# Mousse au chocolat !!!

I don't have picture but a sufficient amount of witnesses to testify !!!!

for 6-8 people:
- 300g (10.6oz) chocolate
- 150g (5.3oz) sugar
- 4 eggs
- 4 big spoons of creme fraiche
- a pinch of salt

Melt the chocolate then add the cream to it
Mix the sugar with the yellow part of the eggs plus the salt Then add the chocolate and the cream in it.
Mix the white part of the eggs with a hand mixer until it does not seem to grow anymore, when it's done, add it to the previous mixture with delicacy (yes yes !) and slowly mix everything up.
When it looks more or less like a chocolate mousse (if it never does, then redo everything !), put it in the fridge for 2h minimum.

If you f%#$ed up the rest of the meal, that should be a good way to make it up to your friends !!! ;-)

# Far Breton (from Brittany not Great Britain !!!!)

Far Breton and its lunar landscapes...(hopefully it'll be good...I did not tasted it yet !)

- 200g (7 oz) flour
- 200g (7oz) sugar
- 4 eggs
- 1 liter (0.25 gal) milk
- 1 sachet of vanilla sugar
- 300g (10oz) unstoned (is that right ?) pruned

Mix everything but the pruned in a pan, make it gently baked until it starts to become a bit less liquid, then pour it into your cake pan with the pruned inside and make it bake for 50 minutes.

(I know what you will say it's pretty much like a flan but what's the hell, why not a bit more of regionalism now that I am here !)

chocolate explosion cookies

8 oz organic unsweetened chocolate
2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
3/4 cup organic unsweetened cocoa powder
1/2 teaspoon baking soda
1 cup unsalted butter
1 cup of organic dark-brown sugar
3 large eggs
2/3 cup white chocolate chips
One 3.5 oz bar of dark chocolate chopped
1 cup toasted and chopped walnuts

Preheat Oven to 350

Melt the unsweetened chocolate in double broiler or short bursts in microwave. Set aside

Sift flour, cocoa powder, salt and baking soda together. Set aside

Cream butter and brown sugar until fluffy

Add eggs, one at a time until well incorporated. Add vanilla extract, melted chocolate and 1 teaspoon water

Add dry ingredients, Add white-chocolate, chopped chocolate bar and nuts

Bake for 12 minutes, makes 30 cookies


Enjoy enjoy, and brush your teeth afterwards

Crepes bretonnes

For each series of six crepes:
- 100g flour (3.5oz)
- 1 egg
- 50g sugar (1.7oz)
- 20g butter (0.7oz) --> to put melted butter in the paste allows not to be obliged to put butter in the pan
- 2cl water
- 25cl milk (one cup)
- little bit of salt

"Jump" the crepes ! Universal law: first one is always a mess...

# My gateau au chocolat !

Recipe:
Oven 180°C (pretty much 360°F)
- 250g Chocolate (8.75oz)
- 125g Butter (4.40oz)
- 200g Sugar (7oz)
- 80g Flour (2.8oz)
- 4 eggs

Melt the chocolate and the butter together, mix the others all together and eventually everything together. Bake in the oven for 20 min, then switch it off and wait for 10 more minutes before taking the cake out.

Bon appetit !

Strawberry Shortcake

Ingredients:

1 ½ lb strawberries, quartered (about one and a half container)
5 tbsp sugar
2 cup all-purpose flour
2 tsp baking powder
¼ tsp baking soda
2 tbsp sugar
¾ tsp salt
1 ½ cup heavy cream

1. Mix strawberries with 3 tbsp sugar and refrigerate for 30 minutes.
2. Preheat oven to 400 degrees.
3. Sift flour, baking powder, baking soda, 2 tbsp sugar, and salt in a bowl. Mix in cream. Place in ungreased 8” square pan and bake for 18-20 minutes.
4. Remove from pan and place on rack to cool slightly.
5. Cut into 6 pieces and split each horizontally.
6. Spread whipped cream on the bottom pieces and place strawberries on top.
7. Place top pieces on and add whipped cream and add remaining strawberries.

Whipped Cream:

Ingredients:
1 ½ cup heavy cream
3 tbsp sugar
1 ½ tsp vanilla
1 tsp grated lemon zest
1. Beat ingredients in mixer for 1 ½ to 2 minutes.

Red Velvet Cupcakes with Chocolate Frosting

Ingredients:

1 ¼ cup sugar
1 stick unsalted butter
2 eggs
2 ¼ cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tbsp unsweetened cocoa powder
1 cup milk
Lemon juice (about a half lemon)
1 tsp vanilla extract
1 ½ tbsp red food coloring

1. Preheat oven to 350 degrees.
2. In a mixer, combine sugar, butter and 2 eggs.
3. In a separate bowl, whisk flour, baking soda, baking powder, salt and cocoa powder.
4. In a separate bowl, mix milk, lemon juice, vanilla, and red food coloring.
5. Add flour mixture to contents in the mixer.
6. Then blend in the food coloring mixture.
7. Divide into 18 cupcakes using cup cake liners.
8. Bake for 20 minutes and let cool in pan for a few minutes. Then remove and place on racks to cool.
9. Spread chocolate icing on top.

Chocolate Icing:
Ingredients:
2 3/4 cups confectioners' sugar
6 tbsp unsweetened cocoa powder
6 tbsp butter
5 tbsp evaporated milk (or regular milk)
1 tsp vanilla extract
1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. (If you don’t have confectioner’s sugar, you can always use a food processor to mix 1 cup sugar with 2 tbsp cornstarch until it is very fine.)