Chocolate Coffee Mousse with Orange Whipped Cream and Rasperries

6 oz semisweet chocolate, chopped
3 tbsp unsalted butter
5 tbsp coffee, extra strong
1 tsp vanilla
3 eggs, separated into whites and yolks
1/4 cup plus 3 tbsp sugar
1/4 tsp cream of tartar
1/2 cup cold heavy cream
Whipped cream (recipe below)
Raspberries (for garnish)


Heat 1 inch of water in large skillet over low heat until bubbles form along bottom; adjust heat to maintain temperature.


Combine chocolate, butter and 2 tbsp coffee in large heatproof bowl. Set the bowl in the water bath and stir until the chocolate is melted. Remove from the water and set aside.


Whisk the 3 egg yolks, 3 tbsp coffee and 3 tbsp sugar in another heatproof bowl. Whisk together. Set the bowl in the water bath and whisk constantly until thick and puffy, like marshmallow sauce. Remove from the water bath and whisk thoroughly into the melted chocolate. Let cool to room temperature.


Beat the egg whites in a stand mixer until foamy. Add in the cream of tartar and beat until soft peaks form. Gradually beat in 1/4 cup of sugar. Increase the speed to high and beat until the peaks are stiff but not dry.


Using a large rubber spatula, stir one quarter of the egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites.


In stand mixer, beat 1/2 cup cold heavy cream until soft peaks form. Gently fold the cream into the chocolate mixture.


Refrigerate for at least 4 hours.


Serve with Orange whipped cream and fresh raspberries.


Orange Whipped Cream
1 cup cold heavy cream
2 tbsp agave nectar
1/2 tsp vanilla
1 tbsp fresh orange juice
1 tbsp orange zest


Beat cold cream in chilled bowl with chilled beaters at high until thickened.


Add nectar, vanilla, juice and zest and beat until desired consistency.

Mac and Cheese Carbonara

Unsalted butter, for the baking dish
1 tablespoon olive oil
1 1-inch-thick slice bacon, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lightly whisked
1/2 teaspoon cayenne pepper
2 cups (8 ounces) grated asiago cheese, plus more for the top
1 1/2 cups (6 ounces) grated sharp cheddar cheese, plus more for the top
1 1/2 cups (6 ounces) grated Monterey jack , plus more for the top
1 cup (4 ounces) grated pepper jack cheese, plus more for the top
1/2 cup freshly grated parmesan cheese, plus more for the top
Kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves


Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.


Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute.


Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.


Put the cooked macaroni in a large bowl, add the cheese sauce, reserved bacon, and the parsley, and stir until combined. Transfer to the prepared baking dish.


Combine an additional 1/4 cup of each cheese in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.

It's been awhile

Ok I know that it's been awhile since I last posted. And I have made tons of wonderful food since then, so I just need to find the time to post my recipes here. I'll start with one of my favorites

Jalapeno Popper Dip

2 pkgs. cream cheese - softened

1 cup mayonnaise

1 (4.5 oz) can diced green chiles

1.2 (4.5 oz) can diced jalapenos
1 cup grated Parmesan cheese.


Preheat oven to 400 F. Mix cream cheese, mayo, chiles and jalapenos together in small oven safe dish. Top with Parmesan cheese. Bake for 30 mins.


Serve with Wheat Thins

White Chicken Chili Stew

This stew is absolutely addicting. The broth is so flavorful and rich. This will definitely be a new staple.


1 sm. onion, grated
1 can fire roasted green chiles, drained
1 poblano pepper
1 jalapeno pepper

1 garlic clove, minced

2 tbsp. vegetable oil
2 tbsp. spice blend (recipe follows)
4 cups chicken stock
2 cups diced chicken
2 ears corn cooked and cut off husk (save husks)
1 can hominy
1 can cannelloni beans
3 cups half and half
salt to taste


Cut the jalapeno and poblano pepper in half and seed them. Spray with nonstick cooking oil and roast in oven at 450 degrees until skin starts to blacken and bubble. Peel off skin and dice.


Meanwhile, heat oil in large stock pot. Add onion, garlic and green chiles. Cook on medium low heat for 5 minutes. Add spice blend to pot and stir into onion mixture. Slowly add in chicken broth while stirring.


Add the chicken, diced roasted peppers, corn kernels, corn husks beans and hominy. Bring to a boil.


Reduce heat and let stew simmer for at least a half hour.


Remove corn husks. Stir in half and half.


Spice blend
2 tbsp. Chili powder
1 tbsp. Cayenne
1 tbsp. Smoked Paprika
1 tbsp. Cumin
1 tbsp. Old Bay Seasoning
1 tbsp. Black Pepper
2 tsp. salt
1 tsp garlic powder