POPULARITY
3 episodes with chocolate mousse
2 episodes with chocolate mousse
6 episodes with chocolate mousse
2 episodes with chocolate mousse
2 episodes with chocolate mousse
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!
Eat Your Greens with Dr. Black | plant-based nutrition for the whole family
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!
See omnystudio.com/listener for privacy information.
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.
Today, I got to enjoy an informative, hilarious, and illuminating conversation with the incomparable Roland Thorpe, Professor of Health, Behavior and Society at the Johns Hopkins Bloomberg School of Public Health. And his newest position, which we talk about today, is as the Associate Vice Provost of Faculty Diversity. Roland also discusses his love of food and drink, Android vs. iPhone, broccoli vs. broccolini, a story of academic kindness, and more! Enjoy!Support the show (https://www.patreon.com/shinyepipeople)
It's TikTok Tucker time!See omnystudio.com/listener for privacy information.
好可愛的動物們
Welcome to Episode 44th with my friend Amanda Tregellas. Amanda is a proud Wisconsinite and dog mom. We met through a summer mission trip we went on to Brasil and the Bahamas several years ago. During this episode Amanda will walk us through her story and how some of her passions stayed the same and some shifted. You are for sure going to want to hear Amanda's story as she highlights her passions of teaching and sharing Jesus daily. Amanda Tregellas Instagram FOLLOW NO WRONG TURNS POD Instagram @nowrongturnspod Facebook @nowrongturnspod BOOK CLUB Friends if you are interested in being in a small group setting for listening, discussion and action work with the main focus on racial injustice and racial reconciliation I would invite you to consider joining my book club. Our Summer Book selection is Biased: Uncovering the Hidden Prejudice That Shapes What We See, Think, and Do by Jennifer L. Eberhardt. If you are interested in joining the conversation our next book club meeting will be on Tuesday, August 3rd at 7:30pm Chicago time. DM us on our social medias @nowrongturnspod or email us at nowrongturnspod@gmail.com. Get Biased by Jennifer L Eberhardt on Amazon SPONSOR AD French Pastry made Simple: Foolproof Recipes for Éclairs, Tarts, Macarons and More by Molly J Wilkinson Unleash your inner pastry chef with Molly Wilkinson's approachable recipes for all of your French favorites. Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations. Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you're on your way to making dozens of iconic French treats. You'll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman's Chocolate Mousse and Profiteroles, learn to assemble exquisite showstoppers such as Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry. Book Link Omio Today's episode is brought to you by Omio. Omio is a travel-booking platform that makes planning a journey in Europe and North America effortless. Just enter your travel details and Omio will magically give you all the train, bus, flight and ferry options for your journey—it's never been simpler to book your first real vacation for 2021! Best of all? Using Omio saves you time and money! That's a win-win in our books! Omio wants to help you leave your house this summer by offering five percent off your next booking. Just head to Omio.com and use the code OMIO5 at checkout. Valid until July 31st for new users on all modes of transport, it's just the pick-me-up 2021 needs! Omio: Plan, book and love the journey. Terms & Conditions apply. Omio Link PODCAST RECOMMENDATION This week I wanted to highlight both a podcast I enjoy and a book of liturgies that I am new to and enjoying as well. This comes in the form of Annie F Downs' podcast called That Sounds Fun in Episode 289 with Douglas McKelvey, author of Every Moment Holy. In this episode Annie and Douglas have an honest conversation about the power of written down prayers, the need for prayer in grief, and how to create something that will outlast you. This is a beautiful conversation that I think you will love. See the link in the show notes. Podcast Link PocketCast Apple Old Episodes Referenced in this Episode Episode 2: Chris Shay Episode 10: Shelby Thompson Music Credits: Wholesome Music from https://filmmusic.io "Wholesome" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) #AmandaTregellas #DogMom #Gusher #Wisco #Wisconsin #Milwaukee #India #Brasil #Brazil #Kenya #Bahamas #Teacher #Teaching #SharingJesusDaily #ShiftingPassions #ChangingPassions #ChrisShay #ShelbyThompson #PodcastRec #ThatSoundsFun #EveryMomentHoly #MollyJWilk #MollyWilkinson #FrenchPastrymadeSimple #Omio #BookClub #Biased #JenniferLEberhardt #NoWrongTurns #ChicagoPodcast #StorytellingPodcast #StoryAndPassion
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
We're a week into February and while the days may be longer, they are not long enough to wipe out the need for chocolate. With Valentine's Day on the horizon, I thought I would share a few easy DIY treats to help take the edge off the winter chill. Conventional chocolate offers little in the way of true satisfaction because it is often loaded with palm oils, dyes and processed sugar – leaving you feeling worse than before you scarfed the chocolate bar in the first place. Indulge your sweet tooth with tasty refined sugar-free swaps and plant-based ingredients for a refreshing update on the chocolate fix. The recipes are a delicious, easy way of satisfying your chocolate craving, guilt-free! Mentioned in the episode:Chocolate Mousse recipe - https://vancouverwithlove.com/sweetthings/avocado-chocolate-mousse/DIY Chocolate - https://vancouverwithlove.com/sweetthings/3-ingredient-sugar-free-chocolate/A little extra inspiration:Chocolate Glop Cake - https://vancouverwithlove.com/sweetthings/chocolate-glop-cream-cake-vegan-gf/No Bake Black Forest Cake - https://vancouverwithlove.com/sweetthings/no-bake-black-forest-cake-vegan-gluten-free/Chocolate Peanut Butter Stuffed Dates - https://vancouverwithlove.com/sweetthings/chocolate-peanut-butter-stuffed-dates-vegan-gf/Dessert Nachos - https://vancouverwithlove.com/sweetthings/dessert-nachos-vegan-gluten-free/Oatmeal Chocolate Chip Cookies - https://vancouverwithlove.com/sweetthings/oatmeal-chocolate-chip-cookies-vegan-gluten-free/
In this episode we learn of Sean's first experiences of university and how it was the crazy catalyst that set Sean on the spiral towards degeneracy --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
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 rich and decadent Chocolate Mousse will not only satisfy your sweet tooth but it's healthy too! Quick to whip up, can be infused in a couple of different ways, you'll hardly believe that it's good for you. Brought to you by the fine folks at The Green Organic Dutchmen, this recipe can be made in 10 minutes! Add a fun topping, present it in a nice dish or glass and expand the recipe to make an elegant after dinner dessert that will impress your guests.Here are the links for this episode:DynaVap vaporizerThe Green Organic Dutchmen websiteRipple by TGOD - dissolvable, flavourless cannabis powder - CanadaRipple by Stillwater - dissolvable, flavourless cannabis powder -USAInfused Honey or Syrup episodeInfused Honey & Syrups recipeTry Instacart (this is an affiliate link but I'm also a big fan and use it myself!) and get groceries delivered to your door!The NEW Dosing Calculator! Try it out, it's free to use. Feedback welcome!That's it for this episode. Let me know how you like the mousse, send me pics, or give a shoutout to a friend, I'll share it all! Speaking of, sharing is caring! If you liked this episode, consider sharing it with a friend.Send me a message at bitemepodcast@fastmail.com or use the Speakpipe feature, I'd love to hear from you!You can also leave a review for the show here.That's it friends, stay high!Support the show (https://www.buymeacoffee.com/bitemepodcast)
In our latest episode, discussing stage 12 of the Giro d'Italia, Richard Moore and Lionel Birnie are joined by guest presenter Ian Boswell, the former professional rider with Team Sky and Katusha-Alpecin. It was a tough day in Italy, with heavy rain and cold weather turning a hilly stage into a battle for survival. We hear from James Knox of Deceuninck-Quickstep who describes himself as "an emotional and physical wreck after one of the worst experiences of my life – it was truly awful." Nevertheless, he rode strongly, as did his team, to defend Joao Almeida's pink jersey of race leader. The stage winner was Jhonatan Narvaez of Ecuador and Team Ineos, another graduate – like Almeida and indeed Boswell – of Axel Merckx's Hagens Berman Axeon development team. Boswell tells us about his time on that team, including the day he spent at the Merckx family home in Belgium eating chocolate mousse... The Cycling Podcast is supported by iwoca and Science in Sport
Which desserts/snacks from Quick Service restaurants in Animal Kingdom are worth your calories? Is the Impossible Burger from Restaurantasaurus impossible to resist? Was there a big change in park capacity, crowd levels and wait times from August to September 2020? All this and more in today's episode. * If you're new here and you don't want to miss out, make sure you're subscribed to this podcast and spread the love if this helped with your Disney planning or simple made you laugh or smile. Take a screenshot of this episode and share it on social by tagging us @healthydisney * Next episode will be all about Disney Springs 2020 changes and healthy options at Terraline Crafted Italian. * Questions about your disney planning? Email healthydisneypodcast@gmail.com Click HERE to receive your weekly dose of the Healthy Disney Podcast direct to your email inbox! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/healthydisney/support
As we brace ourselves for a triple digit heat wave this Labor Day weekend, here is a recap of this week's episode of We Know WeHo, complete with ideas on how to escape the heat, explore new restaurants and support local. We call that a win, win, win. Poolside Tracy and guest host Maxine (back for another round) met in a WeHo pool the summer of 2016 (that's a story for another day). Suffice it to say these two mermaids love a good pool. Here are three ways to get your splash on if you don't happen to have a pool in your backyard or apartment complex: Resort Pass: Daycations for mermaids and mermen and mer-nonbinaries. Book your favorite sun lounger or cabana through this app at your fave local hotel like the Andaz, Sunset Tower, La Peer and more. https://www.resortpass.com/ Swimply: Craving something a bit more private? This app and website was pitched as the “airbnb for swimming pools” on ABC's shark tank. Some pools even offer bbq's and allow you to social distance with your quarantine squad. https://swimply.com/ Hotel Staycation: Ready to go all in and decadently book a room? Many of our hotels are offering California residents special rates as summering in Europe is not an option at the moment. https://www.visitwesthollywood.com/offer/california-residents. dine L.A. It's baack! Enjoy two weeks of adventuresome dining experiences across Los Angeles. The program kicked off a couple of days ago and will run through September 18. Conservatory: Maxine has always loved the vibe, food and drinks at this design gem of an outdoor space. Her choices: Truffle Croquettes (calabrian chili aioli, parmigiano-reggiano) / Maine Diver Scallops (corn emulsion, truffle essence, english peas) / Chocolate Mousse (chantilly cream, berries) $45 https://www.discoverlosangeles.com/dinela/restaurant/1818 Tower Bar: Tracy is a fan of this iconic Sunset Strip spot. Try: Beet Salad (arugula, toasted pecans, goat cheese, orange vinaigrette) / Tower Burger (8 oz beef patty, port onions, arugula, special sauce, toasted brioche and a side of fries) / Famous Tower Bar Cookies $35 https://www.discoverlosangeles.com/dinela/restaurant/3024 (Pro Tip: Pair with the aforementioned Resort Pass for a pool & lunch day for bougie date idea.) Locanda Veneta: Neither of the ladies have been to Third Street Village spot yet, but it's no secret that Maxine is currently obsessed with all things Italian. Burrata Caprese (fresh basil, virgin olive oil) / Risotto Zafferano con Gamberi (saffron simmered rice, arugula and large prawns) / Chocolate Biscotti $25 https://www.discoverlosangeles.com/dinela/restaurant/3523 Amarone: The Italian owner behind the intimate romantic eatery up on Sunset worked with Tara and her department at City Hall to create a charming backyard feel to the parking lot pop-up. What's truly inspiring is the way that he helped his neighbor Ta-Ke Sushi out to bring both of their outdoor spaces to life.
Which animal loves their food most?
This week we talk about apps tracking mental health, packing and moving, eating fish, bioprinted nuggets, propagating plants, and whipping chocolate. 2 Ingredient Chocolate Mousse - https://youtu.be/gZ-LZoU0OVs Support us on Patreon to keep the podcast going and to gain access to exclusive content at: http://www.patreon.com/theshowsamandjoe Favorite things: Packing Propagating Plants & Chocolate Mousse
Debussy's Passepied -- Beginning1. The Origins of Chocolate Mousse2. About the Onion3. A Global CatastropheDebussy's Passepied -- End
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.
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)
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)
It's not James Bond, it's Nick Rivers! (Val Kilmer) Returning champ Melissa is back, as are Jon, Roy, and JB from Yours, Mine and Theirs. Why Top Secret? When is this movie? Great singing! Very specific energy. Kilmer's career. Kilmer is hot but Ze Torch is hotter. That backwards scene and a Star Wars connection. We talk about going to high school in Provo and dedicate the podcast to one of our favorite teachers ever, Rosalie Mackay. (She probably deserves better, but we still love her). This movie is all about high effort for very little comedy Return on Investment (ROI). Our favorite French Resistance fighters. Deja Vu and Chocolate Mousse. Viva Le France!!! Our usual stuff-- box office, studio notes, favorites. Nick Rivers is a good James Bond. Listen to Yours Mine and Theirs and join their Facebook group. Join OUR Facebook group at https://www.facebook.com/groups/kissyourfranchisegoodbye/ Follow us on Twitter at https://twitter.com/KissYoFranchise We have an Instagram but don't use it. . . yet. Next week, James Bond (and all of this week's guests) will return in A View to a Kill. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/kissyourfranchisegoodbye/message
The boys are back! Episode 7 of the 'Tom and Jack Locked-down' podcast sees the guys once again recording from their own homes. In this episode, a blast from the past lifts the curtain and reveals what really goes on in a radio studio.
Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem. The Chocolate mousse recipe, finally! My mother makes the best and then I humbly hope that my recipe is not far off!
Daniel and Gabi lead you into the world of SUPER EASY CHEAT RECIPES, and it's wonderful.
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.
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! (Recipe link)
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)
Hi my name is Heiko and welcome to Advanced Endurance Coaching, where you get real life race reports, or run experiences from me Heiko. I have been a passionate runner for 35 years, dedicated run coach and hypnotherapist. What does that mean for you? Well, here it's all about training your brain, using mental tools that go beyond the power of positive thinking or some basics of NLP. Oh, I forgot to mention, is it ok if we start straight away? Or would you like to hear 4 or 6 or 8 minutes of ad's first? Yes, that's one of the three reasons I started this podcast, the last thing I want to hear is a sale whilst I am on a run and trying to enjoy a podcast. I know, the pro's earn their money like that, but hey, I don't like it so no ads here. What are the other two points? No swearing, or wannabe hardcore running exaggerations. Here we keep it real. You, the runner close or over 40, who has a family to manage, or a ex-husband to forget ha-ha, a mortgage, a career, kids to raise, and you deserve to make the best of your allocated time for running, and that is where learning about brain training for runners' will ensure you stay a sharp, stronger, and even become a better runner in the process. Sometimes I talk about certain races, marathons or Ultras I have taken part in, and that I enjoyed. Really enjoyed. Be it in Germany, and there are plenty of smaller run events where you can really make some great memories. Of course, also in Europe and other countries I have been fortunate to run of live in. And I want to share them with you, no glamourizing, no exaggeration or fame seeking self-promotion. Mental guinea… Usually if I travel abroad, I find people using the Hotel Gym treadmill. If there is one species of runners' I would like to inspire it is the treadmill runner. Yes, I have trained on a treadmill. I admit it. Winter, David Lloyd Gym… Ice outside. OK, that's a valid excuse. But otherwise… come on, you are in a foreign country. You have a unique chance to go running where you haven't been before and explore something new. How can that not be exiting? In case you are not “feeling it”, not “getting the vibes”, listen up.
It's only just been a WEEK since we started these - in the words of JVN can you BELIEVE? More chit chat from your fave wedding industry podcast co-hosts, holding your hand virtually through social distancing & choppy waters.
BACK OF THE NET! This special compilation includes the best Alan Partridge moments from the New Generation Project Podcast. Featuring Billy Gunn in 'The Spy Who Loved Me', the answer to the question 'who invented the skip?', Chocolate Mousse and lots of Partridge quotes. Subscribe to the New Generation Project Podcast wherever you get your podcasts and make sure to follow @newgenpodcast on Twitter.
No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every weekday morning from 4am until 7am and on weekends from 5am until 7am. Hear all of Steve's show with the news, travel and breaks taken out.
NYC Cannabis Dispensaries - https://www.simpleeats.com/medical-marijuana-dispensaries-in-nyc/ Avocado Chocolate Mousse - https://www.simpleeats.com/simple-eats-diy-avocado-chocolate-mousse/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support
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
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 brownies and refrigerate until it's time for dessert.
Hey Weight Loss Nation! www.TheWeightLossNation.com Host - Diane Daniels Aquafaba Chocolate Mousse Ingredients 6 ounces dark chocolate dairy-free (Taza Wicked 95% Dark Choc 2 Bars) You can use whatever brand of Dark Chocolate you want. Make sure the chocolate has 80% of Cacao in it. I use Taza “Wicked Dark” Chocolate bar. Taza has one of the least processed Dark Chocolate in the friggin world. With the “Wicked Dark,” containing 95% Dark Chocolate, SWEET is NO longer in the equation. We’re talking HEALTHY HERE! Go to www.tazachocolate.com to purchase “Wicked Dark” Chocolate Bars. Dark chocolate gives you a variety of antioxidants including POLYPHENOLS!! Antioxidants help prevent damage in your body caused by oxidative stress and harmful free radicals. That means Dark Chocolate with 80% or more cacao….is part of our PAC MAN Family!! 1 15 oz can unsalted chickpeas BPA-free. BPA is that crap in the lining of cans that can get into your system. Causing toxicity and whatever. ¼ tsp cream of tartar 1 tsp vanilla extract Pinch of sea salt Fresh raspberries & optional coconut flakes to serve ¼ Cup of Raw, Unfiltered Honey (straight from the Bee’s Ass people!) (Buy LOCAL Raw, Unfiltered Honey. That’s the best for you. If you live near Savannah, GA you wouldn’t want to buy Raw, Unfiltered Honey from Oregon, because the honey from Oregon contains local pollen & nutrients from that area. If you live in Oregon, check out Raw Oregon Honey at www.raworegonhoney.com If you live near Savannah, GA you want raw, local honey that contains the local pollen & nutrients from your neighborhood. check out HL Franklin Honey at www.FranklinFoodsLLC.com Honey is made up of 38.2% of fructose, 31% glucose and only 1.3 % sucrose. Maple Syrup is basically 99.9 % sucrose. White table sugar, and brown sugar are also 99.9 % sucrose. Your body breaks down the “sugars” into Glucose. Since Sucrose is a “Di-Saccharied…the body has to break it down 2x in the body. Fructose is a mono-saccharide and is absorbed directly into the body, but it will need to be “converted” into Glucose by the Liver first. That’s why RAW…Unfiltered Honey is sooo good for you! The body isn’t working so hard to convert the molecules into Glucose! Preparation Chop dark chocolate and place in a double boiler, or in a glass bowl over boiling water on the stove. Gently melt chocolate, stirring every now and then until completely melted. Remove from heat and pour chocolate into a large bowl. Set aside to slightly cool. Drain chickpeas, reserving liquid aquafaba, and store chickpeas for another use. In a large bowl add in aquafaba (about ¾ cup should be reserved) along with cream of tartar. Using a hand mixer, mix on high speed for 7-10 minutes, or until soft peaks begin to form. Add in vanilla extract, salt, and raw honey and beat until mixed. Add ½ the melted chocolate to the whipped aquafaba and fold until incorporated. Fold in the remaining ½ aquafaba until smooth and combined. Gently spoon chocolate mousse into glasses, small mason jars, or ramekins. Cover and refrigerate for at least 3 hours. Add some raspberries to serve. Enjoy! Recipe provided by Kate Gavlik (Organic Authority) NUTRITIONAL INFORMATION Serving Size - ONE - 3 Ounce Serving of Chocolate Mousse Calories – 236 Fat – 28 gms Carbs – 26 gms Fiber – 2 gms Protein – 1 gm Sugar – 18 gms Minerals : Magnesium, Iron, Selenium, Copper potassium, phosphorus & Zinc. This is going to be a DELICIOUS & Satisfying Dessert for you & the kids! Let me know how you like it! Send me an email to Support@TheWeightLossNation.com Become a member of Weight Loss Nation and join me and the other Like-Minded People….who ARE Living a Long-Term Healthy Lifestyle. Go to www.TheWeightLossNation.com for more information! Hey Weight Loss Nation! www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "Village" of people, who are just like you and will be there to support you every single day in a private community? Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos. Weight Loss Nation participates in “Meet Ups” in the Tampa Bay, Florida area. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Lifetime Members https://goo.gl/aJrpZT Nutrition Disclaimer These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new diet or health program. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. This website, www.TheWeightLossNation.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as MyFitnessPal.com, CalorieCount.com, Nutrifox.com, as well as from other sites. Although TheWeightLossNation.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Different online calculators provide different results depending on their own nutrition fact sources and algorithms. Furthermore, I am neither a chef nor a cook and I don't pretend to be. I'm also not great in Math! Under no circumstances will Weight Loss Nation LLC. be responsible for any loss or damage resulting for your reliance on nutritional information, or any other information from this site, or the www.TheWeightLossNation.com website. Information is offered as an opinion and information may not be accurate. Due your own due diligence and make your own conscious decisions.
The Blue Jays had a winning week! Clayton, Justin & Patrick provide updates on Vladdy Watch 2019, Socrates Brito's 'record breaking' start, and the hottest hitters and pitchers of the week! Give us a follow on Twitter @BFMDpodcast! Listen on Anchor, Spotify, Apple Podcasts, Google Podcasts, Stitcher & TuneIn. Give us a subscribe and a review on the platform you listen on please and thank you!
In this episode, Afternoon Karak discuss and highlight stories that are trending on the internet, such as the inevitable shut down of the failed Google+ platform, how Skrillex's dubstep music can be used to repel mosquitoes and how swatting live-streamers could put you in jail for many years, and much more. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio
One of my go to impresstheguests desserts is chocolate mousse. If you need a last minute holiday dessert idea, I’ve got you covered.
Let's Do Lunch! dines at La Pulperia on the upper east of New York City. The restaurant is a unique and delectable mix of Brazillian and South American flavors with a Latin flair that will tingle your taste buds. Their signature dishes are the Pacu Fish Ribs, Moqueca Mixta and El Salmon Brulee which is the sumptuous one-of-a-kind creation of Executive Chef Carlos Barroz. You normally wouldn't consider sweet and fishy as a match but this salmon tartar topped with a fromage brulee gives this raw bar selection an exciting crunchy flavor. Host Robin Milling talks with the server Jimy who proudly talks about how each selection was prepared. The bar scene is lively with bartender Cesar shaking up the La Pulperia UES cocktail. It's a marguerita with a Mexican flair featuring homemade tajin salt and a floating chili pepper garnish which Jimy says “I don't recommend you biting it at all!” The Crudo Tasting is a perfect mix of Tuna Tiradito, Shrimp Ceviche and the El Salmon Brulee. Our starter was corn and pork empanadas served with homemade chimichurri sauce that you'll want to sop up with a spoon. For our main dish Cazuela De Pulpo was served; perfectly grilled octopus surrounded by Spanish chorizo on a bed of carrot puree topped with pickled red onion and mole poblano gives it a slight kick. To top off the meal was an unbelievable Mezcal infused Chocolate Mousse. Let's Do Lunch! is also joined by manager Roman Cervantes who tells Robin the origins of La Pulperia which began with an idea by owners Victor Medina and Carlos Barroz for a “rustic deli store where friends and family can meet up together.” The ultimate is the Drag Queen brunch on Saturdays where you are entertained by the fabulous in New York.
Chocolate Mousse for Greedy Goose by Julia Donaldson (Author), Nick Sharratt (Illustrator) 本书选自故事星球独立阅读者项目（ILP），充满节奏感和音乐感的一本绘本，用戏剧化的方式展现了不同动物的餐桌礼仪。本期节目给大家播放的是配乐演唱版本，一起来听题看吧！如果想要更多了解这个项目，欢迎关注我们的公共号“Storyland故事星球”。
Tom Chandler is a Welsh actor from Penarth in South Wales. He currently plays Begbie in the Off-Broadway show, Trainspotting Live. The play is an adaptation of the 1993 book by Irvine Welsh about the struggles of a group heroin addicted friends living in Edinburgh, most widely known for the 1996 film of the same name. What makes Transporting Live so unique is its immersive nature. With no 'fourth wall' the actors are free to interact with the audience throughout the performance. The play initially came under mixed reviews with some lauding its ambition while others questioned its political correctness. In August, the play was extended until the end of October 2018, which is perhaps the best indication of its enduring success. In this episode, the boys meet Tom to discuss some of the challenges around performing in an immersive theatre production, acting in New York at the age of 21, and what it’s like to read reviews about yourself in the New York Times.
Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these issues. An authentic recipe for French Chocolate Mousse is given with step by step guidance.
Cam drives our heroes on this effort-intensive journey of baking! Listen to this thrilling, expensive episode as we find out who's got the eggs to beat it with the best! Who gets Salmonella? Which type of Chocolate is best? Will the show EVER stop talking about Celeste? Listen to find out!
Free Dessert Friday: Chocolate Mousse Follow JazzyThings on Instagram: www.instagram.com/jazzythings
WBZ's Jordan Rich talks with Lisa Caldwell, "Your Kitchen Confidant", about her cooking class featuring chocolate mousse.
If you'd rather not have a savory dessert loaded into your caulking gun, try chocolate! --- Support this podcast: https://anchor.fm/todaysspecial/support
Jenny Allen, the humorist and author of the guffaw-inducing new book Would Everybody Please Stop: Reflections on Life and Other Bad Ideas, derives as much pleasure from eating as anyone I know. Consider this anecdote she shared with me about her food-loving stepmother: "One day she said, 'I made you something. I thought you'd like it.' It was an entire mixing bowl full of chocolate mousse...It was a huge bowl, and I just took it up to my room and just read and ate it all afternoon. I'm sure I felt sick afterwards, but it was...oh, my God, the best present ever." The New Yorker's Andy Borowitz, who is no slouch in the humor department has called Jenny one of the funniest writers alive, and so I had to ask her for the one piece of advice she would give to aspiring humor writers: "Something I say sometimes, which is I think even true for me is, when you think the piece is so eccentric or so idiosyncratic or so neurotic or so weird and so personally your own peccadilloes and anxieties, just when I think, boy, I'm gonna send this in, and my editor's gonna think, this woman is really nuts. That's when it's ready to send. And not before that." Jenny also happens to be one of the bravest souls I've ever met; her hilarious and moving one-woman play I Got Sick Then I Got Better, which describes her experience as a cancer survivor, is a testament to that. And I think anyone who listens to her in Part 1 of her Special Sauce interview will come away with more than a little inkling of her humor and her wonderful character, and will be left wanting more. (But that's what Part 2 is for.)
Ann Ogden is a two-time cancer survivor who founded a non-profit CookForYourLife.org that teaches cancer patient’s to cook nourishing food. On this episode, she gives us lots of suggestions for the kinds of foods that appeal to patients going through treatment. Ann has written a cook book called Cook For Your Life and she joins Jill In the kitchen to make a delicious and nutrient-rich avocado and chocolate mousse. After that Jill talks to Chinese medicine teacher Dr. Misha Cohen who has spent the past 40 years treating patients who are going through cancer treatment. Jill asks Dr. Cohen how Chinese medicine can be part of a comprehensive treatment plan to help with recovery.
Episode #25 of the This Week for Dinner Podcast is our weekly Thursday Recipe & a Tip, with a fun spicy recipe and an oldie but goodie kitchen tip for when your lids get stuck! The post Recipe and a Tip: Spicy Layered Chocolate Mousse Squares + Opening Stuck Lids (Ep. 25) appeared first on This Week for Dinner.
We found the best vegan chocolate mousse recipe that uses 2 avocados per batch. The post Avocado Chocolate Mousse appeared first on Gardenerd.
Former model and successful TV chef Lorraine Pascale demonstrates her recipe for chocolate mousse.
Gourmet chocolate. Belgian chocolate. French chocolate. Swiss chocolate. Chocolate truffles. Dark chocolate. Need we go on? But of course, because who doesn't love chocolate? According to recent health reports and the American Chemical Society, chocolate is far more than just a sweet treat to savor, but may help heart health too. On Wednesday, July 4 from 3:00-4:00 pm EST, we've assembled a decadent panel to discuss science's most perfect snack. Tune in live for Sulpice Chocolat chocolatier Anne Shaeffer; University of Washington professor and author Dr. Kristy Leissle; dietitian and wellness coach Mary Barbour; author of The Chocolate Thief and Parisian chocolate aficionado Laura Florand; psychotherapist and self-help author Esther Kane; and Dr. Keristy Leissle aka Dr. Chocolate, world-reknowned chocolate expert with a PhD in chocolate. We promise you a delicious show! The Halli Casser-Jayne Show is Talk Radio for Fine Minds. It airs Wednesdays at 3 p.m. EST.
Everything That Matters: In Life, Business, Parenting, and Kitchen Table Politics
Part 3 of 3: Originally Aired April 22, 2012 Dianne Linderman talks about ?achievements? and what it means to achieve someting in life. She speaks with a caller about problems facing America today. Dianne shares info about the benefits of coconut milk and coconut oil, and gives out an incredible recipe - Whipped Coconut Cream Chocolate Mousse! Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen
Gourmet chocolate. Belgian chocolate. French chocolate. Swiss chocolate. Chocolate truffles. Dark chocolate. Need we go on? But of course, because who doesn't love chocolate? According to recent health reports and the American Chemical Society, chocolate is far more than just a sweet treat to savor, but may help heart health too. On Wednesday, April 4 from 3:00-4:00 pm EST, we've assembled a decadent panel to discuss science's most perfect snack. Tune in live for Sulpice Chocolat chocolatier Anne Shaeffer; University of Washington professor and author Dr. Kristy Leissle; dietitian and wellness coach Mary Barbour; author of The Chocolate Thief and Parisian chocolate aficionado Laura Florand; psychotherapist and self-help author Esther Kane; and Dr. Keristy Leissle aka Dr. Chocolate, world-reknowned chocolate expert with a PhD in chocolate. We promise you a delicious show! The Halli Casser-Jayne Show is Talk Radio for Fine Minds. It airs Wednesdays at 3 p.m. EST.
© 2020-2025 Ivy Podcast Discovery LLC
