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
Mousse au chocolate mi-ameradapted from Baker's Le Chocolat à son meilleur
- 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
- 1 cup of crushed chocolate hazelnut flavored waffers (optional)
- 1 cup whipping cream, for decoration (optional)
- 2 ounces white chocolated, melted for decoration (optional)
- Mix together melted chocolate, 1 egg and 2 yolks, add coffee liqueur.
- Lighty beat 2 eggwhites. Add icing sugar and beat until stiff.
- Softly incorporate whipped cream to the eggwhites, and fold to combine. Slowly add in the chocolate mixture, always folding to combine.
- 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.
- 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!