Life of Wry

I know. More mousse story. Really now.

This one’s short: Jim doesn’t like the idea of eating raw eggs, so we (mostly he) decided it would be fun to bake the chocolate pudding cups (aka loose mousse), rather than try to salvage them by reconstituting with added butter. So we did that:

How ’bout those!

Not mousse, not brownies, not anything normal… but tasty nonetheless.. Probably best when thoroughly cooled because they’ll get a bit denser as they cool. Hot, they were a bit too soft, like hot pudding (with a nice crust).

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Another postscript: turns out, I’ve made mousse before… a blueberry white chocolate mousse, also made for a Dining Diva dinner (in April of 2015!), also at Madeline’s, funnily enough. The theme that time was Boreal cuisine. Here’s a snippet from that blog:

Madeline drew mainly from The Boreal Feast: A Culinary Journey through the North by Michele Genest.
She chose a boreal as her theme, inspired by her recent trip to Alaska and Yukon territories. I’m still not quite sure what all a boreal feast entails, but found this description online: “wild ingredients found in the boreal forests from Yukon to Alaska to Scandinavia.”

So a White Chocolate Mousse Blueberry Parfait it was!

It’s weird that I have such a terrible memory that I don’t even remember making mousse before!