I used to have a very big chocaholic tooth. In fact my tooth was so large that nary a day went by that I did not partake in at least one little bite of this sensuous delight. Over the years this obsession has tapered, or maybe I've succumbed to denying myself this treat for the sake of the added calories. I hate the fact that with age comes a lower metabolism unless you do the work to keep it going. I also hate that I am vain and would rather do without this sinful treat than look at the added poundage in the mirror. Once in a while I do give in and eat it, but it must be the good stuff in order to be worth my while.
There was a time though, that I just had to have it. My first husband knew this and would bring me treats of chocolate all the time. Especially at Christmas and on Valentine's Day. On one particular Valentine's he came home with a huge rectangular box and a grin to match. I could not imagine a box of chocolates that large. At least I had never seen one.
I ripped off the wrapping, lifted the lid and there before my eyes was the biggest chocolate bar I had ever seen. On the bottom of the bar, the size was written in bold print, Five Pounds. Yes you read that right.
I don't know why, but I could not bring myself to tear into this bar. I think I liked looking at it. It was intriguing and a little bit scary. I knew that if I opened it, I would have to eat it. It sat propped up against the wall for three months. Finally, I could no longer control myself. I ripped it opened, broke it into chunks and started in. At the end of every day I would reward myself with a little bowl of chocolate. I do believe that it really does produce endorphins, because I was extremely happy, and I also don't think it interferes with sleep. In fact I think I slept better. Maybe I should throw out the sleeping aids and eat chocolate every night. Wouldn't it be funny if that really was the cure for insomnia?
It took me three months and some sharing, but I did get that chocolate bar eaten.
After it was gone I was kind of sad. There are not many times in my life when I have had unlimited access to all chocolate all the time without gaining an ounce. Ah, those were the days.
© Christine Geery
Low-Fat Chocolate Mousse
8 oz. Semi sweet chocolate chips or chunks
8 large room temperature eggs(this will ensure best results)
1 tsp. Vanilla extract
¼ cup plus 2 tbsp. Confectioner's sugar
Preheat oven to 350 degrees
Coat an 8-9 inch spring form pan with cooking spray and line the bottom with parchment paper.
Melt chocolate in the microwave or a bowl set over a pan of simmering water.
Separate eggs and transfer the yolks to a bowl. Beat the yolks until thick and pale. Blend some of the yolks with a little chocolate and then gradually beat in chocolate until blended. Fold in vanilla.
Beat egg whites in a separate bowl with ¼ cup sugar, until soft peaks form.
Fold ¼ of the whites into the chocolate mixture and then fold in the remaining whites. Pour mixture into pan and bake for 25 minutes until almost set but still slightly jiggly in the center.
Cool in the pan to room temperature before cooling (still in the pan) in the refrigerator.
Remove from pan; dust with remaining 2 tbsp. of sugar before serving or decorate with berries of your choice.
Recipe adapted from Robin Miller
pictures courtesy of google