We had a super quiet Thanksgiving, which was fine with me. It was just the 4 of us and we ended up making even less food than I had planned. Around 4 pm we sat down to dinner, which was a delicious turkey (roasted by my darling husband, he really is a man of many talents), brussel sprouts with chestnuts and apples, cranberry sauce and gravy.
We ate for about 1/2 an hour, then my husband and I did the dishes, while the children squabbled. After that we all played cards and I thought about how thankful I am to be with them. Not sure what I did to end up with 3 such incredible people, though I am truly happy about it. Each of them is so fun, interesting and genuinely kind and I have learned more from them than from any of the people in my life. I am truly blessed. On a daily basis.
After teaching me how to play hearts, my husband retired to his office to watch some football and the boys and I played rotating scrabble. I took turns being on each of their teams. It was the perfect holiday.
Even though I hadn’t planned to downsize our Thanksgiving consciously, I think somewhere in the back of my mind, with all of the depressing news about the economy and the super depressing articles in our daily paper (about all of the bad things that could possibly go wrong on this holiday), I made a decision to really simplify this year.
Between scrabble turns my older son and I worked on making truffles (we are inherent multi-taskers), which accidentally turned into an unforeseen mousse.
When I mentioned this to my husband all he could say was –Sarah Palin. Those two words, “unforeseen” and “mousse” added up to only one thing in his politically overactive mind. He claimed that “Sarah Palin Mousse” would be a great name for this dish, though as you can see, I begged to differ and stuck with my own name for this super rich, easy to make mousse.
As we all know, sometimes the best dishes aren’t the ones we intend to make.
½ cup chocolate chunks
½ cup coconut milk
1 tablespoon organic decaf coffee beans, ground
¼ cup hot water
1 tablespoon agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract
- In a medium saucepan, melt chocolate into coconut milk over very low heat
- Place ground coffee beans in a melita filter and pour ¼ cup hot water over them
- Stir coffee into chocolate mixture, discarding grounds
- Stir in agave, then vanilla and almond extracts
- Spoon mousse into small individual ramekins
- Refrigerate 2-3 hours, until firm
Three of us shared one of these little dishes of vegan chocolate mousse after a very long game of scrabble; my little guy was not in a dessert mood. This mousse is very rich so be careful, don’t eat too much.
In terms of substitutions, I imagine there are many different ways that you could make this. Feel free to let loose and experiment with your own flavors and alternative ingredients.
Hope you all had a fantastic Thanksgiving! Now that it’s over, what dishes would you like to see during the upcoming month? Desserts? Salads? Entrees? Something else? Leave a comment with your request!
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