Sometimes a gal just needs chocolate.
Smooth, creamy, chocolate.
Frankly, I don’t like chocolate all that much, I don’t seek it out. I prefer fruity desserts. But like I said…sometimes a gal just needs chocolate.
This is Martha’s recipe, of course, and the girlfriends I made this for really enjoyed it. And it’s incredibly easy. And a little sexy.
4 large egg yolks
1/4 cup sugar
Pinch of salt
2 tablespoons unsweetened cocoa powder
2 ounces bittersweet chocolate
3/4 cup heavy cream
1. Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.
2. In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.
3. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
Or, as in my case, use the rest of the heavy cream you have left over and whip up some homemade whipped cream and top with that. You can’t go wrong with homemade whipped cream.
I’m sure many of you are familiar with chess bars – or Paula Deen’s Ooey Gooey Butter Cake (same difference). The recipes that are readily available all call for box cake mix to use for the bottom cakey crust part. And even though they’re not present in a large percentage, the box mixes contain a lot of those weird ingredients I can’t pronounce, like sodium stearoyl lactylate. Yeah. Check out this ingredients list from the Betty Crocker yellow cake mix that I pulled from the General Mills website:
So, I decided to put one together with what I had in my pantry – which doesn’t include Dicalcium Phosphate…
2 cup flour
1.5 cup sugar
1tbsp baking powder
2 sticks of butter (one melted)
1 tbsp vanilla
8 oz cream cheese
1 pound of powdered sugar
A “splash” of milk
Preheat oven to 350 degrees. Prep a 9×13 baking pan – I like to butter and flour, but cooking spray works just fine. (Actually, I think they make Pam WITH flour in it now, which seems like a nice compromise.) In a large bow mix flour, granulated sugar, and baking powder. Add the melted stick of butter, the vanilla, and the egg and form a dough. It will be a little crumbly. Add a splash of milk to make the dough a little more smooshable (yes that’s a real word) but the dough should still be fairly dry. Layer the bottom of the pan evenly with the dough.
Put the cream cheese in a mixer bowl and on slow speed with the paddle, add the powdered sugar little by little. (You should have seen D after trying to dump all the powdered sugar in at once while he was “helping” me. It was like a powdered sugar bomb exploded! Heh.) Beat until smooth and add in the other egg. Pour the cream cheese mixture over the dough in the pan and place in oven. Bake for 45-50 minutes, or until there’s a nice, crispy brown top like this:
My first test run went to my family. They ate them. A lot of them. Also, I don’t know if I’ve mentioned this already but I’m a faith coach for the kids going through Confirmation preparation at my church. Figured that the teens in my class were as good guinea pigs as I was going to get – and they really went for them. So I don’t get all the weird chemicals, and they’re still delicious. I call this one a win!