THE VILLAGE VOICE

"I could give up chocolate but I'm not a quitter." ~ Author Unknown ~ Christmas Moose CHRISTMAS CAPPUCCINO MOUSSE ~ Decadent & delicious ... what Christmas is all about! __ 1 1/2 cups whipping cream 4 large organic eggs 8 oz. chopped good bittersweet chocolate 4 tsp. instant espresso p owder 1/8 tsp. cream of tartar 1/4 cup sugar 1 tsp. vanilla extract Unsweetened whipped cream chopped chocolate covered espresso beans (Trader Joe's) fresh mint sprigs fresh cranberries Separate whites from egg yolks. Let stand at room temperature. Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat. In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold c hocolate mixture into whites, blendin...

Follow me in merry measure, Fa la la. la la la. la la la. ~ Chocolate Moose _____________ CHOCOLATE MOUSSE PIE ~ Fairly easy dessert for the Chocolate-lover in your life. Make ahead, freeze and thaw overnight in the refrigerator. Crust: 3 cups chocolate wafer crumbs 1/2 cup melted unsalted butter Filling: 1 lb. semisweet chocolate 2 eggs 4 egg yolks 2 cups whipping cream 6 Tbsp. powdered sugar 4 room temperature egg whites Chocolate Leaves: 8 oz. semisweet chocolate 1 scant Tbsp. vegetable shortening holly leaves (or other decorative leaves like lemon or camellia) round red cinnamon candy 2 cups whipping cream sugar Crust : Combine crumbs and butter and press on bottom and completely ups sides of 10-inch springform pan. Refrigerate 30 minutes (or chill in freezer). Filling: Soften chocolate in top of double boiler over simmering water. Let cool to lukewarm (95-degrees). Add whole eggs and mix well. Add yolk and mix until thoroughly blended. Whip cream with powdered sugar until so...