April 3 - National Chocolate Moose Day

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Title: Hippo Pot de Mousse
Categories: Five, Desserts, Chocolate, Dairy, Nuts
Yield: 6 Servings

4 oz Semisweet chocolate
2 oz Bittersweet chocolate
2 c Heavy cream; well-chilled
- whipping cream will do
- nicely
1 ts Almond extract

Melt the chocolate together in the top of a double boiler.
Be careful to do this slowly, so as not to burn the
chocolate, and to keep all moisture away from the pot. Let
the chocolate cool for five minutes.

While the chocolate cools, whip the cream and almond
extract together until very stiff. Gently fold the cooled
chocolate into the whipped cream. There will be many
flecks of chocolate in the mixture.

If you're not going to eat it all yourself, spoon into six
large wine glasses. Chill one hour.

Yield: Serves one to six people.

NOTES: Extremely quick and easy chocolate mousse -- This
is an adaptation of a very easy chocolate mousse recipe
from Sandra Boynton's hilarious book, "Chocolate, the
Consuming Passion." It requires none of the laborious
preparation that most French mousse recipes call for, and
really optimizes the effort needed to consume the
chocolate, which is, after all, what this is all about.

If you're careful, you can also melt the chocolate in a
microwave oven, in its wrapper. If you try this, be
especially mindful of the semisweet chocolate, as the
sugar therein caramelizes very quickly, leading to an
awful mess (and ruined chocolate).

From: Chris Kent, Digital Equipment Corp., Western
Research Lab, Palo Alto, Calif., USA

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate-Avocado Mousse
Categories: Desserts, Fruits, Chocolate
Yield: 1 Serving

2 tb Semi-sweet chocolate chips
1 Ripe avocado
2 tb Honey
2 tb Unsweetened cocoa powder
1 ts Vanilla extract
pn Kosher salt
Fresh raspberries; garnish,
- optional

Place chocolate in a glass bowl set inside of a saucepan
filled with just enough water to fill saucepan without
touching bottom of bowl. Bring water to a simmer. Allow
chocolate to melt completely. Set aside to cool slightly.

Cut avocado in half, remove and discard pit. Scoop out
flesh and add to bowl of a food processor along with
honey, cocoa powder, vanilla extract, salt and cooled
chocolate. Blend until smooth and creamy, scraping sides
of bowl as needed. Spoon into serving dishes, cover with
plastic wrap and refrigerate until chilled, at least 2
hours.

Garnish with fresh raspberries (if using) and serve.

Makes 2 small, or 1 large serving.

Recipe by: Giada De Laurentiis

From: http://www.gourmetrecipesforone.com

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