Chocolate Mousse

Our boys loved this chocolate mousse, which can be made a day ahead of time if you want. The recipe does use raw eggs, so we used pasteurized eggs.

You will need:

• 3 T unsalted butter
• 6 oz bittersweet chocolate chips
• 3 eggs, room temperature, yolks and whites separated
• ½ t cream of tartar
• ¼ c sugar
• ½ c heavy cream, cold
• 2 T instant espresso powder
• ½ t vanilla extract

Then you will…

1. Add the butter and chocolate chips to a medium microwave-safe bowl.
2. Microwave it in 20-second intervals, stirring between each round, until the chocolate is about three-quarters melted.
3. Stir, allowing the residual heat to finish melting the chocolate completely.
4. Separate the yolks and egg whites into two small bowls.
5. Whisk the egg yolks into the chocolate mixture, one at a time. You want to mix until smooth before adding the next yolk. Set aside.
6. Using a stand mixer or an electric hand mixer, whip the egg whites on medium-high speed until foamy.
7. Add the cream of tartar and beat until you have soft peaks.
8. Gradually beat in ¼ cup of the sugar and continue beating until you have stiff peaks.
9. Gently fold the egg white mixture into the chocolate mixture until well mixed in (i.e., you shouldn’t see streaks of white). Set aside.
10. Using a stand mixer or an electric hand mixer, whip the heavy cream and espresso powder on medium-high speed until it begins to thicken.
11. Add the vanilla and continue beating until you can make medium peaks that don’t lose their shape entirely.
12. Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
13. Divide the mousse between 6-8 individual glasses.
14. Chill at least 2 hours.

Chicken and Broccoli Stuffed Shells

These were so yummy! We love chicken, broccoli, and cheese and have a soft spot for stuffed shells. This was a great combination.

You will need:

• 12 oz box jumbo pasta shells
• 8 oz frozen chopped broccoli, defrosted
• 1 onion, chopped
• 2 T olive oil
• 1/2 t garlic powder
• 1/4 t paprika
• 2 c cooked chicken breast, shredded or chopped (recommend: use a rotisserie chicken)
• 3 T unsalted butter
• 4 cloves garlic, minced
• 3 T flour
• 2 1/4 c milk
• 1/2 c grated Parmesan cheese
• 1 1/2 c shredded Italian cheese, divided
• 1/2 t pepper
• 1/4 t salt
• 1 bottle (~25 oz) of your favorite tomato sauce

Then you will…

1. Preheat your oven to 350 degrees.
2. Cook pasta according to package instructions, just until al dente. Drain from water and rinse with cold water.
3. In a large nonstick skillet, heat the olive oil over high heat. Add the broccoli, onion, garlic powder, and paprika and saute for about three minutes. Remove from heat.
4. In a medium mixing bowl, combine the broccoli with the chicken. Set aside.
5. In a medium saucepan, heat melt the butter over medium heat.
6. Add the garlic and cook for about 1 minute, or until fragrant.
7. Whisk in the flour and cook another minute.
8. Whisk in the milk until smooth.
9. Bring to a simmer, whisking regularly while you wait for the sauce to thicken (about 5-8 minutes). You want it to be thick enough to coat the back of a spoon.
10. Remove from heat and whisk in the Parmesan cheese, 1 cup of the Italian cheese,and the salt and pepper.
11. Stir about a 3/4 cup of the cheese sauce into the chicken and broccoli mixture.
12. Spread enough tomato sauce in the bottom of a 9×13 baking dish to coat the bottom.
13. Fill the shells with the chicken and broccoli mixture, and place in the prepared baking dish.
14. Top the shells with your cheese sauce.
15. Top the shells with the remaining tomato sauce.
16. Sprinkle with the remaining 1/2 cup of the Italian cheeses.
17. Cover lightly with foil.
18. Bake 30 minutes.
19. Remove the foil and bake another 10 minutes, or until everything is melted and bubbly.