Macaroni and Cheese Updated

1 stick butter
4-5 tbsp flour
2 cups milk
2 blocks of sharp cheddar, shredded
1 block of monterey jack, shredded
2 packages of elbow macaroni

Melt butter over medium heat in pot
Slowly whisk in flour
Slowly add milk, whisking
Turn up heat a little to thicken
Add in shredded cheese in batches, turn down heat

Makes enough to go with 4-5 lbs of macaroni!

Easy Waffles

Quick, easy waffles. Makes about 4 large belgian waffles.

2 eggs
1 3/4 cups milk
1/2 cup veg oil
1/2 tsp vanilla
1/4 tsp salt
2 cups flour
1 tbsp sugar
4 tsp baking powder


Instructions:

1. In stand mixer beat eggs
2. Add milk, oil, vanilla
3. Add in salt, flour, sugar, baking powder
4. Mix until just blended
5. Spray waffle iron with oil, cook waffles for about 3-4 minutes
6. Good additions: banana, bacon, mini chocolate chips

Salted Caramel Sauce

INGREDIENTS

1 cup sugar
1/2 cup water
1/4 cup unsalted butter
1/2 cup heavy whipping cream
1/2 tbsp vanilla extract
1/2 to 1 tsp salt

Yield: 1 jar of caramel sauce

INSTRUCTIONS

1. In medium saucepan, combine sugar and water
2. Cook over medium-low about 5 minutes until sugar is dissolved
3. Add butter, let it melt
4. Turn heat to medium, bring mixture to boil, stop whisking
5. Boil about 15 minutes or until deep golden color, watch carefully as it darkens
6. Once darkened, remove from heat immediately and whisk quickly as you add cream
7. Add vanilla and salt
8. Allow to cool, store in fridge

Salted Butter Chocolate Chunk Cookies

• 1 cup plus 2 tablespoons (9 ounces or 255 grams) salted butter, cold, cut into small pieces
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1 tsp. vanilla extract
• 2 1/4 cups flour
• 6 ounces (170 grams) semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards of chocolate)
• 1 large egg
• Demerara, turbinado, raw, or sanding sugar, for rolling
• Flaky sea salt for sprinkling

Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. 

Add flour, and mix just until combined. 

Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.

Divide between two sheets of parchment paper, waxed paper, or plastic wrap and use your hands to form the dough halves into log shapes about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.

When you’re ready to bake the cookies, heat your oven to 350°F. Line one or two large baking sheets with parchment paper. 

Lightly beat the egg and open up your chilled cookies logs to brush it over the sides. 

Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.

Using a sharp serrated knife, cut logs into 1/2-inch thick rounds.

Arrange cookie slices on prepared sheets one inch apart (they don’t spread much) and sprinkle each with a few flakes of salt. 

Bake for 12 to 15 minutes, or until the edges are just beginning to get golden brown. 

Let cool slightly before transferring to the cookies you don’t eat immediately to wire racks to cool. 

Do ahead: The dough can made ahead and stored, tightly wrapped in plastic, up to 1 week in the fridge, or 1 month in the freezer. Baked cookies keep in an airtight container for 5 days, or so I’ve heard.

Potatoes Gratin

Recipe by Gabi!

2 tbsp unsalted butter, plus more for greasing ramekins or pan $1 for a stick
1 leek, trimmed, halved lengthwise and chopped $0.50
1 large or 2 medium shallots, chopped $0.50
1 cup heavy cream $1.50 for a pint
1/4 tsp ground nutmeg $1.50 for 1 oz.
3/4 cup shredded sharp white cheddar cheese $3.50 for 8 oz.
2 lbs Russet potatoes, scrubbed and sliced paper-thin (use a mandolin or the thin, flat edge of a grater) $2
1/2 tsp each salt and pepper Pantry
Total Cost of Ingredients $10.50


Preheat oven to 375 degrees F. Butter 4 ramekins or 1 8“x8” baking dish.

Melt the 2 tbsp butter in a medium frying pan over medium heat. Add the leeks and shallots and cook 7-8 minutes, or until softened and very fragrant.

Pour cream over the leeks and shallots. Sprinkle in nutmeg and stir well. Cook for 5 minutes, scraping the bottom of the pan and stirring as it cooks, then remove from heat.

Toss the sliced potatoes with the salt and pepper and arrange half of them on the bottom of each ramekin (or on the bottom of the baking dish, if using). Pour about 1/8 cup of the leek-shallot-cream mixture over the potatoes in each ramekin (or 1/2 cup in the baking pan). Divide 1/2 of the cheese evenly between the ramekins (or sprinkle over the potatoes in the baking dish). Repeat layering once more, finishing with the cheese.

Bake for 30 minutes, or until golden-brown and bubbly. Serve hot.

Makes 4 individual gratins or 1 large gratin (serving 4-6).

Swiss Meringue Buttercream

- 5 egg whites (do not use store-bought pasteurized whites! - need fresh)
- 1.25c sugar
- 3 sticks almost room temp, cut into small-ish cubes
- 1 tbsp vanilla extract
- pinch salt

1. Put stand mixer over pot of simmering water on stove
2. Put in egg whites and sugar, whisk until they've reached 160
3. Put back on stand mixer, whisk for 10 minutes until cool and with stiff peaks
4. Switch out whisk for paddle
5. Turn paddle on low speed, begin adding butter cubes a few at a time
6. Increase speed to medium/high
7. Add vanilla and salt

*Add melted and cooled chocolate chips - about a cup or so - to make it chocolate!

*Need to try with peanut butter too

Curried Carrot Apple Soup

1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
1 stalk celery, finely chopped
1 tablespoon curry powder
5 large carrots, peeled and thinly sliced (3 cups)
2 large apples, peeled and coarsely chopped (3 cups), peeled and coarsely chopped (3 cups)
1 bay leaf
4½ cups reduced-sodium chicken broth
¼ teaspoon salt
Freshly ground pepper, to taste
Sour cream for garnish (optional)
1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)

- Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.
- Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.
- Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 12 cup of the broth; process to a smooth puree. Pour the puree back into the soup.

- Reheat and season with pepper. 

- Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

Cookies n Cream Cupcakes

The perfect cookies n cream cupcakes from here 

Ingredients (for about 18 cupcakes)
1 stick (1/2 cup) unsalted butter, room temperature 
3/4 cup + 2 tbsp sugar 
2 egg whites 
3/4 cup sour cream 
1/4 cup milk 
1 tsp vanilla extract 
1 cup + 2 tbsp all purpose flour 
1/2 tsp baking soda 
1/4 tsp salt 
3/4 cup crushed oreos - preferably the peanut butter pie kind (use almost a whole column of oreos)

COOKIES AND CREAM FROSTING 
2 sticks (1 cup) unsalted butter, room temperature 
1 tsp vanilla extract 
2 cups powdered sugar 
1 cup finely blended oreos (use one whole column of oreos)


Instructions
- Preheat the oven to 400º F. 
- Line a muffin pan with muffin liners.
- In stand mixer combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. 
- Add in the egg whites, mixing with a spatula. 
- Add in the sour cream, milk, and vanilla extract. 
- Beat lightly with the electric mixer. 
- In a separate mixing bowl combine the flour, baking soda, and salt. 
- Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. 
- Fill the muffin liners 1/2-3/4 full.- Bake for 5 minutes at 400º F. 
- Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. 
- Allow the cupcakes to cool completely before adding the frosting.

COOKIES AND CREAM FROSTING
In a mixing bowl, combine the butter and vanilla extract
Beat using an electric mixer until fluffy. 
Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. 
Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. 
Add in the finely blended oreos
Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. 
If the frosting becomes too thick, add a dash of milk or heavy cream.

TO ASSEMBLE
Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.

Mojito

Fresh mint
Limes
Simple syrup
White rum
Sparkling water
Ice

Pour lime juice and fresh mint leaves into cocktail shaker, muddle with wooden spoon
Add ice, simple syrup, and white rum and shake well
Strain out of cocktail shaker
Add new ice and sparkling water, as well as whole mint leaves as garnish

Bakery Style Butter Cookies

From SmittenKitchen

INGREDIENTS
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks

1 teaspoon vanilla extract

1/2 teaspoon fine sea salt
2 cups flour

TO FINISH
1 cup semisweet chocolate chips

Sprinkles

DIRECTIONS

• Heat the oven to 350 degrees. Line two large baking sheets with parchment paper.
• Combine the butter and sugar until well blended and light. 
• Add the egg yolks, vanilla, and salt, and beat to combine. Scrape down the bowl and beaters. 
• Add the flour, and mix just until the flour disappears. 
• Fit a piping bag with a large French star tip - use a cloth or other thick type of piping bag since cookie dough will be thick (ziplock bag will break)
• Pipe the dough into about 1/2-inch-wide, 1 3/4-to-2-inch-long segments, spaced about 1 inch apart, on your baking sheets. 
• Bake the cookies for 11 to 13 minutes, or until they are golden at the edges.
• Cool completely on the baking trays, or for at least 2 minutes, to make them easier to lift to a cooling rack. 
• Melt chocolate chips in microwave in tall glass (makes it easier for dipping) on 50% power for a minute, stir, only put back in microwave for a short bit more (don't overheat them)
• Dip cookie into chocolate, or use knife to spread it on cookies
• Put sprinkles in shallow bowl and dip cookie into it

Do ahead: These keep at room temperature in an airtight container for a week.

Chocolate Lava Cakes

Makes: 4 lava cakes (each one in a ~5oz ramekin)

INGREDIENTS

• 6 ounces bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 6 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 6 tablespoons (~1/3c) granulated sugar, plus more for the ramekin
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 4 tablespoons (1/4 cup) all-purpose flour
•  Confectioners’ sugar, to serve 

PREPARATION

1. Heat oven to 425 degrees and butter the ramekins. Dust the buttered ramekins with granulated sugar.
2. Combine the chocolate and butter in a heat-safe bowl, microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute. Remove from the heat and set aside.
3. In a medium bowl, combine the sugar, eggs, egg yolks, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
4. Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
5. Pour the mixture into the ramekin. Bake for 10-12 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
6. Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.

DOUBLE RECIPE:

Makes: 8 lava cakes (each one in a ~5oz ramekin)

• 12 ounces bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
• 12 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
• 3/4c granulated sugar, plus more for the ramekin
• 4 large eggs
• 4 large egg yolks
• 2 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/2 cup flour
•  Confectioners’ sugar, to serve 

Chocolate Chip Shortbread Cookies

Ingredients
1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar

1/4 tsp salt
1 teaspoon vanilla extract
2 cups all purpose flour, sifted
2/3 cup mini chocolate chips

Instructions

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar, salt and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.

Creamy Avocado Dressing

Ingredients

• 1 Avocado
• 1 clove Garlic peeled
• 1/4 cup roughly chopped cilantro
• 1/4 cup low-fat sour-cream or greek yogurt, optional additional spoonful of mayo
• 1 tablespoon fresh lime or lemon juice or white vinegar
• 3 tablespoons Olive Oil
• 1/4 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• Water

Instructions

1. Place all the ingredients In a food processor or blender.
2. Process until smooth, stopping to scrape down the sides a few times. Thin the salad dressing out with about 1/3 cup water (give or take) until it reaches a desired consistency.
3. Keep in an airtight container for 1-2 weeks.

Chicken Tenders

FOR THE DIP:
1 ½ cups full-fat Greek yogurt, labneh or sour cream
¼ cup finely chopped chives
¼ cup finely chopped parsley
2 tablespoons finely chopped dill
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated or chopped
Kosher salt and freshly ground pepper 

FOR THE CHICKEN:
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 large eggs, beaten to blend
2 cups bread crumbs (preferably panko or other coarse bread crumbs)
3 tablespoons olive oil

PREPARATION

• Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
• Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
• Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
• Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
• Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
• Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

NYT

Red Lentil Soup

NYTimes

INGREDIENTS
· 3 tablespoons olive oil, more for drizzling
· 1 large onion, chopped
· 2 garlic cloves, minced
· 1 tablespoon tomato paste
· 1 teaspoon ground cumin
· ¼ teaspoon kosher salt, more to taste
· ¼ teaspoon ground black pepper
· Pinch of ground chile powder or cayenne, more to taste
· 1 quart chicken or vegetable broth
· 2 cups water
· 1 cup red lentils
· 1 large carrot, peeled and diced
· Juice of 1/2 lemon, more to taste
· 3 tablespoons chopped fresh cilantro


DIRECTIONS:

1. Chop onion

2. Peel carrot, chop

3. Crush 2 cloves of garlic in garlic press

4. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

5. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

6. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

7. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

8. Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Spiced Chickpea Stew With Coconut and Turmeric

recipe from NYT

only serves 4-6 so double for leftovers!

INGREDIENTS
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
3 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans coconut milk: 1 full fat, 1 light
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Cucumber, coriander, cumin for raita
Toasted pita, lavash or other flatbread, for serving (optional)

Double shopping list:
8 garlic cloves
2 large yellow onions
1 piece ginger
6 cans chickpeas
4 cans coconut milk *make 2 of these light coconut milk
1 box chicken stock
2 bunches chard
2 cups mint leaves
Big yogurt
Cucumber
Whole wheat pita

PREPARATION

• Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
• Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. 
• Using a wooden spoon or spatula, further crush the chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey! 
• Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
• Divide among bowls and top with mint, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Pork Meatballs

Buy: tomato sauce

2 lb. ground pork
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoons dried thyme
1 teaspoon coriander
1 teaspoon ground cumin

Instructions

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, use your clean hands to mix together all the ingredients. Shape into 32 meatballs, each weighing about 1 oz (30 grams).
• Arrange the meatballs in a single layer on the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.

https://healthyrecipesblogs.com/pork-meatballs/

Balsamic Glazed Chicken

Sheet Pan Balsamic Glazed Chicken and Potatoes

https://www.thekitchn.com/balsamic-chicken-260358

1 bag of small potatoes
1 small red onion, cut into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, peeled
4 sprigs fresh rosemary
3-4 packages of chicken (breasts or thighs)

Bonus: marinate chicken in advance with some balsamic, olive oil, garlic, lemon juice

Arrange a rack in the middle of the oven and heat to 400°F.

Toss potatoes, onion, and brussel sprouts with olive oil, salt and spread onto baking sheet

Bake for about 15 minutes while making glaze:

- combine vinegar, honey, 1 garlic clove, 1 sprig rosemary in small saucepan - bring to boil over medium-high for 7 minutes until syrupy (then discard rosemary and garlic)

Remove baking sheet from oven, toss veggies, clear space in center for chicken - season with salt

Bake until instant read thermometer says 155 (about 12 minutes)

Remove the baking sheet from the oven and turn the oven to broil. 

Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. 

Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. 

Cream Cheese Frosting

Ingredients

1 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla

1/8 tsp salt

(optional: 3/4 tsp chai spice mix: mostly cardamom with some cinnamon, cloves, and ginger)

Instructions

• Cream cream cheese with an electric mixer.
• Add in butter and cream together with cream cheese until light and fluffy.
• Add confectioner's sugar, 1/2 a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
• Add in vanilla and salt and beat on high until well-blended, light and fluffy.

Chocolate Satin Mousse

8 servings

10 ounces (300 g) 70% bittersweet chocolate, finely chopped
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (500 ml) heavy cream
3 large egg whites at room temperature
1 cup (120 g) confectioners’ sugar, sifted


• Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract. 
• In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool. 
• In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue. 
• Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated. 
• Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled. 

Shared by Kat from Patricia Wells