Friday, April 1, 2022

Chocolate Mousse

I love an easy recipe and this one only has 2 ingredients!  There is no egg or gelatin like most mousse recipes, just heavy cream and chocolate.  This mousse is definitely lighter in texture, but has the same great creamy taste as your classic French mousse.  This can also be made 2 days in advance and kept in the refrigerator or frozen for up to a month.  I made this for a luncheon in March and will put this dessert on repeat for my annual Spring Luncheon in April.  I used mini shot glasses, tied a ribbon around a mini spoon, added a raspberry and chocolate garnish for presentation.


4 ounces chocolate
1 1/2  cup heavy whipping cream
Microwave 1/2 cup heavy cream for 50 second
In a double boiler melt chocolate
Once melted add warm cream and mix until combined
Remove from heat and let chocolate cool slightly
In a chilled bowl, beat remaining heavy cream until medium peaks form
One tablespoon at a time gently fold in chocolate 
Pipe into cups. 
Add desired garnish.
Refrigerate until serving

MY TIP:  I put my bowl and mixing beaters in the freezer for 30 minutes to chill.

MY OTHER TIP:  By varying the chocolates and cream ratio,  you can also make ganache (1 to 1 ratio) or mirror glaze (2 to 1 ratio).

Friday, August 20, 2021

Charcuterie Cones


I made these for friends after an evening of bike riding.  We are preparing for a 20 mile ride next week on the Kal/Haven trail . With Covid still an issue, individual servings of food for entertaining has become the norm.  I made the cones out of scrapbook paper, then I add the following:

pretzel rod
dried cured salami (Columbus)
black olives
and a sprig of thyme for garnish

MY TIP:  Make sure all fruit is thoroughly dry.

MY OTHER TIP:  Fill with a nuts so your skewers have a base to sit

Friday, May 1, 2020

Be safe!

Even the lions who "protect" the Art Institute in Chicago are a good reminder to wear masks.  Stay safe and be smart!

Friday, April 10, 2020


We were in Madrid, Spain middle of January to the first week of February visiting our daughter who moved there last year.  When we watched the news, there was brief talk about the coronavirus, mainly that it started in Wuhan, China and possibly from bats or pangolines (an animal whose scales are used in ancient medicines). The news was not alarming and it seemed to not be a big story. We learned that there was only one case in Spain in the Canary Islands. It didn't become real until we were at the Madrid airport and saw large groups of Asian travelers wearing masks and 2000 additional cases were reported in one day in China. I still naively thought that this was going to be contained to China.  I was very wrong, as Italy and then Spain quickly becoming an epicenter.  We were fortunately that our daughter returned back to the States before things escalated.  And now, just a few short weeks later, New York is now the epicenter and no state in our country has been spared.  This seems so surreal.

Wednesday, January 15, 2020

Chocolate Covered Oreos


I made these chocolate covered oreos for two holiday get togethers that we attended last month.  These were super easy to make and looked really pretty.  I also liked that these could be make in advance.

Melt 1 pound chocolate in a double boiler
Spoon 1 tablespoon chocolate in the bottom of an oreo candy mold
Press oreo cookie gently into the mold (16 total)
Spoon chocolate on top to cover the cookie
Tap the mold gently to remove any air bubbles and to smooth out the chocolate 
Refrigerate until firm 

Makes 16     T                                                                                                                 

MY TIP:  These were very, very rich.  The next time I make these I will use just enough chocolate on the top to cover the cookie.

Friday, December 20, 2019

Raspberry Bumblers

Ok, I have to admit, I made up this recipe.  I was at World Market looking for some Belgium Thins to top with raspberries and white chocolate (a Pinterest Recipe I wanted to try) and they were out of them. I was determined not to leave empty handed so I searched for something, anything that I could use instead and found Bumblers. Bumblers (according to the package) are a "favorite" Australian chocolate candy with a honeycomb center. They are very similar to an American sponge candy.  Since, I  have never had sponge candy, I was not sure what to expect.  I tried them and I found the sponge candy disappointing and dry.  I have to admit I did not like these.  But if sponge candy is a favorite of yours, then you will like them even better with a drizzle of chocolate and a raspberry!

one bag Bumblers (24 pieces)
24 raspberries washed
melted white chocolate to drizzle

MY TIP:  Make sure the raspberries are completely dry before topping them on the chocolate.  Water and chocolate do not mix well together.

MY OTHER TIP:  I would make these again, just not with Bumblers.  I would use a brownie bite instead.

Tuesday, November 19, 2019

Fall for easy entertaining!

Entertaining does not have to be hard.  When I am looking for easy appetizers I usually choose a charcuterie board. Simple and no cooking!   Just go to the grocery find an assortment of meats, cheeses, nuts, fruits, chutneys, mustard, pickles, olives or anything you like and display them on a cutting board.  Remember to search your pantry first as you probably have some of these ingredients already.  I also like to have some desserts already made and in the freezer so all I have to do is thaw them out.

For ease, I knew I would be serving wine and beer, but wanted to make it a little more special.  A quick look at Pintrest and I found these simple recipes for cider wine sangria and cider beer shanty.  Just mix cider into beer or wine.  Can it get any easier than that?  Instead of making a batch of either, I decided to simply fill a pitcher with cider and garnished it with slices of granny smith apples (for the green color) and honeycrisp apples (for the red color).  I tossed in some cranberries just to give it a more fall festive look.

Cider Sangria or Cider Shanty

Mix 1/3 cup apple cider with beer or wine.
For the wine, use Riesling or a dryer wine as the cider is naturally sweet.

MY TIP:  Instead of ice cubes, freeze the main liquid of your drink so it doesn't become diluted as it sits out.  In this recipe, I just froze the cider in my ice cube trays.