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February 15, 2016



Richard and I want to wish all of you near and dear to us a Happy Valentine's Day!  We hope you had a fun, relaxing, and all round enjoyable day.  Here in Lexington, Kentucky we shared a blustery, snowy day with guests and friends.  And everybody agreed that the best part of Valentine's Day (besides the love thing) was the chocolate.  :-)


SOOOO, I promised to share one of my very favorite chocoate recipes for a quick and easy Chocolate Mousse.  Enjoy!  And know that we were thinking of you ...




A RECIPE FROM CHARRED OAKS INN, a Select Registry B&B in Versailles, Kentucky near Lexington

Pamela Byrne Riley, Innkeeper


Easy Chocolate Mousse




_ 9 ounces dark chocolate (about 50% cocoa), broken into pieces to equal about 1½ cups

_ 6 medium eggs, separated

_ 2 TBS strong black coffee (or brandy, Cointreau, or Tia Maria, if preferred)

_ Chocolate-covered coffee beans for decoration (optional)

_ Cocoa, for dusting




  1. Gently melt the chocolate in the top of a double boiler over a little simmering water.  The melted chocolate should be at room temperature, so if necessary, let it cool for a few minutes before stirring in the egg yolks and then the coffee.

  2. In another large bowl, beat the egg whites until they are stiff (I use a hand-held mixer).  Mix a couple of tablespoons into the chocolate mixture to loosen it, and then fold in the rest in two goes, as lightly as possible.

  3. Transfer the mousse to a serving bowl or individual bowls or glasses, smooth the surface. Decorate with chocolate-covered coffee beans, or simply dust with cocoa.  Cover with plastic wrap and chill for several hours or overnight until firm.

  4. Serves 6.












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