Go with the Twizzlers This Halloween

Before you snatch up the bags of Hershey bars for the little goblins this month, take a moment to learn about your chocolate. Chances are good that it comes from plantations in Cote D’Ivoire (Ivory Coast) where 11-year-old slaves are doing the work.

The International Labor Rights Forum released a score card earlier this year to help chocolate lovers sort through the claims of various companies—all of whom are shocked! shocked! to learn that they might be making a profit off of slavery.

According to the score card, you can be pretty certain that chocolate purchased from Equal Exchange, Divine Chocolate, and Sweet Earth Chocolates are produced without slave labor. Dagoba, Starbucks, Ghiradelli/Lindt, Endangered Species Chocolate, and Godiva are all taking steps to become slave-free. But please avoid Hershey’s, Nestle, and M&M/Mars (Dove).

The good news? The chocolates made without slavery also tend to be better quality. Yes, you pay a little more, but you end up with much better flavor. I can assure you that the recipe below will make you a hero at parties, and absolutely cannot be made with Hershey’s.

Private Moment Mousse

4.5 oz bitter chocolate, finely chopped
2 Tbl. Unsalted butter, diced
2 Tbl. Espresso or very strong coffee
1 C. cold heavy cream
3 large eggs, separated
1 Tbl. + 1 pinch sugar

1. Whip the cream to soft peaks, refrigerate
2. Combine the chocolate, butter, and coffee in a double boiler. Stir until smooth. Remove from heat and let cool until mixture is just slightly warmer than body temperature. Don’t let it get too cool.
3. Whip the egg whites in a medium bowl until foamy and begin to hold shape. Sprinkle in sugar and beat until soft peaks form.
4. Stir the yolks into the chocolate. Gently stir in about 1/3 of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and then the remaining whipped cream.
5. Dish it into serving bowls and refrigerate for 8 hours, but no more than 24 hours. OR, put it into a baked pie crust instead of serving bowls. Use this crust recipe: 1 C toasted chopped nuts (macadamia are very good), 1 C flour. Mix. Cut in about 1/3 C melted butter and 2-3 Tbl warm water. I don’t remember what temperature I bake the crust at or for how long. Probably about 350 degrees for about 15 minutes. Make sure the crust has completely cooled before putting the mousse in there.
Special note: don’t try to double this recipe. It serves 5-8, depending on serving size.


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