Tiramisu Chocolate Mousse

INGREDIENTS
Servings: 8
Crust
36 chocolate sandwich cookies, crushed
Mousse
1 envelope unflavored gelatin
3 tablespoons brewed espresso, cold
1 tablespoon rum, cold
cup boiling water
1 cup sugar
cup dark chocolate cocoa powder
2 cups cold whipping cream
2 teaspoon vanilla extract
Topping
8 ounces whipping cream
8 ounces mascarpone cheese
4 tablespoons powdered sugar

PREPARATION
1. Crush cookies in a bag and set aside.
2. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for
2 minutes.
3. Add boiling water and stir until gelatin is completely dissolved.
4. Mix sugar and cocoa in large bowl.
5. Add whipping cream and vanilla. With an electric mixer, beat on medium
speed until stiff.
6. Pour in gelatin mixture and beat until well-blended.
7. Add -inch layers of crushed cookies to dessert dishes, then scoop mousse
into dishes and refrigerate for at least 30 minutes.
8. While mousse is chilling, whip cream in a cold bowl until soft peaks form.
Add mascarpone and sugar and continue whipping until stiff peaks form.
9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with
extra cocoa powder.
10. Enjoy!

Makes 8 churro bowls

https://www.buzzfeed.com/scottloitsch/churro-me-everywhere?
utm_term=.keJEq78ywr#.pfZwpEQ0We
INGREDIENTS
cup butter, cubed
2 Tbsp. brown sugar
tsp salt
1 cup water
1 cup flour
1 tsp vanilla
4 eggs
Cooking-oil spray
Oil for frying
Cinnamon sugar
Ice cream
Hot fudge and caramel topping (optional)
Equipment:
Piping bag with a small star tip
Muffin tin (6 to 12 cups)
PREPARATION
In a medium saucepan over medium-high heat, add butter, brown sugar, salt, and water,
and bring to a boil. As soon as the butter has fully melted and the mixture begins to boil,
reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the
dough comes together to form a ball (about 1 minute). Remove from heat and let cool for
5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully
incorporate each egg before adding the next. Once all the eggs are incorporated,
transfer it to a piping bag with a small star tip.
Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough
around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the
freezer and freeze until solid (about 3 hours or overnight).

Heat oil in a deep pot to 350F (175C). Remove the muffin tin from the freezer and flex it
to release the churro bowls (you may need to also use a small knife under the bottom
edge to initially release them). Return any extras to the freezer while you wait to fry.
Fry them in batches, until nicely browned, no more than 3 at a time. Be sure to carefully
tip them into the oil so they sink to the bottom. Once desired color is reached, remove
them from the oil to a paper towellined plate. Dab off any excess oil then roll them in
cinnamon sugar. Fill with your favorite ice cream and toppings. Enjoy!

https://www.buzzfeed.com/merleoneal/4-banana-swap-outs-for-healthier-recipes?
bffbtasty&ref=bffbtasty&utm_term=.cvda07rMAx#.pmOmgBDaP3
https://www.buzzfeed.com/stephaniecozza/tiramisu-chocolate-mousse?
bffbtasty&ref=bffbtasty&utm_term=.xlYbeJx52Y#.ebaM2oXNaE