I don’t know exactly why, but much like the end of a nasty case of cabin fever, I just have an uncontrollable urge to throw a party in the spring.
In the past, I’ve met this need by having a Steel Magnolias party – a late luncheon followed by a comprehensive and somewhat challenging quiz and then a viewing of the classic movie. The original chick flick.
This year I got that same old urge but some of my guests decided that maybe they’d seen Steel Magnolias enough. (What I think they really meant was, “I never do well on your quiz and I’m tired of embarrassing myself”.) They said It was time for a new movie. I didn’t agree, but was willing to try something new for their sake, (and to be sure I would actually have guests in attendance…)
So I changed it up a little bit – no quiz this time, a little less Southern of a meal, no sweet tea and no Steel Magnolias. This time we watched The Help instead. It’s a teeny bit less chick flick-y, but still a great movie.
This week I’ll share some recipes I used that you might like to incorporate into your Resurrection Sunday Brunch celebration or another occasion.
Fruit salad is pretty straight forward. Choose colorful fruits. Cut them up. Serve. I love how this variety looked in my gramma’s bowl.
I’ll share my quiche recipe later this week – if you want to serve it this weekend be on the lookout for some fresh baby portabella mushrooms.
I made a recipe I found on Pinterest for Reece’s like peanut butter bars – it’s one of those 5 ingredient, 5 minute recipes and it was pretty good.
But today I’ll share the recipe for my Chocolate Dream.
A chocolate mousse that’s decadent enough to look impressive, but easy enough to prepare that you won’t mind doing it. And it has the added bonus of being delicious. But my favorite thing about this recipe is that it doesn’t have any raw eggs in it as many mousse recipes do.
Start by baking a batch of boxed brownies – choose a nice moist variety – I like Duncan Hines Fudge brownies. You’ll need to make the 9x13 size to fill a trifle dish like this one. Be sure they’re fully cooled before you start to assemble.
To make the trifle dish full, you’ll need:
- 9x13 size pan of brownies, completely cooled
- 12 serving batch of chocolate mousse (recipe below)
- half batch mousse recipe made without the cocoa for the white layer
- a handful of mini semi-sweet chocolate chips
- good quality milk chocolate bar at room temperature for the chocolate curls on top. (I like Cadbury or Ghirardelli)
- fresh raspberries or strawberries for the garnish
Hershey’s ® Chocolate Mousse
- 1 T unflavored gelatin
- 3 T cold water
- 1/4 C & 2 T boiling water
- 1-1/2 C white sugar
- 3/4 C Hershey’s ® Cocoa Powder
- 3 C heavy cream, chilled
- 1 T vanilla extract
- In a small cup, sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Stir together sugar and cocoa in a medium bowl, add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is still. Pour in gelatin mixture, beat until well blended.
- Pause here if you’re making the Chocolate Dream Trifle and make a second HALF batch WITHOUT the cocoa powder(continue if you just want individual servings)
- Spoon into serving dishes.
- Refrigerate about 30 minutes before serving.
You need to work quickly for that second white batch of “white mousse”, because of the gelatin, it will start to set up on you.
Layer the bottom of your trifle dish with your cooled brownies cut into 1-1/2 inch squares. Some of your squares will be cut in half to make little triangles to fill in those round areas in the dish.
Next add about half of the chocolate mousse mixture.
Gently spoon about half of your white cream mixture on next.
Sprinkle the white layer evenly with the mini semi-sweet chocolate chips.
Add another layer of brownie squares and triangles followed by the rest of the chocolate mousse and then the white mousse.
Garnish the top with fresh berries and chocolate curls. Use a vegetable peeler to make the curls from your chocolate bar.
Chill before serving.
This also presents nicely in individual dishes – little bit of brownie on the bottom with just one layer each of the chocolate and white mousse – top with a berry and some chocolate curls or chips.
Here I’ve put a little mousse in a store bought merengue ‘nest’ (purchased at World Market) and topped it with a small white candy coating (tinted light orange with special candy color) covered strawberry. They’re featured perfectly in my friend Lisa’s cloches.
Later this week I’ll share my quiche and pie crust recipe. Hope you’ll stop back by for that.
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