rock, taylor, tini, and giant

during the filming of giant...the relationship between rock hudson and elisabeth taylor was completely innocent; they liked to party together and one of their favorite concoctions - a chocolate martini - almost made a cameo appearance in the film. the famous wedding scene where taylor is attending her sister's ceremony and is surprised by hudson's unexpected arrival was filmed after an all night drinking session between taylor and hudson. "in between takes," hudson was fond of saying, "elizabeth and i were running out and throwing up. we were both so hung over we couldn't speak. that's what made the scene." (from http://www.tcm.com/)

here is ting's favorite recipe for chocolate martinis... we love ting!

ting says... "i prefer the white creme (less) and more vodka for an everyday drink. for dessert, i prefer the dark creme with shaved curled chocolate."

ingredients:

2 oz base spirit (vodka, light rum or brandy)
1/2 oz chocolate liqueur
1/2 oz white creme de cacao
chocolate syrup to coat rim of martini glass
raw sugar
chocolate shavings (60% or higher cacao)
long lemon twist

coat rim of martini glass with chocolate syrup and dip in sugar. mix all the ingredients in a cocktail shaker with ice and strain into a martini glass. garnish with shavings and twist.

ratatouille: dark chocolate mousse a la bouchon : thomas keller

if you click on the image, you will be taken to the printed recipe.

the awards season is coming up and studios are trying to round up votes. i received a lovely piece from the walt disney company and its pixar animation studios unit promoting ratatouille... it was in the form of a menu "pour votre consideration".

if you have not yet seen ratatouille, i highly recommend it to any foodie. the film is listed in my amazon store.

the menu includes several recipes... of course one that caught my eye was thomas keller's dark chocolate mousse a la bouchon.

here is the recipe:

dark chocolate mousse

ingredients:

4 1/2 ounces of dark chocolate
2 tablespoons (1 ounce) unsalted butter, diced.
2 tablespoons espresso or hot water.
1 cup cold heavy cream.
3 large eggs, separated.
1 tablespoon sugar.

preparation:

combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. remove from the heat and let cool until the chocolate is just slightly warmer than the body temperature. to test, dab some chocolate on your bottom lip. it should feel warm. if it is too cool, the mixture will seize when the other ingredients are added.

meanwhile, whip the cream to soft peaks, then refrigerate. once melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. sprinkle in the sugar and beat until soft peaks form.

when the chocolate has reached the proper temperature, stir in the yolks. gently stir in about one-third of the whipped cream. fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.

spoon or pipe the mousse into a serving bowl or individual dishes. refrigerate for at least 8 hours (the mousse can be refrigerated for up to a day).

makes 8 servings

YOU BE THE CHOCOLATE SNOB... RATE THIS RECIPE: