Solid Chocolate Mousse Recipe

10 oz Extra bittersweet chocolate
12 oz Extra heavy cream
Melt chocolate hot, over double broiler (do not burn chocolate), heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream). Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set. To serve, place the two mousses in composition to contrast each other. Garnish with berries and crisp a cookie, if desired 
 
Muffins
 
Banana Chocolate Chip Muffins
 
2 md Ripe bananas
2 Eggs
1 c Brown sugar
1/2 c Butter, melted
1 ts Vanilla
2 1/4 c Flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Mini-chocolate chips
Puree bananas, eggs, sugar, butter and vanilla until well blended. Add flour, baking powder and cinnamon, mix until just blended. Fold in chips. Spoon into well-greased muffin pans. Bake at 350F for 10 minutes. 
 

Cappuccino Chocolate Chip Muffins
 
1 1/2 c Flour
1 Envelope Maxwell House Cappuccino, any flavor
1/2 c Sugar
1 1/2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2 Eggs, slightly beaten
1/2 c Chilled coffee or milk
1/2 c Sour cream
1/4 c Butter or margarine, melted
1/2 c Semi sweet chocolate chips
Heat oven to 375 degrees.
Mix flour, cappuccino, sugar, baking powder, cinnamon and salt in a large bowl; set aside. Stir eggs, coffee, sour cream and melted butter in a small bowl until well blended. Add to flour mixture; stir just until moistened. Stir in chocolate chips. Spoon batter into greased or paper lined muffin pans, filling each cup 2/3 full.
Bake 30 minutes or until toothpick inserted in center comes out clean. 
 
Chocolate Chip and Orange Muffins
 
3 c All-purpose flour
1 1/4 c Sugar
2 ts Baking powder
1 1/4 c Milk
3/4 c Vegetable oil
2 lg Eggs
4 ts Orange peel; grated
1 pk Semisweet chocolate chips 12 oz. size
Preheat oven to 350 degrees F. Line 1/2-cup muffin cups with foil liners. Combine flour, sugar, and baking powder in large bowl. Make well in center of flour mixture. In another bowl, mix milk, oil, eggs, and orange peel. Stir milk mixture into dry ingredients (mixture will be lumpy). Add chocolate chips to batter. Divide batter among muffin cups. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack. Serve warm or at room temperature. 

Chocolate Chip Mini Muffins

1 c + 2 Tb. All purpose flour
1/3 c Granulated sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Skim milk
1/4 c Canola oil
1/4 c Egg substitute
1 1/2 oz Mini semisweet chocolate morsels
1 tb Grated orange peel
Preheat oven to 400 degrees F. Line 24 mini muffin cups with paper liners.
In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.
Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.
 

Chocolate Chip Muffins

3/4 c Milk
1/4 c Butter, melted
1 Egg
1 3/4 c Flour, all-purpose
1/3 c Brown sugar, packed
2 1/2 ts Baking powder
3/4 ts Salt
1/2 c Chocolate chips, semisweet
1/2 c Walnuts, chopped
Heat oven to 400 degrees F.; line 12 medium muffin cups with paper baking cups or grease bottoms only of muffin cups.
Beat milk, margarine and egg. Stir in remaining ingredients, all at once, just until flour is moistened (batter will be lumpy). Fill muffin cups about 2/3 full. Bake 18 to 20 minutes or until golden brown.