Nothing is calming down in this household at the moment. No sooner do I drop my bags at the door, when I have to pick up the packaging tape and bubble wrap and start packing all over again. Yip, we’re a-movin’. I think back over the last chunk of my life and realise that I’ve moved every single year (at least once) for the last 8 years. That’s a lot of packaging tape, and a lot why-won’t-the-espresso-maker-fit-in-this-box frustration. Though, I’m really excited about this next move. It’s to a house, you see. A real house, a tall house, a house with an Outside where I can (hopefully) grow a tomato or two come the Spring. We’ll see just how green my thumbs are then, won’t we?
In the mean time I’m going to take a moment and remember a little bowl of comfort I made for a friend just before the last set of jetting. For recipe’s, go here and here. Here’s what I changed from there:
- I adjusted the recipe’s to allow for 2 egg whites per mousse. I used 4 egg whites all together, beat in one big bowl, then divided between each ganache.
- I didn’t put any spices or flavouring into the mousse (not even espresso, gasp!) and I used 60% chocolate for the dark mousse for a lighter flavour (my friend, Ms K has a milder palate)
- I spooned the different layers carefully from the sides of the glass to the middle. Start in the middle and the bit you’re adding just sinks to the bottom, pushing the bottom layer up the sides.