Chocolate Mousse

My husband requested this for Valentine's Day, I was happy to oblige him! It was delicious! It was smooth, creamy and rich. Luckily, it didn't make too much because I could have eaten enough to make my belly hurt!

Source: http://jasonandshawnda.com

Individual Dark Chocolate Mousse
2 large egg yolks
2 Tbsp sugar
pinch of salt
1 Tbsp espresso or strongly brewed coffee (optional)
1 Tbsp unsweetened cocoa

(1 oz bittersweet (or your favorite dark) chocolate, finely chopped
3/8 cup heavy cream, chilled
Chocolate shavings, for garnish (optional)

Set a glass bowl over a pot of simmering water. Whisk the egg yolks, sugar, salt, and espresso until the mixture is very warm and the sugar has completely dissolved (rub a bit between your fingers to check that there are no granules). Add the cocoa and chocolate and whisk until almost melted. Remove the bowl from the pot and set aside. Whisk until completely melted and then let cool to room temperature/slightly warm.

Whip heavy cream until soft peaks form. Add half of the whipped cream to the bowl of chocolate and fold with a rubber spatula until mostly combined. Add the remaining whipped cream and fold until completely combined.

Divide the mousse among 2 small dessert dishes. Cover with plastic wrap and chill for at least 2 hours (and up to 1 day). (I cut a paper towel in half and covered the top of the dish, not touching the mousse, before wrapping – this will catch any condensation drips that might form on the plastic wrap before they drip on the top of your pretty mousse). Remove from the fridge 15 minutes prior to serving. Garnish with chocolate shavings or additional whipped cream.

Serves 2 (~1/2 cup servings)
Adapted from Everyday Food

Chocolate Fudge

My favorite holiday treat is chocolate fudge. I made fudge last year, but it turned out grainy. I went looking for a new recipe this year and found this one. It is delicious, just the way fudge should be. It was creamy and sweet, but not too sweet. I could eat the whole batch by myself! The best way to eat this is frozen straight from the freezer. This recipe makes alot, which is perfect for gifts or holiday gatherings!

Source: Kraft Foods

Yields 3 pounds or about 117 inch pieces

Ingredients:

3 cups sugar
3/4 cup butter (margarine can be used. I only use butter. It's worth the extra $)
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts (optional, but I used pecans)
1 teaspoon vanilla extract

Directions:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring and not letting to scorch. Make sure your heat is at medium. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased or parchment lined 9 X 13-inch baking pan. Let cool and cut into 1-inch squares. (I prefer parchment lined as it's so easy to pop out and cut into pretty squares. Here's a little parchment paper trick for you: Cut your piece to fit down into pan with paper coming up sides. Spray your baking pan with cooking spray on bottom and up sides. Immediately lay your paper down inside and press down onto cooking spray. Spray will help your paper stick in place and form to the pan better.)

Coco Banana Muffins

For my birthday, my mom gifted me a gift card for Borders. I promptly went out and purchased the new Nigella cookbook. I love Nigella. She has such a Witty and unapologetic way of writing. She sounds as if she is really speaking on the page. I also love her view on cooking. She just seems to role with the flow and laughingly writes about her kitchen mishaps and doesn't take cooking too seriously. I had some bananas that were getting very ripe and I remember seeing this recipe after reading the cookbook cover to cover. It was as delicious as I expected. Moist and flavorful, but not too sweet, just as a muffin should be.

Source: Kitchen Recipes from the Heart of the Home by Nigella Lawson.

Ingredients:

3 very ripe bananas
1/2 c canola oil
2 eggs
1/2 c brown sugar ( I used white)
1.5 c flour
3 tbsp cocoa powder
1 tsp baking soda

Directions:

Preheat oven to 450 degrees
In a large bowl, smash the bananas up, until very soft, add the oil and eggs and sugar, whisking gently.
In another bowl, combine the flour, cocoa and baking soda.
Gently mix in the dry ingredients with the wet and combine.
Line a muffin tin with paper liners and pour batter in until 2/3 full.
Bake 10 minutes or until a toothpick comes out clean from a muffin.
Serves 12

Peanut Butter Cheescake Brownie Bites

Last week was my wedding anniversary of three years. My husband requested that I make something chocolate. He usually requests chocolate cake, but I was tired of that and I have a little baby now, so I also wanted to make something easier than a layer cake. The best part about this dessert is it uses a box brownie mix and I didn't have to take the time to make frosting and wait until they cooled to frost them. The original recipe states that it makes 20, but I was only able to get 13 cupcakes. Which was a blessing in disguise for my waistline!

Source: http://thecuttingedgeofordinary.blogspot.com
Originally from kraftfoods.com

Ingredients:
1pkg (19 to 21oz) brownie mix
1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 teaspoon vanilla

Directions:
Oven to 350.
Prepare the brownie mix batter as directed on the package. Spoon into 20 paper-lined muffin cups. I used my small cookie scoop and it was the perfect amount.Beat the cream cheese, sugar, egg, peanut butter and vanilla in the mixer until blended. Spoon 1 rounded tablespoon into the center of the batter, pressing it lightly into the batter. Bake 30 minutes or until the centers test done.