Chocolate Frangelico Mousse

Chocolate Frangelico Mousse
Chocolate Frangelico Mousse

In the spirit of the holidays, we’ve decided to publish one of our favorite recipes, Chocolate Frangelico Mousse, from our new cookbook, Cork and Knife

It’s around this time of year that we load up at the grocery stores on cartloads of high-quality semi-sweet chocolate, cream, Frangelico hazelnut liquor and shelled hazelnuts. And that’s just our normal shopping list, it’s nothing to do with Christmas. But seriously though, this year we really are stocking up, because  Cork and Knife was published this summer, and we’ve been overwhelmed with the positive responses to it! We’ve seen your wonderful Instagram posts and stories about recipes you’ve made from the book, and you’ve sent us so many wonderful emails. Thank you so much!

If you haven’t picked up a copy yet, now is the perfect time. Are you searching for a Christmas gift for that special foodie in your life? Is there a family member whose sock drawer is STILL bursting with all the socks you’ve bought them as gifts over the years? Are you looking for an unusual cookbook that combines the best of the food world AND the liquor cabinet? Well, here you go! Click on the book cover below to hurry over to Amazon and order your copy while you still have Christmas mailing days left!

Cork and Knife cookbook

(If you prefer to get your books elsewhere, no problem! Just head over to our cookbook page to find other places you can buy it! Or ask your local bookstore.)

As a holiday treat and a sneak peek at the book, we’re sharing just one of the recipes you’ll find in the book: Chocolate Frangelico Mousse. Think of it as an amuse bouche to get you in the holiday mood.

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Croque MadameS

Two croquet madames in a frying pan

The croque madame is a quintessential dish in the French culinary canon. Essentially a ham and cheese sandwich, this beauty is elevated by two generous layers of creamy béchamel, broiled until bubbly and golden, and topped with a perfectly fried egg. With a little help from our friends at Le Creuset, we’ve used both their new recipe book and their bakeware to put together a perfect brunch dish.

We’ve mentioned before in the blog that there are certain kitchen items that we can’t do without. We just can’t, we’d be lost and flailing. A microplane for fine grating, a silicone spatula for mixing cake batter: these critical objects are non-negotiable. Another, of course, is a good, heavy, enameled cast iron skillet. You can pre-heat it on the stove to get it to a high temperature for quick cooking, you can transfer it to an oven or broiler for a finishing step, and if you take care of it, it will last forever. Also, if you choose well, it can be beautiful enough to be the centerpiece on your table.

We’re always keen to find new ways of using our pan, and when Le Creuset asked us to make a recipe from their new cookbook (which you can buy from their site through the link) our decision wasn’t hard: we wanted to make our favorite Parisian lunch, croque madame.

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