Monday, July 30, 2012

Case Study 117: "The Chocolate Hazelnut Mousse Cupcake"

Sometimes, when there's party in three hours and only a half cup of flour in the house, life requires improvisation.

You're about to embark on a six week adventure through Block Island, Cape Cod, Newport, Philly, Stone Harbor and Westhampton, so you're resting your tired legs for the night because there'll be beach jaunting, wild kitchen counter dancing and dark n' stormy drinking to do. It's pouring outside, the Olympics have been on for five hours and you're happy to oblige. 

There's good butter in the fridge and that funny little bottle of hazelnut liquor dressed like a monk in the bar. There's an endless supply of chocolate in the cabinet, and so you change things up a little bit. Whip the butter with the eggs, mix the cocoa with the milk and somehow, eighteen minutes later you've got the most perfect devils' food cakes cooling on the counter. 

The aroma fills the house and the rain beats on the skylight above. 

Maybe you'll fill them with cream and those little hazelnut wafer bites - or what if you just get out your aggression and beat those cookies thin and make a chocolate hazelnut wafer bite bark instead?  The cream filling somehow turns into a mousse, which seems sturdy enough to become a frosting, and suddenly, with an old tiny piping tip and a plastic freezer bag, you've fanned out some lion-like petals on top of the perfect devils food cakes and stuck the bark in tight. 

Where there's a will there's a way, and where there's a way there are devils' food cupcakes with chocolate-Frangelico mousse frosting and hazelnut wafer bit bark on top. Sometimes you are right where you're supposed to be, and good things come from the possibilities in that.

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