Chocolate Mousse

I thought I would share my simple recipe for chocolate mousse. This isn't the "proper" way to make it, but it is quicker and very tasty! The longer way involves making a pudding and folding it into beaten egg whites and whipped cream. I have a good recipe for that, too, but don't often bother.

This mousse also makes a spectacular icing for chocolate cake, or layered with whipped cream for a parfait. I served it over meringues the other night, and I've also served it with berries.


200 grams chocolate (8 ounces)
500 mL whipping cream (2 cups)

Melt chocolate with about 1/3 cup cream, let cool to room temperature. Whip remaining cream until soft peaks form. Fold 1/2 cup whipped cream into chocolate, then fold chocolate into whipped cream. Spoon or pipe into serving dishes and refrigerate until serving (cover with plastic wrap if it will be longer than 2-3 hours).

This makes enough for 6-8 servings (depending on how greedy people are) or enough to ice an 8 inch cake. You can double the recipe if you want more.

foodie weekend

I gave Bruce a book written by a local food critic, John Gilchrist, and now his goal is to eat at every restaurant in it. We managed to hit 3 this weekend!

First, we went to Globefish, a Japanese/Sushi restaurant in Marda Loop (they have another location, but I forget where it is right now, and Bruce has the book). I'm not much of a sushi fan, but am slowly developing a taste for the non-fishy stuff. It was pretty good, they had some interesting stuff, including a tempura battered and fried tuna roll. It is nicely decorated and not too pricey. A great place for sharing.

On Sunday, we were doing some shopping downtown, so I decided we should go to a place called Tubby Dog. They only serve hotdogs, but they put all sorts of toppings on them. I was conservative and had bacon, cheese (real grated cheddar) and ketchup, but Bruce had cheese, saurakraut, relish and bacon (I think). They were very large hotdogs and the toppings were generous. They had some interesting stuff on the menu, like one with peanut butter.

After Tubby Dog, we were walking back to the car when Bruce spots Cafe Beano, which is also in the book, so we had to go in for an espresso (him) and an Indian tea latte (me). Yummy day!

We also cooked two wonderful meals at home, but I think I'll leave the descriptions for another day.

Lemon Garlic Roast Chicken

With the lousy weather we've been having, it isn't too warm to roast a chicken. I found this recipe in Style at Home magazine. You can't make gravy if you cook the chicken this way, but the meat is so moist, you don't miss it.

3 1/2 lb chicken
2 lemons, quartered
2 heads garlic, halved
8 sprigs Thyme
2 tbsp olive oil
sea salt flakes
1/2 cup chicken stock
1/2 cup white wine

Preheat oven to 325F. Place one lemon in cavity of chicken. Place the garlic, thyme and remaining lemon in a baking dish and top with chicken. Brush with olive oil and sprinkle with salt. Pour in stock and wine and cover with foil. Roast for 2 hours. Remove foil, raise temperature to 400F and roast for another 25 minutes or until the skin is golden and juices run clear (165F internal temperature, if you have a meat thermometer).

By the way, I do mean heads of garlic, as in the whole thing. You can squeeze out the pulp after it is done cooking and serve it on the side for those who love garlic.