MAKE A SIMPLE FRENCH “CHOCOLATE MOUSSE” IN A BLENDER

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French-born Nicole Winters enjoys telling the story of serving her favorite chocolate dessert from her childhood at a Christmas party gathering of over 20 friends and family. When her 3-year-old grandson, Jacob, stepped up to the dessert table after the meal, a woman offered him a small bowl and asked, “Would you like some chocolate pudding?” “It’s not pudding, it’s mousse au chocolat!” he confidently exclaimed with a perfect French accent.

“I was so surprised,” said Nicole. “He had just been in the kitchen cooking with me the day before when I taught him how to say those French words. Cooking together is an enjoyable way for me to pass on family food traditions from my background and culture to my children and grandchildren, which I believe is so important,” she added.

Since her easy blender version of rich “mousse au chocolat” (chocolate mousse) doesn’t use raw eggs like the traditional French recipe, and it comes together effortlessly in just 10 minutes, it captured my attention for our family holiday menus.

I gave it a whirl in our blender, poured it into small dessert bowls, and let it chill in the refrigerator overnight. Topped with fresh raspberries or a dollop of whipped cream, it’s a keeper.
EASY BLENDER CHOCOLATE MOUSSE DESSERT
Makes 6 servings
1 cup mini semi-sweet chocolate chips
2 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup whole milk
Cream cheese (3 ounces), cut into several pieces
Fresh raspberries or whipped cream for topping
1. Place chocolate chips, sugar and vanilla in your blender.
2. Heat milk in a saucepan to almost scalding. It should be steaming. Immediately pour it into the blender over the chocolate chips, sugar and vanilla, cover and blend for 30 seconds.
3. Add cream cheese pieces and blend until smooth.
4. Pour into six small dessert dishes or a dessert bowl. Refrigerate at least two hours, until set.
5. To serve, top each dish or serving dish with a few raspberries or a dollop of whipped cream. A little sprig of fresh mint is a nice added touch for a special occasion.

CHOCOLATE ROSES

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Make 10-12 edible chocolate rose garnishes like pastry chefs using this simple recipe.

To make edible chocolate clay:
Ingredients:
10 ounces semisweet chocolate chips (about 1 ½ cups)
1/3 cup light corn syrup

Melt the chocolate chips in a microwave safe bowl in the microwave for about one and a half to two minutes in 30-second intervals, stirring each time. If you don’t have a microwave, use a double boiler.

Add the corn syrup to the melted chocolate. Stir. The lovely smooth mixture will turn into a clay consistency.

Put a sheet of waxed paper on a cutting board or kitchen counter and scoop the chocolate mixture onto it. Spread it out evenly with your fingers until it is about
½- inch thick.
Cover loosely with waxed paper and let it rest for at least 2 hours. The clay will become pliable.

To make a rose:
-Roll ten smooth balls of chocolate clay a bit smaller than the size of a marble and line them up an inch apart on waxed paper. Cover the little balls with a sheet of waxed paper. Press down hard on the paper with your thumb to spread out the clay. Aim for the size of a half-dollar.

-To create petals for a rose, remove one clay disk and curl it into a tepee shape, narrow at the top and wider at the bottom. Wrap the next disk around the opening of the tepee as if you were making it a little door. The third disk goes at the back of the tepee. The fourth along the side. Layer as many of these clay disks as you’d like. Bend back the edges of the disks ever so slightly. Don’t worry if little slits appear because they will make the petals look more natural.

-Set finished rose on a cupcake or other dessert.

Note: Use up the clay the same day while it is pliable. Candy melts (available at craft stores) and/or butterscotch chips may be substituted for the chocolate chips.