I celebrated by returning to the dentist, for the second day in a row, to become a numb-faced-person-me. Then I went to the optometrist. This on top of a panicked visit to the doctor on Monday afternoon, which resulted in my current status as an antibiotics-taking-person-me.
In other words, this has proven a very expensive week to no longer have an income.
But you know what? I’m a gloriously-free metaphorically-sparkly-winged soul-dancing job-untethered person-me, and no medical professional can take that away from me.
(Tangent: if I currently owe you an email, please accept my profuse apologies for my silence, and see above for the explanation. I am truly humbled by the emails and messages I’ve received following my announcement, and promise to reply upon my return to Canberra next week.)
All these visits to doctors and dentists reminded me that, way back an age of lengthy time ago, I made Chocolate Cheesecake Mousse Cups. And, way back an age of lengthy time ago, I forgot to tell you about them.
Using the Cadbury chocolate I was sent last year (with which I also made my Seriously Rich Chocolate Brownies and Chocolate Bubble Slice with Peanut Butter Icing), I made Cadbury’s chocolate mousse using cream cheese.
I’m not one for chocolate mousse, as a rule. Quite apart from the whole “dairy makes my body cry” thing, I don’t like chocolate desserts, preferring my chocolate in straight-up bar form. However, the spoonfuls I swiped of this mousse were quite delicious, with the nostalgic flavour of Cadbury Dairy Milk chocolate blending with the subtle tang of cheesecake-like cream cheese.
Many spoonfuls were swiped, in fact. Quite a few many yes indeed.
Chocolate Cheesecake Mousse Cups
Makes 4, slightly adapted from Cadbury Kitchen
- 125g cream cheese, softened
- 1/2 cup caster sugar
- 1 cup thick whipping cream
- 1 tsp vanilla extract
- 2 eggs, separated
- 1 tsp gelatine, dissolved in 1/4 cup boiling water
- 100g dark chocolate, melted (I used Cadbury Baking Chocolate)
- 100g milk chocolate, melted (I used Cadbury Baking Chocolate)
- In the large bowl of an electric mixer, beat the cream cheese, sugar, cream, and vanilla extract until smooth.
- Add the egg yolks, gelatine mixture and melted chocolate, mixing until just combined.
- In a separate bowl, whip the egg whites to soft peaks then fold into the mousse mixture, ensuring no big pockets of egg white remain. No one likes that.
- Spoon into four coffee cups and chill in the fridge for four hours, or overnight.
Question Time: If you could be any kind of bird, what would you be?