Mini Brownie Mousse Trifle

by grace on February 18, 2013


This is decadent. If you’re looking for something delicious and chocolaty, that doesn’t require too much time, make this. If the pictures do not translate well, it’s basically really fudgey brownies topped with a (rather large) dollop of rich dark chocolate mousse, garnished with morebrownies and chocolate shavings.

Uh huh.

While this creation was intended for and served on Valentines Day, it’s really applicable to any time (really, any time). Like…now. There are no hearts or red sprinkles–just good ole’ chocolate (Who needs love, anyway?)

Another thing is the pathetic fact that I’m still a little bit hooked on boxed brownie mix. Even though I’m completely aware of all the preservatives and disgusting chemicals in the box, I always cave in to its mystifying powers. Quick, easy and fudge-like. Especially if the brownie is not the center of the dessert, I fall to the box.

Today I’m actually making Paleo brownies, and I am interested to see how they turn out. Somehow I have this feeling that our friends Duncan Hines and Betty Crocker are the overpowering villains to the innocent Paleo. But I’m willing to give a healthier option a chance. I think.

But for now, your Monday might require a little bit of the option below, and that’s okay.

We’re a judgement free zone here at Chic and Delicious.


Mini Brownie Mousse Trifle

The mousse is adapted from this excellent recipe.

  •  1 Box Brownie Mix
  •  4 Tbsp (1/4 cup) butter
  •  10 oz semi-sweet chocolate
  •  3 large eggs, separated
  •  3 Tbsp sugar
  •  1 Tbsp vanilla extract
  •  1 cup heavy whipping cream
  •  1 bar dark chocolate
  1. Make Brownies according to directions on box. Do not overcook. When you think they’re not done, they probably are. (Sometimes this is less time than the box says depending on your oven.)
  2. Melt butter and chocolate in the microwave, stirring until smooth; set aside to cool.
  3.  Whisk the yolks, sugar, and vanilla together until smooth and then whisk in the chocolate mixture.
  4. Using a mixer, whisk the whites until stiff peaks form.
  5.  Fold the egg whites in 3 batches into the chocolate. Once an addition is almost completely incorporated, add the next. The texture will look completely questionable but keep going. It gets better.
  6.  Place the cream into the mixer bowl and whip that just until soft peaks start to form.
  7.  Fold the whipped cream into the mousse mixture until the texture is uniform – you’ll fold this much, much more than a more traditional mousse.
  8.  You can refridgerate the mousse or just have it in the moment, either way it’s delicious.
  9. Chop brownie pieces (once cooled) into small rectangles (it’s okay if they crumble.)
  10. Place pieces at the bottom of a dish, top with mousse and grate slightly heated chocolate over.



Asian Edamame Rice

by grace on January 18, 2013


Welcome to the hardest time of the year.

Surely the buzz of New Year’s resolutions have worn off by now, and you’re just beginning to poke your head out of the winter doldrums looking for a wee bit of warmth.

Oh! What’s that?

Oh. That’s winter. That’s three more months of the walk to and from your car to anywhere else feeling like an adventure in Alaska. That’s three more months of really attempting to exercise but never actually going full force. That’s three more months of wondering how you survived this long last year.

It’s January. January 18th to be exact!

It’s especially easy to fall into comfort food this time of year; cream sauces, pudding and pastas are calling out to you right now. I know. They have me on speed dial.

And while for the most part I’ve been sticking to the cleanse mentioned in this post, this week has been a melody of slip ups. I ate more than my share of brownies on Wednesday after craving and craving all day. Today, I made cookies to send up to my brother in college and may or may not have eaten, um, five.

To make matters worse I made caramel with the extra sugar and what do you know? Here I am fallen off the bandwagon.

I made this rice dish a week or so ago on a whim for lunch. I thought that I would change up the recipe for this post because it could have used a little more flavor, but use your judgement with the rice!


Asian Edamame Rice

2 Cups Edamame Beans, boiled

1 Cup Brown Rice

2 Large Carrots, chopped

1 Clove Garlic, minced

1 Chicken Breast, sliced

3/4 Cup Soy Sauce

1/2 Cup Honey

1 Tsp Tamari

1 Tsp Better than Broth

 Cook the rice as directed till tender. Set Aside. Sautee the garlic and chicken with a coating of soy sauce as a marinade, set aside. Chop carrots and cook beans as directed on the package. Cook carrots over the stove till tender. In a sauce pan combine soy sauce, honey and Tamari on low till consistent. Add in vegetable and rice, coat evenly.


Malaysian Spicy Green Rice

by grace on January 4, 2013


Two months ago my mom and I did a “cleanse” for 24 days. No, not the near-anorexic-only-juice-don’t-feed-the-models sort of thing that you read about in magazine cleanse, a different kind of cleanse.

No wheat, no dairy, no processed sugar, and no red meat.

And truthfully we both loved the cleanse because it forced us to eat vegetables more and try healthier things. It also feels amazing not to eat bread for that long because you never really feel bloated.

Throughout the cleanse we followed the recipe book, which is also the guide book, The Body Rejuvenation Cleanse. And truth be told, these recipes are nothing to snuff at. One of my favorites is this rice, which combines an exotic mix of flavors with minimal meat. With the new year, we’re both beginning the cleanse and healthy eating again. This will steer my recipes into a healthier direction and I’m so excited.

Make this for dinner tonight. It’s delish.

Malaysian Spicy Green Rice

1 cup jasmine rice

2 cups chicken or vegetable broth

1 bunch of mixed greens {spinach, swiss chard, collards etc}

2 tbs coconut oil

1 large onion or bunch garlic curls, minced

2 cloves garlic

2-inch piece of ginger, peeled and minced

1-2 dried chili peppers, minced

1 cup cooked chicken, minced

2 tbs tamari soy sauce

3 shallots, thinly sliced and friend crisp

  1. In a medium saucepan combine rice and broth.
  2. Bring to a boil, reduce heat and simmer until rice is tender, 50 minutes
  3.  In a large skillet with 1/2 inch water  place the greens, cover, bring to boil, reduce heat and summer until tender, about 5 minutes.
  4. Remove from the heat, drain and run under cold water. Set aside.
  5. In a large skillet heat the oil and sauté the onion, garlic and ginger until tender.
  6. Add the rice and chopped greens mixing well.
  7. In a small bowl combine the soy sauce, lime juice and chili paste.
  8. Stir in the rice mixture. Add the chicken and heat through.
  9. Top with the pumpkin seeds and crispy shallots when serving.

 Once again, the recipe is from Delia Quigley’s The Body Rejuvenation Cleanse