Did you know that today is National Babe Ruth Day? That’s Babe Ruth, the baseball player and not Baby Ruth the candy bar. What would be the best way to honor Babe Ruth Day? Buy some peanuts and Cracker Jack and head out to the ball game of course.
Now I suppose we could share a recipe for making our own Cracker Jacks packed with plenty of peanuts. Yeah, that would have been nice. But we didn’t do that.
Today is also Prime Rib Day. Prime Rib – the King of Meats. It also comes with one heck of a price tag. I’ve seen Prime Rib Roasts in the meat section for as much as $90.00 or more. I don’t know about your food budget, but prime rib is not in mine. I would suggest you visit a good steakhouse. Not that it would be any less for a family to dine out, but at least you don’t have to do the dishes!
Finally, today is also National Tell A Story Day. People of all ages are encouraged to share stories. Stories can take many forms. You could read a passage from a book or create an imaginary story. You could recall a childhood memory to share. It really doesn’t matter how you weave your tale, just that you tell a tale.
Often when Hubby and I are at Flea Markets or Street Fairs, I come across someone selling old photographs. Personally, I think that’s sad. These snapshots in time are someone’s wife or daughter, son or grandfather. And their memory has been tossed into a box to be sold to strangers. That got me to thinking about a different form of entertainment at a dinner party.
Buy some interesting old photos from an antique shop or street fair – one for each guest (including yourself). As guests arrive, they pick a picture that speaks to them. As the evening progresses, each guest is asked to share a story about their chosen picture. This is my great grandmother, Mary O’Toole. She worked her way to America aboard a steamship liner that sailed just days after the Titanic. Tell of her arrival, her life, however the photo speaks. Visual aids if you will to bring our stories to life, to inspire the imagination, to regale our fellow diners with a tale of life long ago.
So what does all this have to do with Chocolate Mousse? Noting. But wouldn’t a sinfully delicious dessert and perhaps a wonderful sparkling wine be a fitting end to an evening of story telling? Enjoy!
I’ve shared this recipe before, but always as the conclusion to a special meal. It’s time this amazing Mousse took center stage. Enjoy!
Mousse au Chocolat et au Brandy
Dark Chocolate Brandy Mousse
6 oz Extra Dark Chocolate Chips
4 tablespoons Butter, soft
1 teaspoon Vanilla Extract
2 tablespoons Brandy
4 tablespoons Sugar, divided
4 separated Eggs
Set up a bowl that fits snuggly over a saucepan of hot water. Set bowl aside, bring water to a simmer.
Place chocolate chips in a microwave-safe bowl. Melt the chocolate in 30-second intervals on high, stirring between intervals until silky-smooth. Whisk the butter into the melted chocolate, 1 tablespoon at a time. Stir in the vanilla, Brandy and 2 tablespoons of sugar. Stir until well incorporated and sugar has dissolved. Set chocolate aside.
Separate egg yolks from whites. Whisk the yolks into the chocolate mixture one at a time, making sure each is fully incorporated before adding the next. Set the mixture aside.
Stir the egg whites in a mixing bowl set over a saucepan of simmering water until the whites are slightly warm (1 to 2 minutes). Remove the bowl from the saucepan, then beat hard until stiff peaks form. Slowly add remaining 2 tablespoons sugar, and continue to beat until whites are shiny. Whisk a quarter of the whites into the chocolate mixture, then gently fold in the rest of the remaining whites. Be careful to not overwork the mixture.
Spoon the mousse into individual dessert bowls, Champagne Coupes or Martini Glasses. Refrigerate for several hours for mousse to set.
Hot Chocolate Whipped Cream
1/2 cup Heavy Cream
1/4 cup Sugar
2 tablespoons Hot Chocolate Powder Mix
Chill mixing bowl & beater for 30 minutes.
Pour heavy cream into the well-chilled bowl. Add sugar and hot chocolate mix. Whip on low speed until just beginning to froth. Increase speed to medium and whip until soft peaks form. Increase to high, continue to whip until stiff.
Chocolate Curls as desired
Top each serving of mousse with whipped cream. Garnish whipped cream with chocolate shavings.