Warm Goat Cheese Salad and Chocolate Mousse

A few days ago, I decided to go through the numerous sticky notes protruding from my copy of The Sweet Life in Paris by David Lebovitz (my review is here.) and see if I could make one or two recipes with what I had on hand.  So for dinner that night, we had warm goat cheese salad using lettuce from our CSA and bread from the peasnt loaf recipe in Artisan Bread in Five Minutes.  I did have to dash into the grocery store for some goat cheese, but it was well worth it. The salad was delicious!

Then there was dessert.  I’d always thought of chocolate mousse as a dessert with lots of heavy cream, probably because of the American fear of raw eggs.  David shares a very simple version containing only chocolate, water, liquer, and eggs. Since I buy farm fresh eggs and I’m willing to risk eating them in their raw form, I was eager to try it.  I used Cointreau rather than Chartreuse because we had it on hand and I love how it tastes mixed with chocolate.  I like to make chocolate cordials with bittersweet chocolate, water, and Cointreau.  The mousse recipe simply includes adding egg yolks and whipped egg whites to that mix.  It was divine!  I made dessert dishes of it for Brent and myself but we polished them off and got out the bowl with the rest so we could have more.  The next night, we finished the remainder with strawberries from our neighbors garden.  The combination was heavenly!

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