Less is more (and a blender cioccolata mousse)
|January 7, 2013||Posted by ameliaps under chocolate, photo Friday, photography, photos|
This time of year, I see many people writing resolutions and I cringe a little: I have never been one to stick with January commitments… I believe changes come one-step-at-time, not all at once.
So mostly, I tend to see my whole year as an evolution process, where I learn as I go. I know myself too well to think that an impulse commitment will work, that a big resolution would stick. Rather, I aspire to apply micro changes, daily. Something does not work out? Ok, I take the hint and try it differently next time.
The typical “more-of-this, more-of-that” does not quite work for me. My life is a constant struggle to cut-out things (not add), to streamline (rather than increase), simplify (rather than add layers of complication), do/have/crave less (not more). Over time, I have found that I am content-er in the simple.
When it comes to my passions (food, photography, writing, reading, travel) I have many, too many… so I frequently struggle to focus and accept that just a little goes a long way. There is a serene realization that doing just ONE thing at a time actually yields more satisfaction and positive results, rather than trying to multi-task many things at a time.
In an era of MORE is BETTER, I believe that LESS is MORE.
What does this mean for this little blog o’mine? That maybe it’s ok to just post less frequently, maybe it’s ok to just post a quick thought/photo/recipe, maybe it’s ok not to have perfect photos (and too many of them)… hope you are with me! I have been saying (well, thinking) and trying to do this for a while, and have been inspired by one person in particular, Denise, who writes a gem of a blog, my aspirational space for expression.
So let’s try this now…
a. a few pics b. a small recipe
In an effort to streamline recipes, here is a quick winning dessert: blender cioccolata mousse.
We had guests over one night over the holidays and I was not in the mood to bake but wanted a rich and delicious dessert without the effort.
I looked around the kitchen and all I had to start were eggs, cream and chocolate. Chocolate mousse came to mind, but I “cheated” with the process…
…this version does not call for whipping the cream and eggs separately, nor slow melting the chocolate. It comes together in 5 minutes in the blender.
Who knew? It was a fantastic improv.
|Blender cioccolata mousse||
- 7 oz. dark chocolate, cut in small pieces
- 1/4 cup boiling coffee (espresso preferable…of course!)
- 3/4 cup heavy cream
- 1/2 tsp. vanilla extract
- (2 tsps. Grand Marnier or other similar liqueur, optional)
- 1 egg
- 2 Tbsp confectioners sugar
- Drop the chocolate pieces into the blender and add the boiling coffee. Blend for 30 seconds.
- Add the remaining ingredients. Blend 20 seconds until smooth.
- Pour into small glasses (I use the small IKEA POKAL glasses).
- Allow to set in the fridge for a few hours.
- (Top, if desired, with raspberries). Voila’. Minimal effort, maximum result.