Simple and Tasty
Dark Chocolate Mousse
Bring the milk to boil in a small pot. In a bowl whisk the egg yolks and sugar. Cut the chocolate into small pieces. Pour slowly and whisk the boiling milk over the yolk and sugar mix. Pour the mix back the pot, bring it gently to 180 F. Stir at all time. Drop the chocolate in the hot mix. Stir til melted. Pour in a mixing bowl. Let cool to 60F. Whisk the heavy cream and then fold 1/3 of it in the mix with a whip and then the 2/3 remaining with a spatula. Can be use by itself in small containers, or for cakes between to layers of biscuit. Refrigerate for 2 or 3 hours.
For different flavors: espresso, vanilla, star anise, cinnamon, saffron etc. always add the flavor in the milk before boiling. And let it infuse to your liking.
Mixed Berries Clafoutis
1/2 pint Raspberries, 1/2 pint Blue Berries, 1/2 pint Black Berries, 5 Whole Eggs, 3oz Sugar, 1/4 cup White Wine, 4oz Whole Wheat Flour, 2tbls Olive Oil.
Preheat the oven at 350F. Separate the yolks and the whites in 2 mixing bowls. Whisk the yolks with 1oz sugar; add flour, oil, white wine. Whisk the egg whites to stiff pick with 2oz sugar. Fold the egg whites into the yolk mix. Butter and flour a save oven dish. Fill the dish with the mix and display equally the berries. Bake for 45 minutes. Let cool for 15 minutes.Sprinkle with powder sugar.