Chocolate Mousse Pie Recipe

4

phpThumb_generated_thumbnail

Instructions

For the chocolate cookie crust:

  • Heat the oven to 350°F and arrange a rack in the middle.
  • Place the cookies in a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process until the crumbs are fine, about the size of coarsely ground coffee (you will need 1 1/2 cups). (Alternatively, place the cookies in a resealable plastic bag, press out the air, and seal. Using a rolling pin, smash into uniform fine crumbs. Transfer to a medium bowl, add the melted butter, and mix until evenly combined.)
  • Pour the crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before making the filling, about 40 minutes.

For the chocolate mousse:

  • Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.
  • Place the chopped chocolate and 1/4 cup of the cream in a large heatproof bowl. (Place the remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl isn’t touching the water. Melt the chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan, wipe any moisture from the bottom of it, and set aside to cool slightly.
  • Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment (make sure the bowl and whisk have no trace of oil or fat on them, or the whites won’t whip properly). Mix on high until stiff peaks form, about 1 minute; transfer to a medium bowl and set aside. (Alternatively, you can whip the whites by hand in a large bowl for about 3 minutes.)
  • Clean and dry the whisk attachment and mixer bowl. Place the remaining 3/4 cup of cream in the bowl and whisk on high speed until stiff peaks form, about 1 minute. (Alternatively, you can whisk the cream by hand in a large bowl for about 3 minutes.)
  • Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix). Spoon the mousse into the cooled pie crust and smooth it into an even layer. Refrigerate uncovered until set, at least 2 hours.

For the whipped cream:

  1. 
When ready to serve, place the bowl of the stand mixer and the whisk attachment in the freezer for 10 minutes. Add the sugar, vanilla, and cream to the bowl and whisk on high speed until medium peaks form, about 1 to 2 minutes. (Alternatively, you can whisk the cream by hand in a large chilled bowl for about 3 to 4 minutes.) Spread or decoratively pipe the whipped cream from a pastry bag evenly over the pie.
  2. To garnish, hold the piece of chocolate with a paper towel in one hand and use a vegetable peeler to shave the desired amount over the top of the pie.

Credit: Chow

Advertisements

Happy National Fast Food Day!!! – Tell us your favorite fast food?

5

B_Burgers2

IN-N-OUT DOUBLE, DOUBLE WITH FRIES – ANIMAL STYLE

National Fast Food Day is observed annually on November 16.  On this day each year people all across the country celebrate by going through the drive-thru, dining inside or ordering their fast food to go.

First popularized in the United States in the 1950’s, fast food is considered any meal with low preparation time and served to a customer in a packaged form for quick dine-in, take-out or take-away and typically with a drive-thru.

Following World War I, automobiles became popular and more affordable.  At that time drive-in restaurants were introduced.  In 1921,  White Castle, an American company founded by Billy Ingram and Walter Anderson in Wichita, Kansas, opened, selling hamburgers for five cents each.  Anderson had opened the first White Castle in 1916 as a limited menu, high-volume, low-cost, high-speed hamburger restaurant.

The United States has the largest fast food industry in the world.  There are American fast food restaurants that are located in over 100 countries.

Common fast food menu items include hamburgers and other sandwiches, fish, fried chicken, chicken nuggets, tacos, pizza, hot dogs, french fries, onion rings, breakfast biscuits, coffee and ice cream. 

The term fast food was first recognized in the dictionary by Merriam-Webster in 1951.

Credit National Calendar

 Defining the Family (BLW Contributor)

1

Image result for the simpson family

To Wallow

This will take a couple of posts to fully describe and paint the picture. I will just start this one by defining what is a healthy family unit? And I know no family is perfect and not all families will exhibit everything on the list and you don’t need to have ALL to be the “perfect” family.I think the key indicator in any type of relationship (beyond the family) is COMMUNICATION. The ability to feel safe (<-keyword is safe) to articulate your thoughts, feelings, without FEAR of the consequences. I am using this for my own frame of reference because I didn’t have NONE of this in my own. Below are just the main points.
(Read the complete article :Healthy Family)

Healthy family relationship:

  1. The healthy family communicates and listens.
  2. The healthy family affirms and supports each other.
  3. The healthy family teaches respect to others.
  4. The healthy family…

View original post 106 more words

Happy National Sundae Day!!! – Beer & Bacon Toffee Sundae Recipe

4

Screenshot_2014-11-10-22-42-31

BEER-AND-BACON TOFFEE SUNDAES

Ingredients 

1/2 cup diced bacon (about 4 slices)

1 cup packed light brown sugar

1/2 cup light corn syrup

1/2 cup stout beer (I like Founders Breakfast Stout)

4 tablespoons unsalted butter

1/2 cup heavy cream

Kosher salt and freshly ground pepper

2 pints good-quality vanilla ice cream

1 cup pecans, toasted and chopped

Sea salt, for sprinkling

Directions

Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.

Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.

Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt

Happy Chocolate Day!!! – What’s your favorite type of Chocolate? – Chocolate Mousse Cake Recipe

8

unnamed

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

INGREDIENTS 

For the cake and mousse:

1 18 .25-ounce box devil’s food cake mix (plus required ingredients)

14 ounces bittersweet chocolate, chopped

12 tablespoons (1 1/2 sticks)

unsalted butter, diced

1/4 cup strong coffee

10 large eggs, separated

1 1/2 cups plus 6 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups cold heavy cream

For the shell and sauce:

12 ounces bittersweet chocolate, chopped

3/4 cup heavy cream

5 tablespoons light corn syrup

2 tablespoons unsalted butter

To serve:

1 1/2 cups cold heavy cream

1 tablespoon sugar

1 pint vanilla ice cream

DIRECTIONS

Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.

Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.

Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.

Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.

Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.

Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.

Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.

To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

Lucy’s Famous Chocolate Scene 

Hershey’s Ultimate Chocolate Brownies Recipe

7

4315_en-us_large

HERSHEY’S ULTIMATE CHOCOLATE BROWNIES RECIPE

INGREDIENTS

  • 3/4 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • Additional HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (optional)

    DIRECTIONS

    1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

    2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

    3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Garnish with chocolate chips, if desired. Cut into squares. Makes about 24 brownies.

    ONE-BOWL BUTTERCREAM FROSTING

    6 tablespoons butter or margarine, softened

    2-2/3 cups powdered sugar

    1/2 cup HERSHEY’S Cocoa

    1/3 cup milk

    1 teaspoon vanilla extract

    Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk,

    beating to spreading consistency (additional milk may be needed). Stir in vanilla.

    About 2 cups frosting.

    Credit: Hersey’s

    Happy National Cookie Day!!! – Bourbon Bacon Chocolate Cookies Recipe – What is you favorite kind of cookie?

    4

    image

    Servings: 3 dozen cookies

    Prep Time: 1 hour
    Cook Time: 20 minutes
    Ready In: 1 hour 20 minutes

    Ingredients

    3 tablespoons Maker’s Mark® Bourbon3/4 pound bacon, 1/4-inch dice*2-1/2 cups all-purpose flour1/4 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1/2 cup unsalted butter, softened1/2 cup reserved bacon fat, chilled3/4 cup granulated sugar1/2 cup packed light brown sugar1/4 cup packed dark brown sugar1 teaspoon vanilla extract2 large eggs8 ounces dark chocolate, chopped into small pieces**

    Instructions

    In a large sauté pan, cook out the diced bacon until the bacon pieces are golden and crisp.Remove the bacon pieces from the fat and drain on a paper towel.Strain the fat through a fine sieve and measure out a 1/2 cup of bacon fat and chill the bacon fat until it congeals and is set.Preheat the oven to 375°F.Combine the flour, baking powder, baking soda and salt in small bowl.Beat the butter, chilled bacon fat, granulated sugar, light and dark brown sugars, vanilla and Maker’s Mark®Bourbon in large mixer bowl until it is well combined.Add the eggs one at a time, beating well after each addition; gradually beat in the flour mixture.Stir in the cooked bacon pieces and chopped chocolate bits.Drop by rounded tablespoon onto parchment-lined baking sheets at least 3 inches apart.Bake in the oven for 9 to 11 minutes or until golden brown.Let stand for 2 minutes; remove to wire racks to cool completely.Keep in a dry, airtight container for up to 5 days.* A fattier sliced bacon is preferred, as lean bacon and turkey bacon will not work for this recipe.** Use a dark chocolate with 65% cocoa or higher. Anything from a 65%-85% chocolate will work well.

    Happy National Cashew Day!!! – Health Benefits of Cashews

    Cashew Nuts

    Here are seven health benefits of cashews.

    Cancer Prevention
    Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Studies have also shown that cashews can reduce your colon cancer risk. Their high copper content also endows the seed with the power to eliminate free radicals and they are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer.

    Heart Health
    Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of which are associated with an increased risk for heart disease. Cashews are wonderfully cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks.

    Hair and Skin Health
    Cashews are rich in the mineral copper. An essential component of many enzymes, copper plays its part in a broad array of processes. One copper-containing enzyme, tyrosinase, converts tyrosine to melanin, which is the pigment that gives hair and skin its color. Without the copper cashews are so abundant in, these enzymes would not be able to do their jobs.

    Bone Health
    Cashews are particularly rich in magnesium. It’s a well-known fact that calcium is necessary for strong bones, but magnesium is as well. Most of the magnesium in the human body is in our bones. Some of it helps lend bones their physical structure, and the remainder is located on the surface of the bone where it is stored for the body to use as it needs. Copper found in cashews is vital for the function of enzymes involved in combining collagen and elastin, providing substance and flexibility in bones and joints.

    Good for the Nerves By preventing calcium from rushing into nerve cells and activating them, magnesium keeps our nerves relaxed and thereby our blood vessels and muscles too. Too little magnesium means too much calcium can gain entrance to the nerve cell, causing it to send too many messages, and leading to too much contraction.

    Insufficient magnesium leads to higher blood pressure, muscle tension, migraine headaches, soreness and fatigue. Not surprisingly, studies have demonstrated that magnesium helps diminish the frequency of migraine attacks, lowers blood pressure and helps prevent heart attacks.

    Prevent Gallstones
    Data collected on 80,718 women from the Nurses’ Health Study demonstrates that women who eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing gallstones.

    Weight Loss
    People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered “good fat.” This is attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack for managing weight gain.

    Photo Credit: http://www.roadtripsrus.com

    Credit: Health Diaries

    Happy National Fast Food Day!!!- Tell us your favorite fast food?

    4

    B_Burgers2

    IN-N-OUT DOUBLE, DOUBLE WITH FRIES – ANIMAL STYLE

    National Fast Food Day is observed annually on November 16.  On this day each year people all across the country celebrate by going through the drive-thru, dining inside or ordering their fast food to go.

    First popularized in the United States in the 1950’s, fast food is considered any meal with low preparation time and served to a customer in a packaged form for quick dine-in, take-out or take-away and typically with a drive-thru.

    Following World War I, automobiles became popular and more affordable.  At that time drive-in restaurants were introduced.  In 1921,  White Castle, an American company founded by Billy Ingram and Walter Anderson in Wichita, Kansas, opened, selling hamburgers for five cents each.  Anderson had opened the first White Castle in 1916 as a limited menu, high-volume, low-cost, high-speed hamburger restaurant.

    The United States has the largest fast food industry in the world.  There are American fast food restaurants that are located in over 100 countries.

    Common fast food menu items include hamburgers and other sandwiches, fish, fried chicken, chicken nuggets, tacos, pizza, hot dogs, french fries, onion rings, breakfast biscuits, coffee and ice cream. 

    The term fast food was first recognized in the dictionary by Merriam-Webster in 1951.

    Credit National Calendar

     

     

    Happy National Sundae Day!!! – Beer and Bacon Toffee Sundaes recipe

    1

    Screenshot_2014-11-10-22-42-31

    BEER-AND-BACON TOFFEE SUNDAES

    Ingredients 

    1/2 cup diced bacon (about 4 slices)

    1 cup packed light brown sugar

    1/2 cup light corn syrup

    1/2 cup stout beer (I like Founders Breakfast Stout)

    4 tablespoons unsalted butter

    1/2 cup heavy cream

    Kosher salt and freshly ground pepper

    2 pints good-quality vanilla ice cream

    1 cup pecans, toasted and chopped

    Sea salt, for sprinkling

    Directions

    Put the bacon in a medium saucepan over medium heat and cook, stirring, until very crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels, reserving the fat in the pan.

    Add the brown sugar, corn syrup, beer, butter, heavy cream and a pinch each of kosher salt and pepper to the pan. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, 6 to 8 minutes. Transfer to a bowl and refrigerate until ready to serve.

    Scoop the ice cream into bowls and spoon the toffee sauce on top. Garnish with the crispy bacon bits, toasted pecans and sea salt.