Chocolate Mousse

I was recently challenged to a mousse-making competition, and although my challenger put up a good fight, this mousse is quite a force to be reckoned with. Thanks to Mom's recipe book! This is a staple of our family holidays.

What you need:

• 8 oz semi sweet chocolate pieces
• 2 Tbsp water
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter softened
• 6 eggs separated
• 1 Tbsp dark rum (Meyer's is a good one)
  
• 1/2 Tsp vanilla
• 2 Tbsp sugar

Melt chocolate and 2 Tbsp water in double boiler. When melted
stir in powdered sugar; add butter bit by bit. Set aside.

Beat egg yolks until thick and lemon colored (about 5 minutes). Check on your pot of chocolate and make sure it is still thoroughly melted - if not, reheat it to melt it again. Gently fold the chocolate into the bowl of egg yolks. Stir in the rum and vanilla. Set aside.

In a separate bowl, beat egg whites until foamy. Beat in 2 Tbsp sugar and beat the mixture until stiff peaks form.

Gently fold egg white mixture into chocolate yolk mixture. Pour into individual dishes and chill for at least four hours. Serve with whipped cream if desired (I added some crushed peppermint in the above picture, it was Christmastime).

Like I even need to say it with this one, but nonetheless: enjoy!!

:) The Celiac Seal

Mozzarella and Parsley Risotto

I have made this for many a dinner party and it is always a hit! Naturally gluten-free (and DELICIOUS), this is a great dish for the gluten-free and the gluten-full. This is very similar to the Spinach, Butternut Squash and Ricotta Risotto that I posted earlier.

What you need:

• about 5 cups of chicken broth
• a significant amount of white wine (1/2 cup, according to the recipe)
  
• 2 tbsp. butter
• 1 tbsp. oil
• 1/3 cup finely chopped onion
• 1.5 cups arborio rice
• 4 oz. mozzarella cheese, cut into small cubes (Polly-O works the best. Fresh mozzarella doesn't quite work with this recipe)
  
• another tbsp. of butter
  
• 1 tablespoon chopped fresh parsley
  
• 1/4 cup grated parmesan cheese

Bring the broth to a simmer in a saucepan. In another large saucepan, heat the butter and oil. When melted, saute the onion for a few minutes until it is soft (NOT brown). Add the rice and coat in the oil/butter/onion mixture. Add about 1/2 cup of white wine and stir until completely absorbed. Continue to add the chicken broth and wine in 1/2 cup increments until the rice is soft (about 40 minutes or so). It's up to you to decide how much wine vs. chicken broth to use. I tend to drink wine while cooking with it, so I end up adding more than the 1/2 cup to the risotto as my hand gets heavier ;)
When the rice is tender (finally) add the mozzarella, tablespoon of butter, parsley and parmesan.. Stir to combine. Bellissimo!
:) The Celiac Seal