Criminal Confections
Page 29
“Nope,” Danny grumped. “I don’t.”
“Well, then, it’s a good thing you’re not the boss of me, because I’m doing it,” I said lightly. Then I dared myself to lean in, give Danny one of Isabel’s Parisian bises, and squeeze his shoulder. “Hey, catch you next time, Jamieson.”
“You’d better believe it,” Danny told me. “I wouldn’t miss it.”
“Me either,” I said. Then I left the patio, left Maison Lemaître, left its cacao-scented breezes, and embarked on my next adventure—footloose, chocolatified, and ready for whatever came my way.
YOU-WON’T-BELIEVE-IT CHOCOLATE MOUSSE
Serves four to six
10 ounces good quality bittersweet chocolate,
chopped
1 cup water
2 tablespoons granulated sugar
1 teaspoon vanilla extract
GET READY: Fill a large bowl about halfway with ice and water. Have ready a slightly smaller metal bowl that fits inside it. Set aside. (You’ll use this to rapidly chill the mousse while whipping it.)
Place the chopped chocolate, water, and sugar in a microwave-safe glass bowl (Pyrex is good). Microwave until chocolate is melted. Add vanilla extract.
Pour melted chocolate mixture into prepared small metal bowl. Place the metal bowl in the prepared ice bath. (Make sure not to let any stray ice water get into the bowl!) Whisk chocolate mixture by hand until mousse reaches desired thickness, about two minutes.
Spoon into serving dishes and enjoy!
Notes from Hayden
The success of this mousse is all about the quality of the chocolate you use, so choose a good one! Any brand that’s around 70% cocoa solids should be delicious.
This recipe might seem complicated, but it’s really not! It’s basically whipping melted chocolate while swiftly cooling it, which makes it fluffy and delicious. The mousse reaches the desired consistency as if by magic, with only a little whisking.
It seems counterintuitive in a world filled with creamy desserts, but dairy products actually dull the flavor of chocolate. Without milk fat getting in the way, this mousse is super chocolaty. Try it!
SPA-STYLE CACAO NIB AND ESPRESSO BEAN PEDICURE SCRUB
¼ cup cacao nibs, ground
¼ cup ground espresso beans
2 tablespoons granulated sugar
2 tablespoons olive oil
a few drops of vanilla extract
In a small bowl, stir together ground cacao nibs, ground espresso beans, and sugar. Add the olive oil and vanilla extract; stir thoroughly until combined.
TO USE: Wash feet; leave damp. Apply a small scoop of pedicure scrub to each foot. Massage well.
Leave on for 3-5 minutes while you relax and enjoy the delicious mocha scent. Rinse off and pat feet dry. This scrub is exfoliating and soothing!
Notes from Hayden
This mixture is best while fresh—don’t try to save it for later! There’s enough here for one good scrubbing. If you don’t like olive oil, you can substitute any neutral oil— almond oil is especially nice. Don’t use canola oil, corn oil, soybean oil, or peanut oil! They make the scrub too greasy (and don’t smell nice).
You don’t have to use espresso beans for this scrub—any coffee bean will do—and they don’t have to be dry (aka un-brewed). If you’re feeling thrifty and/or “green,” just recycle your coffee grounds from this morning’s java. Also, a mini coffee-bean grinder or spice grinder works well for crunching up the cacao nibs. If you leave them as is, they’re too rough.
HAYDEN’S ANYTIME CHOCOLATE CHIP COOKIES
½ cup granulated sugar
cup brown sugar
cup milk
1 teaspoon vanilla extract
cup olive oil
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chocolate chips
GET READY: Preheat oven to 375°.
In a medium mixing bowl, combine the sugars, milk, and vanilla extract. Mix well. Add olive oil; beat with a spoon until thoroughly combined. Add the flour, baking soda, and salt; stir just until no streaks of flour remain. Mix in chocolate chips.
Scoop rounded spoonfuls of dough onto greased or parchment-lined baking sheets, spacing each about two inches apart. (A #20 portion scoop—which holds 3 tablespoons—is handy here.) Flatten cookies slightly. Bake for 10-13 minutes, until golden brown. Enjoy!
Notes from Hayden
Your cupboard’s almost bare, but you’re craving some delicious chocolate chip cookies? This recipe is for you! It’s my almost-instant, no-mixer-required, small-batch special recipe. You can make it from pantry staples you probably have on hand every day.
It might seem unusual to use olive oil in cookies, but give it a try! Italian bakers use olive oil in sweets all the time. Or, if you’re not feeling adventurous, you can substitute any neutral-flavored oil—grapeseed oil, canola oil, and coconut oil are all good.
CHOCOLATE BUTTER
¼ cup refined coconut oil
¼ cup pure maple syrup
¼ teaspoon vanilla extract
½ cup unsweetened cocoa powder
tiny pinch of salt
Melt the coconut oil in a microwave or on the stovetop over low heat. Stir in the maple syrup and vanilla extract. Add the cocoa powder and pinch of salt; stir until chocolate butter is smooth. Enjoy!
Notes from Hayden
The keys to this recipe are the coconut oil and the pinch of salt. The coconut oil gives the chocolate butter just the right luscious consistency. The salt (flaky sea salt is good, if you’ve got it!) adds complexity.
Natural cocoa powder and Dutch-processed cocoa powder both work well in this recipe. Honey can be substituted for maple syrup, if you prefer.
Chocolate butter is delicious spread on toast, fresh fruit, graham crackers . . . whatever you’ve got!
KENSINGTON BOOKS are published by
Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018
Copyright © 2015 by Lisa Plumley
All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written consent of the Publisher, excepting brief quotes used in reviews.
If you purchased this book without a cover, you should be aware that this book is stolen property. It was reported as “unsold and destroyed” to the publisher, and neither the Author nor the Publisher has received any payment for this “stripped book.”
Kensington and the K logo Reg. U.S. Pat & TM Off.
ISBN: 978-1-6177-3345-1
ISBN-10: 1-61773-345-8
First Kensington Mass Market Edition: February 2015
eISBN-13: 978-1-61773-346-8
eISBN-10: 1-61773-346-6
First Kensington Electronic Edition: February 2015