Friday, May 9, 2014

Milk Chocolate Mousse...


Rich Milk Chocolate Mousse,
cranberry orange chutney, fresh whipped cream
and chocolate shavings... makes for a simply
scrumptious dessert. This mousse is amazing
on its own as well. Serve with lots of love.

Ideal for a special dinner party, family night
or holiday celebration.
Your guest will be quite happy to know you...
and excited as they savor each bite.

 
Milk Chocolate Mousse with

Cranberry and Candied-Orange Chutney


  • 3 large egg yolks
  • Pinch of salt
  • 2/3 cup whole milk
  • 12 ounces imported milk chocolate, finely chopped
  • 1 teaspoon dark rum
  • 1 1/2 cups chilled whipping cream, divided
  • Cranberry and Candied Orange Chutney
  • Dark chocolate shavings

Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about 1 minute (do not boil). Remove from heat; add chocolate. Whisk until chocolate melts and mousse base is smooth; whisk in rum. Cool 45 minutes.
Beat 3/4 cup cream in bowl until peaks form; fold into mousse base. Cover; chill at least 4 hours.
Beat 3/4 cup cream in another bowl until peaks form. Drop 1 1/2 tablespoons chutney into each dessert dish. Top with 1/2 cup mousse, 1 1/2 tablespoons chutney, a dollop of whipped cream, and chocolate shavings. Cover; chill up to 1 day.
Recipe Courtesy~ Bon Appetit

Cranberry and
Candied Orange Chutney

  • 1 large navel orange with skin
  • 7 cups water, divided
  • 1/2 cup sugar
  • 2 cinnamon sticks, divided
  • 1/4 cup (packed) golden brown sugar
  • 1 tablespoon dark rum
  • 2 teaspoons apple cider vinegar
  • 1/8 teaspoon ground allspice
  • 1/2 cup fresh or frozen cranberries

Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)

 
"She is like the merchants' ships; she bringeth her food from afar."
 
-Proverbs 31:14

....Do Enjoy!

Hope you are having a lovely day.
~Blessings~
 
 
 
 
 


Living her dream of being a wife and homemaker. Jen happily resides in sweet home Alabama. She firmly believes that the home is a beautiful canvas for biblical hospitality, servant hood and discipleship. All aspects of homemaking are on her list of interests including gourmet cooking, baking, calligraphy, sewing and embroidery. She is also inspired by photography, music, theology and biblical womanhood. 

Jen blogs at Blessed Femina, which she founded in the fall of 2008 to encourage other women in Biblical femininity. It is her greatest desire to live a life depicted in I Corinthians 10:31: "So whether you eat or drink or whatever you do, do it all for the glory of God.


http://proverbs14verse1.blogspot.com/search/label/The%20Domestic%20Artist

2 comments:

  1. Jen, this looks delicious! Certainly a recipe to try sometime in the future... I do so love being in the kitchen!

    ReplyDelete

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