I originally found this recipe in Self magazine last winter. I think it was meant to be a holiday recipe. As you can see in my picture, I adorned my dessert with candy canes – so, obviously you can add holiday flare and make it a “holiday recipe.” But, it doesn’t have to be. This dessert is served cold and if you like chocolate, any season is a season to serve this up. Just think of all the possibilities…garnish with candy corns, candy canes, little easter eggs, fresh fruit, shaved white chocolate, sprinkles, chocolate chips. The possibilities are endless. Side note: Yes, that is an empty airplane-sized BOW (bottle of wine) in the background. Don’t judge.
- 3 egg whites, at room temperature
- a pinch of salt
- 1/4 cup plus 1 tbsp of sugar divided
- 2 1/2 oz of unsweetened chocolate
- 1/4 cup heavy cream
- 6 prepared mini meringues (any flavor) crushed – look in the bakery department at almost any grocery store. I used the white ones (there is a good chance I ate the other flavors).
- 4 tbsp mini marshmellows
1. In a bowl, beat egg whites and a pinch of salt until soft peaks form.
2. Add 1/4 cup sugar; beat until stiff peaks of meringue form.
3. In a microwave-safe bowl, microwave chocolate in 30-second intervals, stirring after each interval until melted.
4. Let the chocolate cool slightly
5. Gently fold chocolate into meringue until just combined
6. Divide mousse evenly among 4 martini glasses
7. In another bowl – add cream and remaining 1 tbsp sugar; beat until soft peaks form.
8. Top mousse with whipped cream, crushed cookies and marshmallows as well as your garnish of choice.
9. Refrigerate at least 2 hours or up to 24 hours. I made my dessert the night before and garnished just prior to serving.
For my most recent birthday, my parents took Andy and I to Frasca Food and Wine in Boulder. A description of the Italian inspiration for Frasca, by Frasca (on their website):
Friuli-Venezia Giulia is a sub-alpine region in northeast Italy. Friuli is a region steeped in tradition nestled at the foot of the Carnic and Julian Alps and bordered by Austria, Slovenia, and the Adriatic Sea, it is a region of immense cultural blending, geographical diversity, and idyllic beauty. It is a region steeped in tradition and rich in natural resources; a place where its people have a deep connection with the land and an intense understanding of the relationship between food and wine.
We had a darn good meal at Frasca while enjoying a chef’s tasting. The food was light, unique, and full of flavor. The wine list was incredible and it was clear that our server was well-versed in the menu and all things vino. The service was impeccable. Any bottle of wine ordered is decanted at a station in the center of the restaurant. Just a little different and kind of cool. The picture above is of homemade chocolates and, obviously, a birthday wish. Pretty unique and creative.
We were there on a Tuesday night and the place was packed. Not a table leftover. This made sense considering we had to make reservations three months in advance. The food scene that has emerged in Boulder over the past 10 years is fascinating….and a little disappointing. ”Scene” being the operative word. While Boulder has always been known for its $$$$, back in the 90′s you wouldn’t have known it. Boulder had small town charm with glimmers of fancy if you looked hard enough. Now it reminds me of a miniature Scottsdale. I don’t know if other people feel this way, but it’s what I am noticing. Too bad. I miss the subtle snobbery.