It is month 4 of my cooking book club!
A little background if you don’t remember my kick off post in July, a group bloggers organized by Camilla of Culinary Adventures with Camilla (click the link if you want to join the fun!) draw inspiration from a book and recipes published in The Book Club Cookbook. Each month, a blogger selected a book and The Book Club Cookbook offers several suggested recipes or the blogger can create a recipe inspired by the story. At the end of the month the host or hostess posts a round-up and gives away a copy of the book.
Here are a list of my fellow participating bloggers/hosts:
This month our hostess Wendy of A Day in the Life on the Farm selected the book Three Junes by Julia Glass. You can read Wendy’s original invite by clicking here.
A disclaimer. I didn’t read the book. I normally enjoy the books and have time to read them, but not this month. I know it is a book club, but sometimes life wins and I still get to make a delicious recipe! The recipe in our cookbook was for a white chocolate mousse with pear liqueur, but I was in the more for an alcohol free dessert so I opted to make an easy white chocolate mousse and made it a bit festive for Halloween. My chocolate mousse is a spooky ghost perfect to share for a book club or at a Halloween party on Saturday!
I loved how easy the mousse was to make! Kellen and I enjoyed a small serving as an after dinner treat while watching Monsters, Inc (so cute!) before winding down for the night. After he went to bed I caught Hocus Pocus on ABC Family- that movie never gets old!
Tune in next month to learn about our next book selection and to discover more delicious recipes from our blogging crew!
White Chocolate Mousse Ghosts
Servings 4 people
- 7 oz white chocolate, chopped into small pieces
- 2 egg yolks
- 2 tbsp sugar
- 1 1/4 cup heavy cream, divided
- semi-sweet chocolate chips
- Place the chopped white chocolate in a glass bowl and set aside.
- Add the egg yolks and sugar to a small bowl and whisk until pale yellow.
- In a saucepan, over low heat, bring 1/4 cup of cream to a simmer. Remove from heat and slowly add the cream into the yolk and sugar mixture. Pour the mixture back into pan and stir with a wooden spoon until it coats the back of the spoon.
- Pour hot mix into a bowl with the chopped chocolate. Stir until completely smooth.
- In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate and mix. Next, fold in the remaining whipped cream to the mousse.
- Spoon the white chocolate mousse into 4 small serving cups and refrigerate until set, approximately 1 hour. Garnish with chocolate chips for the "ghost eyes".