Chocolate Mousse for two (or three)

 Chocolate Lovers, this is for you.  Quick and easy chocolate mousse!  Kim asked me for something chocolate.  I had just read a recipe in the Wall Street Journal for food processor mousse and felt inspired.  So, I looked in the fridge and pantry for possible ingredients and found the perfect combination for chocolate mousse made using the microwave.  I hate cleaning the food processor and I did not want to make 6 servings...

 A few tablespoons of milk

 a little sugar and a pinch of salt.

 After heating the milk in the microwave for less than 60 seconds, I added the chocolate chips.

 A quick stir and the chocolate was melted.

 A little coconut oil (no need to melt first)

 a little coffee liqueur

 a little vanilla

 a quick stir to combine.

 some whipping cream

 whipped just to soft peaks

 gently stirred with the chocolate mixture

 until combined

 added in the rest of the whipped cream

 folded gently until combined

 spooned/poured into dessert cups.  Looks like pudding at this stage and tastes great, but wait.

Let it chill in the fridge for an hour or so and your have the perfect spoonful of chocolate mousse.  Wish you had been here to have the extra portion - it made 3!  So, Kim has an extra one for tomorrow.

Here is the finished recipe.  Hope you like it!  Thanks for visiting the Americus Garden Inn.

Chocolate Mousse

(yield 2 - 3 servings)

3 TBS milk

1 TBS sugar

Pinch of salt

½ cup semisweet or bittersweet chocolate mini chips

1 TBS coconut oil

1 TBS coffee liqueur

1 tsp vanilla extract

½ cup heavy cream

1.      In a microwave safe large measuring cup, combine milk, sugar and salt.

2.      Microwave on high for 30 seconds.  Stir.  Microwave another 15 seconds or until the milk begins to boil.

3.      Stir chocolate chips into hot milk.  Stir until totally melted.

4.      Add coconut oil, coffee liqueur and vanilla, stir to combine.  Cool at room temperature for about 10 minutes.

5.      In a bowl or measuring cup, whip the cream to soft peaks – where it just starts to hold its shape.

6.      Fold 1/3 of the cream into the cooled chocolate, then add remaining cream.  Try not to over mix.  Fold just enough to combine with no white streaks.

7.      Pour/spoon into serving dishes and refrigerate for a minimum of 1 hour.

8.      Enjoy!

Vegan Banana Muffins with Chocolate Chips

We had some guests last night who requested a vegan breakfast. I always try to accommodate special requests, whenever possible. So, I looked through the pantry to see what I could come up with. Since we also had non-vegan guests, I wanted to make sure everyone would be happy with my creation. Thank goodness, they were. I started by lining the muffin pan with liners and preheated the oven to 350 degrees.

In a large bowl, I sifted 1/2 cup of all purpose flour

with 1/2 cup of whole wheat

with 3/4 tsp of baking soda

and 1/4 tsp of salt

I gave it a good whisk

and all was well mixed.

In a separate bowl, I mixed 1/2 cup of sugar

with 3 TBS of coconut oil (you can use canola, if you prefer)

I added the coconut oil to the sugar.

and mixed.

I always have extra bananas in the fridge that are perfect for pancakes or muffins.

Using a fork, I mashed 2 bananas in a large measuring cup.

I added the banana to the sugar mixture and stirred with the fork.

Next, I added 1 oz of brewed coffee (Yes, coffee)

and 1/2 tsp of vanilla

Just poured it in with the banana mixture

and mixed well.

I made a well in the center of the dry ingredients.

added the banana mixture

and used a spatula to combine

As I was mixing, I added 1/2 cup of chocolate chips

and mixed just enough to combine

I scooped out the batter into 10 paper lined muffin tins

I added a little water to the extra muffin spaces.

They baked at 350 degrees for about 25 minutes.

They looked beautiful, and according to my guests, they tasted great. The non-vegan guests were totally surprised that they were vegan and asked for the recipe.

Here it is!

Love,

Susan

VEGAN BANANA MUFFINS WITH CHOCOLATE CHIPS

Yield: 10 small muffins

½ cup all purpose flour

½ cup whole wheat flour

¾ tsp baking soda

¼ tsp salt

½ cup sugar

3 TBS coconut oil

2 ripe bananas

1 oz brewed coffee

½ tsp vanilla extract

½ cup chocolate chips

1. Preheat oven to 350 degrees. Line 10 small muffin tins with liners.

2. Sift dry ingredients together in a medium bowl.

3. In another bowl, combine sugar and coconut oil.

4. Mash the bananas and add them to the sugar mixture.

5. Add coffee and vanilla to banana sugar mixture.

6. Make a well in the dry ingredients, add wet to dry and stir to moisten.

7. Add chocolate chips and stir just enough to combine.

8. Scoop batter into muffin tins. Fill empty muffin spaces halfway with water.

9. Bake about 25 minutes or until toothpick inserted comes out clean.

Santa Comes to Willett Way in Americus

'Twas the night before Christmas eve and it seemed that every child in Americus had come to Willett Way Wonderland to see Santa Claus. You haven't experienced Christmas in Americus if you haven't paid a visit to Willett Way. Please click on the first photo so you can view the photos as a slide show. Enjoy the photos and have a very Merry Christmas.

Love, Peace and Joy,
Kim and Susan Egelseer
Americus Garden Inn