Candy Box

I was going through my pictures and came across this. Here is a Candy box I did when I was living and working in Arizona. The box is hand made of Almond Nougatine and filled with hand made truffles and prickly pear jellies.

southwestern chocolate mousse

I don't have a picture of this one, but chocolate that has a little kick is so yummy. Its light and creamy. It gives just a tickle at the back of your mount. It’s not too hot. You can adjust this recipe to make it as mild or spicy as you like it.


This Makes 2 Lbs. 8 oz.

This one I weigh. I have never converted it to cups. I will have to do that and add it on after I make it again, but for now, here it is as I use it.

This is good without the pepper and spice too. Egg yolks 2.809 oz.
Fine granulated sugar 2.471 oz.
Cinnamon .333 oz. (1tsp.)
Cayenne pepper .167 oz. (½ tsp.)
Water 2.135 oz.
Dark chocolate, melted 11.236 oz.
Heavy cream 21.348 oz.

Start the chocolate over a double boiler to start it melting first. Scrape and stir the chocolate now and then to prevent overheating or burning the chocolate. Whip the heavy cream to a soft peak and cover it and put it in the fridge till needed. Whip the egg yolks until pale. Add the cinnamon and cayenne pepper to the egg yolks. Make a syrup with the sugar and water and boil to 244*F. Whip the hot syrup into the yolks and continue to whip until cool. Fold the melted chocolate into the egg mixture. Whip 1/3 of the whipped cream into the chocolate mixture. Then fold in another 1/3 of the whipped cream into the chocolate mixture until almost mixed in. fold in the last 1/3 of whipped cream until incorporated. Pour mousse into a container or into the individual cups or bowls and chill covered until set.
It is good with toasted or candied pine nuts toping it as well.

have fun. Im new to bloging so if you have questions on this just let me know.

Cantilope Bavarian

Here is something diffrent. Smooth, refreshning and light Cantilope Bavarian. Made from freash cantilope blended and then strained. It's wonderful for a cool light dessert for summer. This is the only picture I have of it so far. This is with a sugar cage and a touch of mint. I've sense made it in indavidual cups decorated with freash whiped cream for a party at a naibors house. It's one of my favorite Bavarians. Just sweet enought but not too sweet.

P.S. I got this one from the book that Roland Mesnier wrote.(the chef that worked at the white house and when he retired was replaced by a lady chef. I thought that was kind of exciting) The book is called Dessert University.