Chocolate Mousse with Cointreau

This I made for dessert last weekend. It is very easy to make, but is much more convenient if you have a stand mixer or electric hand mixer, as there is a lot of beating to be done.

Start by melting 1/2 oz butter with 3.5 oz good-quality dark chocolate in a double boiler. If you do not have an actual double boiler, you can make one with a metal bowl and a small saucepan. Put about an inch of water in the pan and set the bowl on top with the chocolate and butter in it. Bring the water almost to a simmer and stir the mixture until it melts and blends together. Once you reach this point, carefully remove the bowl from the pan (it will be hot) and set it aside to cool slightly.

Next, separate 2 eggs. Measure out 2 oz sugar. Put the 2 yolks in the bowl of your mixer. Pour in most of the sugar (reserve a small amount for the whites) and add a splash of Cointreau. Beat with the whisk attachment until light and creamy. Remove to another bowl; clean your mixer bowl and beaters. Add the melted chocolate mixture slowly to your yolks, folding it in with a spatula.

Put your 2 whites in the clean mixer bowl. Beat until they start to firm up, then stream in the remaining sugar and continue to beat until you see stiff peaks. Pour a little of the chocolate mixture onto the whites, folding it in. Next, fold the whites back into the rest of the chocolate mixture. Clean your mixer bowl and beaters.

Put 1/2 cup cold heavy or whipping cream into your mixer bowl. Beat until thickened (but do not go too far or you will make butter!). Fold the cream into the egg-chocolate mix. Pour into small glasses or bowls and chill in the refrigerator for at least 5 hours until set. Enjoy! Serves 2.

Note 1 - This is a raw egg product. Use the best freshest eggs you can get your hands on and keep them clean. The very young, the elderly and the immunocompromised should avoid this.

Note 2 - Grand Marnier or Triple Sec can be substituted for Cointreau.

Note 3 - Metric Info: 1/2 oz = 14g; 3.5 oz = 100g; 2 oz = 55g; 1/2 cup = 120 ml.

Chilled Peach Soup

As I mentioned before, I love making soup. I haven't made many cold soups, but the temperatures are high (around 90 F) and I don't feel like getting hotter.

The recipe is based on this one, credited to Chef Bill Luker, which I found, and thought looked interesting.

You can use a stand blender or a food processor to make this soup. If you have both, I would suggest the blender.

Start by thawing 2 cups (10 oz) frozen peaches. Place them in your blender with 2 tsp Cointreau, 2 tsp lemon juice, 1/2 tsp almond extract and a pinch of salt. Process or blend until smooth. Add 2/3 cup plain yogurt or sour cream and 2 tbsp honey. Blend again until combined. Taste and adjust flavors if needed. Chill in refrigerator until cold.

Serve garnished with a little yogurt or sour cream and some mint leaves, as an appetizer or dessert. Makes two generous servings.

Note 1 - If you have fresh peaches, remove the skin and pits, chop coarsely and measure out 2 cups-worth or scale the recipe accordingly.

Note 2 - If you don't have Cointreau, you can substitute Triple Sec or Grand Marnier.

Note 3 - The original recipe called for more almond extract, but I found it to be overpowering, so I scaled it back a little.

If you feel like making your own yogurt for this soup, click here.

Note 5 - Metric info: 2 cups = 480 ml; 10 oz = 280g; 2/3 cup = 160 ml.