Tag Archives: love

The End… It’s near!

14 Jul

I’m elated…

…Because yesterday I finished Knight Angels: Book of Revenge! This is the second book, and I’ve been working on it for what feels like forever! I got so distracted with the fun of Knight Angels: Book of Love that I fear I let myself slow down – not good!

Writing is tricky in that it’s the one thing you want to do, but the one thing that’s super easy to be distracted away from. Take Ste-eve here (above), he was one of my distractions. Being published in Brazil was another. Then the Fourth of July is always distracting, because I like explosives…

and lastly, I really love to cook in the summer time…

So, basically, it was a long road. Now, it’s all about editing, editing, editing, for the next few months. It’s my fault that the schedule to release it in the summer got behind – so blame me!

 

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A Chocolate Mousse Kind of Afternoon…

10 May

I love chocolate mousse, and what I love even better is home-made chocolate mousse. It’s a wonder I still venture to eat it after the butter and cream that goes into it, but when you’re looking to indulge, why not? Besides, it’s not like I’m going to saddle up to the whole bowl!

I was at the grocery store and saw that Jello came out with the fake-sugar, 60-calorie, B.S., plastic cups of chocolate mousse, and let me just say, what’s the point??

For me it’s all about the experience! A fancy glass, a good show on tv, and a tiny, tiny spoon (or cookie!) to eat it with…

Here’s my favorite recipe:

Dark Chocolate Mousse

Courtesy Bobby Flay

Ingredients

5 1/4 ounces bittersweet chocolate, coarsely chopped

14 ounces cold heavy cream

3 large egg whites

1-ounce sugar

Sweetened whipped cream, for garnish, optional

Shaved bittersweet chocolate, for garnish, optional

Directions

Place chocolate in a large bowl set over a bain marie or in a double boiler at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.

Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.

Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set. Serve in goblets topped with more whipped cream and shaved chocolate, if desired.