Ohmigoodnes, I can't begin to tell you how excited and in awe I am at how much this blog has grown. My page views and readership have increased SO much (like...5 times what they were). Part of this is thanks to making some great food blog friends and giving each other support--a lot of that is thanks to Food Bloggers Network (an amazing network that meets in a facebook group, set up by Jessica of Oh Cake). I'm happily planning on meeting up with some of my fellow NY bloggies. This is also part of the reason for the recent influx of awards. Another great success for the blog is one of my photos (for these cookies) was featured on TasteSpotting--wow that increased my readership! AND I was a food blog of the day on Foodista. And I even have a few reviews (and giveaways) coming up! I am so pleased with everything that is happening, and I just needed to share my joy with you :). So-thank you everyone for reading. I am very grateful.
Speaking of joy. Chocolate mousse. Light, airy, chocolate heaven. I warn you, however, unless you really enjoy bitter chocolate--use chocolate that isn't too high of a cacao percentage. I used something like 86% or possibly 72% and I had to mix sugar into the end product to make them palatable for Michael and I. So, keep that in mind. A major draw to this mousse is how simple it is. It really is quite idiot proof and requires very few ingredients. Plus-it's sophisticated and will impress people. And we all love the cred you get from other people for making something they find impressive, at least I do!
4 Ingredient Chocolate Mousse
Adapted slightly from Smells Like Home
- 7 oz. bittersweet or semisweet chocolate, finely chopped (I used a dark chocolate that was far too dark, so don't use anything with too high of a cacao percentage, unless you like bitter)
- 5 tbsp. water (or liquor)
- 4 large eggs, at room temperature, separated
- pinch of course salt
- Combine water and chocolate in a heatproof bowl over a pan of barely simmering water. Heat until chocolate is almost completely melted-stir occasionally.
- Remove bowl from the heat and stir chocolate until smooth. Let cool.
- Whisk egg whites and salt on medium-high speed until stiff peaks form.
- Stir egg yolks into cooled chocolate.
- Add a third of whipped whites to chocolate mixture and fold gently. Fold in the remaining egg whites with spatula, gently.
- Portion into 4-6 ramekins. Cover with plastic wrap and refrigerate for at least 3 hours prior to serving. Store in refrigerator.