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Conch Fritters

Reviewed: Sep. 8, 2013
Everyone complemented me on these! And everyone was grabbing for more! This was a recipe that needed little to no "tweeking." My only advice is to really pound out the conch so it is nice and tender. I also threw the veggies in the food processor and gave it a few spins and then the conch just to add nice smooth textures. People complimented me on how they didnt have any rough nuggets of conch like some restaurants the have visited.
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Ghirardelli Chocolate Mousse

Reviewed: Aug. 31, 2013
Turned out perfect! However; 1. Use whole eggs. I whipped for 20 minutes and they were perfect. 2. Make the cream and eggs first then set in fridge for 10-15 minutes 3. Microwave the chocolate for 15 sec, add the coffee, mix and microwave for another 15 seconds (There should still be a few chips solid, but they will melt as you stir. 3. Add the eggs to the chocolate immediately and mix (dont worry about mixing too thoroughly. Just get'em stirred together 4. Add the mixture to the cream and fold. 5. Enjoy! Mine was ready and perfect for serving right away.
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