NHEG EDGuide December 2016

CHOCOLATE MOUSSE This

CHOCOLATE MOUSSE This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since the New York Times published its first recipe for the dessert in 1955. · 1 2 ⁄ 3 cups heavy cream · 2 tsp. vanilla extract · 1 ⁄ 2 tsp. kosher salt · 4 egg whites · 1 ⁄ 2 cup sugar · 6 oz. bittersweet chocolate, melted and cooled · Chocolate shavings, to garnish In a large bowl, beat cream, vanilla, and salt with a whisk until stiff peaks form; chill. In another large bowl, beat egg whites with a whisk until soft peaks form. While whisking, slowly add sugar, and continue beating until stiff peaks form. Add melted chocolate to egg whites, and fold until almost incorporated; add whipped cream and fold until completely incorporated. Divide among serving cups; chill. Sprinkle with chocolate shavings before serving. 32

No-Bake Holiday Cookie Ornaments 20 vanilla wafer cookies 1 box Bey Crocker Fruit Roll-Ups® Blasn' Berry Hot Colors® chewy fruit flavored snacks 20 (3-inch) pieces string licorice Coarse sugar, if desired 1. Line cookie sheet with waxed paper or cooking parchment paper. Unroll and remove paper from Bey Crocker Fruit Roll-Ups. Cut each in fourths. 2. Making a loop using string licorice, and aach to back side of cookie, securing under fruit snack as you wrap fruit snack around 33