{"id":1174,"date":"2011-11-01T05:00:24","date_gmt":"2011-11-01T09:00:24","guid":{"rendered":"http:\/\/eatwithjoy.org\/?p=1174"},"modified":"2011-11-01T05:00:24","modified_gmt":"2011-11-01T09:00:24","slug":"in-which-im-good-girl","status":"publish","type":"post","link":"https:\/\/www.patheos.com\/blogs\/rachelmariestone\/2011\/11\/01\/in-which-im-good-girl\/","title":{"rendered":"In Which I’m a “Good Girl”"},"content":{"rendered":"\n<\/head>

The Fannie Farmer Cookbook<\/em> has a classic recipe for French pots de cr\u00e8me <\/em>[say \u201cpo de khrehm\u201d] \u2014<\/em>a delicious, airy, not-too-sweet chocolate mousse. I made it for Mr. and Mrs. S a few weeks ago<\/a> and again on Saturday as the finish to a meal of green beans and pasta with meat sauce.<\/p>\n

Actually, despite what Fannie says, I think these are not true <\/em>pots de cr\u00e8me\u2013according to the Wikipedia article<\/a>, pots de cr\u00e8me are baked in a water bath, like a custard. These are, I think, mousse au chocolat. <\/em>Oh, well. Fannie was not necessarily known for her command of French cuisine.<\/em><\/p>\n

Any Francophiles want to weigh in on this? Nora?<\/a><\/p>\n

Whatever you call it, this stuff is good. <\/em>Fair warning, though: they contain copious amounts of raw egg. I\u2019m pretty comfortable eating raw stuff\u2013provided that I know it has come from a clean environment\u2013but I don\u2019t<\/em> feed it to my kids.<\/p>\n

Which means more for me, hooray!<\/p>\n

Oh, yes. And the \u201cconscience\u201d part. Mousse au Chocolat <\/em>or pots de cr\u00e8me<\/em> or whatever you call them typically call for melted chocolate. Yes, I could<\/em> buy fair trade chocolate bars (see yesterday\u2019s post) but I didn\u2019t have any on hand. What I do <\/em>have is some lovely fair trade organic Dutch-process cocoa, which we use for making chocolate birthday cakes and hot chocolate.<\/p>\n

{here are some cocoa farmers in Uganda who are able to make a living wage selling their beans for a fair price.<\/strong>}<\/em><\/p>\n

And it can be used to make mousse au chocolat, <\/em>too!<\/p>\n

Maybe not the classic recipe or technique, but it sure was good, especially with super-fresh farm eggs. Be sure your cocoa is Dutch-process\u2013it makes a big <\/em>difference; it\u2019s milder and much, much smoother.<\/p>\n

[Mrs. S. said: \u201cThis was delicious. You\u2019re a good girl.\u201d]<\/p>\n

Well, shoot. Just when I think I\u2019ve given to someone who can\u2019t repay,<\/a> she goes and does just that.<\/strong><\/p>\n

\"\"<\/a>Here\u2019s my recipe:<\/em><\/p>\n

Melt together over low heat:<\/p>\n

6 tablespoons butter<\/strong><\/p>\n

6 tablespoons fair-trade Dutch process<\/em> cocoa powder<\/strong><\/p>\n

6 tablespoons sugar (fair trade!)<\/strong><\/p>\n

2 tablespoons water<\/strong><\/p>\n

Meanwhile, separate:<\/p>\n

4 eggs<\/strong><\/p>\n

Beat the whites<\/strong> until stiff and glossy and set aside.<\/p>\n

\"\"<\/a>Beat the yolks<\/strong> until very thick and lemon-colored, and then beat in the cooled, melted chocolate mixture. Beat in:<\/p>\n

1 teaspoon each<\/em> of vanilla extract and rum or brandy<\/strong><\/p>\n

Gently, gently, gently<\/em> fold in the whites. Spoon into small cups or glasses (about 1\/2 cup in each). Chill, covered, for 12 hours.<\/p>\n

Serves 4-6<\/em><\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

The Fannie Farmer Cookbook has a classic recipe for French pots de cr\u00e8me [say \u201cpo de khrehm\u201d] \u2014a delicious, airy, not-too-sweet chocolate mousse. I made it for Mr. and Mrs. S a few weeks ago and again on Saturday as the finish to a meal of green beans and pasta with meat sauce. Actually, despite […]<\/p>\n","protected":false},"author":2070,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,26,28,33,38,78,91],"tags":[867,983,1827,1828],"class_list":["post-1174","post","type-post","status-publish","format-standard","hentry","category-chocolate","category-connecting","category-cooking","category-dessert-2","category-fair-trade","category-recipes","category-tuesdays-with-fannie","tag-fair-trade-chocolate","tag-french-chocolate-mousse","tag-pots-de-chocolat","tag-pots-de-creme"],"yoast_head":"\nIn Which I'm a "Good Girl"<\/title>\n<meta name=\"description\" content=\"The Fannie Farmer Cookbook has a classic recipe for French pots de cr\u00e8me --a delicious, airy, not-too-sweet chocolate mousse. 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