Hubby and I went to a social gathering this weekend for bloggers in my region. Most of them are men, most them blog about guns, politics and the like.
I'm not opposed to any of those things . . . I just choose not to blog about them. During the course of dinner, beer and conversation, our "social director" commented that I have a "chick" blog. Wha . . . what?? Me? A girlie blog?
Sure, I'm a girl . . . but still . . .
I hadn't ever considered it. But now that he mentioned it, it's kind of bothering me. I ain't no girlie-girl. I didn't think I was writing about womanly thingie-doodles or even feminine what-cha-ma-call-its.
What's my blog about? Stuff . . . by me . . . a chick. Sure, I almost always include a recipe or some sort of crafty thing or something, but I just write about stuff. I don't consider it girl stuff . . . I kind of think it's gender neutral. If I wanted to write about girl stuff I'd be writing about stuff like this or even this (proceed to links if you're man enough).
Why is it bothering me? I don't know. I just . . . don't . . . know.
Chocolate will make me feel better!
That is all.
4 1/2 Ounces Bittersweet Chocolate, Finely Chopped
2 Tablespoons Unsalted Butter, Diced
2 Tablespoons Espresso or Very Strong Coffee
1 Cup Cold Heavy Cream
3 Large Eggs, Separated
1 Tablespoon Sugar
Whip the cream to soft peaks, then refrigerate.
Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.