chocolate truffle mousse pie

I think they liked it... what do you think? :o)

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CHOCOLATE TRUFFLE MOUSSE PIE

ingredients:
Truffle Filling:
2/3 cup heavy cream
6oz bittersweet chocolate chips
1 9-inch graham cracker crust (store-bought or home-made!)
Whipped Chocolate Filling:
6oz bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 teaspoon vanilla
Whipped Cream Topping:
1 cup heavy cream
1/4 cup powdered sugar
dark/white/milk chocolate for decorating the pie

directions:
1. For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form. Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving beat 1 cup heavy cream until it begins to thicken. Add powdered sugar and whip until stiff peaks form. Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate for decoration. Garnish pie with chocolate pieces. Serve immediately.

17. de mai & Kalaloch

Here's a few recent pics of our latest fun!  :o)  Our cousins Ann & Len (& Benjamin & Cameron) from Indiana came to visit over syttende mai...  All the family was together and we had a wonderful day!  Navy can't stop talking about his cousins!  And then on Memorial Day Andrew, Navy and I went for a drive out to the coast for the day...  We live in a beautiful place out here!

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Navy drinking his morning coffee in preparation for the big parade and fun!  ;o)  Don't you love that shirt?  
 

This was a huge cedar tree on a play day we took out to the coast on memorial day!

Andrew & Navy posing for the camera at Kalaloch Lodge on the Washington coast.

Ok, seriously...  check out the water in that bath!!  YUCK!  That's what happens when you put two dirty cousins who have had way too much fun into the same bath!  (Most of that dirt came off their feet)  :o)  

Hugs at the 17th of may parade in Ballard!  :o)  Is that a patriotic shirt or what? 

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Thanks for checking out our lives!  :o)  

chocolate peppermint candy cookies

These rich, chewy, peppermint-y cookies are high on my list of favorite cookies ever.

I have to hide them from myself, out in the garage freezer, otherwise I will eat the entire batch in one day.  They are addicting.

These Andes Peppermint Crunch Baking Bits are usually only available around the holidays...  but I love them so much that I stock up so I have them all year.  

If you can't find them, you can substitute crushed peppermint candies and white chocolate!

Chocolate Peppermint Candy Cookies Recipe

Ingredients:

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 large egg

1 teaspoon peppermint extract

1 3/4 cups flour

3/4 cup unsweetened cocoa powder (preferably dutch-processed)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch of salt

1 cup of Andes Peppermint Crunch baking chips

Directions:

Preheat the oven to 350º F.  Cream together the butter and sugars until fluffy.  Add the egg and the peppermint extract and mix well.

Whisk together the flour, baking soda, baking powder, salt and cocoa powder.  Add to the butter mixture slowly and stop once all of it is incorporated (do not over-mix!).  Stir in the candy pieces.

Using a small scoop, drop the cookie dough onto a baking sheet lined with parchment paper.  Bake for about 10 minutes (cookies should still look a little shiny, or 'damp').  

Let cool on the pan for a few minutes, and then transfer to a rack to cool completely.  Store in Tupperware in the freezer for best results!