Archive for May, 2012

Chocolate Cups with Raspberry Mousse

Thursday, May 31st, 2012


I’m going through a raspberry phase right now. In fact I’ve discovered the perfect workday breakfast: toasted whole wheat english muffin with Nutella, and banana and raspberries on top. Pair it with some black coffee, and you have just the right combo of healthy and delicious!

But that is a tangent. The focus of this post is an actual raspberry dessert – Chocolate Cups with Raspberry Mousse.

I’ve made white chocolate cups before, but the process and result was so enjoyable that I wanted to try it again with a new flavor.

Creating these chocolate cups is really very simple. All you need is a muffin tin and liners, a pastry brush, and melted chocolate.

After your tools are assembled, it’s just a matter of coating and freezing.

Peeling off the liners is the suspenseful part. The trick here is to let the cups sit for a couple minutes at room temperature if the paper gives you any trouble.

The mousse is bursting with fresh raspberry flavor. It just tastes so real.

I really like this dessert. I think it would be perfect if you’re hosting an event. It’s one of those desserts that prompts a lot of questions about how you pulled it off. I hope you love it!

Chocolate Cups with Raspberry Mousse

Inspired by/adapted from Giada De Laurentiis and Taste of Home

Makes 8 cups

Ingredients
8-9 ounces semi-sweet baking chocolate
2 cups fresh raspberries
1/2 cup sugar
1 tablespoon lemon juice
1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 cup heavy whipping cream

Directions
Line 8 muffin cups with paper liners. Melt the chocolate slowly in a double boiler over simmering water, stirring until smooth. Coat the bottom and sides of each paper liner with about 1 tablespoon of chocolate, using a pastry brush. Be sure and make this first coat relatively thick and even, and coat all the grooves in the liner. (Note: 8 ounces is just enough. If you happen to have an extra ounce then you will have a little more breathing room, otherwise just use a little less than a full tablespoon for the first coat.)

Set aside the remaining melted chocolate. Freeze the cups for about 30 minutes or until the chocolate is firm.

While the cups are freezing, puree the raspberries in a food processor or blender. Strain the puree and dispense with the seeds. Add the puree to a large bowl, stir in the sugar and lemon juice, and set aside.

Add cold water to a small saucepan and sprinkle gelatin over the top. Let it sit for 1 minute, then stir over low heat until the gelatin is completely dissolved. Stir into the raspberry mixture, then chill for 1 hour or until slightly thickened.

While the mousse is chilling, re-melt the remaining chocolate. Spoon it into the chocolate cups, giving the bottom and sides a second coat. Freeze for an hour or until the cups are set.

Beat the raspberry mixture on high speed until it is foamy. Gradually add in the heavy cream, and beat until thickened – about two minutes.

Remove the liners from the frozen chocolate cups. If the paper is sticking too much, let the cups sit for a couple minutes at room temperature.

Spoon the raspberry mixture into the frozen chocolate cups, and chill for 1-2 hours or until set. (Note: If you have extra mousse left over, you can chill the cups for about 30 minutes and then add another tablespoon of mousse on top to create another layer. After adding, continue chilling cups until set.) Garnish with a raspberry on top. Enjoy!

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Farmer’s Market: Rhubarb Crisp

Monday, May 28th, 2012

Hi everyone! I hope you had a great Memorial Day weekend. I took some time on Sunday and headed over to a local farmer’s market with my mom and sister. It was the perfect relaxing afternoon activity.

I was hoping to find an ingredient there that would inspire a dessert, and was so happy when we came across fresh rhubarb! My mom loves rhubarb and collects recipes that feature it.

After succeeding in my mission to find an ingredient, it was so relaxing to meander through the rest of the small market, tasting samples and listening to musicians.

It was lunchtime, and the moment we passed by these grilled vegetables, I knew what I was going to have.

My sister and I ordered tamales with grilled vegetables, and they were so flavorful. Any seasoning that can make beets palatable gets an A+ in my opinion!

In addition to the booths, there were dogs everywhere!! My mom and sister were totally enamored.

I took the rhubarb home and sorted through the recipes we had. I chose a rhubarb strawberry crisp, because I knew the color would be beautiful and also because this recipe contained orange zest/juice. I though this would give it a nice depth of flavor.

Unfortunately, the crisp was not 100% successful. It was actually bursting with intense flavor and very well received around here, but I thought there was too much juice and the little crumbles were overwhelmed. I also thought the orange flavor was a bit too prominent.

I didn’t have enough rhubarb to try again, so no recipe to share today! But that’s ok. I think there is always risk involved in every creative endeavor, and that’s what keeps things interesting. Baking/cooking is hazardous business sometimes, and that element of unpredictability is what keeps us on the edge of our seats at the end of food competition shows when the judges say things like “This dessert was…..supremely…..terrible.”

Until next time!

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Ultimate Chocolate Brownies

Thursday, May 24th, 2012

Hello readers! Happy brownie day!

I hope you are well. I have been busy. My days have been filled to the brim with work and personal projects. I’m mostly finished now, and I’m tired. I like that feeling though…nearly done and ready to rest!

That said, I only have a short post to share today. But don’t let that influence you into thinking that these brownies are inconsequential…they are actually kind of a big deal. They are a dreamy, fudgy, triple-chocolaty, busy girl’s dreamboat dessert. Simple to make, and simply powerful in their pure chocolate focus.

I took this recipe straight from my Hershey’s cookbook and didn’t adapt it, so I’ll send you right to the source for the recipe. It can be found here: http://www.hersheys.com/recipes/recipe-details.aspx?id=4315&name=Ultimate-Chocolate-Brownies.

Happy baking!

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Cookie Dough Oatmeal

Tuesday, May 15th, 2012

My perspective on life is gradually changing. Actually it has probably shifted and matured throughout my life, but I have especially noticed a change in recent times.

I think as a young adult it is very tempting (and natural) to fixate on those big life events that we would like to see come to reality. And I think it is also important to be goal-oriented and imagine possibilities for the future – this is what moves us forward in life. But I’m also trying to remember that, since (unlike God) I am stuck in chronological time, the past is mostly confined to memories, and the future is not part of my current reality. I have no control over it really, and I don’t even know how many days I have in front of me in this life.

So – today is the day! My perspective has changed to focus on Today. I’m trying to breathe, simplify, focus, listen, and take a moment to look around and also really notice the people I encounter throughout my day.

This doesn’t have too much to do with oatmeal, except that morning and breakfastime is sometimes a good time to contemplate The Meaning of Life. And this is one seriously sweet way to do it.

This is a dramatic statement, but this is probably the best-tasting oatmeal I’ve ever had. Here’s why:

Cookie butter, dark chocolate chips and sweetened coconut make for a dreamy combination that takes this oatmeal into the indulgent dessert category of comfort food.

I’ve mentioned this cookie butter before (see No Bake Cookies). It’s from Trader Joe’s. If you don’t have one near you, it looks likeĀ  Biscoff Spread is very similar (although I haven’t tried it).

I hope you give this a try! It would be great for breakfast, but also at the end of a bad day at work when you just need something indulgent and comforting. The combination of buttery, gingerbready flavor with melting chocolate chips and crunchy coconut should heal you up just fine.

Cookie Dough Oatmeal

Loosely inspired by Eat Like Me

Makes 1 serving

Ingredients
1/2 cup old-fashioned oats
1 tablespoon cookie butter
1-2 tablespoons sweetened coconut flakes
1-2 tablespoons dark chocolate chips

Directions
Cook oatmeal as directed on the package (be sure to include a pinch of salt). Stir in cookie butter, coconut flakes, and chocolate chips. Enjoy!

Note: These measurements are approximate – feel free to add or subtract per your preference. Also, I used old-fashioned oats, but feel free to use whatever kind you like (quick-cooking, steel-cut, etc).


“Therefore do not worry about tomorrow, for tomorrow will worry about itself.
Each day has enough trouble of its own.”
- Matt. 6:33

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Jessie's Kitchen Chronicles