Have I shared my new favorite tomato sauce recipe with you guys yet? It is 3 ingredients and fantastic! 28 ounce can whole stewed tomatoes + 5 Tbsp butter + 1/2 an onion. Simmer for 45 minutes, toss the onion … Continue reading
I am recently obsessed with Food52! I made this incredibly simple recipe for dessert the night before last, let it sit overnight, and served it to my ladies at Ladies’ Night last night. It was rich and luxurious and dark and bright and delicious and there was not a smudge left over!
Earl Grey Infused Blender Chocolate Mousse
Makes four 4-oz. servings (or eight 2-oz. servings)
- 6 ounces high quality bittersweet or semisweet chocolate, chopped (or 2/3 cup chocolate chips)
- 1/2 cup boiling water
- 1 Earl Grey tea bag
- 2 teaspoons freshly grated orange zest
- 4 teaspoons ganulated sugar
- 2 teaspoons vanilla extract
- 2 large egg whites
- lightly sweetened whipped cream, marscapone, or greek yogurt (for topping)
- Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.
- Place chopped chocolate and vanilla extract in blender. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). Let sit about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on high for 15 to 30 seconds.
- Add egg whites to the blender, cover, and blend on high for about 60 seconds.
- Divide mousse between small serving containers. (Get creative! Think 1/2 pint mason jars, tea cups, cute bowls, etc. – I used these adorable Martha Stewart ramekins and they were perfect!) Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.
- Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. I used nonfat greek yogurt with a bit of honey stirred in and topped it with a pinch of orange zest. but play around with your own favorite flavorings!
“You have to be a romantic to invest yourself, your money, and your time in cheese.” – Anthony Bourdain, Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook
I made my own Ricotta this weekend! It only took about half an hour and was super easy. Thanks, Annie! I can’t wait to use this in my take on her Lasagna Stuffed Portobellos for dinner tonight.