I've been back at recipes these past few weeks and found two great, simple gems.
They're both desserts. I know: shocking. At least I'm consistent.
The first dessert comes from GOOP. I was on the website looking at the Almond Flour Lemon Yogurt Cake , which I love and make at least once a month. I've had hits and misses with GOOP, so I go into each recipe with my eyes wide open.
I saw this Frozen Chocolate Mousse recipe and thought: hmmmm. That could be fabulous or awful.
You all might remember I tried a Food 52 chocolate mousse recipe recently made with greek yogurt and dark chocolate and not a soul in our house would eat it. So, I was hesitant when I saw GOOP's recipe.
Still, I carried on in large part because I had all of the ingredients on hand.
Or so I thought.
The recipe calls for turbinado sugar, which I thought could be easily substituted with regular white sugar. I went forth with the recipe.
A few things.
First, I scrambled my eggs because I let them sit over the steaming water without whisking them continuously. Lesson learned. I had to start all over.
Second, turbinado sugar and white sugar are not the same, and the end result was far too sweet using the white sugar.
Third, I forgot to freeze the mousse and instead let it sit in the fridge.
The result was a very sweet pudding that only my daughter liked. The rest of us felt it was far too sweet and cloying. Ugh. That's saying a lot because I eat M&Ms.
I tried the recipe again a few days ago, getting the actual turbinado sugar and reading the instructions through before beginning. I didn't scramble the eggs, and I actually froze the mousse, as instructed.
Readers....this Frozen Chocolate Mousse is excellent. We all loved it. My husband took a bite and said, "Wow."
It's like a decadent, not-laced-with-chemicals fudgesicle (sans stick).
A little goes a long way, but I'll make it again in a heartbeat. The recipe is easy, simple and yields impressive results - that is, when one adheres to it and reads it through.
This would be a great dinner party recipe because it can be made ahead of time, is rich and indulgent and appeals to the masses.
Here are a few pics of how mine turned out.
Don't worry: I'm not entering any food photography contests anytime soon. I know you're worried.
That's it for me. I'm looking forward to my dessert tonight and a glass of wine, from a new bottle I'm kind of loving.
Finally, I appreciated and loved all of the comments and emails from my last post on gender equality and power. I'm so grateful for all of you readers.