Triple Chocolate Mousse Cake

Guys, I am such a grown up.  Bri and I had a meeting last night with our REAL ESTATE AGENT.  We are officially starting our new home search and we couldn't be more pumped about becoming first time homeowners!!! No more of this renting silliness.  We are using words like invest and mortgage.  It's super crazy and I feel old.  

I am also a little fascinated by the fact that I am super excited to have an in unit washer and dryer.  I think this may actually be the determining factor on if you are an adult or not.  Do you get excited about having an in unit washer or dryer? If yes, then congrats, you are an adult.  Seriously, I couldn't be more pumped up about it.  I keep saying things like "I've made it!" and "I can't wait to leave things in the dryer and just grab them as needed."  I feel that this is both adorable and sad, but I am okay with it.

So, to celebrate the beginning of this house hunting journey and my path towards laundry-ease, I am sharing a recipe for Triple Chocolate Mousse Cake.  YUM! Plus, this cake has NO flour.  Just three layers of chocolatey goodness with a dense flourless dark chocolate cake-like base, chocolate mousse center, and white chocolate mousse top.  

This cake was a huge hit.  I brought it in for a staff potluck, and people told me that it was so good I should get paid to make it.  I should start charging people for the delicious things I make.  But, then I would think of it like a job instead of fun, so I am going to stick to making people happy with free treats.  

Today is also my half birthday and while I know that is not actually a thing, it is another small reason to celebrate so here you go:

Triple Chocolate Mousse Cake

Follow the link for the recipe at Tastebook since I barely changed anything.  Here are the few suggestions/things that I did to make this cake a success:

1. Find good quality chocolate.  It makes a difference.

2. CHILL.  Let things chill for a LONG time.  Then, putting the cake together works so much better.  

3. I found that my white chocolate layer didn't firm up like it should so in the future I would add a pinch more gelatin and let it cool even longer. 

4., Whenever the recipe said to whip something until soft peaks formed, I whipped until stiff-er peaks formed.  This makes the mousse more airy and light which I love.  

Pumpkin Mousse

Is it still pumpkin season? I'm gonna say yes since it's so weirdly warm this winter that it still sorta feels like fall.  I mean, I just went for a run and got way to sweaty for this time of year.  Also, I got really cute cold weather running gear for Hanukkah and I can't even wear it since it's too warm!  I know I shouldn't complain.  I love that there is no snow and that I can still make pumpkin things.  What more could a girl ask for?  

I was playing around with the idea of a pumpkin-like pie but without the pie crust.  I found a recipe for a pumpkin mousse and I just loved that idea!  So, that is what I am sharing with you today!  

Today is also a pretty exciting day for me (besides the pumpkin mousse).  I have a lunch date with Bri's Aunt to talk about a wedding shower and then I have a dinner date with Bri's whole family to celebrate his and his twin's birthdays!  I get to go to Cheesecake Factory and Portillo's...all in one day!  This is why I went for a 5.75 mile run this morning.  Gotta prepare myself for all the delicious eating!  

Pumpkin Mousse

(adapted from Pastry Chef Online)

Ingredients:

1 cup sugar

1/4 cup water

2 1/2 cups heavy cream, divided

1 15 oz can pure pumpkin (not pumpkin pie filling)

1 tbsp honey

1/2 tsp sea salt

1 tsp cinnamon

pinch of nutmeg

pinch of cloves

1 tsp vanilla

Directions:
1. In a saucepan, heat the water and sugar until boiling.  Continue to boil until the sugar has deeply caramelized.  Once this happens, immediately remove it from the stove and pour in 1 cup of the heavy cream and stir to combine.  Pour this mixture into a metal bowl.
2. Add in the pumpkin, honey, salt, cinnamon, nutmeg, cloves and vanilla.  Cover with a sheet of plastic wrap and place in the fridge to chill for at least 1 hour.
3. Pour the rest of the heavy cream (1 1/2 cups) into a metal bowl and beat until stiff peaks form.  Pour 1/3 of this mixture into your cold pumpkin mixture and beat to combine.  Then pour the the rest and use a spatula to fold in the cream until no white streaks remain.
4. Place back into the fridge to keep cold, or serve!  I served mine with a little whipped cream on top!

Enjoy :)

Don Thomas Coffee Party-Raspberry Mocha Mousse

I LOVE COFFEE.

I am totally addicted and so when the lovely ladies of Foodie Friends Friday announced that we could get a free sample of Don Thomas Coffee, I was totally in!  This coffee is fantastic.  I used it to make a Raspberry Mocha Mousse and then my friend Casey brewed it and added Salted Caramel Creamer to make one delicious cup of coffee.  This party is all about coffee, so link up your favorite recipes that use coffee and enjoy!

Raspberry Mocha Mousse (adapted from Julia Child's Mousse)

Ingredients:
2 eggs, separated
6 tbsp sugar
2 tbsp Raspberry Liqueur
1/2 cup dark chocolate chips
2 tbsp strong coffee (I used Don Thomas Coffee)
6 tbsp salted butter, softened
1/2 tbsp sugar

Directions:
1.  Prepare a pot of simmering water over the stove and a pot of ice water on the counter.
2.  In a bowl, beat the egg yolks with the sugar until stiff and pale in color.  Beat in the Raspberry Liqueur.  Beat this mixture over the simmering water for 3-4 minutes.  Mixture will look foamy.
3.  Move the bowl and beat the mixture over the ice water for another 3-4 minutes.  Mixture will thicken, lighten in color, and resemble mayo.
4.  In a small sauce pan, melt the chocolate and coffee over the simmering water.  Once melted, remove from heat and stir in the butter until combined.  Beat the chocolate mixture into the egg yolk mixture.
5.  In a separate bowl, beat the egg whites until a soft peak forms.  Beat in 1/2 tbsp sugar until a stiff peak forms, about 3-4 minutes.  Fold in 1/4 of the egg white mixture into the chocolate mixture until combined.  Fold in the remaining egg whites until just combined.
6.  Pour the mousse into individual cups and refrigerate for at least 2 hours.  Enjoy plain or top with some fresh whipped cream!

Enjoy :)


Last week a bunch of lucky winners won great prizes from the sponsors of our Thanksgiving Party!

And here are the winner's from last week's party!

Most Votes:

1. Cranberry Orange Muffins

2. Simple Scottish Shortbread

3. Cinnamon Honey Butter

Most Clicked:

1. Simple Scottish Shortbread

2. Bikini Tanned Turkey

3. Cranberry Orange Muffins

This week is sponsored by Don Thomas Coffee!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

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Julia Child's Chocolate Mousse

It's Julia Child's 100th birthday! In honor of the amazing chef, I made her chocolate mousse!  I didn't want a huge amount so I made a baby chocolate mousse.  It was the perfect little treat to celebrate the birthday of an amazing woman.

I love cooking Juila Child's recipes because they always make me feel classy and accomplished.  So far I have tried out two versions of her Boeuf Bourguignon: Vegetarian and Traditional.  I have also made her Pommes Dauphinois.  I even made Cherry Clafouti!  Julia was an inspirational woman and chef and I love making her food!

Julia Child's Chocolate Mousse

Ingredients:
1 egg, separated
3 tbsp sugar
1 tbsp orange liqueur (I used Grand Mariner)
1 1/2 oz semi-sweet baking chocolate
1 tbsp strong coffee
3 tbsp unsalted butter
pinch of salt
1/4 tbsp sugar
2 tbsp heavy whipping cream
1/4 tbsp sugar
1/8 tsp vanilla
1/8 tsp orange liqueur

So tiny and cute!

Directions:
1. Bring a pan of water to a simmer over medium-low heat.  Fill a separate bowl with ice water.
2. In a medium bowl, place the egg yolk and sugar and beat until mixture falls back on itself.  It should be thick and pale.  Beat in the orange liqueur.  Place the bowl over the simmering water and beat for 3 to 4 minutes.  Mixture should turn foamy.  Move the bowl to the ice water now and beat for another 3-4 minutes over the ice water.  Mixture should look like mayo.
3. Place chocolate and coffee in a small pan and melt over the simmering water.  Remove from the heat and mix in the butter to create a smooth cream.  Beat the chocolate into the egg yolk mixture.
4. In a separate bowl, beat the egg white and salt until a soft peak forms.  Beat in 1/4 tbsp of sugar until a stiff peak forms.  Fold in 1/4 of the egg white mixture to your chocolate mixture.  Fold in the rest of the egg white mixture.  Refrigerate for about 2 hours.
5.  To serve: make the whip cream by whisking the heaving whipping cream with the sugar, vanilla, and orange liqueur until a stiff peak forms.  Top your mousse with the whipped cream and enjoy!

Enjoy :)