Milk Chocolate Cheesecake

2 Cups chocolate cookie crumbs, such as Oreos or chocolate wafers

1 Stick unsalted butter, melted

3 Pounds cream cheese, softened

2 Cups sugar

6 Large eggs

1 Cup heavy cream

1/2 Cup all-purpose flour

Pinch of Salt

1 Teaspoon vanilla extract

8 Ounces milk chocolate, melted

Preheat oven to 350.

Combine the cookie crumbs and melted butter in a medium-size mixing bowl.   Thoroughly mix together, then press into the bottom of a 10-inch spring form pan.

Beat the cream cheese in a food processor until smooth.  Add the sugar and process.  Add the eggs 1 at a time, running the processor in between each addition.  Add the heavy cream, flour, salt and vanilla and process until smooth, scraping down the sides of the bowl as needed.  With the motor running add the chocolate in a steady stream.  Pour the mixture into the prepared pan.  Bake until center of the cake sets, about 1 hour and 15 minutes.

Remove from the oven and loosen the sides of the cake with a thin knife.  Cool completely.  If you like it slightly chilled, refrigerate for about 1 hour.

Sour Cream Coffee Cake

1 Stick Butter

1 1/2  Cup Sugar

2 Eggs

1 Cup Sour Cream

2 Teaspoons Vanilla

2 Cup Flour

1 Teaspoons Baking Powder

1 Teaspoons Baking Soda

1/4 Teaspoon Salt

1/2 Cup (or to taste) Chopped Nuts/Cinnamon 

Sm amount of milk (added to batter when mixing)

Preheat oven to 350-Grease baking pan

Beat butter and 1 C sugar until fluffy

Add in eggs one at a time

Stir in Sour Cream and Vanilla

Sift together dry ingredients and blend all with hand mixer into one bowl

Add milk and beat for 3 minutes (makes cake fluffier)

Spoon half of the batter into pan (sprinkle with Sugar/Cinnamon/Nuts/ and Chocolate Chips that have been mixed together in a small bowl)

Add remaining batter & repeat Sugar/Cinnamon mixture

Bake 50-55 minutes until toothpick inserted comes clean

Let cool and remove from pan

Pistachio Cookies

1/2 Cup (4 ounces, 1 stick) butter
1/2 Cup (3 1/2 ounces) granulated sugar
1/4 Cup (1 3/4 ounces) vegetable oil
1/4 Cup (2 ounces) water
1 Large egg
2 Packages (3.4-oz. each) pistachio instant  pudding mix, Jell-O brand preferred*
1/8 Teaspoon pistachio flavor OR 1  teaspoon vanilla
1/2 Teaspoon salt
1 Teaspoon baking powder
2 Cups All-Purpose Flour
1/2 to 2/3 Cup 2 1/2 to (3 1/4 ounces) chopped pistachios

*Jell-O gives the best color. Your cookies won’t be nearly as green if you use a store brand.

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. 

Beat the butter, sugar, and vegetable oil in a bowl till combined, then add water and egg, beating until smooth. The mixture will look curdled at first, but will become creamy as you beat. Add the pudding mix, pistachio flavor, salt, and baking powder, beating until smooth; the mixture will turn a lovely pastel green. Stir in the flour and nuts. 

Drop the dough by the tablespoonful (a tablespoon cookie scoop works well) onto the prepared baking sheets, leaving about 2" between cookies. Flatten the cookies, if desired, using a fork, the flat bottom of a drinking glass, or the end of the pusher from your food processor. If you don’t flatten the cookies, they’ll bake up in softly flattened mounds; they’re lovely either way. 

Bake the cookies for 15 minutes, until they’re starting to brown on the bottom. Remove them from the oven, and cool right on the pans.

Royal Icing (used to decorate sugar cookies)

1/4 Cup meringue powder

1/4 Teaspoon salt

3 to 4 Cups confectioners' sugar, sifted

3/4 Cup cool water

Place the dry ingredients in a large mixing bowl. Add the cool water, and stir slowly to allow the sugar to dissolve.

Mix on low speed at first, increasing to high speed over several minutes. Beat until the icing is fluffy.

Keep the frosting covered with a damp towel and some plastic wrap until you have time to use it.

Divide the frosting into smaller containers and mix with food coloring for several colors.

To use for piping, put a tip in the bottom of a disposable pastry bag. Using a coupler will allow you to change tips with ease.

Use a tall, heavy-bottomed glass to hold the pastry bag while you add the frosting. Take care not to fill the bag more than half full.

Close the back of the pastry bag with a twist tie or spring clip, to keep the icing from backing up over your hand when you squeeze it.

Sugar Cookies

1/2 Cup (1 stick) butter
1/2 Cup (4 ounces) cream cheese
1 Cup granulated sugar
3 Eggs
1 Teaspoon vanilla + 1 teaspoon almond extract
3 1/2 Cups All-Purpose Flour
2 Teaspoons baking powder
1/4 Teaspoon salt

In a large bowl, cream together the butter, cream cheese and sugar till light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond. Stir in the dry ingredients. Divide the dough in half, wrap each half in plastic wrap, and chill for 2 hours.

Preheat the oven to 350°F. Working with one portion at a time, roll the dough out to 1/8-inch thickness. Cut into your favorite shapes with a cookie cutter. Sprinkle with sugar, if desired.

Bake the cookies for 8 to 10 minutes, or till they're a very light brown. Remove the cookies from the oven, and cool completely on a wire rack.

Chocolate Sour-Cream Frosting

8 Ounces semisweet-chocolate 

1 Tablespoon butter

2/3 Cup sour cream

1/4 Cup confectioners’ sugar

1/4 Teaspoon salt

Melt chocolate and butter in a saucepan over low heat until melted and smooth.

Remove from heat. 

In small bowl mix at medium speed the melted chocolate and the sour cream, sugar, and salt until smooth.

Use to frost the Chocolate Sour Cream Cake.

Chocolate Sour-Cream Cake

2 Cups all-purpose flour

1 1/2 Cups sugar

1 1/2 Cups sour cream

1 Cup butter

1/2 Cup cocoa

1 Tablespoon instant-coffee powder (you may be able to use espresso powder, I never tried)

1 Teaspoon Baking soda

1 Teaspoon baking powder

1 Teaspoon almond extract

2 Eggs

Preheat oven to 350. Grease two 9-inch round cake pans.

In large bowl with mixer at low speed, beat first 10 ingredients until well blended, occasionally scraping bowl with rubber spatula.

Pour batter into prepared pans. Bake 35-40 minutes until toothpick inserted in center of cake comes out clean.  Cool cake in pans on wire racks 10 minutes. Remove cakes from pans, cool completely on racks.

When cool, frost with Chocolate Sour-Cream Frosting.

Cream Cheese Brownies

2/3 Cup all-purpose flour

1/4 Teaspoon salt

1/2 Teaspoon baking powder

2 Ounces unsweetened chocolate

4 Ounces bittersweet or semisweet chocolate

1 Stick butter 

1 Cup sugar

2 Teaspoons vanilla

3 Large eggs

Cream Cheese Mixture

1/4 Cup Sugar

1/2 Teaspoon vanilla

1 Large egg yolk

8 Ounces cream cheese, room temperature

Adjust oven rack to lower-middle position, and preheat oven to 325 degrees.

Whisk flour, salt, and baking powder in a small bowl, set aside.

Line an 8-inch-square baking pan with a sheet of aluminum foil in the bottom of pan.  The foil overhangs both sides of the pan; use as handles to removed baked brownies from pan. Coat foil with cooking spray.

In a medium heat-proof bowl set over a pan of almost simmering water, melt chocolate and butter, stirring occasionally until mixture is smooth. (Alternatively, melt chocolate and butter in microwave oven. Microwave chocolate alone at 50% power for 2 minutes. Stir chocolate; add butter; and continue microwaving at 50% for another 2 minutes, stopping to stir the mixture after 1 minute.  If chocolate is not entirely melted, microwave an additional 30 seconds at 50% power.)

Remove melted chocolate mixture from heat; whisk in sugar and vanilla.

Whisk in eggs, one at a time, fully incorporating each before adding the next. 

Continue whisking until mixture is completely smooth.  

Add dry ingredients; whisk until just incorporated.

In a small bowl, beat cream cheese with sugar, vanilla and egg yolk until even consistency.

Pour 1/2 the brownie batter into prepared pan. 

Drop 1/2 the cream cheese mixture, by spoonfuls, over batter. Repeat layering with remaining brownie batter and cream cheese filling. Use blade of table knife or spoon handle to gently swirl batter and cream cheese filling, creating a marbled effect 

Bake until edges of brownies have puffed slightly, center feels not quite firm when touched, and a toothpick inserted into center comes out with several moist, fudgy crumbs. 50 minutes.

Cool for 5 minutes. Using foil handles, lift brownies out of the pan, allow to cool to room temperature. Refrigerate until chilled, at least 3 hours. Cut into squares.

Fudge

18 Ounces semi-sweet chocolate chips

1 Can  sweetened condensed milk Eagle Brand

1 1/2 Teaspoons  vanilla

1 Pinch  salt

Pour chocolate chips & condensed milk into a glass bowl.

Mix chips & milk together with a spoon.

Heat on high in the microwave for 2 minutes.

Carefully remove from the microwave.

Mix with a spoon until the chocolate is smooth.

Add vanilla, salt, and mix.

Pour mixture into a 9 inch round buttered pan.

Refrigerate until firm.

Blueberry Buckle

Cake

2 cups cake flour (255g)

1 tsp baking powder

1/2 tsp salt

1/2 tsp ground ginger

4 tbls room temp unsalted butter (57g)

3/4 Cup Sugar (149g)

1 large egg

1/2 Cup whole milk (120g)

3 Cups Blueberries (425g)

Topping

1/2 Cup Sugar (99g)

1/3 Cup Cake flour (43g)

1/2 tsp grated nutmeg

4 tbls cubed and chilled unsalted butter (57g)

Preheat oven 375

Spray a 9x9 glass pan

In mixing bowl whisk flour, baking powder, salt and ginger.

In bowl of stand mixer with paddle attachment, beat together the butter and sugar till light and fluffy.

Add egg and beat until incorporated

Add 1/3 of the flour mixture and beat on low till incorporated

Add 1/3 of the milk and beat until incorporated

Repeat till all of the flour and milk are incorporated

Stir in the blueberries

Pour into prepared pan

Topping

In a small bowl combine the sugar, flour and nutmeg

Add the butter and work using a fork or fingers to combine until it has a crumb-like texture

Sprinkle the mixture on top of the cake

Bake 35 minutes until golden in color

Chocolate Cream Pie

Pre made-Oreo Crust-I will also try to remember to put my recipe in here at a later date

Filling

2 tablespoons unsalted butter (28g)

8 ounces semisweet chocolate, chopped if needed (1 1/3 Cup or 227g)

1 tsp vanilla

2/3 Cups Sugar (131g)

3 tablespoons cornstarch (21g)

2 tablespoons unsweetened cocoa powder (11g)

1/2 tsp expresso powder, optional

1/8 tsp salt

3 large egg yolks

1 cup heavy cream (227g)

2 cups whole milk (454g)

Place chopped chocolate, butter and vanilla in a bowl and set aside

In a saucepan away from heat, whisk sugar, cornstarch, cocoa, espresso powder, and salt.

Whisk in 1/2 cup of the heavy cream unitl mixture is smooth.

Whisk in the egg yolks still smooth

Place saucepan over medium heat and whisk in the remaining milk and cream

Bring mixture to a boil whisking constantly and let boil for one minute

Remove pan from heat and pour contents over the chocolate butter mixture.

Let sit for one minute.

Whisk until the chocolate is melted and mixture is smooth.

Pour into prepared pie shell

Cover with plastic wrap to prevent a skin from forming and refrigerate till chilled.

To serve top with whipped cream.

My Favorite Chocolate Cake

1 3/4 Cups All-Purpose Flour

2 Teaspoons baking soda

1 Teaspoon baking powder

1 Teaspoon salt

2 Cups sugar

1 Cup Dutch-process coca

1/2 Cup vegetable oil

1 Cup buttermilk

1 Cup boiling water

2 Teaspoons vanilla extract

3 Large eggs

• Preheat oven to 325

• Grease two 9-inch cake pans, line with parchment, and grease and flour them.

• Sift together the dry ingredients through strainer into a large mixing bowl.

• Combine the oil, buttermilk, boiling water and vanilla in a medium bowl.

• Add liquid to the dry ingredients and mix well.

• Scrape the sides and bottom of the mixing bowl then beat in eggs one at a time.

• Mix on medium speed for another 2 minutes or until smooth.

• Divide batter into prepared pans.

• Bake for 20-33 minutes until cake begins to pull away from edge of pan and a tester inserted in center comes out smooth.

• Let cool in pan for 5 minutes.

• Brush top with simple syrup.

• Let stand 5 minutes.

• Turn cakes out of pan.

• Brush bottom with simple syrup.

THE CAKE—Chocolate Chip Pudding Cake

1 Chocolate Cake Mix

1 Box Instant Chocolate Pudding Mix

2 Eggs

1 1/4 Cup Water

1/4 Cup vegetable Oil

Chocolate Chips

• Preheat oven to 350

• Oil pan

• Put cake mix and pudding in pan

• Whisk water and eggs together

• put water and eggs in pan

• Mix

• Top with Chocolate Chips

• Cook for 35 minutes or till toothpick is clean.

Browned Butter Chocholate Chip Cookies

1 3/4 Cups unbleached all-purpose flour (8 3/4 ounces)

1/2 Teaspoon baking soda

14 Tablespoons unsalted butter (1 3/4 sticks)

1/2 Cup granulated sugar (3 1/2 ounces)

3/4 Cups packed dark brown sugar (5 1/4 ounces) (see note above)

1 Teaspoon table salt 

2 Teaspoons vanilla extract

1      Large egg

1 Large egg yolk

1 1/4 Cups semisweet chocolate chips

• Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

• Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

• Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

• Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

• Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Apple Pie

1 Store bought pie crust (no one knows that I don’t make my own)

5 MacIntosh Apples

5 Cortland Apples (if you can’t find them use a soft sweet apple)

Lemon juice

2 Tablespoons all-purpose flour

1/4 Teaspoon salt

1/2 Cup sugar or more

1 Tablespoons cinnamon-I just sprinkle it in till I can really see it.

Milk

Butter

• Preheat oven to 425

• Peel and slice apples.  I do not use uniform slice sized, but it is said that you should.

• Put a small squeeze of lemon over the apples, about 1/2 of lemon).

• Sprinkle the apples with flour, sugar, salt and cinnamon (I use more cinnamon then the recipe calls for, I don’t know how much more, but I found people like more cinnamon in apple pie)

• Put bottom crust on 9 inch pie plate.

• Put apple mixture in pie plate, dot with butter, a few slices over the apple mixture.

• Top with top crust.

• Cut some slits on the top crust with a knife.

• Rub the top crust with milk, sprinkle with sugar and cinnamon (I never measure this part)

• Bake for 45 minutes or until bottom crust is lightly brown.  If top crust is too brown, cover with foil while cooking.

Chocolate Frosting

1 3/4 Cups unsweetened natural coca 

1 1/2 Cups confectioners’ sugar 

1 Teaspoon espresso powder (optional)  

1 Cup heavy cream

1 Cup unsalted butter, very soft

1/8 Teaspoon salt

2 Cups confectioners’ sugar 

2 Teaspoons vanilla extract 

• Sift the cocoa, confectioners' sugar and espresso powder, if using, into a bowl.

• Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture.

• At first the mixture will look grainy; continue whisking for a minute.

• You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

• Place the butter, salt, and 2 cups strained confectioners' sugar in a large mixing bowl.

• Beat until the mixture is smooth and fluffy. Beat in the vanilla.

• With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for one minute more. Use to frost cake as needed.

Moist Chocolate Cake

2 Cups King Arthur Unbleached Cake Flour Blend

1 1/2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon salt

3/4 Cup unsweetened cocoa powder

1 3/4 Cups granulated sugar

1/2 Cup (1 stick) unsalted butter, very soft

1/3 Cup vegetable oil

1 Teaspoon vanilla extract

1 Cup milk

1/2 Cup brewed, cooled coffee, or water

4 Large eggs

• Place a strainer over a large mixing bowl. Measure in the flour, baking powder, baking soda, salt, cocoa, and sugar. Sift/shake the dry ingredients through the strainer into a mixing bowl, to eliminate any lumps.

• Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.

• Combine the vanilla with the milk and coffee or water, and add all at once. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds.

• Add the eggs one at a time, beating well at medium-high speed between additions. The batter will be thin.

• Pour the batter into the prepared pan of your choice (one 9" x 13" pan, two 9" round pans, or three 8" round pans). Bake in a preheated 350°F oven for 34 minutes for a 9" x 13" pan; 28 to 30 minutes for 9" layers; or 24 to 26 minutes for 8" layers. The cake is done when a toothpick inserted in the center comes out clean. Remove from the oven and cool on a rack before frosting.

Peanut Butter Cream Filled Devil's Food Cupcakes

Note about coffee and espresso powder in chocolate cakes.  Coffee enhances the flavor of chocolate. I would suggest to use it.  Sometimes, if may be a strong taste. You can cut down the amount you use.  If it is powder you can use less, if it is coffee like in this recipe you can use 1/2 coffee and 1/2 water, but you do need the liquid for the recipe. I would suggest to try the recipe as is and if you find the coffee flavor is too strong write notes and use less next time.  

1 1/4 Cups cake flour

1/2 Cup Dutch processed unsweetened cocoa powder

1 Teaspoon baking soda

1/4 Teaspoon baking powder

1/2 Teaspoon salt

1/2 Cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

1 1/2 Cups granulated sugar

3 Large eggs

1/2 Cup buttermilk

1 Teaspoon vanilla extract

1/2 Cup strong, hot coffee

Peanut Butter Buttercream Filling:

1/2 Cup unsalted butter, at room temperature

1 Cup creamy peanut butter

1 1/4 Cups sifted confectioners' sugar

Ganache Frosting:

4 Ounces semisweet chocolate, coarsely chopped

1/2 Cup heavy cream

1 Cup roasted peanuts, chopped (optional)

Directions

• Set rack in the middle of oven and preheat to 325 degrees F. 

• Line a 12 slot muffin pan with large paper or foil cupcake liners.

• Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. 

• In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. 

• Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. 

• With the mixer at its lowest speed, beat in 1/3 the flour mixture. 

• Beat in the buttermilk and vanilla, then another third of the flour. 

• Beat in the coffee and then the remaining flour. 

• Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.

Peanut Butter Buttercream Filling: 

• Beat the butter and peanut butter at medium speed in a mixing bowl until blended.

• Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. 

• Fill a pastry bag fitted with a medium, plain tip with filling. 

• Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.

Ganache Frosting: 

• Place chocolate in a medium bowl. 

• Bring the cream to a scald in a small saucepan. 

• Pour cream over chocolate and let sit 1 minute, then whisk until smooth. 

• Let sit for 10 minutes until thick, but still pourable. 

• Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts (optional). 

• Transfer to the refrigerator for 20 minutes to set.

Banana Cream Pie

For Custard Filling

5 Large  egg yolks

3/4 Cup  cornstarch

3 1/2 Cups  heavy cream

1 Vanilla bean, split and scraped

For Pie Crust

3 Cups  graham cracker crumbs

1/2 Cup  sugar

1/2 Ripe  banana, mashed

1/4 Pound  unsalted butter, melted

3 Pounds  bananas, cut crosswise into 1/2 inch slices

For drizzled toppings

3/4 Cup  caramel sauce

1 Cup  chocolate sauce

For whipped cream topping

2 Cups  heavy cream, whipped to stiff peaks

1/2 Teaspoon  vanilla extract

2 Teaspoons  sugar

• Preheat oven to 350 degrees.

To prepare custard filling 

• In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.

• Whisk to blend well.

• Set aside.

• Combine the remaining 2 cups cream, sugar, and the vanilla bean in a large heavy-bottomed saucepan over medium heat.

• Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

• Slowly add the egg yolk mixture, Whisking constantly until it thickens, about 5 minutes.

• Be forewarned: the mixture will break.  Don't be alarmed.

• Pour it into a glass bowl.

• Press a Piece of Plastic wrap down over the surface of the mixture to prevent a skin from forming.

• Let cool completely at room temperature.

• When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip.

• Beat at medium speed to combine the mixture.

• If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

• Whip until you have a thick and creamy custard.

To Prepare pie crust

• In a mixing bowl, combine the graham cracker crumbs, sugar, and mashed banana.

• Mix Thoroughly.

• Add the butter and mix well.

• Press the mixture into a 9-inch pie pan.

• Bake until browned, about 25 minutes.

• Remove the pan from the oven and cool, for about 10 minutes.

• To assemble

• Spread about 1/2 cup of the custard on the bottom of the crust.

• Arrange about a third of the banana slices, crowding them close together, over the custard.

• Next, spread 1 cup of the custard over the bananas.

• Arrange another third of the banana slices close together over the custard.

• Top with 1 cup of the custard and the banana slices.

• Top with the remaining custard, covering the bananas completely to prevent them from turing brown.

• Cover with plastic wrap and chill for at least 4 hours.

• Cut the pie into wedges and serve with a drizzle of caramel and chocolate sauce.

• Top with the whipped cream and shaved chocolate.

• Sprinkle with powdered sugar.

Chocolate Mousse

6 Ounces semisweet baking chocolate, chopped

3 Tablespoons unsalted butter, at room temperature

3 Large eggs, separated

½ Teaspoon cream of tartar

¼ Cup plus 2 tablespoons sugar

½ Cup heavy cream, cold

½ Teaspoon vanilla extract

Whipped cream and chocolate shavings, for garnish

• Put the chocolate and butter in a heatproof bowl and place over a saucepan containing about 1-inch of barely simmering water (or use a double boiler).  Stir with a wooden spoon until the chocolate is melted and the mixture is smooth.  Remove the bowl from the heat and let cool slightly.  Then grab a whisk and beat the egg yolks into the chocolate, 1 at a time, beating until smooth after each addition.  Set aside.

• In another bowl, beat the egg whites until foamy.  Add the cream of tartar and beat until soft peaks form.  Gradually beat in ¼ cup of sugar and continue beating until stiff peaks form.

• In a chilled bowl, beat the heavy cream until it begins to thicken up.  Add the remaining 2 tablespoons sugar and the vanilla and continue beating until the cream holds soft peaks.

• Now that you’ve got the elements prepared, put it all together.  Gently fold the egg whites into the chocolate mixture to lighten it.   Then, fold in the whipped cream.  Take care not to over work the mousse or it will be heavy.  Divide the mousse between 4 individual glasses.  Cover and chill for several hours.  Garnish with whipped cream and chocolate shavings before serving.