I’d like to talk about embarrassing moments in life.
My husband recently dropped 7,000 songs onto my computer, and I can’t stop rediscovering my old albums. I find myself blasting Aaliyah’s “One in a Million” at every opportunity. It’s funny how owning CDs feels so foreign now—what will kids in the future think when they see one? My first CD was Alanis Morissette. What was yours?
Among the treasures I’ve found are the Waiting to Exhale soundtrack and Gloria Estefan. The other day we were in the car and the oldies station played Melissa Etheridge—I nearly died because I knew every word. I sometimes feel like I should have been born decades earlier. If you were born around 1955, we would get along famously.
I also have the habit of talking to myself in the car. I’ll turn off the music and have entire conversations with my own brain. When I pass someone, I worry they can hear me and I panic, convinced they know I was talking aloud. The truth is they probably think I’m singing along to the radio. Then I worry my phone might somehow call someone and broadcast the whole thing, so I obsessively check it even though I usually leave it on the floor so I won’t text and drive. First-world problems? Absolutely.
Another slightly mortifying confession: I’m thrilled that Magic Mike is on HBO. Not for the most obvious reasons—I actually kind of like the movie. There, I said it.
And now, a declaration I will defend fiercely: milk chocolate is, to me, far superior to dark chocolate. I’ll hear none of the arguments about sophistication or antioxidants—milk chocolate simply tastes better. I’ll eat dark chocolate if it’s the only option or if I’m trying to be healthy, but given the choice, it’s milk chocolate all the way. Call me immature or unrefined if you must; it’s just what I like.
My goal for the rest of the year is to stop feeling embarrassed about small things. So I’ll openly admit I ate an outrageously large portion of chocolate mousse in one sitting—the mousse I made with coconut milk instead of cream, topped with coconut whipped cream. It might have been one of the best nights of my life.
Milk Chocolate Mousse with Coconut Whipped Cream
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Ingredients
- 8 ounces high-quality milk chocolate, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons water
- 2 large egg yolks
- 1 tablespoon sugar
- 2 tablespoons water
Coconut whipped cream
- 2 cans full-fat coconut milk, cold (refrigerated overnight)
- 1 tablespoon powdered sugar
Instructions
- Combine chocolate, water and butter in a microwave-safe bowl. Microwave on medium for 30 seconds, stir, then microwave another 30 seconds. Stir until smooth and set aside to cool for 10 minutes.
- While chocolate cools, open one can of chilled coconut milk, discard the liquid, and scoop the firm coconut into a mixer bowl. Beat on medium-high until thick and whipped. Chill the bowl.
- Add egg yolks, sugar and remaining water to a saucepan over medium heat. Whisk constantly until the mixture is opaque, light yellow, and thick enough to coat the back of a spoon. Remove from heat and stir in the melted chocolate. Place the pan in an ice bath and whisk until cooled.
- Fold the whipped coconut cream into the chocolate mixture until fully incorporated. Pour the mousse evenly into two or four glasses and refrigerate for 4 hours.
- A few minutes before serving, whip the second can of chilled coconut milk as before, add powdered sugar, beat until combined, and top the mousse. Add chocolate shavings if desired.
Notes
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