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6.4.10

A teetotaler's toast

Nothing seems to say celebration more than confetti. They're thrown all over the bride-grooms at weddings, being popped from big balloons at birthday parties, so why not showcase them during a toast?


Seeing that I come from a family of teetotalers, we have to find new ways to toast our celebrations. Luckily for them, they have me! Never running out of ideas and inspiration, I had quite an occasion to plan for, my brother's engagement party, which was well over 3 years ago now.


Despite never having alcohol in the house, being the romantics that my sister and I are, we made sure we always had the pretty wine glasses and champagne flutes for serving mocktails


Chin chin!

Mousse au chocolate mi-amer
adapted from Baker's Le Chocolat à son meilleur

Ingredients:
  • 6 ounces Baker's semi-sweet chocolate, melted and cooled
  • 3 large eggs
  • 2 Tbsp coffee liqueur, or strong espresso
  • 3 Tbsp icing sugar, sifted (or whisked if you're lazy like me)
  • 1 cup whipping cream, whipped
Tasty and pretty options
  • 1 cup of crushed chocolate hazelnut flavored waffers (optional)
  • 1 cup whipping cream, for decoration (optional)
  • 2 ounces white chocolated, melted for decoration (optional)
  1. Mix together melted chocolate, 1 egg and 2 yolks, add coffee liqueur.
  2. Lighty beat 2 eggwhites. Add icing sugar and beat until stiff.
  3. Softly incorporate whipped cream to the eggwhites, and fold to combine. Slowly add in the chocolate mixture, always folding to combine. 
  4. Melt the optional white chocolate, tint it if you like, and using a fork drizzle some all over the inside of the CLEAR serving bowls/glasses. Refrigerate until firm.
  5. Add a layer of crushed waffers to the bottom of your mousse cups or bowls, add a layer of mousse and continue as many times as you desire, finishing with the mousse. Pipe whipped cream on top and sprinkle with chocolate shavings/chocolate vermicelli/crushed waffers/a whole waffer. Refrigerate for 3 hours.
These were such a huge success that we just had to serve them again during one of the pre-wedding functions. The evening was themed silver and blue, it was an outdoors tented party and in every guests' hand was a lovely wine glass with sparkling blue and white sugar rims and a matching curled ribbon wrapped around its stem. A look of delight adorned each of their faces, as they licked their very own cuillère à sucre!

Because I knew you'd all be eager to know what it looked like in PINK! The white effect is explained in step 4 of the recipe... cheers!


2 comments:

  1. Alas, gluttony is a beautiful sin... =)
    Celebrations are memorable events that should be toasted -- and you've given the usual champagne toasting tradition a new twist. Nice idea!
    Say, you ever tried "sparkling chocolate drink"..? I am just curious if it is feasible or you've tired it before...

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  2. Well that certainly peaked my curiosity Seb! I tried looking all over the Net to see if I could find the product here in Canada, but the search results were negative. So unless you're planning on smuggling me some all the way from Asia, plan away :) I'd love to give it a try over a scoop of vanilla ice cream in a fancy glass with a miniature cuillère!

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