Who Are you?
I’m Darlene Fredette.
I’m here to cook.
Cook? I don’t cook.
I’m an alien. Oh, and I interview people.
Yeah, but interviews are so Fourth of July. Christmas is coming.
Nobody wants to read an interview while you’re rushing about with Christmas shopping, wrapping gifts, and baking those delicious treats.
Instead of boring people with all that, I’m here to share a recipe that my heroine, Candy Cane, makes in my book “One Sweet Christmas”.
I might get in trouble.
You see Jennifer…
Awe, don’t be such a blue Scrooge.
Let’s get cooking.
We’re going to make
But last time I cooked I made a bit of a mess.
Here’s what we will need:
4 ounces (120 grams) bittersweet or semisweet chocolate, cut into small pieces
2 tablespoons (28 grams) unsalted butter, cut in small pieces
2 tablespoons strong coffee or espresso (optional)
2 large eggs, separated
1/8 teaspoon cream of tartar
4 tablespoons (60 grams) granulated white sugar, divided
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) heavy whipping cream (35-40% butterfat content)
Got all that?
Umm, I think so.
Great! This is all we have to do…
In a medium-sized stainless steel bowl set over a saucepan of simmering water, melt the chocolate, butter, and coffee. Remove from heat and set aside to cool for a few minutes. Then whisk in the two egg yolks. Cover and refrigerate while you whip the egg whites and whipping cream.
In the bowl of your electric mixer (or with a hand mixer), whip the two egg whites with the cream of tartar until foamy. Gradually add two tablespoons of sugar and continue to beat until stiff peaks form, yet the whites are still glossy and not dry. Set aside.
In another bowl, whip the heavy cream, remaining two tablespoons sugar and vanilla extract until soft peaks form.
Hey, do you want to talk about your book while you are here?
What’s is about?
It’s going to take more than a few pieces of chocolate to fill this
Scrooge’s heart with Christmas cheer. Luckily Candice Cane has a whole shop full…
Candice Cane is not proud of the way she acted
after her last encounter with Jackson Frost. Sure revenge was fun, but it’s
left Jackson standing, angry and looking for answers, on the welcome mat in her
chocolate shop. Now he’s after some revenge of his own.
Jackson returned to his small hometown for one
reason and one reason only…so he’s not sure how he’s ended up in a Santa suit in the middle of a chocolate shop, at the behest of its beautiful owner,
instead of high-tailing it back to the city as fast as he can.
Sounds like fun.
So, she’s made this recipe?
She sure has. Hey, can you get that chocolate mixture out of the refrigerator for me? Thanks. Now gently stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture, gently but thoroughly. Fold in the whipped cream.
Spoon the chocolate mousse into six individual serving dishes or glasses. Cover and refrigerate for a couple of hours. Serve with additional whipped cream, fresh raspberries and/or shaved chocolate. Makes 6 servings.
This is delicious!
See, I told you.
And very little mess.
It was pretty easy.
But do you think we should be worried about the chocolate that sprayed on the ceiling?
She’ll never notice.
Have a blue Christmas!
About Darlene Fredette : An avid reader since childhood, Darlene loved to put a pencil to paper and plot out stories of her own. Her writing is a combination of contemporary romance with chick lit flare, and a main focus as a plot-driven page-turner. When Darlene isn’t writing, editing, or reading she enjoys spending time with her husband, daughter, and Yellow Lab.
Where to buy One Sweet Christmas: http://www.escapepublishing.com.au/product/9780857991058#
Stalk Darlene here:
Web Blog: http://findingthewritewords.blogspot.com