Fondue and Mousse Au Chocolat

I turn my dinner guests into guinea pigs. My first attempts at a new meal are often when we invite friends over. So far, no one has complained. Fondue is an old stand by, but this was my first attempt at chocolate mousse.

May isn’t the best month for fondue, but it was requested by my friends back in March, then the dinner kept getting pushed down the calendar… did I mention I live in California? This is what we do. Luckily, last week was cold and rainy, so fondue turned out to be the perfect remedy.

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Two things broke me out of my Kraft Mac and Cheese habit from college. One – a good girlfriend who was a brilliant cook. I started hanging out at her house, learning what I could. Thank you, Shawna! The second – my husband. On our first “Come on over for dinner” dates, I served him quesadillas and spaghetti with packaged sauce mix. He was gracious and complimentary. So I tried something a little more complicated. He was more complimentary, even excited, and cleaned his plate. So I kept trying. I stopped using packages and started using fresh ingredients. I got bolder, more experimental. Today, my friends know me as a really good cook, and I’m convinced it’s the reason our parties are always so crowded. And to this day, my husband has never once said a bad thing about anything I’ve cooked. At worst, he’s been silent, and when I say something like, “That was horrible, I’m sorry,” he’ll pat my hand and say, “it wasn’t your best effort.” So I keep at it.

The chocolate mousse was a recipe that, six or seven years ago, I would have taken one look at and decided to buy a gallon of ice cream instead. Lots of steps, constant stirring, and temperature dependant… but it came out fantastic.

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6 thoughts on “Fondue and Mousse Au Chocolat

  1. That looks so good, and who cares if you have fondue in May? Sounds like you’ve become a wonderful cook. Did you think about putting up some of your recipes? I also love to cook. I think I need that mousse recipe 🙂 By the way, how’s your French nationality coming along?

  2. Your husband sounds wonderful! And that mousse looks perfect – I was nervous of it when I tried it for the first time recently, but all that effort and the nerves are worth it for such a delicious result.

  3. I served “raclette” in August in south west of France… Everything is possible!
    Thanks a lot for the link, in spite of my french DNA, I’ve never been able to cook an eatable one (but you could have build a house with it…).

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