You know how sometimes you meet someone and instantly you feel like you’ve known them your entire life. LeAnn Rice is one of those people. From the time I first met her several months ago, I’ve felt like we had an instant connection. So when I got the chance to read her cookbook when it came out last week, I felt like I was having a chat with an old friend. I always say we Southerners express our love for one another by cooking for each other? Well, LeAnn and I are kindred spirits in that belief. Her new book, The Loving Kitchen, is about sharing the recipes that she uses to welcome in and love on her neighbors, family, and community. She’s the delightful and inspiring voice behind the blog, LeAnn Cooks.
The book is filled with amazing recipes. From her Chicken and Harvest Vegetable Soup and Sunday Pork Roast to her Hummingbird Cupcakes and Peanut Butter and Jelly Bars, it really has something for everyone. And if the amazing food doesn’t get you, LeAnn’s approachable narrative and inspiration stories will. She’s a wonderful person with a mouthwatering book – I just know it will be a welcome addition in your home.
I’ve dogeared so many pages in this book it’s crazy. There’s just so much good food. In trying to find a recipe to share here on Southern Bite, I wanted it to be easy and not require a bunch of ingredients. This Chocolate Mouse fits the bill perfectly. Requiring only four ingredients you can have DELICIOUS Chocolate Mousse in no time. There a no eggs in this recipe and there aren’t any fancy techniques or double boilers either. If you can whip cream, you can make this Chocolate Mousse. But this recipe doesn’t even begin to scratch the surface of all that is in the amazing book. Try this recipe and get your copy today!
- 2 cups heavy cream, divided
- 1 cup dark chocolate chips
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- Heat 1/2 cup of the heavy cream in a microwave-safe cup and microwave on high for 1 minute or until very hot to the touch. Put the chocolate chips in a large bowl and pour the hot cream over the chips. Set aside for 5 minutes.
- Pour the remaining 1 1/2 cups heavy cream into a large bowl. Add vanilla and confectioner's sugar and beat with a hand mixer or in a stand mixer until stiff peaks form.
- Stir the chocolate cream mixture until you have a smooth and creamy mixture and set aside to cool for 20 minute4s. Now do your best not to eat the entire bowl with a spoon. It will be tempting, but don't do it. (Okay, maybe a little lick... just not the entire bowl.)
- Gently fold one quarter of the whipped cream into the chocolate mixture. Add another quarter or the whipped cream and fold into the chocolate. Add the remaining whipped cream and fold until combined.
- At this point you can put the mixture into a piping bag and pipe into chocolate shells or spoon the mixture into individual pudding cups or wine glasses. Cover and chill. Garnish with berries, whipped cream, chocolate curls, etc.
- Now you can lick the bowl!