Pots de Creme

OK, I am not any way able to do French anything, but this is sooo easy, the recipe is from the Pioneer Woman -- she is amazing -- love love her show and blog!

This is NOT pronounced POTs of Cream.  Instead, Po Du, Crehm.  

Say it again, Po Du, Crehm. Good!

Here's what you will need: (today, I only made a 1/2 recipe), but here is the whole recipe for you!

1 bag of chocolate chips ( I used special dark chocolate chips. Use semi sweet or milk chocolate whatever you like)
4 eggs at room temperature (very very very important to have the eggs at room temp)
2 tps. of vanilla, for kid friendly (I used Irish Creme for adult friendly)
1 Cup of very very hot very very strong coffee

Place the chocolate chips in a blender, then add the eggs. Blend and blend--it will be noisy!

Pour in the Irish Creme, or vanilla, or really any flavoring you like that would compliment chocolate!

Now add the hot coffee, blend, blend, blend, you get it!

This wonderful chocolate smoothly goodness is now poured into little vessels of your choice, me and Pioneer Woman like little mason jars.  

Then into the fridge to set up and cool.

After the chocolate mousse is set, remove from the fridge and add some wonderful whipped cream--not cool whip, not some artificial stuff, but the real thing.

The proportions are:  one part whipping cream to one part powdered sugar.  Whip the cream until soft peaks form then add in an equal amount of powdered sugar and whip until stiff peaks form--mmmm delish!

The final product!  Oh My Goodness!!

After the chocolate mousse is set up in the fridge,
top each with some whipped cream and mmmmmm.

I can't speak right now!
Mine should have set in the fridge longer to "set"; but I ate it anyway.

Enjoy friends!

Frozen Lemon Mousse

Lemons remind me of spring, and I can't wait until spring.  Plus, I had some beautiful Meyer lemons I wanted to put to good use. This dessert is for dinner tonight.  

Gather the ingredients: two lemons, 1/2 C sugar, 1 egg yolk, 1 whole egg, 1/2 stick butter, 1/2 C whipping cream, and 1/4 C powdered sugar.  This will make two individual lemon mousse, mousses??  Anyway...

Prepare an ice water bath in a large bowl.  Juice the lemons to make 1/4 C lemon juice.  Put butter, sugar, egg yolk, whole egg, and juice in a saucepan.  Whisk to combine.

Cook over medium heat, whisking constantly until it begins to boil, remove from the heat. This is lemon curd.

Strain the lemon curd through a fine-mesh strainer into a bowl set in the ice water bath.  Stir occasionally until cool.  Remove from the ice bath cover with plastic wrap and place in the fridge.  Refrigerate for at least one hour.  This can be kept for up to 3 days in the fridge.

Time to make the second half of the mousse recipe.  Place 1/2 C chilled whipping cream in a mixing bowl and mix until soft peaks form.

Add the powdered sugar to the whipped cream and mix until nice stiff peaks form.  Resist the temptation to lick those beaters!  Oh what the heck, go ahead!

Pour the cooled lemon curd into the bowl of whipped cream.

Fold the two mixtures together, fold lightly so the whipped cream stays nice and light.  Now you have lemon mousse!

Spoon the mousse into individual glasses, top with some lemon zest and place in the freezer.  This is going to be delish!

Enjoy friends!