At the (Kitchen) Improv

As I get more comfortable with cooking and baking, I've been trying to improvise a lot more and not just follow a recipe as written.  Sometimes this happens just because I want to tweak an existing recipe, or things don't work out as planned.  The latter happened this week when I put the last layer of white chocolate mousse on my cake that I mentioned earlier this week.  It was suppoed to be a firm top layer, but as I poured it on, I realized that was not going to happen; it was way too thin.  So, I just let it run over the top and down the sides, so it ended up like a layer of frosting.  The cake was soooo amazing.  Everyone at work loved it and it was devoured in about 5 minutes.  Definitely a keeper!

Triple Chocolate Mousse Cake

Whenever someone at work that I like quits, I like to make a somewhat over-the-top dessert.  These have included a strawberry jello poke cake, chocolate chip cheesecake, and this time, a triple chocolate mousse cake.
Layer 1:  A flourless dark chocolate cake
Layer 2:  A semisweet chocolate mousse
Layer 3:  A white chocolate mousse/whipped cream.
I saw it made on America's Test Kitchen a few weeks ago and it looked amazing.  I finished the first layer tonight, which was melted chocolate, butter, vanilla and egg yolks, with beaten egg whites and brown sugar.  It smells amazing.  I'll finish the other two layers tomorrow, for the potluck on Wednesday.

Honey Wheat Crust?

Club crackers makes a honey wheat flavored cracker which has a slight hint of sweetness. I'm thinking they would make a really good pie crust. Time to experiment.

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