Wednesday, December 23, 2009
After presenting The Gastronomer with a meal of crackers with artichoke dip, stuffed bell peppers, and potato-leek soup, I concluded with a chocolate mousse for dessert. I considered other mousse recipes but chose this one for its simplicity, and because it uses marshmallows rather than raw eggs. Apparently some people think you can't make a good, fluffy mousse without raw eggs, but I assure you, this is not the case. The Gastronomer liked this one so much that she made it again less than a week later. You can find the recipe and helpful photos here.
Yield: 6-8 servings
Estimated Start-to-Finish Time: 30 minutes + chilling time
Actual Start-to-Finish Time: 45 minutes