Peanut Butter Fudge Brownie Trifle. I have one very distinct memory of the end of summer. We were at a neighbors house – specifically in their pool – which was awesome because we didn’t have a pool and I’d jump at any chance to swim. Lots of people were there, lots of kids, my brothers, neighborhood friends, tons of food and a particular plate of chocolate chip cookies that I was doing a number on. But then it started to get dark. And sort of late. As a side note, I should mention that this was probably the night before a really important morning – which included shaving my legs for the first time after my mom made it clear that I wasn’t allowed. Don’t worry. So do you want to hear about this mess in a dish? My mom used to make the best trifle when I was younger. I thought about it.
Actually, all I could think of was chocolate and peanut butter. Here’s the deal. Peanut Butter Fudge Brownie Trifle 1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes 2 cups heavy cream 1 cup of creamy peanut butter. The Best Chocolate Mousse of Your Life Under 5 Minutes : Cafe Fernando – Food Blog - chocolate mousse recipe - herve this - Chocolate. December 22nd, 2010 | Category: Chocolate Two ingredients (seriously, only chocolate and water) and five minutes later, you will be eating The Best Chocolate Mousse of Your Life. I promise. And you don’t even need any fancy kitchen gadgets. Patience and a bit of elbow grease are required, but we always need those in the kitchen, right? This amazing discovery was made by the famous French chemist, Hervé This, who is also known as the man who unboiled an egg.
Since the recipe has only two ingredients, it all comes down to the quality of the chocolate you use. Don’t take this as a mousse recipe only. You can also flavor it with spices like cinnamon or cayenne pepper or add a tablespoon of liquor like Grand Marnier, Chartreuse or Tia Maria. Or boil the water first, take off heat, place a couple of Earl Grey tea bags, let infuse and then use it as your liquid. The most important part of the recipe is achieving the right consistency. Wishing everyone a Merry Christmas and a Happy New Year!
Chocolate Budino. This year I've missed the winter Fancy Food Show in San Francisco...its a yearly event with suppliers showcasing everything you've ever seen in food, and always something you've never seen before. But with the powers of blogging I've been able to experience the Fancy Food Show right here, holed up in my apartment flat in London. One of my favorites at the Fancy Food Show has always been the chocolates and after reading this wonderful post by Lick My Spoon, I'm so bummed I didn't get to go this year. If I did go I would have loved to taste the olive oil truffle and the chocolate covered salt caramels. Since I am thousands of miles away from these treats, I'll have to make my own! Then, I remembered I had book marked a Chocolate Budino Tartlet with Sea Salt and Olive Oil from the A16 Cookbook! CHOCOLATE BUDINO WITH SEA SALT AND OLIVE OIL (from A16 Food + Wine) When the chocolate has melted, remove from the heat and stir until smooth.
Tips - Strain!