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Laurie Burrows Grad |
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Instant Chocolate Mousse
Serves 6
This is a super-fast mousse to prepare on a
moment's notice. Keep a bag of chocolate chips on hand at all times
and you're ready to go.
3/4 cup milk (you can use 1% or 2%
milk as well)
1 6-ounce package semisweet chocolate chips
2
eggs
3 tablespoons very strong, hot coffee
2 tablespoons
coffee liqueur (optional)
Garnish: sweetened whipped cream or
crFme fraiche
1. Scald the milk by heating it in a small pot
until bubbles just begin to form around the edges of the pan.
2.
Place the remaining ingredients in the container of a blender or
food processor and process until very smooth.
3. Pour into six
ramekins or one large 1 +-quart dish, and chill for four to six
hours or overnight.
4. Serve the mousse chilled with sweetened
whipped cream or crFme fraiche.
Oreo Cookie Freakout
Serves 3-4
This is a dish I created in the early
1980s and it's still a family favorite. The best part about it is
that an Oreo Cookie Freakout can be made on the spur of the moment.
Keep gobs of vanilla ice cream and lots of Oreo cookies on hand just
in case.
5 Oreo cookies
1 pint vanilla ice cream,
softened for about three to four minutes at room temperature
1. In a food processor or blender, crush the cookies.
2.
Add the ice cream in scoops and process until smooth. Pour into
dishes or goblets and serve immediately.
Variations:
The
possible combinations are endless. Try gingersnaps and vanilla ice
cream, Oreos and coffee ice cream, oatmeal cookies and chocolate ice
cream, or peanut butter cookies and chocolate ice cream.
Cook Notes:
Use regular Oreos (or Hydrox cookies), not
the "double-stuffed” ones. This dish is best prepared just before
eating. If using a blender rather than a food processor, it may be
necessary to prepare the Freakout in two batches.
Laurie
Burrows Grad is the author of five cookbooks, a food columnist and
host of her own cable cooking show. Her most recent book is
Entertaining Light & Easy.
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