Podcasts about chocolate mousse

In the spring, Kat went on a road trip through the southwest of France! She went to the Dordogne, Lot Department, Albi, and Carcassonne before ending in Toulouse! It's the castles and caves road trip through France! She discusses visiting pre-historic caves, sipping Malbec where it's originally from, and even exploring castles used in the famous movie, Ever After.   France travel survey: https://www.surveymonkey.com/r/8ZQHDW6   Relevant Links (may contain affiliate links, meaning if you make a purchase through these links, we earn a small commission-at no additional cost to you!): -10 Day Southwest France Road Trip: https://francevoyager.com/10-day-southwest-france-itinerary/ -Best Things to Do in the Dordogne: https://francevoyager.com/things-to-do-in-the-dordogne/ -Best Things to Do in Sarlat: https://francevoyager.com/best-things-to-do-in-sarlat-la-caneda/ -Ever After Filming Locations in the Dordogne: https://francevoyager.com/ever-after-filming-locations-in-france/ -Chocolate Mousse recipe I used: https://ashbaber.com/chocolate-mousse/ -Instagram post about filming locations in France: https://www.instagram.com/p/DTk8HvJjpDe/?img_index=5&igsh=M3M2MmJweHFzZGo4    Want to support our work? You can buy us a coffee here: https://buymeacoffee.com/worldwidehoneymoon    Need help planning your trip to France? Check out my trip consulting page: https://francevoyager.com/france-travel-consulting-custom-itineraries/    Traveling to France? Check out our Facebook Group called France Travel Tips to ask/answer questions and learn more! https://www.facebook.com/groups/francevoyager/   Don't forget to follow along! Instagram: https://www.instagram.com/worldwidehoneymoon Facebook: https://www.facebook.com/worldwidehoneymoon TikTok: https://www.tiktok.com/@worldwidehoneymoon World Wide Honeymoon Blog: https://worldwidehoneymoon.com France Voyager Blog: https://francevoyager.com Subscribe to the World Wide Honeymoon blog here for monthly updates and tips + get our FREE trip planni

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

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Chef, food writer and former MasterChef winner Thomasina Miers joins Spooning With Mark Wogan this week.Thomasina reflects on her time on Masterchef back in 2005 after the recent news stories about the TV show, campaigning in 300 schools for trained chefs to join and deliver fresh recipes with high nutritional value and how we should all do national service. Dishes served:Guilty Pleasure: Irish Soda Bread with ButterHates: Bounty BarsSpoon One: Corrigan's Chocolate Mousse Spoon Two: White Bean Garlic Confit Dip.Thomasina's book, Mexican Table is out to buy nowFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Camera Operator: Toby SilverThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Chef, food writer and former MasterChef winner Thomasina Miers joins Spooning With Mark Wogan this week.Thomasina reflects on her time on Masterchef back in 2005 after the recent news stories about the TV show, campaigning in 300 schools for trained chefs to join and deliver fresh recipes with high nutritional value and how we should all do national service. Dishes served:Guilty Pleasure: Irish Soda Bread with ButterHates: Bounty BarsSpoon One: Corrigan's Chocolate Mousse Spoon Two: White Bean Garlic Confit Dip.Thomasina's book, Mexican Table is out to buy nowFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsAssistant Camera Operator: Toby SilverThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Today I'm talking with special-diet pastry chef Rommel Reyes. We talk about the latest pastry trends he's spotted in Paris (like the viral Dubai chocolate bar) and his journey to discovering his own gluten and lactose intolerances. The rich dessert recipe he tells us about is super simple (only three ingredients!) but also classically elegant.Rommel's Links:Website: bakefree.netInstagram: @rommel_bakefreeCookbook: 15 Shades of Banana BreadRecipe: Two-Ingredient Chocolate MousseRommel's Chocolate Mousse recipe is below, but here's a link to his Triple Layer Vegan Chocolate Mousse CAKE!Chocolate Mousse Recipe:Ingredients:Dark chocolate (at least 70% cocoa content) - 1 part by weightHeavy cream - 2 parts by weight (divided: 1 part for ganache, 1 part for whipping)Instructions:Make the ganache: Melt 1 part chocolate with 1 part heavy cream to create a ganache. Let it cool to 35-40°C (95-104°F).Whip the cream: Whip the remaining 1 part heavy cream until it forms peaks.Fold in two stages: First, fold half of the whipped cream into the cooled ganache until homogeneous. Then gently fold in the remaining whipped cream.Chill: Refrigerate for 15-20 minutes before serving.Variations:For white or milk chocolate: Use 1.5 parts chocolate, 1 part heavy cream for ganache, 1 part whipped cream.Serve with raspberries or crushed cookies layered in glasses.Ratio to remember: For dark chocolate - 1:1:1 (chocolate:cream for ganache:whipped cream).Christine's Links:Log Driver's Waltz (the cartoon part begins about a minute in)Steak Bowl RecipeAir Fryer Sweet Potato RecipeChicken Thigh MarinadeExtra Crispy Brined Chicken Wings RecipeGrilling Chicken Thighs RecipeEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad)

Gugs Mhlungu is joined by food anthropologist Anna Trapido, discussing the highlights of their recent visit to Huate, a French patisserie known for its unique and imaginative pastry creations including a particularly intriguing apple- and dill-flavoured petit gâteau shaped like an apple. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

If I was to enter Mousse Masters, the competition currently underway to find New Zealand's top chocolate mousse, this would be my entry – simple, classic and utterly delicious. It's as much about the mouthfeel as it is about ensuring the distinct flavour of using a quality chocolate comes through. Mousse Masters is a one-of-a-kind competition for pro chefs and promising young chefs. It's designed to captivate the food service industry, showcase the magic of Weave Cacao's couverture chocolate drops, and celebrate the artistry of New Zealand's chefs and bakers. Serves 2-4 Ingredients ½ cup cream 2 small egg yolks 1 tablespoon caster sugar 70g very dark good-quality chocolate, chopped (check out the Weave Cacao website) ½ cup cream, whipped with 1 teaspoon vanilla extract (or rum or orange zest or espresso) grated chocolate to serve Method Bring the first measure of cream to the boil. Remove from the heat. In a bowl, whisk the egg yolks and sugar until pale, then slowly pour over the hot cream whilst continuing to whisk so the eggs don't curdle. Add the chopped chocolate and let stand, covered, to allow the chocolate to melt. Allow to cool. Fold the whipped cream gently into the cooled chocolate mixture. Pour into four cups or glasses or ramekins and refrigerate until set -at least 3-4 hours. Have patience! To serve, grate over some more chocolate because, well, why not?! LISTEN ABOVE See omnystudio.com/listener for privacy information.

DJ Fat Tony joins Spooning With Mark Wogan this week.Tony opens up about The Church of England's ideology on gay marriages, his journey through music that took him from the West End to Ibiza, Tony's journey to sobriety and Tony's hatred of avocado slices.Food served:Guilty pleasure Crème brûlée and Basque Biscoff CheesecakeSpoon One: Fried chicken with coriander and avocado mayonnaise Spoon Two: Chocolate MousseTony's new EP Hard Camp is out to stream on July 5th 2025.For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableThis episode of Spooning with Mark Wogan is sponsored by tails.com - 100% tailored dog food. Head to tails.com to learn more.Senior Podcast Producer: Johnny SeifertCameraman: Mark Payne and Joe StockSocial Media: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

DJ Fat Tony joins Spooning With Mark Wogan this week.Tony opens up about The Church of England's ideology on gay marriages, his journey through music that took him from the West End to Ibiza, Tony's journey to sobriety and Tony's hatred of avocado slices.Food served:Guilty pleasure Crème brûlée and Basque Biscoff CheesecakeSpoon One: Fried chicken with coriander and avocado mayonnaise Spoon Two: Chocolate MousseTony's new EP Hard Camp is out to stream on July 5th 2025.For more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableThis episode of Spooning with Mark Wogan is sponsored by tails.com - 100% tailored dog food. Head to tails.com to learn more.Senior Podcast Producer: Johnny SeifertCameraman: Mark Payne and Joe StockSocial Media: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Selling Sunset star Amanza Smith joins Spooning With Mark Wogan this week.Amanza opens up about being part of the Selling Sunset season, her love of art for catharsis and Mark tries to change Amanza's mind on duck.Dishes served:Drink: Bottle of CokeGuilty Pleasure: Floating Islands, chocolate mousse and a spread of American and British chocolatesSpoon One: Tomato with sherry vinegar and chorizo crumb dressingSpoon Two: Duck and watermelon salad For more information on Amanza's art exhibition, 404: Humanity Not Found visit: www.thegrovegallery.comFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Rory EdwardsAssistant Producer: Cami Lamont-Brown This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Selling Sunset star Amanza Smith joins Spooning With Mark Wogan this week.Amanza opens up about being part of the Selling Sunset season, her love of art for catharsis and Mark tries to change Amanza's mind on duck.Dishes served:Drink: Bottle of CokeGuilty Pleasure: Floating Islands, chocolate mousse and a spread of American and British chocolatesSpoon One: Tomato with sherry vinegar and chorizo crumb dressingSpoon Two: Duck and watermelon salad For more information on Amanza's art exhibition, 404: Humanity Not Found visit: www.thegrovegallery.comFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertSocial Media: Rory EdwardsAssistant Producer: Cami Lamont-Brown This is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

In this week's episode we spotlight a chicken with a checkered past (through no fault of their own) the Old English Game. Kelly Rutkowski of PoultryDVM and Adopt A Bird Network joins us with some foolproof methods for working with roosters who are a bit too good at their jobs. Just in time for Valentine's Day, we share our recipe for delicious Brownie Chocolate Mousse Cake. And we finish up with some retail therapy via pet/baby slings for chickens. Grubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Bright and Early Coffee - use code CWTCL15 for 15% off of any bagged coffee. K Cups always ship free!https://brightandearlycoffee.com/Omlet Coops- Use Our Affiliate Link for 10% off!https://tidd.ly/3Uwt8BfChicken Luv Box -  use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJBrownie Chocolate Mousse Cakehttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/brownie-chocolate-mousse-cake/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Learn how to make Chef AJ's Cinnamon Vanilla Bliss Balls! In this video, Chef AJ shares her secrets for creating these healthy and delicious snacks. Using a food processor and simple ingredients like almonds, dates, and cinnamon, you'll see how easy it is to make these blissful treats. Perfect for any occasion, these bliss balls are a must-try for anyone looking to enjoy a nutritious and tasty snack!#BlissBalls #HealthySnacks #ChefAJ

ABOUT THREE EVIL GHOSTS Three of the most evil villains from history have returned to our world in spectral form. Together, they share a diabolical plan with far reaching consequences. Vlad "Dracula" The Impaler. Elizabeth "The Bloody Countess" Bathory "The Assassin" John Wilkes Booth. A town under siege. A group of young friends caught in a terrible trap. The fight for their lives, as well as our own, may be found in the pages of: Three Evil Ghosts!!!   ABOUT TYON OWNBEY Ryon Ownbey is a motorcycle enthusiast and he currently rides a silver and white Honda Shadow Aero named Zennie. He is an avid reader and enjoys viewing a well crafted film from time to time. He attended Watkins College of Art and Design in Nashville, Tennessee, and is an independent film director. Chocolate Mousse is his favorite dessert but if there is non available, a good New York Style Cheesecake will do the trick. _______________________________________________________________ One easy way to support this show is to rate and review Read Between the Lines wherever you listen to our podcast.  Those ratings really help us and help others find our show. Read Between the Lines is hosted by Molly Southgate and is produced/edited by Rob Southgate for Southgate Media Group.    Follow this show on Facebook @ReadBetweentheLinesPod Follow our parent network on Twitter at @SMGPods Make sure to follow SMG on Facebook too at @SouthgateMediaGrouLearn more, subscribe, or contact Southgate Media Group at www.southgatemediagroup.com.   Check out our webpage at southgatemediagroup.com

Join in the fun at this delicious dinner party, where good manners aren't on the menu!

Text Dr. Black your questions or comments.Love chocolate mousse?? Ever had Mexican Hot Chocolate?? What if we could combine these? And... what it if was healthy?Have I got good news for you!  I recently visited Toronto, Ontario and I discovered a gem at the St. Lawrence Market that I just had to share with you. The Chocosol Chocolate store has amazing ethically sourced, locally made vegan chocolate. Listen in to hear about the incredible health benefits of pure dark chocolate. Then join me for a tutorial on how to make the most decadent vegan Mexican Chocolate Mousse. YUM!!Video Tutorial on YouTubeChocosol TradersRecipeIngredients:1 bar Chocosol Turmeric-Ginger dark chocolate1 package organic silken tofu*1 tsp espresso powder or 1 individual pack of instant espresso¼ cup maple syrup3 Medjool dates, pitted and coarsely chopped1 tsp fresh ginger, grated 1 tsp ground cinnamon½ tsp chili powder¼ tsp ground turmericInstructions:Add all ingredients except the chocolate to the pitcher of your blender and blend on high until thoroughly combined and creamy. Scrape down the sides of the pitcher and blend again to ensure that the dates are thoroughly incorporated.Melt the chocolate in a double boiler or in the microwave. If using the microwave, heat for 30 second intervals at 50% power, stirring well each time until chocolate is melted. Do not rush this process or the chocolate will burn.With the blender on low speed, gradually add the melted chocolate to the spiced tofu mixture. Scrape the sides and blend for an additional minute at medium speed.Pour into a glass bowl, cover with a tight-fitting lid, and refrigerate for 2 to 4 hours, or overnight. Serve cold topped with your favorite grated Chocosol chocolate, vegan whipped cream, or berries. *Use silken tofu, not firm or extra firm. If you are allergic to soy, substitute with 2 ripe avocados.If you enjoyed this episode, please take a moment to rate it, leave a review, and most importantly, share it with a friend! For my free guide to Living a Plant-Forward Life, visit the show website and subscribe! eatgreenswithdrblack.com For resources related to a plant-based diet or if you struggle to afford healthy food for your family, please go to eatgreenswithdrblack.com/resources.You can contact Dr. Black at dr.black@eatgreenswithdrblack.comI am happy to answer general questions related to the information presented on this podcast. Be advised that I will never offer specific medical advice via this website, even if your child is an established patient in my practice. If you have concerns about your child's health or growth, please contact their doctor.Thanks for listening and don't forget to Eat Your Greens!

It's time for the Shopping Trolley Hotline! Where we review the same product from various stores and brands.Newstalk's Simon Tierney joined Kieran to compare different options for chocolate mousse!

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Not only do you receive the recipe to make chocolate mousse, but Fr. Ben also serves you a small bit of history on how the Catholic Church chose the books of the Bible. This episode is short but it sure is loaded with flavor! Got a question you'd like to ask Fr. Ben? Go to Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. You can also follow us on Facebook at Soul Food Priest.

Welcome back to the Ash Williams Show. In today's episode you get something that happened at an expensive restaurant, a place that does free parmas, why Grill'd is cooked and a podcast has hit me up offering 2K to be a guest... lets see what happens. If you haven't tried patreon episodes, then this is a good taste test. Try for FREE for 7 days, and get the 22 minute version of this episode with all the chocolate mousse. http://patreon.com/AshWilliamsShowSee omnystudio.com/listener for privacy information.

On this week's podcast Chris proclaims Rosie as his Best Friend and it's not reciprocated! They discuss leisure wear, the London Marathon, Rosie's algorithm's and her thoughts on sugar free Chocolate Mousse. They have a couple of crime based QFTP's and a rouge mushroom incident. Become a member at https://plus.acast.com/s/sma. https://plus.acast.com/s/sma. Hosted on Acast. See acast.com/privacy for more information.

Petersfield Nutritionist Becky Taee loves experimenting with food and making quick and easy recipes. This time Silken Tofu has inspired a quick and easy Chocolate mousse.Noni Needs finds out how it tastes and how to make it. Listen here.For more recipes go to Shinreadio.ukSee omnystudio.com/listener for privacy information.

To get the bundle from Dr. Malhotra: https://bit.ly/veganbundle2024 until Sunday, March 10th at 11:59am PACIFIC time. Simran Malhotra | MD CHWC DipABLM Physician, Coach, Speaker and Previvor Founder, Wellness by LifestyleMD Awaken Your Wellness Columnist at Everyday Health Website: Wellness By Lifestyle MD Instagram: Drsimran.malhotra LinkedIn: Simran Malhotra PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes

Republicans impeach Homeland Security Secretary Mayorkas, by one vote, over border policy management. Also, TODAY celebrates love: A special tribute to pets and how to best take care of yours. Plus, Tyler Perry joins the show live to catch up and discuss his latest movie “Mea Culpa.” And, Michelin-star chef Daniel Boulud whips up a delicious romantic chocolate mousse cake recipe to celebrate Valentine's Day. 

Hi Bakers, This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It's more elegant than a pudding but not much harder to make. I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smell scrambled…but they beat into lovely whites that don't taste like scrambled eggs at all. If you are not worried about uncooked eggs, you can whip the whites raw instead.  This recipe can be made as a mousse pie or as mousse with no crust. Both ways to eat it are fabulous and no one will miss the crust if you decide to skip it. Enjoy this special treat ~Carolyn Chocolate Mousse Pie/Chocolate Mousse Makes one 9” pie or 5” ramekins Crust one 12 ounce package of gluten-free Oreos 1/4 cup melted butter Filling 1 1/2 cups semisweet or dark chocolate chips 1 large egg 2 large egg yolks 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon espresso powder 1 teaspoon vanilla extract 2 egg whites 3 tablespoons granulated sugar Crust Remove the center of the Oreos and break apart into the bowl of a food processor. Pulse until cookies are broken into small crumbs. Add the melted butter and mix until combined. This should resemble damp sand and stick together slightly. If you need to add another teaspoon of butter achieve this consistency. Press the crumbs lightly into place into the bottom of a pie pan using plastic wrap over your fingertips. Tamp down harder with a spoon or small measuring cup. Chill in the freezer until ready to use. Mousse Measure the chocolate into a large bowl. Set aside. Separate the egg whites and yolks using metal or ceramic bowls. In a medium-sized saucepan, whisk together the egg, yolks, 1/2 cup cream, sugar, espresso and vanilla. Heat while stirring continuously until the liquid becomes thick enough to coat the back of a wooden spoon. Remove from the heat and pour over the chocolate. Cover and let sit for a few minutes until the chocolate is melted.  Whisk until smooth. Set aside and cool to ~113F. Combine the egg whites* and sugar over a double boiler or a small metal pan set atop a pan partially filled with boiling water. Whisk and heat until the temperature reaches 170F. Remove from the heat and beat until stiff but not dry peaks form. Set the bowl aside. Whip the remaining 1/2 cup whipped cream. Gently stir in a 1/4 of beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining whites. Next, fold in the whipped cream. Portion into a pie pan or ramekins. Chill for at least 6 hours or overnight. Garnish with whipped cream and fresh fruit or chocolate shavings. A sprig of mint is also a pretty addition. *Uncooked eggs can be a health hazard. If you decide not to cook the egg whites(which is how many traditional recipes are written for chocolate mousse), whip them with sugar and vanilla in a metal or glass n a bowl without heating them. Add to the mousse then you achieve stiff but not dry peaks. Follow the instructions and add to the chocolate as directed. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

In this episode, Julia director Jenée LaMarque and writer Natalia Temesgen join host Kerry Diamond to talk about the unique honor of telling stories rooted in history while reflecting on change. Later, Erin French of The Lost Kitchen in Maine talks about similarities with Julia, from starring in a TV program to writing bestselling cookbooks to working with a supportive spouse. Learn more about your ad choices. Visit megaphone.fm/adchoices

Fluent Fiction - Norwegian: A Salty Surprise: Nora & Lars' Chocolate Mousse Fiasco Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-salty-surprise-nora-lars-chocolate-mousse-fiasco Story Transcript:Nb: En solfylt ettermiddag i den lille bygda Bodø, inviterte Nora sin beste venninne Ingrid på middag.En: One sunny afternoon in the small village of Bodø, Nora invited her best friend Ingrid to dinner.Nb: Nora var kjent for sin gode matlaging, og hun ønsket å imponere Ingrid med sin hemmelige oppskrift på sjokolademousse.En: Nora was known for her good cooking, and she wanted to impress Ingrid with her secret recipe for chocolate mousse.Nb: Mens Nora kokte og trippet rundt på kjøkkenet, la hun merke til at mannen hennes, Lars, var litt urolig.En: While Nora was cooking and tripping around the kitchen, she noticed that her husband, Lars, was a little restless.Nb: Han hadde ansvaret for å lage desserten denne kvelden, og det virket som om han var litt nervøs.En: He was in charge of making the dessert this evening and it seemed like he was a little nervous.Nb: "Kjære, er du sikker på at du klarer det?"En: "Honey, are you sure you can do it?"Nb: hvisket Nora bekymret til Lars.En: Nora whispered worriedly to Lars.Nb: "Selvfølgelig, kjære.En: "Of course, dear.Nb: Jeg har fulgt oppskriften nøye," svarte Lars og klappet på Nora sin rygg for å vise trygghet.En: I have followed the recipe carefully," replied Lars, patting Nora's back to show reassurance.Nb: Tiden gikk, og gjestene ankom.En: Time passed, and the guests arrived.Nb: Ingrid ble ønsket velkommen inn i den vakre og tradisjonelle norske husholdningen.En: Ingrid was welcomed into the beautiful and traditional Norwegian household.Nb: "Mmm, det lukter fantastisk her!"En: "Mmm, it smells amazing in here!"Nb: sa Ingrid og strakte seg etter en duft av deilige retter.En: Ingrid said, reaching for a scent of delicious dishes.Nb: "Vent til du smaker desserten, den er helt spesiell," sa Nora og kikket bort på Lars med et smil.En: "Wait until you taste the dessert, it's really special," said Nora, glancing over at Lars with a smile.Nb: Middagen ble servert, og alle nøt de deilige smakene.En: Dinner was served, and everyone enjoyed the delicious flavors.Nb: Men da tiden kom for desserten, kunne ingen av dem forutse hva som skulle skje.En: But when it came time for dessert, neither of them could have predicted what would happen.Nb: Lars tok opp en boks med et lurt smil og begynte å helle innholdet i en skål.En: Lars picked up a box with a sly smile and began to pour the contents into a bowl.Nb: Ingrid og Nora så forventningsfullt på, klar for å bli overrasket av Lars' talent på kjøkkenet.En: Ingrid and Nora watched expectantly, ready to be surprised by Lars' talent in the kitchen.Nb: Lars merket at noe var galt da han så det hvite pulveret helle ned i skålen.En: Lars noticed that something was wrong when he saw the white powder pouring into the bowl.Nb: Han fikk panikk og innså at han ved et uhell hadde tatt feil boks.En: He panicked and realized he had accidentally taken the wrong box.Nb: Istedenfor sukker, hadde han tatt opp saltet fra skapet.En: Instead of sugar, he had taken the salt from the cupboard.Nb: Han prøvde desperat å redde situasjonen ved å blande det sammen i håp om at det ikke skulle smake for ille.En: He desperately tried to save the situation by mixing it up hoping it wouldn't taste too bad.Nb: Med skålen i hånden gikk Lars mot bordet og serverte sjokolademoussen til gjestene.En: With the bowl in hand, Lars walked towards the table and served the chocolate mousse to the guests.Nb: Alle så spent på hverandre og tok en forsiktig smak.En: Everyone looked at each other anxiously and took a careful taste.Nb: Plutselig brøt det ut kaos rundt spisebordet.En: Suddenly, chaos erupted around the dining table.Nb: Ansikter skrudd seg sammen, og i stedet for søt sjokoladesmak ble de møtt med en intens salt smak.En: Faces contorted, and instead of sweet chocolate taste, they were met with an intense salty taste.Nb: "Nora, hva har Lars gjort?"En: "Nora, what has Lars done?"Nb: ropte Ingrid og tørket sin ekle smak av desserten med servietten.En: cried Ingrid, wiping the disgusting taste of the dessert with the napkin.Nb: Nora visste ikke om hun skulle le eller gråte.En: Nora didn't know whether to laugh or cry.Nb: Hun hadde blitt ydmyket foran sin venninne på grunn av Lars' uhell.En: She had been humiliated in front of her friend because of Lars' accident.Nb: "Måtte bare lukket med øynene og tenkte 'surprise!'En: "Just had to close my eyes and think 'surprise!'Nb: Jeg er nå en fan av salt dessert," sa Lars og smilte flaut.En: I'm now a fan of salty dessert," said Lars, smiling sheepishly.Nb: Etter en lang latter brøt ut rundt bordet, bestemte Nora seg for å redde kvelden.En: After a long laugh broke out around the table, Nora decided to save the evening.Nb: Hun hadde en idé som kunne gjøre sjokolademoussen spiselig.En: She had an idea that could make the chocolate mousse edible.Nb: Med hjelp fra Ingrid og Lars, begynte de å tilsette litt mer sukker og fløte i blandingen.En: With help from Ingrid and Lars, they started adding a little more sugar and cream to the mixture.Nb: Snart begynte desserten å smake passelig, om enn fortsatt salt.En: Soon the dessert started to taste decent, albeit still salty.Nb: Alle ble til slutt enige om at tross feilen, hadde de hatt en minneverdig kveld sammen.En: Everyone eventually agreed that despite the mistake, they had had a memorable evening together.Nb: De lo, delte historier og lovet å aldri glemme denne hysteriske dessertopplevelsen.En: They laughed, shared stories and vowed never to forget this hysterical dessert experience. Vocabulary Words:One: Ensunny: Nbafternoon: Ensmall: Envillage: EnBodø: NbNora: Nbinvited: Enbest: Enfriend: EnIngrid: Nbdinner: Enknown: Encooking: Enwanted: Enimpress: Enrecipe: Enchocolate: Enmousse: Enwhile: Entripping: Enaround: Enkitchen: Ennoticed: Enhusband: EnLars: Nbrestless: Encharge: Enmaking: Endessert: En

On this week's episode, the guys discuss witnessing crimes, the Marty Jannetty episode of Dark Side of the Ring, and erectial dysfunction.

In this episode, S. Anthony Says... "People are like Chocolate Mousse Cake"   On Spotify: https://open.spotify.com/show/1IL82agwuMKCWfJiZPBU4B   Follow on Instagram: https://www.instagram.com/santhonythomas/   Follow on Twitter: https://twitter.com/santhonysays   Facebook Page: https://www.facebook.com/S.Anthony.Says/     Other Podcast (The S. Anthony Thomas Show):   On Spotify: https://open.spotify.com/show/4dd78p9ywd2rkMjz0oMJee   Follow on Instagram: https://www.instagram.com/thesanthonythomasshow/   Follow on Twitter: https://twitter.com/TheSAnthonyTho1   Support The Show/Creator: https://anchor.fm/s-anthony-thomas/support   Voice Messages: https://anchor.fm/s-anthony-thomas/message   Facebook Page: https://www.facebook.com/thesanthonythomasshow/   YouTube: https://www.youtube.com/santhonysays & https://www.youtube.com/MrSAnthonyThomas   TikTok: https://www.tiktok.com/@mrsanthonythomas

Julie Houser is Founder/CEO of Flower Farma™, a pioneering celebrity plant chef and breast cancer survivor. Known to her clients as The Flower Chef, she has developed “farm-to-table,” menus for clients such as the Consul General of Canada, Jeff Bridges, Julia Louis-Dreyfus, and John Cleese. Ms. Houser is an award winning entrepreneur. She has created a line of infused oils called OLA. As a culinary focused cannabis brand, Flower Farma™ uses cannabis as a delicious ingredient; elevating meals and transforming dinner tables around the world. It is her mission to establish a new precedent for high-end, plant inspired cuisine in the fine dining marketplace. Mary Szomjassy holds an M.Ed from WWU and has been focused on the study of cannabinoid pharmacology and practical applications for over two decades. She enjoys active collaboration with researchers from various disciplines in cannabis, medicine and education. Mary is dedicated to studying trends in data and patient responses to help guide medical professionals and patients towards developing a greater understanding of the beneficial impacts of purposeful cannabinoid formulations and dosing protocols. Mary is currently Integrating cannabis knowledge and experiences through the hospitality sector for Elevations Nation™.See omnystudio.com/listener for privacy information.

Kasey's so good at healing, thanks to her strong genes and hearty diet.

Easter Treats: Where do the Easter treats fall in the pantheon of holiday treats!? Star Wars Celebration: New projects announced! New Star Wars that may or may not happen in the future from Dave Filoni, James Mangold and Sharmeen Obaid-Chinoy. Movies: Jim has seen some new releases including Super Mario Bros and Air but is singing praises of a classic 2004 film, we also get into Mark Wahlberg's more recent "Prayed Up" religious image. LET'S JUST TALK!, BOOGIE NIGHTS!, JIM AND THEM PATREON!, GOOD FRIDAY!, EASTER WEEKEND!, GAMETIME!, NMAN AND JIM!, MINECRAFT CHOICE AWARDS!, NOMINEES!, WRESTLEMANIA!, LOGANG!, GAMEHEADS!, FOOD TALK!, BREAKFAST!, WHATABURGER!, STAR WARS CELEBRATION!, ANNOUNCEMENTS!, MOVIES!, PHONE LOCKBOX!, CUBICOZY!, PHONE TIME!, KBOX!, CORPORATE NONSENSE!, CUSTOMER SPEAK!, SCRIPTED NONSENSE!, WALMART DELIVERY!, LADY LORRAINE!, AI!, TRADER JOE'S!, CHOCOLATE MOUSSE!, CARROT CAKE!, REESE'S PUFFS!, BIG CUP!, CADBURY EGG!, CREAM!, EGG STACKS!, PEEPS!, TEXTURE!, CRUNCHY!, SMOOTH!, PEANUT BUTTER!, ORANGE JUICE FROM CONCENTRATE!, FROZEN!, STAR WARS CELEBRATION!, AHSOKA!, DAVE FILONI!, JON FAVREAU!, EVIL GUY!, THRAWN!, HEIR TO THE EMPIRE!, JAMES MANGOLD!, SHARMEEN OBAID-CHINOY!, MOSES!, BIBLICAL!, INDIANA JONES AND THE DIAL OF DESTINY!, TERRORS CHILDREN!, NEW YORK TIMES!, SKELETON CREW!, THE DANIELS!, JON WATTS!, SHAZAM FURY OF THE GODS!, SUPER MARIO BROS!, CHRIS PRATT!, JACK BLACK!, AIR!, BEN AFFLECK!, MATT DAMON!, MICHAEL JORDAN!, NIKE!, MAN ON FIRE!, TONY SCOTT!, TOP GUN!, DENZEL WASHINGTON!, DAKOTA FANNING!, REVENGE!, ACTION!, CHRISTOPHER WALKEN!, ART!, JOHN CREASY!, DEATH!, MASTERPIECE!, MIDNIGHT RUN!, ROBERT DENIRO!, CHARLES GRODIN!, ACTION!, STUNTS!, EXPLOSIONS!, CGI!, CHRISTOPHER NOLAN!, SYLVESTER STALLONE!, COBRA!, MARION COBRETTI!, DROWNING KETCHUP!, BROKEN ARROW!, STEVE MCQUEEN!, THE GETAWAY!, MARK WAHLBERG!, PRAYED UP!, HALLOWED APP!, RELIGIOUS!, PRAYER!, LAS VEGAS!, HOLLYWOOD!, TWEAKING!, ASH WEDNESDAY!, 40 DAYS 40 NIGHTS!, LENT!, GIVE SOMETHING UP!, HAIL MARY!, ROSARY!  You can find the videos from this episode at our Discord RIGHT HERE!

On this episode of Celebrate Every Day hosts John McClain and Anna Devere savor the Parisian flavor of National Chocolate Mousse Day.  And learn about the notorious history of National Tweed Day. 

Mum hasn't been this excited since Ed Miliband came over to Clapham, this week we have the formidable Alastair Campbell over for dinner! Alastair talks to us about his new book 'But What Can I Do?', a book that encourages us to keep fighting the good fight even when everything feels bleak and hopeless. We talk about Gary Lineker and the BBC, his fantastic podcast 'The Rest is Politics', having dinner with Princess Diana, his ketchup phobia, a deep love of Fish Soup and Chocolate Mousse, a hatred of fine dining and amuse bouches. It's all in there! An inspiring, fascinating conversation. Thank you Alastair Campbell. Pre-order the book now x Hosted on Acast. See acast.com/privacy for more information.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------s I IWLL TRY TO GET THE WRITTEN RECIPES FROM THE CLEVELAND CLINIC ASAP. DR. ROIZEN'S NEW BOOK: https://www.amazon.com/What-Eat-When-Cookbook-Deliciously/dp/1426221037/ref=sr_1_1?crid=O8HR4S2QQY9&dchild=1&keywords=what+to+eat+when+cookbook&qid=1603308993&s=books&sprefix=WHAT+TO+EAT+%2Cstripbooks%2C189&sr=1-1

Imgur Album Special Equipment: Hand Mixer Special Ingredient: Cream of Tartar Recipe for the Chocolate Mousse3tbsp unsalted butter, cubed6oz chocolate3 large eggs, separated1/2 tsp cream of tartar1/4 cup sugar1 cup heavy cream1/2 tsp vanilla2tbsp espresso2tsp brandyThis is comprised of 3 components that are combined at the end.To make the whipped cream, combine the heavy cream, vanilla, and 3/4 of the sugar in a cold mixing bowl. Beat the cream on medium to high speed until it has formed a solid whipped cream. Do not continue to beat beyond this point because you risk turning it into butter. Cover this bowl and refrigerate until later.To make the meringue, separate your eggs into yolks and whites. Keep the yolks in a bowl until later. Pour your egg whites into a mixing bowl and beat them on medium to high speed for a minute until they become foamy. Then, add the remaining sugar and the cream of tartar and beat until it has become opaque and the peaks of the meringue stand up on their own when you remove the mixer beaters. Refer to the Imgur album to see an example of the texture you are looking for.Using a double boiler, combine the chocolate, butter, espresso, and brandy and warm gently on medium to medium-low heat. You want the chocolate to melt as slowly and gently as possible so it doesn't separate. Stir it consistently with a spatula while it melts. When fully melted, remove the mixing vessel from the heated water so it starts to cool back down to room temperature. When the mixture is no longer warm to the touch, ie., approximately 100º, whisk your egg yolks and add them to the chocolate, stirring consistently to combine them. When the mixture is smooth and fully incorporated, set it aside and gather the meringue and the whipped cream. Fold the meringue into the whipped cream and continue folding until mixed. Don't stir, whisk, or continue stirring once the mixture has been fully blended together. Add approximately 1/3 of the chocolate and fold until incorporated. Add another 1/3 of chocolate and do the same. Finally, add the remaining chocolate and fold until the entire mixture is consistent in color and texture. Cover and refrigerate for 2 hours. This can be served as-is, garnished with raspberries, cocoa powder, or shaved chocolate. In this case, we made an additional peanut butter mousse to accompany the chocolate.1 cup peanut butter2tbsp unsalted butter, cubed3 large eggs, separated1/2 tsp cream of tartar1/4 cup sugar1 cup heavy cream2tbsp bourbonFollow the same procedure to create whipped cream, meringue and a smooth peanut butter concoction. Fold the three components together and refrigerate for 2 hours for it to firm up. The two mousses can be served together for a complimentary flavor profile.

Follow Tim Baltz on the Grams! Check out Tim (and his earring)  in a hilarious scene from Righteous Gemstones. Watch Tim do his Harrison Ford impression….it's awesome!Follow Tim's sister, Emilie Baltz, a food and experience designerIf you haven't seen it before, see Emily's car, Blue Thunder, in which she drove Tim around:  Listen to all of Jeff's original, face-melting tunes!  AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to askjeff@comeonover.com!

On the tenth day of SnackMas, Trader Joe gave to us, Mini Chocolate Mousse Presents.  On this one, Paul and Sarah are talkin' the holly-days, investing in pennies, and trick n' bites.  Will Sarah bite a stranger for 5 dollars? Tune in to find out! Snack Faced is a Member of the Missing Sock network. For other great shows like this one, check out https://www.missingsocknetwork.com/ or search Missing Sock in your favorite pod catcher.  Also we have Merch!! Follow the network on Instagram.  To support us and all the shows on Missing Sock, here's our Patreon. https://www.patreon.com/missingsock

Comedy is really HARD! Bad food tastes REALLY good!! Whether you AGREE with this conclusion or NOT, please TUNE-IN to this PITTSBURGH-STYLE episode of FOOD ADDICT.

It's TikTok Tucker time!See omnystudio.com/listener for privacy information.

Janell and Kristin talk about The Annunciation, The Visitation and the Nativity. They basically chat about Matthew 1-2 and Luke 1-2. Be Bold. Gluttony mentioned: Chocolate Mousse & Chocolate Peanut Butter Mochi Follow on Instagram: @theboldpodcast Email: theboldpodcastpdx@gmail.com Website: parrhesiacatholic.org

Decadent French chocolate mousse? Organic flavored paneer. Meet 2 of the 4 finalists for the upcoming Real California Milk Snackcelerator as they introduce you to their products and the mentors helping them accelerate their businesses.

This week, our host Jun is sharing his favourite recipes from his food blog, Jun & Tonic. And the recipe on the cards for today is... a magical chocolate mousse! While most mousses might have cream and eggs to enrich it, this mousse strips it down to the basics, and breaks a fundamental rule of chocolate work, because it only uses two ingredients—chocolate and water! So join us through this ASMR journey, and let us know on Instagram @jun.and.tonic if you made it! (Recipe link)See omnystudio.com/listener for privacy information.

With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we're diving into dessert territory, with a hunk of a dessert—a chocolate mousse loaf! It's a dessert wholly inspired by a video he saw on a Korean cooking YouTube channel, but he's made it his own. So join Jun through this ASMR journey, and do let us know if you made it at home! (Recipe link)See omnystudio.com/listener for privacy information.

With the MCO in place, our host Jun is stuck at home. So he's sharing his favourite recipes from his recipe blog. This week, we're diving into dessert territory, with a hunk of a dessert—a chocolate mousse loaf! It's a dessert wholly inspired by a video he saw on a Korean cooking YouTube channel, but he's made it his own. So join Jun through this ASMR journey, and do let us know if you made it at home! Click here for list of ingredients and recipe.See omnystudio.com/listener for privacy information.

Check out Win's books at https://www.amazon.com/Win-Kelly-Charles/e/B009VNJEKE/ref=sr_tc_2_0?qid=1538951782&sr=1-2-ent. To buy Win's new book, Smile with Dictation, go to https://books2read.com/Win. I, Win: http://books2read.com/Iwin Check out Danielle's books at https://www.amazon.com/Danielle-Coulter/e/B00OFIOY3C/ref=as_li_ss_tl?qid=1483655853&sr=8-2&linkCode=sl2&tag=paradimarket-20&linkId=8490a064c62cededb762ed5b949ed144. Please read Outsource Your Book to a Wall Street Journal Bestselling Press: https://leaderspress.com. Please dormant to A Diary of a Fashionista at https://www.patreon.com/adiaryofafashionista/community. Please donate to Ask Win at https://www.patreon.com/join/Askwin?. Twitter: https://twitter.com/ADiaryofaFashi1.   Recipes provided to Win Charles of Ask Win Podcast by Ceri Smith Quinoa and Zucchini Brownies - Adapted from a recipe by Christina Pirello of Christinacooks.com 1 C Maple Syrup or brown rice syrup 1/2 C Coconut oil or Grapeseed oil 2 t Vanilla 2 1/2 C Zuchini, shredded finely  2 C Quinoa flour 1/2 C Cocoa powder 1/2 t Sea salt 1 t Baking Soda 1 t Cinnamon 1/2 C Chocolate Chips (Optional) 1/2 C Walnuts, chopped (Optional) Preheat the oven to 350 degrees and oil a 9 X 12 baking dish.  Combine maple syrup, coconut oil, and vanilla.  Whisk to combine ingredients.  Add zucchini and mix with a spoon until thoroughly combined.   In a separate bowl, combine quinoa flour, cocoa powder, sea salt, baking soda, cinnamon and any optional ingredients.  Mix well. Add wet ingredients to dry and mix gently just until no more flour can be seen.  Batter will be thick.  Spoon batter into prepared 9 X12 baking dish and smooth surface to even the top with the back of a spoon. Bake for 30 minutes and remove from oven.  Allow brownies to cool before slicing. Avacado Chocolate Mousse Frosting - This recipe is adapted from Chocolate Mousse of the Gods in "The Balanced Plate" by Renee Loux Prepare the frosting a day or two in advance for better flavor. 2 C Avacodo - 2-3 avacados (frosting works better with extremely ripe avacado) 3/4 C Maple syrup 2 T Coconut oil 2 t Vanilla 1 T Balsamic Vinegar 3/4-1 C Cocoa Powder Raspberries and Mint leaves provide an optional garnish Scoop flesh from avacados and place into a food processor.  Add remaining ingredients and process for a couple minutes, stopping to scrape down the sides.  A little water may be added depending on desired consistency.  Blend for a few more minutes.  Mousse will be quite thick.  Spread on top of cooled brownSupport the show