Get a good old fashioned postcard in exchange for a chocolate mousse recipe

OK. Here is the deal.

When was the last time you found an good old fashioned hand written postcard in your mail box?

I bet that one day when you come back from work and check your mail box, in a pile of bills and junk mail, you would like to find just that – a real old-fashioned postcard.

Send me your favorite chocolate mousse recipe and I will send you a postcard from Croatia.

Looking forward to your recipes!


This goes only for the recipes that are actually published on this blog.

Published in: on August 23, 2007 at 9:16 pm  Leave a Comment  

Ghirardelli Chocolate Mousse

Yield: 8 to 10 servings

* 11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
* 2 cup(s) heavy cream
* 1/4 cup(s) coffee, hot
* 4 eggs, room temperature
* 2 tablespoon(s) sugar

Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chocolate chips in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. Stir the hot coffee into the melted chocolate chips. The mixture will start to thicken, so work quickly. Quickly stir in the beaten eggs, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.

Source: Ghirardelli

Published in: on August 23, 2007 at 8:09 pm  Leave a Comment  

Almond Chocolate Mousse Recipe – Recipe for a Good Mood!

This is the Ultimate Killer Recipe – A Recipe for a Good Mood! Combination of Almond and Chocolate will definitely make you feel good and in a totally natural and healthy way!

In Ayurveda, the Indian System of Medicine, almond is considered a nutritive for brain and nervous system. It is said to induce high intellectual level and longevity. (Source: Wikipedia)

Did you know that chocolate manufacturers use 40 percent of the world’s almonds.

Also, almond contains phenylalanine, an essential amino acid that is a precursor for dopamine, norepinephrine, and epinephrine are all important for brain function.

Almonds are a powerful health wallop and are beneficial to just about every part of our bodies, almonds also lower bad cholesterol and they are one of the best sources of alpha-tocopherol vitamin E, the most absorbable form of this essential vitamin.

Now, according to the scientists who were working on almond effect as well, almond is also extremely helpful for the good mood.

Yes, apparently it improves the mind-set and helps curing sadness 🙂

So, here is the perfect combination Chocolate Almond Mousse! And one more time! So, here is the perfect combination Chocolate Almond Mousse!

– 3/4 cup milk
– 4 eggs
– 1/4 cup sugar
– 1 package (6 oz.) semi-sweet chocolate pieces
– 1 teaspoon vanilla
– 1/2 teaspoon almond extract
– 2 to 3 tablespoons slivered almonds

Milk, eggs and sugar have to be stirred together in saucepan, cooked on low heat (don’t forget to stir constantly until the mixture is thick so that metal spoon can be coated).

The temperature to be reached is 160°F.
Then stir it in chocolate and flavorings until it’s melted.A

Distribute it into 8 cups, sprinkle with almonds, refrigerate for few hours.

Add some cream to it and, eat it and see how your mood improves – instantly!

(This recipe was inspired by (and a bit refined):, more solutions for instant good mood –>)

Published in: on August 22, 2007 at 6:00 pm  Leave a Comment  

Chocolates – The Healthy Food

Chocolates – The Healthy Food
By Victor Thomas

Chocolates are such a tasty stuff loved by all the ages. Chocolates are mainly made up of cocoa solids. In a chocolate the basic amount of cocoa used is about 70%. Chocolates have some beneficial qualities to health. Chocolates have the traces of iron, calcium and potassium and vitamin A, B1, C, D and E.

Cocoa has the content of magnesium. Magnesium deficiency leads to hyper tension, heart diseases, diabetes, joint problems and pre-menstrual tension (PMT or PMS).


• High intake of magnesium content is good for Cardiovascular System and hypertension.

• Fat in high quality chocolates will not increase the cholesterol level, because the fats used in this are saturated.

• Pre-menstrual drop in progesterone levels is the main cause for the violent mood for women. Adding magnesium will cure it till the level.


A plain dark chocolate is the healthiest as this contains 70% of cocoa. This may not have a large amount of sugar in it. In case of white or milk chocolates, the content of chocolate solids will be less. Dark chocolate is allowed in popular Montaignac diet. These are high in sugar content and saturated fats. HVO (Hydrogenated Vegetable Oil) will be tragic for both teeth and health.

Chocolates of commercial and hand made works are more of sugars. They are generally known as Fondant and Praline, fondant is almost 100% sugar.

Janet has developed the chocolates with high quality filling in it. The centre of the chocolates is mostly covered with chocolates made up of 70% of chocolate solids. In case of milk chocolates, it is made with 33% of chocolate butter.


The studies in the content of a chocolate say that chocolate has a content of flavonoids. It is a type polyphenol antioxidant. The University of Scranton proved that chocolate has high antioxidant content when compared with the other foods. In a dark chocolate it contains eight times the polyphenol antioxidant that found in strawberry. In November 2001, Pennsylvania State University found that the chocolate eaters have got good cholesterol. This is found in 23 peoples. In August 2005, researchers from Italy found that the dark chocolate can lower the blood pressure in people with hypertension. It is suggested to take chocolates. Taking chocolates once in a while will not harm.

  • Cocoa has antibacterial agents that fight tooth decay.
  • Smell of chocolates increases the theta waves of the brain. This relaxes you more.
  • Cocoa butter in chocolates contains oleic acid, a mono-unsaturated fat helps in increasing the fat.
  • Drinking a cup of hot chocolate may decline the wish to eat.
  • Eating chocolate increase the life span in men.
  • Mexicans use chocolate to treat bronchitis and insect bites.
  • Carbohydrates in chocolate will increase the level of serotonin levels in the brain. This increases the sense of well being.

    • Caffeine and bromine in cocoa do not cause nervous excitability.

    • It is non addictive.

    • Stearic acid in chocolate does not raise the level of bad cholesterol.


    • This triggers headache in migraine sufferers.

    • Milk chocolate is high in high in calories, fat and sugar.

    • Giving chocolate for the pets is harmful. It contains theobromine, which pets cannot digest.

    Buy Chocolate Gifts Online in edealsuk and you can save up to 10% on Food Hampers and discounts on Tesco Online Wine Store.

    Article Source:—The-Healthy-Food&id=658443

    Published in: on August 22, 2007 at 5:41 pm  Leave a Comment  

    Chocolate Mousse Recipe – The easy way!

    Yet another chocolate mousse recipe, and a very easy one to prepare:Chocolate mousse recipe – The Easy Way

    1 chocolate bar (white or dark)

    1 medium double cream jar or can

    First break the chocolate bar into small pieces. Melt the chocolate in the microwave oven slowly. Add the double cream, and mix very well. Put it in the refrigerator for at least 2 hours. It is a good idea to add a raspberry syrup or any other syrup.

    Bon Appetit!

    (This recipe was found on

    Published in: on August 20, 2007 at 10:17 pm  Leave a Comment  

    A Little Chocolate Lover

    A Little Chocolate Lover, Image from StockXpert

    If you, just like me, have a blog or a site and need more images like the one above because you don’t want your blog to look dull and you don’t want to use images illegaly – check these links (very, very cheap):

    1. StockXpert
    2. Dreamstime
    3. 123rf
    4. iStockphoto
    5. Shutterstock
    6. Luckyoliver
    7. Fotolia
    8. Bigstockphoto

    Published in: on August 20, 2007 at 9:36 pm  Leave a Comment  

    Chocolate Mousse Recipe – It’s worth it!

    I know, it’s tasty. That’s why we are all looking for newer and better chocolate mousse recipes.

    But, before you scroll down to find a bunch of good chocolate mousse recipes maybe you might be interested in reading this.

    Here are some very interesting facts about chocolate that maybe you did not know.

    Did you know:

    1. that the husks of cocoa beans contain a plaque-fighting antibacterial compound that is good for teeth, the opposite of the effect of the sugar that makes it sweet.

    2. chocolate contains phenylethylamine. This neurotransmitter stimulates the body’s pleasure centers.

    3. another neurotransmitter found in chocolate is anandaminde. This neurotransmitter targets the same brain structures as the active ingredient in marijuana, THC. But the levels of all these substances are small.

    4. Chocolate has a number of drug-like effects. It has caffeine, although less than coffee, another mild stimulate and diuretic called theobromine, another substance that is a building block of the neurotransmitter that produces pleasure, and more.

    Cocoa spoon

    (Image from Shooterstock)5. It has substances that are beneficial for heart health, that sustain a pleasure response in the brain, and mood-altering compounds that put one in the mood for love.

    6. Chocolate contains magnesium and iron, which may be part of why women, who need more of these nutrients, crave chocolate. Magnesium deficiencies contribute to pre-menstrual tension, so give that woman some chocolate if she seems cranky.

    7. Becoming a chocoholic is a matter of becoming psychologically dependant on its pleasurable effects. The craving is real but it is not a physical addiction.

    8. Cocoa butter is a fat that melts at about body temperate, which is why chocolate melts in your hand or your mouth.

    9. The name “theobroma” is Greek for “food of the gods,” which is what the Aztecs called the source of their chocolate drink.

    10. Chocolate manufacturers use 40 percent of the world’s almonds.

    Published in: on August 20, 2007 at 9:26 pm  Leave a Comment  

    Chocolate Mousse Recipe – Chocolate Hazelnut Mousse

    Chocolate MousseHere is one really cool chocolate mousse recipe. This time with Hazelnuts!


    5 x Egg yolks
    1 cup Sugar
    2 tbl Frangelico (hazelnut liquor)
    8 oz Semi-sweet baking chocolate
    1/2 cup Whipping cream
    1/2 lb Soft butter
    3 x Egg whites
    1/3 cup Chopped hazelnuts

    Method :
    1. Beat the egg yolks and sugar to a ribbon. Place over a hot bain marie
    (water or double boiler). Continue beating until hot to the touch and the sugar is dissolved. Add Frangelico and set aside to cool.
    2. Melt the chocolate and cream over the bain marie. Remove from heat and whip in the soft butter. Pour the chocolate into the yolks.
    3. Lightly whip 1/2 cup cream and fold into the mousse mixture.
    4. Lightly whip the egg whites and fold into the mousse.
    5. Add roasted, chopped hazelnuts just before serving. If you wish, you may pour a little additional unsweetened cream over the mousse before serving.

    Published in: on August 20, 2007 at 9:22 pm  Comments (5)  

    Chocolate Mousse Recipe – With Orange

    Now this is something special! Chocolate Mousse Recipe, but with one small delicious add-on feature. An Orange!


    Candied Orange Zest:
    2 oranges
    2/3 cup plus 1/2 cup sugar, divided
    1/2 cup water

    Chocolate Mousse:
    6 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 3 large egg yolks, at room temperature
    3 tablespoons orange-flavored liqueur
    3 tablespoons granulated sugar, reserved from the candied orange zest
    1/4 cup candied orange zest (see above)
    2 cups heavy cream
    1 tablespoon orange flower water (optional)
    1 tablespoon orange-flavored liqueur
    1 tablespoon granulated sugar, reserved from candied orange zest

    1 cup heavy cream
    3 tablespoons reserved sugar syrup
    Remaining orange zest
    Godiva chocolate curls

    Prepare the candied orange zest:

    With a sharp knife or peeler, remove the orange peel from oranges, leaving the white pith. Place peel in small saucepan and cover with cold water. Bring the water to a boil, then turn down the heat and simmer for 30 minutes. Refresh under cold water, drain and place back in the pan. Cover with water again and cook until tender, about 15 minutes. Refresh in cold water. Chop the zest into 1/4-inch pieces.

    Place 2/3 cup of the sugar and water in small saucepan. Bring to a boil and cook until the sugar dissolves. Add orange zest and simmer for 30 minutes over medium-low heat. Turn off the heat and let cool completely. Drain zest completely, reserving 3 tablespoons of the sugar syrup for the whipped cream garnish. Place the remaining 1/2 cup of sugar on a baking sheet that has been covered with foil. Toss orange zest in sugar to coat. Sift excess sugar from the zest (reserving 4 tablespoons of sugar for mousse) and store the zest in an airtight container.

    Make the chocolate mousse:

    Place chocolate in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.

    Place egg yolks, orange-flavored liqueur and 3 tablespoons sugar in double-boiler top. Whisk constantly over simmering water until the temperature reaches 140°F. Immediately remove from the heat and whisk the yolk mixture into melted chocolate. With a hand-held electric mixer, beat chocolate mixture until smooth and creamy. Stir in the candied orange zest.

    Place heavy cream, orange flower water, orange-flavored liqueur, and 1 tablespoon sugar into mixing bowl. Beat on high speed until soft peaks form, using electric mixer at high speed. Using a whisk, mix one-fourth of the whipped cream into the chocolate mixture until smooth. (The mixture may be stiff.) Continue to fold in the remaining whipped cream just until blended. Spoon the chocolate mousse into a pretty 1 1/2-quart bowl or individual glasses.

    Garnish the orange chocolate mousse:
    Place 1 cup of heavy cream and 3 tablespoons of the leftover sugar syrup (from the zest) in mixing bowl. Beat until firm peaks form, using electric mixer at high speed. Place whipped cream into a large pastry bag fitted with a star tip. Pipe whipped cream around top of chocolate mousse or for individual servings, pipe a rosette on top. Sprinkle with remaining candied orange zest and chocolate curls, if desired.

    (This one was found on Godiva web site)
    Fine Chocolates: Great Experience – The Book!

    Published in: on August 20, 2007 at 9:14 pm  Comments (1)  

    Chocolate Mousse Recipe – New Ways!

    Chocolate Mousse Link to Dreamstime

    So, you are in quest for the ultimate chocolate mousse recipe?

    Well, so am I! And it is not an easy task, it takes time to find the real good one, it takes time to prepare the chocolate mousse and then finally you eat it in – no time.

    Anyways, here is my recommendation for the Ultimate Chocolate mousse recipe.

    This one doesn’t need any eggs and the chocolate is melted in the microwave.



    1 cup white chocolate morsels
    1/4 cup whipping cream
    1 tablespoon raspberry sauce (recipe follows)
    1 drop red food coloring
    1 1/2 cups whipping cream, whipped
    Combine white morsels and 1/4 cup whipping cream in a heavy pan. Cook over low heat, stirring constantly until chocolate melts. Cool to room temperature. Stir in raspberry sauce and red food coloring. Fold in whipped cream. Spoon mousse into serving dishes, with remaining raspberry sauce

    (The recipe was taken from

    Published in: on August 20, 2007 at 8:52 pm  Leave a Comment