I think it is the bane of my existence. It just takes so stinking long.
Especially if you happen to hang it outside on a not-so-sunny day. And don’t get me started on putting it away. Ugh.
You’d think I was doing laundry for 8 people, but really I really only have to deal with 2. It just never seems to end!
Should I ever have to do laundry for more than myself and Mr Ginge, I think I might be in trouble.
Someone save me please!
On the bright side, I seemed to have amassed enough laundry detergent to last me through this lifetime and the next.
And what does that have to do with chocolate mousse?
Nothing really, other than maybe I could eat some right now. Yum.
If you are feeling festive you could always swap the bourbon for some Irish Whiskey.
Dark Chocolate Bourbon Mousse
serves 4-6, adapted from Food and Drink Magazine
(Note: the original recipe called for 2 cups of whipping cream, and when I made it, I ended up with an enormous amount of mousse. I also found the bourbon flavor a bit muted, so I adjusted the recipe to 1 cup of cream)
- 1/4 c sugar
- 1/3 c bourbon
- 100g/ 4 oz dark chocolate, finely chopped ( I used 70%)
- 1 c whipping cream
- 2 egg whites
- In a small saucepan, combine the bourbon and the sugar to make a syrup. Bring just to the boil so that the sugar dissolves, then remove from the heat. Let cool.
- Over a double boiler, melt the chocolate. Stir in 2 Tbsp of the cream, then slowly whisk in the bourbon mixture. Set aside to let cool to room temp.
- Whisk the egg whites until stiff peaks form. Gently fold into the cooled chocolate mixture.
- Whip the remaining cream, then fold into the egg and chocolate mixture.
- Divide into glasses or bowls and chill for at least 3 hours, preferably overnight. Garnish with some shaved chocolate and additional whipped cream if desired.
This makes laundry bearable.