I’ve had this chocolate mousse bookmarked since Food52 first posted it, but I’ve never had a great excuse (not that I needed any, I suppose) to make it until now. Gil was out of town for our sixth anniversary earlier this week, so I wanted to make something special for the weekend. I mean, there’s a beef heart thawing in the sink, but that’s maybe just a tiny bit less romantic than chocolate mousse.

This an incredibly easy and forgiving recipe with only two ingredients — chocolate and water — so how can you mess that up? Just be sure to use the best chocolate you can, since it really shines here.

My first batch didn’t really set (which is where the forgiving part of the recipe comes in), so I added a little more chocolate to the mixture then put the pot back over a low burner to melt. Starting over gave me the opportunity to test old-fashioned whisking vs. a hand blender vs. an immersion blender. I have to say that the immersion blender was BY FAR the easiest and least messy of the three methods. Oh, the things I do for you.

Once the mousse has thickened (which happens very quickly with the immersion blender), it sets almost immediately, so be prepared to spoon it into cups right away.

I sprinkled the mousse with chocolate shavings, but you can add a dollop of whipped cream or just leave it plain for full-on chocolate sensation.

Get the recipe here.

I saw this chocolate-sour cream cake on Apartment Therapy’s The Kitchn last week and simply could not get it out of my mind. A two-layer chocolate-sour cream cake! I had to make it. HAD TO. Because Gil’s birthday was just a few days ago, it gave me the great excuse I didn’t really need (because I have this here blog, you see).

So I got to work as soon as Gil left for for the office this morning, and it still took most of the day because I’m not much of a baker. Nor am I much of an icer, from the evidence presented above. Still, a crumb coat must be applied, no matter how messily.

I think it looked pretty nice once I was finished. And even though powdered sugar-based frostings aren’t really my thing, I couldn’t stop sampling. I think it was the sour cream that made it so irresistible.

Just to be safe, though, I decided to add a layer of poured ganache. What could it hurt?

You really should’ve seen my absurd setup for this shot: Seated on the floor, camera balanced on my right knee with auto focus engaged (I hoped), while my left hand stretched as far as possible to get the ganache close to the center of the cake. Oh, and let’s not forget the big reflector balanced on my left shoulder. It’s a wonder I ever get anything in focus at all. The things I do for you!

Naturally, I allowed the ganache to cool just long enough lose the completely smooth surface I made it for IN THE FIRST PLACE, so I rummaged around in the fridge till I found a visual distraction — pecans. PECAAAAANS! (Have I mentioned that I’m not much of a baker? Because I’m not. At all.)

See? All you notice is the pecans, right?

That’s right: Nutella pudding.

I was perusing Food52 a few days ago and noticed a little “We Think You’ll Like” section in the corner with this recipe leaping from the screen. Oh, Food52, you know me so well.

Strictly speaking, it’s a gianduja pudding because there’s no Nutella product in there, but that doesn’t matter — if you love hazelnuts and chocolate, you’ll fall hard for this dessert.

Oh, and the recipe taught me something new — Dorie Greenspan’s method of aerating the pudding before it chills to get an even silkier texture.

Because of that little step, this pudding is light and airy, while Nutella is dense and perhaps too rich to eat much of in one sitting. Not a problem here.

In fact, it’s gone far too soon. Get the recipe here and see if you can’t manage to scrounge up more will power than we did.

Note: I changed only one small thing in this perfect recipe, and topped the pudding with chocolate shavings just before serving. Not a crucial step by any means, more along the lines of eye candy than anything.

My night: Sitting on the sofa, eating pudding, watching red carpet coverage.

I cook, then I chill.

Of course, it’s not just any pudding, but coconut chocolate pudding from 101 Cookbooks.

Yes, it’s just as good as it looks. Get the recipe here.

Hi, everyone. For the second year in a row, I’m afraid my schedule won’t allow for an annual Advent Calendar. (For honestly annual Advent Calendars past, see the 2007 & 2008 installments.) Part of the craziness is just my day job, which always astounds me with its busy-ness — you’d think I’d get used to holiday madness after working for a clothing retailer for 10 years, wouldn’t you? — but also

< < < < BIG ANNOUNCEMENT  > > > >

I have a photo assignment! I’ll be shooting photos for a cookbook (not my own) starting next weekend!!!! It’s really just a dream come true, as clichéd and silly as that sounds, especially because I’ve toyed with giving up on this blog so many times. But without it I certainly never would have learned enough about photography to even consider doing this for a living. (Just putting it out there, universe…)

Anyway, instead of the Advent Calendar, I’m hoping to squeeze in a few posts on easy-to-make treats that might be nice for the holiday season. These little chocolate & pomegranate nibbles were inspired by something I saw in a comments section somewhere, but I just can’t remember the site. (If they look familiar, please leave a comment and I’ll give credit where it’s due.) Just melt chocolate in a double boiler, add pomegranate arils to achieve a chunky consistency, spoon onto a waxed paper-lined baking sheet and top with more arils, then chill until ready to serve. The juicy, tart arils really are a delicious foil to the smooth, bittersweet chocolate (or chocolate of your choice). I used only the two ingredients that were suggested, but I’d imagine they’d be delicious with the addition of chopped nuts, warm spices or a little liqueur.

And a little housecleaning:
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I didn’t make latkes this year for my husband because we’d much rather eat McDonald’s fries than any fried potato that comes out of my kitchen, but we did get the dogs to dress up for another portrait session. (One of the really, truly annual things on this blog. 2009 edition. 2008 edition.) Poor guys.

Happy Hanukkah!

Otis, rakish

Rufus, dubious

Stay tuned for Christmas photos next week.

To celebrate Gil’s 38th birthday tomorrow, I thought I’d treat him to dinner this evening at a nearby restaurant with the excellent and unusual reputation of fine French dining in a casual strip mall atmosphere. Sadly, today’s snow closed the restaurant prematurely and we had to reschedule for next weekend, so I broke out the latest issue of Food & Wine to make him a birthday dessert that would take some of the sting out of his missed dinner.

“That must be some dessert!” you say. “Whatever could it be?” Oh, just a little something called Warm Chocolate Croissant-Bread Pudding.

As you know, I’m no stranger to the charms of bread pudding and I’ve often substituted croissants for bread when I’ve thrown caution (and calories) to the wind, but this is easily 10 steps beyond anything I’ve made. And it was so simple! Just a few ordinary ingredients, about an hour of my time, and Gil and I were stumbling around in a lovely chocolate- and carbohydrate-driven serotonin haze.

I probably should’ve made the full recipe instead of half, but with the snow, it was unlikely that an ambulance could reach us before we fell into diabetic comas. I’m already dreaming up variations and think that sautéed bananas and bittersweet chocolate would be excellent together here, but I’ll keep you updated.

recipe after the jump

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This was the perfect weekend for curling up with a steaming cup of rich hot chocolate. It doesn’t make the snow any easier to navigate, but certainly takes your mind off it.

For the 2007 Advent Calendar, click here.

recipe after the jump

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What? Like I’m not going to make truffles at Christmas? I adapted Alton Brown’s recipe by adding minced mission figs to the ganache, and while the truffles were delicious, they were truly a lot of work. I may just leave this one to the experts in the future.

For the 2007 Advent Calendar, click here.

recipe after the jump

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Welcome to the 2nd annual Minimally Invasive Advent Calendar! Like last year, I’ll be bringing you a daily photo entry with related recipe until Christmas.

To start things off, we’ve got what might just be my new favorite cookie of the season — chocolate crinkles. I’ve seen them everywhere, but somehow managed to resist their charms until now. Rich and deeply chocolatey, they’re more like bite-sized brownies than cookies (especially when served warm from the oven), which earns them extra points in my book.

For the 2007 Advent Calendar, click here.

recipe after the jump

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I found this recipe through Tastespotting last week and immediately determined that grilled bananas with chocolate would be an essential part of our weekend. It’s the simplest dessert imaginable — bananas stuffed with chocolate, then grilled. Just slice the length of the banana down to, but not through, the bottom, load with chocolate, and grill until the peel darkens and the chocolate melts.

We had bittersweet chocolate chips on hand, so that’s what I used, but I’m sure any chocolate you love would be great in this. Perhaps even, dare I say it, Nutella?

If you look closely, you can see where the juices are still sizzling between banana and peel. I’m sure this would be amazing over ice cream, but we enjoyed them scooped straight from the peel.