I am not a baker, desserts and breads are hard for me. That’s why I love this easy dessert you make in a blender. This is a recipe favorite from Bon Appetit’s Fast Easy Fresh cookbook by Barbra Fairchild. The lemon cream goes perfectly with the dark chocolate mousse but if you prefer use milk chocolate chips instead of dark and vanilla extract (1 t) instead of the lemon juice in the cream. This recipe is doubled from the original recipe in the cookbook and made 6 servings.
Blender Chocolate Mousse with Lemon Cream
2 c chocolate chips ( I used 1 cup good dark chocolate chips and 1 c milk chocolate)
1 1/2 c water
6 T sugar divided
1/2 t instant espresso powder (or instant coffee)
6 large egg whites
2/3 c chilled heavy whipping cream
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
Place chocolate chips into a blender. Bring water, 4 T sugar and espresso powder to a simmer in a sauce pan, stir to dissolve coffee and sugar. Pour over chocolate chips in blender. Cover tightly and blend for 5-10 seconds. Add egg whites and cover and blend on high for 1 minute. Pour into glasses or bowls and chill until mousse is set. Mine took about 2 hours.
For Lemon Cream:
whisk cream, lemon juice, 2 Tablespoons of sugar and lemon zest in a small bowl until small peaks form, add dollop to top of the mousse.
It’s that time of year here in Florida, hurricane season. Tropical Storm Isaac is making his way into the Gulf of Mexico and even though we are not in the direct path (yet) we will still have some wind and rain. They even canceled school tomorrow, my kids are really disappointed (yeah right ). So I am posting a favorite cake recipe, I find I like to bake on rainy days. This one is dark and decadent, a favorite from my Southern Living Cookbook.
Dark Chocolate Bundt Cake with White Icing and Strawberries
8 oz of semi sweet chocolate chips or chocolate chopped
1 16 oz can of chocolate syrup
1 c butter softened
2 c sugar
4 eggs, large
2 1/2 c flour
1/2 t baking soda
1/4 t salt
1 c butter milk
1 t vanilla extract
2 c powdered sugar
3-4 T milk
1 t vanilla extract
1 c halved strawberries
Pre heat oven to 325. Melt chocolate chips in microwave or double boiler. stir in chocolate syrup and stir until smooth.
In a large bowl or stad up mixer, beat butter on med speed until creamy and add sugar, then eggs 1 at a time. In a med bowl mix together flour baking soda and salt. add 1/2 to butter mixture mixing on low speed. Then the buttermilk then the rest of the flour, mixing the whole time. stir in vanilla and chocolate mixture and pour into a greased and floured bundt pan. Bake for 1hr and 20 minutes or until a toothpick inserted into the middle comes out clean. Cool cake in pan on a wire rack for 15 min then turn pan and invert cake on to the wire rack, cool for another 30 minutes.
For frosting, stir together powdered sugar, milk and vanilla in a small bowl. Pour over cooled cake and top with strawberries.