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Chocolate Mousse II

Reviewed: Apr. 23, 2005
I had a lot of trouble folding the eggs in because by the time I beat the egg whites, the chocolate mixture had gotten too hard. If I were to attempt this again, I might melt the chocolate over a double boiler and keep it warm until it was time to add the egg whites. I've never attempted a chocolate mousse before, so I just naively thought that maybe the hardened chocolate mixture would magically blend with the soft fluffy egg whites. Yeah, it didn't. Oh well, I ended up beating the chocolate into the egg whites and it still tasted good (its hard to screw up chocolate THAT much), just not fluffy at all.
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Easy Quiche

Reviewed: Jan. 6, 2005
Made this for a potluck the other night. I used a 9" pie pan, and cooked for about 40 minutes. It turned out okay, but I'd recommend using a deeper dish if you have it. However, I had a lot of batter left, so I put it some ramekins. Voila, mini-quiches! I cooked them for 35 minutes and turned out perfect, moist, & fluffy (a million times better than the pie pan version). Great recipe, so quick and easy, I'll be making this again.
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