Chocolate Mousse

Chocolate Cups

1.  Melt 1 lb. of Wilton melting chocolate in a microwave safe bowl. Stir every 30 seconds. Stirring the warm chocolate will help to melt it because your bowl will become hot. Do not overcook the chocolate.

2.  Use a spoon to add chocolate to silicon cupcake cups. Smooth over all the surfaces. Don’t worry about having the insides perfect because you will not see it.

3.  Put cupcake cups in the freezer.

4.  When they are hard, turn the silicon cups inside out to remove the chocolate. Set aside. If you end up with extra cups, save them in the freezer for other desserts or fresh fruit with whipped cream.

Chocolate Mousse Ingredients

• 8 (1 ounce) squares semisweet chocolate, coarsely chopped
• 1/2 cup water, divided
• 2 tablespoons butter (no substitutes)
• 3 egg yolks
• 2 tablespoons sugar
• 1 1/4 cups whipping cream, whipped

Directions

1. In a microwave heat chocolate, 1/4 cup water and butter for 30 seconds. Stir until smooth and the chocolate and butter are melted. Cool for 10 minutes.

2. In a small heavy saucepan, whisk egg yolks, sugar and remaining water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat

3. Whisk the egg mixture into the chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into chocolate cups.

4. Add coarsely chopped milk chocolate to the top.

5. Refrigerate for 4 hours or overnight.

Carrot Cake

Ingredients
• 4 eggs
• 1 1/4 cups vegetable oil
• 1 cup brown sugar
• 1 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• ½ cup crushed pineapple (juice squeezed out)

Frosting
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 2 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or two round pans.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.