I’m not sure why but once kids head back to school, the parties start – Oh wait, I think I just answered that.  Party season has definitely begun!   Invitations are flying in for birthdays, housewarmings, fundraising events, anniversaries, weddings, bar and bat mitzvahs, even  a Harvest Party – and we aren’t even to Halloween yet.  My friend, Tracy, and I just co-hosted a bridal shower for our beautiful friend, Karin, who is getting married up in Sonoma this weekend.  My job was coming up with a dessert festive enough to honor the special bride.  I didn’t want to try to rival her spectacular wedding cake (and not being a frequent baker anyway, because I end up eating it all myself) my thoughts immediately turned to chocolate, the ultimate crowd pleaser.  I have made a decadent but super simple bittersweet chocolate mousse in the past for special occasions but never for a crowd.  So I revamped my Bittersweet Chocolate Mousse Recipe, which only makes four small servings, to serve a dozen and updated the presentation to adapt for any occasion.

This was for a bridal shower so I went with White Tie and Bridal Veil Bow, using white satin cording and wired organdy ribbon, but it’s very easy to adapt for any holiday.  The ribbon you choose really sets the theme. Or you can leave the glass jars plain for a rustic look.

•  Candy cane ribbon for Christmas.  Blue snowflakes for Hanukah.

•  Be creative and tuck small spoons or candycanes into the ribbon or lay a pirouette cookie across the top for fun.

• Celebratet Halloween with Trick or Treat ribbon and a dollop of whipped cream.

What You Need: 12 half pint wide mouth glass jars, 12 strips of ribbon and sharp scissors.  Do a trial run on one jar, then remove it and measure the length of the ribbon necessary and pre-cut the other 11.  Don’t tie them until after the mousse has been poured to prevent staining from drips.  Better yet, tie the ribbons just before serving if time permits.

Bittersweet Chocolate Mousse

8 Tbsn sugar
4 1/2 Tbsn unsweetened baking cocoa
8 tsp powdered instant coffee or espresso
3 cups semisweet chocolate pieces or dark chocolate bar, chopped
2 cups boiling water
2 tsp pure vanilla extract
8 eggs

•  Pre-measure everything and have sitting out at room temperature, including the eggs.  Get a several cups of water boiling
• In this order, place sugar, cocoa, coffee powder and chocolate pieces in blender or food processor.  Flick motor on and off until ingredients are completely powdered

• Turn motor on, then pour boiling water through opening in cover and process until it shows no solid bits

• Turn on motor again and add vanilla and eggs.  Process about 15 seconds.Pour mousse mixture into 4 individual glass dessert cups. or jelly jars  Place on a tray (I used the box the jars came in) Cool, then chill about 3 hours or until firm.

• Before serving, tie ribbon around the neck of each jar for decoration.
• If using strawberries, wash and dry keeping the stem intact.  Turn it on it’s stem and make three slices, vertically, not cutting all the way through the stem.  Gently spread into a ‘flower’ shape.