So I might have gotten Julia Child’s “The French Chef” on DVD for Christmas. I might have also watched an excessive amount of it this holiday season. So filled with urge to master the art of French cooking, I thought a lovely mousse might do the trick. I went to my cookbook shelf but, Mon Dieu! Mastering the Art of French Cooking was on top shelf and both the kitchen stool and my 6 foot tall father were nowhere in sight. Additionally, this mousse was being served at a dinner party (which my family will tell is just about the LAST time you want to experiment with new recipes). So instead, I opted for this mousse recipe which I made with success several years ago and which was conveniently stowed on a lower shelf.
So after the Great Disappearing Challah Incident of 2009 (you know, that time the guests at our Chanukah party greedily ate all of the beautiful freshly baked challah bread before my roommate or I could photographically document its existence on this good earth), I felt the need to return to Challah bread. You know, so I could proved that I was not, in fact, lying to you all.
So here it is: Challah bread! New! Improved! FULL OF CHOCOLATE!