We recently started receiving a few wedding gifts in the mail, which as been like Christmas on steroids. One of the most recent gifts that would make any chef swoon… Fire engine red Le Creuset baking dishes, complete with 4 mini cocottes. I’ve died and gone to culinary heaven. Every time I open a new kitchen item I jump up and down like a little kid while Jake looks at me all confused. Anyways… The second I saw these little cocottes I thought chocolate- Chocolate souffle, chocolate mousse, chocolate molten cake- slightly obsessed with chocolate. But seriously, what is better than your very own mini dish coming out filled with chocolate? This mousse recipe is very special to me, as it belonged to my grandmother Harriet and I remember her making this for dinner parties when I was growing up. It’s extremely easy, super rich and the flavor of the rum comes through nicely, which makes the recipe a winner in my book. This is a family favorite, so I hope you ENJOY!
Rum Chocolate Mousse (Click for printer friendly version)
- 1 cup dark chocolate chips
- 5 tablespoons boiling water
- 2 tablespoons dark rum (Myers is my favorite)
- 4 eggs, separated
- Separate egg yolks and whites into two bowls
- Beat egg whites with an electric hand mixer or kitchenaid until stiff fluffy and peaks form, set aside.
- Put chocolate chips and boiling water in a blender and blend until smooth, about 10 seconds.
- Add yolks and rum to blender, blend until fully incorporated
- Using a rubber spatula, transfer chocolate mixture into a medium bowl.
- Fold whipped egg whites into rum chocolate.
- Pour into ramekins, chill at least 1 hour.
Happy Valentines Day everyone! Whether you’re a lover or a hater of this pretty ridiculous holiday- You’ve gotta love an excuse to stuff your face with baked goods, chocolates, fruit covered in chocolate, candy hearts and then wash it down with wine or (but preferably AND) champagne with out getting a belly ache… Yeah, good luck!
My friend Aly brought me these beautiful tulips, I’m feeling pretty lucky and its not even officially Valentines Day!These almond cookies are pretty outrageous- in the healthiest way possible. Pom Pom got this recipe from her friend Joanie and Joanie must have got this recipe from an angle because they are that good.
They are made with almond flour/meal which gives it a chewy, nutty texture. Then you mix that with a hint of mint extract and dark chocolate chips and it’s like a Girl Scout Thin Mint Cookie and a chocolate chip cookie got married and had little chocolate mint almond cookie babies. Plus… they are gluten free, vegan and guilt free (kind of) after you eat the whole plate. Enjoy!
Heaven on Earth Almond Cookies:
- 2 1/2 cups Almond flour/meal (this can be found in the bulk section at Whole Foods or any health food store. Bob’s Red Mill also makes it, usually in the gluten free section)
- 1/2 teaspoon Kosher sea salt
- 1/2 teaspoon baking soda
- 1/2 cup grapeseed oil or canola oil (I used canola this time because I didn’t have grapeseed on hand but either is good)
- 1 tablespoon vanilla extract
- 1/2 cup agave nectar
- 1 cup 70% dark chocolate, chopped (or use dark chocolate chips)
- 1/2 teaspoon mint extract
- Preheat oven to 350
- Combine dry ingredients in a large bowl
- Combine wet ingredients in a smaller bowl
- Mix dry and wet ingredients together and stir in chocolate chunks
- Roll dough into 1″ balls and softly press/flatten dough onto a well greased cookie sheet
- Bake for 8-12 minutes until edges begin to brown.
- Cool on wire wracks (if you can wait that long)
- These would also make really good ice cream sandwiches- place a scoop of your favorite flavored ice cream or sorbet and let them set in the freezer for at least 1 hour before serving.