While sorting through my photos the other day, I decided to play around with a vintage photo effect. It doesn’t translate that well to these pictures… but I had fun doing it!
The chocolate mousse was for my friend’s bridal shower- I generally make mousse in small cups with stems and top it with whipped cream, but since Jack’s World was totally out (!!!) I experimented with bowls. The bottom is a delicious chocolate crunch, mousse on top, and a sandwich cookie wedged in the middle.
1 (8 oz.) pkg. semi sweet chocolate squares
6 eggs, separated, room temperature
2 tsp. vanilla extract
In heavy saucepan or double boiler over low heat melt 7 squares of chocolate. Stir constantly. Remove from heat. Stir in egg yolks, mix well then stir in vanilla.
In small bowl, on high speed beat egg whites until stiff peaks form. Gently fold beaten egg whites into chocolate mixture.
Pour into large bowl or individual cups. Refrigerate/freeze for 5 hrs or until mousse sets.
Top with whipped cream. Grate remaining chocolate and sprinkle on top.
*** For a fun variation layer mousse with cake soaked in amaretto, cookie crumbs, whipped cream, etc.
2 cups Duncan Hines Devil’s Food Cake Mix
1/4 cup Brown Sugar
1/8 cup Oil
1/2 cup Flour
The proportions are not exact, play around with the amounts until you get a nice crumbly consistency. Also makes a great topping for ice cream!
My parent’s bedroom hasn’t been painted in years! This is the halfway point- I thought it looked interesting.