I am sore in the very best of ways. I spent a good 18 hours this week dancing African dance. What a phenomenal week. Last night, my kiddos, my co-teacher, two drummers, and I had a performance for the school. It was AWESOME – my students did so well and had so much fun in the process. If I could dance everyday…man, that would almost be a replacement for the Vitamin D I’ve been missing here in the North Country.
When I got home from the performance, JO and I had a potluck dinner party. JO made rice from the incomprable Sally Fallon’s Nourishing Traditions. Rice doesn’t sound that fancy, but when it’s cooked with kefir grains and soaked for a full 12 hours, it is quite special. With the fermented mango chutney it was served with, the rice was out-of-this-world. We had Moroccon mini-burgers cooked by our farmer neighbors, and a winter salad made with olives, jicama, garbanzos, and other assorted goodies from our teacher friend.
I, of course, was in charge of DESSERT. I had every intention of making a sugar free tofu “chocolate chip cookie dough dip” that I found on Chocolate Covered Katie’s blog. So yesterday, when I came home from my run and had an hour to spare before my dance workshop, I decided to get crafty in the kitchen. However, I am not the goddess of sugar free desserts. I am new to this whole baking without sugar thing. I am not Katie. I completely screwed up the dessert, due to some misjudgment on proportions. I tossed it. (Katie, I’ll have to actually follow your recipe to a T the next time!). Enter the oreo truffle from my favorite blog.
I followed Heather’s recipe but dipped the truffles into white chocolate instead. Hmm. This was finger-licking good.
But, since I am not eating gluten (ever) or processed sugar (on a good day), I didn’t do the honors. That’s was wierdo boyfriends are for. Insert: awkward pause. Anyways, the oreo truffles were a smash hit. In fact, their deliciousness and someone’s
gluttony overconsumption led to a bit of a domestic dispute. I am not longer allowed to make any desserts with sugar in them because they are a) too good b) too easily over-eaten and c) therefore lead to stomach-aches. Okay then.
For those of us not able to indulge in the truffles, I made a heavenly chocolate mousse from these four ingredients:
- ricotta cheese
- unsweetened cocoa powder
- maple syrup
JO and I leave for Colorado in a few days, and I’ve been on a mission to use up the contents of our fridge. When I saw a near-full container of ricotta, I knew I had to use it in a chocolate mousse. I threw all the ingredients into the food processor for about 2 minutes. Here’s what emerged:
GAH! I forgot to snap a shot. Imagine the most creamy, delectable, rich smooth chocolate mousse you have ever seen. The kind of sinfully chocolate dessert that elicits the Meg Ryan in When Harry Met Sally food-gasm. OH MY. It was the perfect ending to a delicious meal. Since I don’t have a picture, I guess I’ll just have to make it again soon to show you. Lucky me.