Together For Dessert / Ensemble Pour Le Dessert

Men and women are completely different.

While it would take hours to outline what set us apart, from the emotional part to the every day life part, I thought I would only highlight this typically masculine aspect that can sometimes drive a lady crazy: Not paying attention to details; at least when we want them to.

Men can’t understand how details are important to us. Take telling a story for instance: ladies attach more importance to details than to the main story.
You would more likely draw our attention if you said how your cousin’s daughter met her soon to be husband then by just saying that she is getting married.
And you would more likely get a sweet hug if you have noticed how fresh we are after our facial then by saying: “You look pale. Is everything all right?”

Men, on the other hand go from the main story and pause for a minute, leaving you jaw dropped to your counter top and begging him to turn off that TV and go on with the story. They then continue and finish the story suddenly without warnings. And you are here waiting for something juicier to happen, something he might have forgotten: “And…?” “And what? That’s it!”

But what men never seem to overlook and what they always rave about for hours and hours is The Dessert. You can make them a mean roasted chicken with some delicious roasted vegetables, he would always say at the end of the meal: “you know what would be perfect after this? A nice chocolate mousse.”

After all, dessert is supposed to be what everyone would remember after a nice dinner, even when you are a man.

Chocolate and Coconut Mousse

Recipe: Serves 4
- 8 oz Bittersweet chocolate (62%), chopped
- ½ cup unsweetened coconut milk
- 2 egg yolks
- 4 egg whites, at room temperature
- 3 tbsp granulated sugar
- 2 tbsp sweetened coconut flakes

In a saucepan, melt the chocolate with ¼ cup of the coconut milk following the Bain Marie technique.
Beat the egg yolks with the sugar until pale and thick. Add the remaining coconut milk and the melted chocolate, and whisk until well incorporated.
Beat the egg whites to a medium peak.
Using a rubber spatula, fold one-fourth of the beaten egg whites into the chocolate mixture to lighten it. Then gently fold in the remaining whites just until no white streaks remain.
Heat a small sauté pan. Add the coconut flakes and toast them until lightly golden without stopping stirring. Invert into a small plate.
Divide the mousse evenly among the prepared ramekins or pots. Sprinkle the coconut flakes on top of each pot and chill for at least 3 hours before serving it.

Mousse au Chocolat et Noix de Coco

In francais please: Pour 4 personnes
- 200g de chocolat noir à 62%
- 125ml de lait de coco, non sucre
- 2 jaunes d’oeuf
- 4 blancs d’oeufs
- 3 c.s de sucre en poudre
- 2 c.s de flacons de noix de coco, sucre

Dans une casserole, faites fondre le chocolat, avec la moitié du lait de coco au bain-marie.
Battre les jaunes d’oeuf avec le sucre jusqu’a ce que le mélange devienne pale et mousseux. Ajouter le reste du lait de coco et le chocolat fondu et continuer a mélanger.
Battre les blancs en neige. Eviter de trop les batter ou ils deviendront graineux.
Faites chauufer une petite poele. Ajouter les flacons de noix de coco et faites dorer sans cesser de remuer. Retirer du feu et mettre dans une assiette.
A l’aide d’une maryse, incorporer le quart des blancs en neige au chocolat pour l’alléger. Puis incorporer légerement le reste des blancs en neige jusqu’a ce que les blancs soit bien incorporés.
Mettre la mousse dans des ramequins ou des coupes et saupoudrer de flacons de noix de coco au centre des mousses. Mettre au frais au-moins 3 heures avant de servir.