White Chocolate Mousse with Champagne Apricots

My fondness for mousse is well-documented on this blog, so I know a dish that’s both sweet and adventurous is very much overdue.

But it’s been too long since I’ve posted a dessert recipe, and my sister (resident sweets expert) is busy being accepted by graduate schools. So mousse recipes from an extremely proud brother is what you get!

And let’s be honest, it’s not like you’ll be disappointed at all with this dish. The silky white chocolate mousse and hazelnuts are the perfect backdrop for the crown jewel of the dish – dried apricots reconstituted in champagne. These morsels are each a wonderful burst of mildly sweet, perfectly tart and lightly alcoholic flavor that perfectly compliment the creaminess of the mousse and crunchiness of the hazelnut.

One tip: be sure to save the champagne used to reconstitute the dried apricots and serve either by itself or mixed with regular champagne. It’s the perfect drink to accompany this dish!

Green Pea and Mushroom Risotto with Sun-Dried Tomato and Basil

I’m generally of the mind that when it comes to cooking, form follows function. Substance over style. The bite is more important than the bark. You get the idea.

Sometimes, though, it’s fun to cook something that just looks awesome.

This dish gives your the opportunity to do just that. The sticky, adhesive risotto can be made into a variety of shapes using everyday kitchen items. Further, the bold flavors are mirrored by bold colors that make for great presentation options.

This recipe is delicious in its own right – blending together a number of classic Italian flavors – but it’s also a great opportunity to practice your plating skills or impress a special someone with a bit of dramatic flair.