Friday, May 13, 2011

A recipe for easy-to-make
Blender Chocolate Mousse, thanks to a mom

Mom's Blender Chocolate Mousse with Lemon Cream (click for the recipe) from Bon Appetit is one of my all-time favorite recipes.
   The intro says the recipe is from the mother of one of the magazine’s food editors, and that makes perfect sense to me.
   The recipe has an air of a mother’s ingenuity – it’s so very easy to make and produces fabulous results.
   The mousse is smooth, creamy and delicious. It works as dessert on a weeknight or for a casual dinner party.
   The dessert is family-friendly, although it’s possible not everyone will go for the lemon cream topping. Just leave this part off if that’s the case.
   You won’t be able to eat instant pudding again after making this mousse, which is practically as simple as preparing pudding from a box but makes a far, far superior product.
   The recipe says to “whisk” whipped cream for the lemon cream topping. Be sure to use an electric mixer to do this work, even though the recipe doesn’t say so – it will make things a lot easier.
   To make the mousse, a mixture of water, sugar, and instant espresso powder or instant coffee is brought to a simmer in a medium saucepan. The mixture is poured over one cup of bittersweet or semisweet chocolate chips that have been placed in a blender. Egg whites are added and the mixture blended on high for one minute.
   The chocolate mixture is poured into for small bowls and chilled until firm, about two hours.
   Chilled whipping cream, lemon juice, finely-grated lemon peel and sugar are beaten with an electric mixture until soft peaks form. Spoon over the mousse and serve.

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