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Bittersweet Chocolate and Cointreau Mousse

I got this recipe from my Le Cordon Bleu book. I used bitter sweet chocolate instead of semi sweet; I prefer the bitter sweet chocolate but any chocolate can be used.

Ingredients:

4 oz Bitter sweet chocolate (I used the E.Guittard 72% cacao)
3 Tb unsaulted butter
1/4 cup orange juice
3 tb cocoa butter
3 eggs, separated
2 tb Cointreau
1/3 cup whipping cream
1 egg white
2 tb sugar

Directions:
1. Place chocolate butter and oj in a double boiler to melt, in a simmering water
2. When melted, stir in cocoa powder. Remove from water and whisk in egg yolk and cointreau. Let cool.
3. Beat the cream until soft peaks.
4. Beat all the egg whites until soft peaks. Add sugar until smooth.
5. Using a large spoon, gently fold egg whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream.
6. Spoon into individual serving dishes.

Linzer Cookies

I made this for a Christmas party. They were simple to make and delicious.

Recipe:

1 cup blanched or sliced almonds

2 cups (280 grams) all purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup (227 grams) (2 sticks) unsalted butter, room temperature

2/3 cup (135 grams) granulated white sugar, divided

1 teaspoon pure vanilla extract

2 large egg yolks

Zest of 1 lemon

Confectioners' (Icing or Powdered) Sugar for dusting

I used the recipe from here.

Christmas Cookies

This recipe makes a Christmas-size (large) batch of cookies. It can be cut in half if you like.

5 cups King Arthur’s unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon fine sea salt

2 cups unsalted butter, cool room temperature (15 minutes out of the refrigerator)

2 cups superfine sugar

2 teaspoons vanilla extract

½ teaspoon orange oil (or 1 teaspoon orange extract)

finely grated zest of 2 large oranges

2 eggs, lightly beaten

Decoration

I used colored sanding sugar and colored icing that comes in a tube. I also tried a royal icing recipe.

1. In a large mixing bowl, sift together the flour, baking powder, and salt. Whisk thoroughly to distribute the baking powder. Reserve.
2. Using a stand mixer, cream the butter, sugar, orange zest, vanilla extract, and orange oil until light and creamy, about 3 minutes.
3. Add the eggs, a little at a time, and continue beating until very light and fluffy, scraping the sides of the bowl several times, about 3 minutes.
4. Add the flour mixture and mix very briefly in short bursts, just until incorporated.
5. Divide the dough into four equal portions and flatten each portion to a ½-inch thick disk on a sheet of plastic wrap. Seal the plastic wrap around each portion of the dough and refrigerate for at least 2 hours, or overnight. (The sealed dough can be refrigerated for 2-3 days if necessary.)
6. On a lightly floured pastry cloth, using a covered rolling pin, roll out the dough to 3/16- to ¼-inch thickness. Use a little flour to keep the dough from sticking if necessary, but try not to work too much additional flour into the dough.
7. Cut out shapes with cookie cutters and place cookies on a lightly greased baking sheet.
8. If desired, sprinkle with sanding sugar.
9. Bake at 375° for 7-10 minutes, until edges are just beginning to lightly brown.
10. Using a thin, flexible offset spatula, remove cookies from the baking sheet and cool on a wire rack.
11. After cooling, cookies can be decorated with icing if desired.