So I made some Chocolate Mousse...

For extra credit in French, I had to make some Mousse au Chocolate, all by myself. (Eek!...Le horror!) So, since I had to, I did. Alas, since I'm not such a wonderful cook, everyone else in my family was a little frightened to try it (oh, and they were just a teeny bit freaked out about raw eggs in the mousse). My brother was the only one brave enough to eat a spoon of it at first. Fortunately, he declared it edible and ate some more, and the rest of us slowly tried some. Unfortunately, a while later my brother announced that he got a huge stomachache, so the rest of us quickly took a step back from the mousse, and everyone else made me promise to never make it again.

The End of my Chocolate Mousse adventures.

Hey, at least I tried, and, I'm still getting the credit for making it (hehe).

Next year, I'm making the Buche de Noël for extra credit (there's always special holiday extra credit available every year in French), so hopefully that'll turn out ok, and not cause any stomachaches. Luckily, I have twelve months to practice. That should be enough time to get it right, right? :)

P.S. If you make some Chocolate Mousse in the future, I advise you to use ReadyWhip whipped cream (when you add the finishing touches on the mousse), instead of CoolWhip. ReadyWhip is thicker, has a better texture, and makes it look like a dessert made in a five-star gourmet restaurant. I used CoolWhip, and it dissolved in the chocolate in this really weird way that made it look soapy. So, yeah, ReadyWhip is pretty awesome.

Edit: My brother kindly pointed out to me that the ReadyWhip whipped cream is in fact not spelled like ReadyWhip; It's ReddiWhip. How embarrasing! *blush*

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