Newly Wed Client Gift + Our Favorite Christmas Recipe

Christmas… we love it! To say Christmas is our favorite holiday is an understatement. We look forward to chilly weather, warm fires, Christmas parties, quality time with family, laughter with friends, hot chocolate with marshmallow and yes all the Christmas songs one can handle. For us its a time to say thank you + share some LOVE. Every year we send out client gifts to all our Newly Weds of that year along with Christmas Cards to all our beautiful clients. There is just something about giving gifts that ushers in that Christmas Spirit. Spreading joy, peace and love is our favorite thing to do.

I also like making up something yummy to share for Christmas. I’m not the best at baking, the fire alarm has gone off one to many times to count, so I tend to go simple. I have include the delicious Chocolate Mouse recipe I use:)

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Time for some Yummy Chocolate Moose!

1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces decaf espresso
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Horn Photography + Design Client Gifts3-0001Directions
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a candle flame. Do not boil or gelat
in will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

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