Absolutely beat....

Ok friends, usually I have the stamina to endure a full day's work and type a bit to you to regarding my time here in Italy BUT this week I've taken on a new job in addition to my own. Now, instead of working solely in the kitchen, i was enticed (financially =P) to drive some of the students 'round the area as their tourguide during our off hours. Fortunately, the students are a blast, and I actually really like exploring the area in Sandra's fully-loaded and nearly-brand-new Toyota Land Cruiser. However, at the end of every day i basically do a face-plant into bed and wake up dazed, half dressed, and completely disoriented. (HAH! just like home right??)

SO, despite itemizing my current schedule to you all (which was my original idea) I've decided to simply post a few entertaining pics of recent history and a fantastic recipe for a Dark Chocolate Mousse that I used to compose the dessert below.

I certainly hope you all are well, and will definately get back on the literary horse as soon as my brain has time to catch up to my body.



(Left: Blood Orange Curd, Italian Meringue Tart, Right: Agatha, Kitchen Terror!)


"Chocolate Almond Tower"
(Concept and Design courtesy of me, Joshua Rosen)

Dark Chocolate Mousse
Yeild: 1 - 9” x 3” round cake

Amaretto Liquor (ie: Disaronno) 0.5 oz
Eggs 4.8 oz
Sugar 3 oz
Dark Chocolate, Bittersweet ( ≥ 60 %) 8 oz
Butter, soft 1.6 oz
Heavy Cream, whipped to soft peaks 8.25 oz

Method
1) Whip cream to soft peaks and reserve in refrigerator
2) Melt chocolate to 110 F. Add butter off heat and stir to melt butter.
Reserve chocolate mixture @ 110 F.
3) Combine eggs, sugar and liquor in a kitchen aid bowl and set on top of a double boiler. Whisk CONSTANTLY until the mixture reaches 145 degrees.
4) Remove the bowl from the pot of boiling water and whip (with the mixer) on high speed until thick and cool.
5) In a separate bowl, fold 1/2 of the egg mixture into the chocolate using a whisk
Once homogenous, fold in the remaining egg mixture followed by the cream
6) Pipe or pour into desired containers and refrigerate as necessary.

Enjoy!!