This month everyone has been compiling a list of things they are thankful for. I could not begin to compile my list of “thankfulness” into a short 30 days.
I have been thinking and reflecting a lot lately. Thinking of my childhood- both good and bad. Focusing on the good always feels better. Dwelling on the negative is just a waste of energy and and happiness. Positive in puts positive out and believe me, that energy bleeds into every aspect of your life. Choose to make it positive.
One of the biggest “positives” of my childhood was my Grandma June. She was loving, sweet, gentle and always made time for us. She would comb the tangles out of our “Barbie” dolls hair and even sew little undergarments for them. She made bath time special by letting us soak in her big, claw-foot, tub then powdering us up with a variety of fragrant powders. She was a single lady and certainly had more than her share of tough times. She loved us with joy and invested her time.
We often went over to her house for the weekend. We would open the refrigerator and find little parfait cups with chocolate mousse waiting for us. She planned ahead because she was conservative with a dollar. She also planned ahead because she loved us and wanted us to feel special..and we did.
I have been thinking of her a lot lately and how she made me feel. I felt the need to make chocolate mousse today. I also put it in little parfait cups for my children to enjoy. I don’t have her recipe, but did find this one. It was perfect.
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter.
Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)
Original Recipe: Alton Brown, foodnetwork.com