Showing posts with label chocolate mousse. Show all posts
Showing posts with label chocolate mousse. Show all posts

Sunday, December 10, 2017

Lee's Simple Chocolate Mousse -- guest Kathy Krevat #recipe

LESLIE: Today we welcome our friend Kathy Krevat, who writes the terrific Chocolate Covered Mysteries as Kathy Aarons, and is debuting a new series, the Gourmet Cat Mysteries, as Kathy Krevat. She's offering one lucky reader an e-book of the first in the series, The Trouble with Murder!

Leave a comment below for a chance to win!

KATHY KREVAT: My husband, Lee, makes the best chocolate mousse! It’s very rich – not fluffy – and has an intense chocolate flavor. We make it only for dinner with guests so we don’t eat it all ourselves. Below are the results for a dinner for eight. 

We’ll be making it again for our annual New Year’s Day Brunch, which is more of an open house, so people can drift in when they finally wake up. For that, we’ll put it into small plastic cups to serve at least thirty.

Chocolate mousse has nothing to do with my new Gourmet Cat Mystery series, but I didn’t think a cat food recipe would be as delicious. And what human doesn't love chocolate mouse -- er, mousse?

Lee has used this recipe for over 30 years. The only time it hasn’t worked is when he didn’t use whole milk and when the milk wasn’t hot enough. Please note that it uses 3 raw eggs and take necessary precautions.

Bon appétit!

Lee’s Simple Chocolate Mousse 

1 cup hot milk - must be very, very hot - enough to boil (see instructions below)
12 oz. semi-sweet chocolate chips
½ cup sugar (or less depending on taste)
3 eggs

Note: The higher quality chocolate you use, the better the taste!

Pour chips into blender. Put milk in microwave and heat for one minute. Test the temperature. Then heat in 30 second increments until it is almost boiling.

Meanwhile, beat eggs in a small bowl.

Pour hot milk over chocolate chips. Blend until smooth. Add eggs to mixture and blend until mixed well. Add sugar to mixture and blend until mixed well.

Pour into serving dishes. Refrigerate for minimum 2 hours. Serve with or without whipped cream.

Yield depends on serving size. This recipe will make 8 servings, roughly a third cup each.

What sort of trouble does your cat -- or any kitty you know get into? Leave a comment below, with your email address, for a chance to win an e-book of THE TROUBLE WITH MURDER, first in the new Gourmet Cat Mysteries. Trouble the Cat will pick a winner at midnight, Monday, December 11. 

Single mom and gourmet cat food entrepreneur Colbie Summers thought she’d escaped her tiny California hometown forever. But when her father needs her, she packs up her adolescent son, their finicky feline, Trouble, and her budding business. She knows change is tough—but she doesn’t expect it to be murder . . .
Between dealing with her newly rural life, her grumpy, sports-obsessed father, and preparing to showcase her products in the local Sunnyside Power Mom’s trade show, Colbie has more on her plate than she bargained for. Luckily, she has her official taste-tester, Trouble, by her side to vet her 
Meowio Batali Gourmet Cat Food line. Things look promising—until one of the Power Moms is found dead—with an engraved Meowio specialty knife buried in her chest. 
As the prime suspect, Colbie needs paws on the ground to smoke out who had means, motive, and opportunity among the networking mothers—including a husband-stealing Sofia Vergara lookalike. And the cat’s still not out of the bag when a second violent death rocks the bucolic community. Trouble may have nine lives, but Colbie’s only got one to clear her name and stop a killer from pulling off the purr-fect crime . . .

Kathy Krevat is the author of the GOURMET CAT MYSTERY series and the nationally bestselling CHOCOLATE COVERED MYSTERY series under the name Kathy Aarons.

She lives in San Diego with her husband of twenty-five years, close to the beach, their two grown daughters and Philz coffee. Kathy’s an avid supporter of youth arts education and serves as president of the San Diego chapter of Sisters in Crime.

Follow Kathy on Facebook, Twitter, or at

Friday, May 2, 2014

Al's Jamocha Mousse

by Sheila Connolly

For some reason I seem to have lived in regions that produce some of the best-known chocolate in the country. In California it was See’s and Ghirardelli; in Pennsylvania, Whitman’s and Hershey; and in Massachusetts, The Baker Chocolate Company (the oldest producer of chocolate in the U.S., established here by Irishman John Hannon, who passed it on to Dr. James Baker in 1780). Let me put in a small plug for the small local chain Ben & Bill’s Chocolate Emporium, established in Massachusetts in 1956: when my sister was visiting a couple of weeks ago we stopped in at two of their stores (out of four) merely to inhale. They have a wonderful collection of vintage chocolate molds.

Anyway, I was reminded of all things chocolate when I read an article in The Boston Globe on April 23rd, about the evolution of Toll House Cookies (the Toll House Inn was located in Whitman, Massachusetts. Sad to say, the Inn no longer exists.)

The author, Dédé Wilson, analyzed the ingredients from the original cookbook (the recipe first appeared in 1938). The originator, Ruth Wakefield, used Nestle’s semisweet baking bars (and the recipe is now owned by Nestle).

Now that I’ve whetted your appetite—I’m not going to give you a recipe for Toll House AKA Chocolate Chip Cookies. There are plenty around. Instead I went hunting through my own files and found a recipe for Jamocha Mousse, which was given to me by a (male!) friend many many years ago. (The same guy also introduced me to grinding my own coffee beans and to bouillabaisse, and to him I am forever grateful.)

One note about this recipe: you will see that it uses raw egg whites. If you are concerned about contamination of the eggs, you can used pasteurized egg whites (or use eggs that have been pasteurized in the shell, if you can find them).

Al’s Jamocha Mousse

1 cup semi-sweet chocolate chips (6-7 ounces)
4 egg yolks
2 Tblsp rum (or other liqueur flavoring)
1 tsp instant coffee
4 egg whites
Pinch of salt
½ cup sugar

A note re the chocolate: when I first started making this recipe, I was not particularly sophisticated about chocolate, so no doubt I used the universal Nestle’s chocolate chips.  Now I have a wild and wonderful assortment of gourmet chocolate, mainly dark and bittersweet. If you aren’t into sweet desserts, you’ll probably like using those better. In this version I used three different dark chocolates: Ghirardelli Semi-Sweet chips, Ghirardelli Bittersweet, and our store brand Authentic Belgian Semisweet Dark Chocolate.

Melt the chocolate over very low heat in a double boiler (do not overheat!). I could say, use a microwave, but you’re going to have to cook your mixture in the next step anyway so you might as well use the pan.

Melted chocolate

Separate the eggs. Add the egg yolks, one at a time, beating after each addition (the mixture may look congealed at first, but have faith and keep beating). Keep the water at a low simmer and stir for a couple of minutes, to make sure the egg yolks are cooked (pay attention or you’ll get chocolate flavored scrambled eggs). Remove from heat (remove the top part from the bottom part of the double boiler).

Chocolate, eggs and coffee

Blend in the rum or other flavoring and the coffee. (And another note, about the coffee:  it used to be that instant coffee was everywhere, including instant espresso. Not so much these days. If you have it, fine. If not, use a little strong brewed espresso, or substitute a bit of liqueur in your favorite flavor.) Whatever you use, you should have the full two tablespoons of liquid. 

Egg whites: frothy

Beat the egg whites and salt until they are frothy. Gradually add the sugar, then beat until the mixture forms soft peaks. (And yet another note, this time about the egg whites. I’ve read that the pasteurized ones are harder to beat to a foam, so if you’re using them, add a bit of cream of tartar or lemon juice, and be patient.)

Egg whites: peaks

Stir a small amount of the beaten egg whites into the chocolate mixture. Then with a broad spatula, fold the chocolate mixture into the rest of the egg whites.

Chocolate and egg whites: just starting out

All mixed

Spoon the mousse into pretty dishes and chill.

Ready to chill (these are espresso cups)

When you’re ready to serve, garnish with sweetened whipped cream and chocolate shavings (if you have any chocolate left by then!).

Makes about three cups. The number of servings will depend on the size of your dishes.

Coming June 2014. BTW, my protagonist in the Museum Mysteries, Nell Pratt, knows some very nice Philadelphia restaurants. And of course I had to test them first.