk, vanilla and rum extracts, and oil until smooth.

Sift together the dry ingredients, then make a well in the center.  Pour the banana mixture into the well and stir to combine, just until smooth. Be careful not to over-mix!

Take about 3 tablespoons of batter and put in each muffin cup.  This only makes 12 cupcakes, so be careful not to put too much batter in each cup.  Once filled, take the coconut kisses and push lightly into each cupcake.  If you don't want to use them, or if you want to use another flavor, go ahead.  I just love banana, chocolate and coconut together.

Bake in preheated oven for 18-20 minutes, until toothpick inserted in cupcake comes out clean.  Be sure to test away from the kiss! The melted chocolate will stick to the toothpick and make it look like they aren't done.  Cool completely before frosting.

Chocolate Cream Cheese Frosting:
(I forgot to take any pictures of this!)
4 oz softened cream cheese
4 oz softened butter
2 C. sifted powdered sugar
1/4 C. cocoa powder

Mix together the cream cheese and butter until creamy.  Add the powdered sugar 1/2 C. at a time, beating well after each addition to combine well.  Add the cocoa powder and mix until combined.  Pipe onto cooled cupcakes. 

Remember what I said earlier about being able to taste the different flavors? Yeah? Good.  Because you can taste the chocolate and the banana in these.  They are so yummy and moist!  Give them a try soon!

Love,
Liz

Cake Batter Chocolate Bark

Bark is one of those pretty, easy things that I always seem to forget about.  But, once again, whilst stumbling, I came across this.

I instantly knew I had to make it.

So I did.

Just a few ingredients!

12 oz white chocolate
10 oz dark chocolate
3 T. yellow cake mix
Sprinkles.

Start off by melting the dark chocolate in a double boiler.  A double boiler is one of these kitchen tools that you don't necessarily need to buy.  If you have a glass bowl, or even a small pan that will fit in a larger pan, you're good to go.  Just make sure that the bottom of the small bowl, pan, or double boiler, doesn't touch the water in the bottom pan.

Once it has melted, pour it on a sheet that's been covered with parchment paper, and spread it.

Stick it in the freezer for about 20 minutes, and wash out whatever you happen to be using to melt chocolate in.  Put your white chocolate in it and melt that.

Once it's melted, add the cake mix and mix it until it's smooth, and there aren't any lumps. 

Let it cook for about three minutes, until its nice and thick.  Then take the dark chocolate out of the freezer, and pour the white chocolate on top, and spread it out. 

Top it with sprinkles, your choice :)

Pop it back into the freezer for another 20 minutes, then break it up and enjoy!

Cheers!

Love,
Liz

Chocolate Chili Cupcakes

I was feeling adventurous and thought I’d try another type of cupcake. Yes, more baking. And yes, I lived to tell the tale, aren’t you impressed? You should be. Anyway, this one was made while my children were tugging at my pant legs, “Mom, are they done yet? How about now? Are they done? Can we have one when they’re done? Mommmmm, are they DONE!?!!?!?” Yeah…that was enjoyable. No matter how many times I tried to tell them that they may not like this particular cupcake, they wouldn’t listen.

And after making a huge chocolaty mess, a few failed attempts at making pretty chocolate curls, and a very messy Kitchen-Aid, much to my surprise, the kids actually loved them! These cupcakes aren’t for everyone. Some people don’t like the little “kick” they have to them. But I think regardless whether or not you think they’re weird…they’re worth a shot.

One thing I will say, this is a very dense cupcake.  A couple of my coworkers really liked it, saying that it was so rich and chocolaty, and that they almost felt like the had a cheesecake consistency. It doesn’t have a light and fluffy texture. So if you’re looking for a cupcake like that, just click that lovely little X in the top right hand corner.

The music: Shockingly enough, The Gaslight Anthem. No song in particular this time, just…all of them.
The drink: Coffeeeeeee for this zombie momma.

Basically for this batter, I used the same one that I did for my Somewhere Over the Rainbow Cupcakes, only I added:
3/4c. Cocoa powder
3/4t. Cayenne pepper
½ t. Cinnamon
1c. + an extra splash of milk

Follow the instructions from the Somewhere Over the Rainbow Cupcakes, just making sure that you add the extra ingredients. If you want to start out with smaller amounts of the cayenne pepper and cinnamon, that’s fine; you can always add more. Doesn’t that look yummy? I kind of want to stick my face in that….anyway….

Fill up the lined cupcake tin and bake for about 18 minutes. Cool on a wire rack.

Frosting:
3/4c. Butter, softened
3-3 ½ c. confectioners’ sugar
¼ c. vanilla extract
1c. Cocoa powder
½ c. milk
2T. Grated dark chocolate

Do it all up in a mixer, adding the milk gradually. Yup…that’s it. - Quick note, this makes way more frosting than you need.  So if you wanna eat a spoonful or five...go ahead...I won't judge...too harshly.

After the cupcakes have cooled completely, just put that beautiful frosting with a kick on top and sprinkle with grated dark chocolate.

And there you have it, Chocolate Chili Cupcakes....

Love,

Sarah