Chocolate Mousse Made Easy + Other Myths of the Wooden Spoon

Who doesn't love chocolate mousse? Okay, I know there are crazy people out there who hate everything that has to do with chocolate, and to be honest, I'm not a huge fan, but I do get crazy cravings for chocolate ever so often. I've been making mousse since the beginning of time. Okay, not really, but for long enough that it's scratched in the back of my brain for eternity. But I was talking with some friends about baking and pastries and the like, and I mentioned mousse and they were so surprised that I made it at home sometimes. Like it was some kind of phenomena. After some further digging, I realized that they aren't the only ones who were terrified by the thought of making mousse, so here's mousse made easy, by me. 

The thing about chocolate mousse, just like french macarons, and really all french baking, is patience. You have to be patient and you have to follow the steps. I kid you not, if you make pate a chaoux and don't use a wooden spoon, I don't think it will come out. I don't know much about myths and legends, but I don't fool around when it comes to french pastries. Use a wooden spoon! 

Mousse is a really special dessert that I can't eat more than a few spoonfuls of, but when my boyfriend, who is sick sick sick, tells me he wants mousse and wants to buy it at the grocery store, I die a little on the inside, and then I stock up on supplies and make it. One millions times better and a little sweeter too.  

Here's what you need to make chocolate mousse:

12 ounces of semi sweet chocolate

1/2 cup of butter

2 1/2 cups of heavy cream

4 large eggs, separated

2 tsp of vanilla

1/2 cup of sugar

Melt your chocolate, vanilla and butter in a double boiler. I just boil water in a saucepan and place a metal bowl in the boiling water to melt my chocolate in. Stir with a wooden spoon. Once your chocolate is smooth, creamy and combined, take it off the heat. Temper your 4 egg yolks and whisk them in slowly. Once your egg yolks are combines, place your mixture into an ice bath to cool. 

Whip your 4 egg whites and sugar until stiff peaks form, place to the side. If you have a hard time whipping egg whites, add a pinch of cream of tartar, it will help your eggs stiffen. Whip your heavy cream place to the side. 

Once your chocolate mixture has cooled, fold in your egg whites, careful to not over mix. You are not trying to deflate your egg whites! Once they are combined, fold in your whipped cream. Chill for 4-12 hours or until desired consistency is reached. In my house, it's usually just about 4 hours, because we are ready for mousse STAT. Top with whipped cream and chocolate Shavings, and enjoy the shit out of it. You earned it. 

Have you made chocolate mousse, or another kind of mousse? I have been itching to make some white chocolate raspberry mousse, and maybe a chocolate orange. Stay tuned!

xo,

Beca

Homecooked // Doug's Shrimp Eggrolls

Let me tell you a little about my boyfriend. He's probably the best cook, ever. Like, puts me to shame, which isn't hard, but he probably puts a lot of people to shame. The other day I was craving egg rolls something fierce but we haven't been much for eating out lately. We went to the grocery yesterday, and got all the necessary ingredients for him to make the best, hands down, best eggrolls I have ever had.

What you need. Egg wrappers. Cabbage, carrots and broccoli. Shrimp (or tofu) Salt, pepper, soy sauce, agave. frying oil. Sweet and sour sauce for dipping. Shred your cabbage, carrots and broccoli stems really finely and chop your shrimp or tofu. Mix it all together with soy sauce, agave and salt and pepper in a bowl  and cook it in light oil until its your shrimp is cooked thoroughly. Lay out your rice paper, scoop in your cooked ingredients, roll and fry in very very hot oil only flipping once to get each side evenly crispy. EASY PEASY! Enjoy the best egg rolls of your life.

Have you ever made egg rolls? What ingredients do you use? Now that I am full of egg rolls, I have some work to finish up before we head over to the Tennessee Lookouts game. I'm not a huge fan of baseball, or sports in general, but this week is going to be insane, so we're taking a little break to hang out with friends before we disappear into the world of sunglasses.


xo,
Beca

Homemade Corn & Tuna Fritters

It may not sound appeasing, in fact, it may sound kind of weird. Corn and Tuna fritters. But, trust me, this little appetizer will have your guests thanking you, especially on a nice spring day.

In a big bowl, mix together one can of tuna, half a can of creamed corn, one egg, salt, pepper, and 1/2 cup of flour or corn meal (depends on how you want the consistency once fried, crunchy or fluffy.) Mix well until the batter is the consistency of cake batter. Use an extra large spoon, and drop spoonfuls of batter into very very hot oil. 

Fry on one side until your fritter begins to float up a bit, They will be fairly thin, like pancakes. Use a spatula to flip them and fry evenly. 

Let them drain on a paper towel and cool slightly before serving on a bed of chopped lettuce or coleslaw. I topped my stack with avocado and spices. It made a good, easy lunch and will make great finger foods at our next barbecue. 

Would certainly be great with tartar sauce and lemon squeeze too. 

Enjoy!

xo,

Beca