The Ardent Epicure

An Ode to the Pleasures of Food

Cocoa Mousse with Grand Marnier, 
Blood Orange Molasses and Awards

I love making mousse and heaven knows I love rich dark cocoa...
So does my son Adam (aka Truffle Shuffle) and he has been torturing me
to make this for him...or remake to be more exact. I made this mousse for
my Espresso and Cocoa Cookie Sandwich back in August. The only change
I made was to replace the coffee liqueur with Grand Marnier as I was to serve
this with a Blood Orange Molasses and thought that Grand Marnier would
 complement nicely .I will add the recipe for the molasses, but if you would
like the mousse recipe click here . Plus we have Awards, and dessert goes
with awards around here :)

The Awards
As with other awards in the past, we would like pass these awards forward
to some other bloggers/sites that we both enjoy and respect. Respect for
both their creativeness whether it be with their photographs, dishes or words.
But the most important reason is the support and joy that they spread through
our beautiful world of blogging. Again with No Rules attached, you can pass
them on to someone else that inspires or captivates you if you choose.

We received The Versatile Blogger and One Lovely Blog awards
from our dear and amazing friend Nancy over at Spicie Foodie.
Nancy has the most amazing site around loaded with stunning photography
and delectable dishes that anyone would enjoy. She is also the author of
a new cookbook An Epiphany of the Senses along with a featured recipe in
 Foodista Best of Food Blogs Cookbook. As if this were not enough to make you
hang out on her site for hours at a time, she manages to be one of the most
supportive and friendly bloggers that I have ever had the pleasure to know.
If you by any chance have not had the pleasure, you absolutely must rectify this
and pay her a visit.
We are so honored to have received these awards from you Nancy.
From all of us...Adam, Grely and Alisha
Even Sweets
Jennifer Food Thinking 

Along with A Fabulous Blog and  360° Foodie awards
from another wonderful friend Maya over at Foodiva's Kitchen.
Maya creates some of the most visually stunning dishes around...her creativity
and ingenuity is nothing short of inspiring. And the baking...Oh my!
Aside from all of this she is another one of my favorite bloggers for the joy
and passion that she spreads to all of us...If you have never had a chance to
get to know her and her site, please stop by and say hello.
Maya we are so pleased and honored to receive these awards from you.
From all of us...Adam, Grely and Alisha

What you will need:

Blood Orange Molasses
4 blood organges, juiced
(1 cup juice)
1/8 cup raw sugar
2 tablespoons fresh lemon juice
Small sieve

Let's get cooking:

In a small sauté or reduction pan add juices and sugar, cook over a high heat,
until sugar has melted. Lower the heat to a medium high and continue to reduce
 liquid until the sauce coats the back of your spoon.

Get this look:
After allowing your mousse to chill, about 1/2 hour or so.
Fill a pastry bag with your mousse, using a flower style tip and starting about 4"
from the center of the plate. Gently squeeze the pastry bag  allowing your mousse
to create an open circle of desired circumference. Without breaking the stream
of mousse continue to fill the circle. Once you have an enclosed circle begin to
raise your bag gradually as you build onto an the circle using a spiral motion. Continue
this motion until you achieve the amount of mousse per serving (about 1 cup).
*Note: Make sure you back has desired amount of mousse per serving before beginning
each plate. Allow your mousse to sit at room temperature for 10-15 minutes just prior
 to serving.Garnish with warmed Blood Orange Molasses.
Serves 4-6 or 1 Truffle Shuffle

Alisha~Magic of Spice

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