I have been missing Friend terribly lately. I just need her. I need her advice. I need her ridiculous humor. I need her to tell it to me straight. Ugh. SO. I did the thing that makes me feel closest to her in the world: I baked.
hello baker's squares. how i love thee.
And as i baked, i documented, that she may be a part of the process both in my heart and (now) in my blog. :)
the cake itself was ridiculous. i mean. ri.dic.culous. so rich. and yet there is still the chocolate mousse and the dark chocolate cream ganache to go. yikes.
85% chaoco chips. melted into the marscapone. check.
HERE IS MY PROBLEM: The recipe for the ganache called for "heavy cream." Ok, check. But the recipe for the mousse called for "whipping cream." SO WHAT THE H IS THE DIFFERENCE?? Annniiieee this is where i needed to mindlessly deliberate over weird/unimportant decisions: Is Cool Whip the mystery "whipping cream" only so named because of fear of copyright laws?? Or is there a lurking whipping cream some where out there that will provide the perfect mousse texture??
I went with the Cool Whip.
DELISH. I could eat that mousse plain.
Any "normal" cake would stop there... But oh no. Not a cake for annie. Here comes the cream ganache icing.
I have to say, it was well worth it.