Chocolate Mousse (2) Recipe

A Recipe for
Chocolate Mousse (2)

 

There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.

Thomas Wolfe

Red meat is not bad for you. Now blue-green meat, that’s bad for you!

Tommy Smothers

This Chocolate Mousse (2) recipe is one of many in our Dessert Category.

Rice is born in water and must die in wine.

Italian Proverb

This Recipe for Chocolate Mousse (2) is one of thousands in the Recipes-to-go Dessert Cookbook.

I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.”

Steven Wright

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Food Tip Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Food Tip Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

This is a recipe for Chocolate Mousse (2) from the recipe cookbook of Recipes-to-go (Dessert)

Food Tip Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

Chocolate Mousse (2) recipe - a tasty recipe for you to add to your collection!

Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.

Julia Child

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Herb Tip Using Sage: Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

Mark Twain (1835 - 1910)

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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.

Samuel Butler

Chocolate Mousse (2)

A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."

Author Unknown