Tuesday, May 30, 2017

Chocolate Mousse

My mango mousse got rave reviews at last night's party but I had a ton of gelatin and heavy whipping cream left over so I wanted to try another mousse. I picked Alton Brown's chocolate mousse recipe and tweaked it a wee bit.


1 cups heavy whipping cream
1 cup quality semi-sweet chocolate chips
1 tablespoon instant coffee powder
1 tablespoon dark rum (heavy-handed splash)
3 tablespoons butter
1 tablespoon flavorless, granulated gelatin


In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. (Or you can just microwave in 30 second installments till you get a smooth, creamy mixture.) Let cool for a bit. Seriously, LET. IT. COOL.

Sprinkle gelatin into 1/4 cup cold water. Dissolve for 1 minute before heating it for 30 seconds in the microwave. Mix well and stir mixture into the cooled chocolate and set aside.

In a chilled mixing bowl, beat cream to medium peaks. Make sure your whipping cream is chilled. Mine wasn't and it took a while for to form and even then it separated. Mix whipped cream into the chocolate mixture in two doses. It's important that your chocolate is cooled otherwise your cream will just melt. Mine did. Do not over work the mousse. (I did)

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit or chocolate shavings and serve.

It's super rich and heavy and despite my fuck-ups, tasted delicious and dense, so it's a pretty forgiving recipe. I'm going to definitely try this again, maybe even subbing the heavy whipping cream with Cool Whip to see if I can get a lighter, airier mousse.

Monday, May 29, 2017


I love mangoes and I love mousses. This is the best and easiest recipe I've ever tried. I have made it four times and every time, it is a huge hit. I made it for a work potluck last week and tonight for a Memorial Day bbq at a friend's place. It's light and airy - the perfect dessert for summer.


  • 2 tablespoon unflavored gelatin
  • 2 cups fresh mango purée / pulp
  • 1/3 cup sugar
  • 1 cup plain yogurt
  • 1 cup cold heavy whipping cream


In a small bowl sprinkle the gelatin over 1/2 cup cold water, let it soften for 1 minute, and heat the mixture in the microwave for about 30 seconds, until the gelatin is fully dissolved.

In a large bowl (this makes a LOT of mango mousse - feel free to half the ingredients if you're only making a small batch) whisk together the mango purée, yogurt and the sugar. Add the gelatin mixture, and blend well.

In a chilled bowl, beat the cream until it holds stiff peaks. Fold it into the mango mixture gently but thoroughly with a large rubber spatula. Chill the mousse for at least 4 hours or overnight.

Garnish the mousses with the mango slices, crushed pistachios or even a thin layer of mango puree.

(Note: I use Kesar's brand tinned mango pulp found at desi/international stores. I might even try this with mango Jell-O next time.)

Saturday, May 27, 2017

White chocolate chip and cranberry cookies

These cookies are amazing and cake-like (makes sense since it's from a box) and always a hit at holiday parties. And they're easy as all get out. 
  • 1 box Betty Crocker white cake mix 
  • 2 eggs
  • ½ cup vegetable oil
  • 1¼ cups dried cranberries
  • 1¼ cups white chocolate chips

  1. Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
  2. Stir in dried cranberries and white chocolate chips, and stir well with a spoon.
  3. Chill dough in refrigerator for 1 hour and drop onto cookie sheet.
  4. Bake for about 8 – 10 minutes at 350 degrees, or until done.