Posted in Cooking, Home

Strawberry-Chocolate Eton Mess by Colette London

Whites of 4 eggs (save yolks for another recipe)
1 cup granulated sugar
3 tablespoons cocoa powder
2 ounces chopped bittersweet chocolate
1 pound strawberries, hulled and sliced
3 tablespoons granulated sugar
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 tablespoon cocoa powder
1 teaspoon vanilla extract

GET READY: Preheat oven to 350 degrees. Prepare a bain-marie by filling a small saucepan with a few inches of water and bringing to a boil; reduce to a very low simmer, then proceed with meringues. Continue reading “Strawberry-Chocolate Eton Mess by Colette London”

Posted in Cooking

You-Won’t-Believe-It-Chocolate-Mousse by Colette London

Serves four to six

10 ounces bittersweet chocolate, chopped
1 cup water
2 tablespoons granulated sugar
1 teaspoon vanilla extract

GET READY: Fill a large bowl about halfway with ice and water. Have ready a small metal bowl that fits inside the large bowl. Set aside. (You’ll use this to rapidly chill the mousse while whipping.)

Place chopped chocolate, water, and sugar in a microwave-safe glass bowl (Pyrex is good). Microwave until chocolate is melted. Add vanilla extract. Continue reading “You-Won’t-Believe-It-Chocolate-Mousse by Colette London”

Posted in Cooking

Blog Post and Recipe by Colette London

What if…you could eat chocolate all day?

One of my favorite things about writing a chocolate-themed cozy mystery series is (not surprisingly) all the chocolate! While dreaming up new adventures for Hayden Mundy Moore, my chocolate expert turned amateur sleuth, I spend weeks immersed in all the delectable flavors and aromas of Theobroma cacao. This (naturally) leads to eating a lot of chocolate. Chocolate chip cookies! Chocolate cake! Chocolate gelato! Nothing wrong with that, right? Continue reading “Blog Post and Recipe by Colette London”