• 4/3 Chawklit Moose Day 1

    From Dave Drum@1:18/200 to All on Friday, April 01, 2022 09:51:31
    April 3 - National Chocolate Moose Day

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    Title: Hippo Pot de Mousse
    Categories: Five, Desserts, Chocolate, Dairy, Nuts
    Yield: 6 Servings

    4 oz Semisweet chocolate
    2 oz Bittersweet chocolate
    2 c Heavy cream; well-chilled
    - whipping cream will do
    - nicely
    1 ts Almond extract

    Melt the chocolate together in the top of a double boiler.
    Be careful to do this slowly, so as not to burn the
    chocolate, and to keep all moisture away from the pot. Let
    the chocolate cool for five minutes.

    While the chocolate cools, whip the cream and almond
    extract together until very stiff. Gently fold the cooled
    chocolate into the whipped cream. There will be many
    flecks of chocolate in the mixture.

    If you're not going to eat it all yourself, spoon into six
    large wine glasses. Chill one hour.

    Yield: Serves one to six people.

    NOTES: Extremely quick and easy chocolate mousse -- This
    is an adaptation of a very easy chocolate mousse recipe
    from Sandra Boynton's hilarious book, "Chocolate, the
    Consuming Passion." It requires none of the laborious
    preparation that most French mousse recipes call for, and
    really optimizes the effort needed to consume the
    chocolate, which is, after all, what this is all about.

    If you're careful, you can also melt the chocolate in a
    microwave oven, in its wrapper. If you try this, be
    especially mindful of the semisweet chocolate, as the
    sugar therein caramelizes very quickly, leading to an
    awful mess (and ruined chocolate).

    From: Chris Kent, Digital Equipment Corp., Western
    Research Lab, Palo Alto, Calif., USA

    From: http://www.recipesource.com

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  • From Dave Drum@1:3634/12 to All on Tuesday, April 02, 2024 16:35:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chocolate-Avocado Mousse
    Categories: Desserts, Fruits, Chocolate
    Yield: 1 Serving

    2 tb Semi-sweet chocolate chips
    1 Ripe avocado
    2 tb Honey
    2 tb Unsweetened cocoa powder
    1 ts Vanilla extract
    pn Kosher salt
    Fresh raspberries; garnish,
    - optional

    Place chocolate in a glass bowl set inside of a saucepan
    filled with just enough water to fill saucepan without
    touching bottom of bowl. Bring water to a simmer. Allow
    chocolate to melt completely. Set aside to cool slightly.

    Cut avocado in half, remove and discard pit. Scoop out
    flesh and add to bowl of a food processor along with
    honey, cocoa powder, vanilla extract, salt and cooled
    chocolate. Blend until smooth and creamy, scraping sides
    of bowl as needed. Spoon into serving dishes, cover with
    plastic wrap and refrigerate until chilled, at least 2
    hours.

    Garnish with fresh raspberries (if using) and serve.

    Makes 2 small, or 1 large serving.

    Recipe by: Giada De Laurentiis

    From: http://www.gourmetrecipesforone.com

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