news: contest canceled plus a giveaway and a chocolate mousse recipe

Chocolate Mousse Food Photography

My Fudo News Flash: We are sorry to inform that the Oscar Weekend Contest has been cancelled due to lack of interest. In lieu of the contest we would like you participate in a giveaway. We understand that many of you have very hectic schedules. It is quick and easy to enter the giveaway:

In order to enter the giveaway:

1. Please add us to your blogroll (we’d love it) (let us know you did)
2. Please “like” us on Facebook and add us as a friend.
3. Tweet and Post about it on Both Twitter and Facebook

The winner will enjoy a copy of Essential Pepin, Jacque Pepin’s latest cookbook.
To entice you we would like you to enjoy the following recipe from the prolific Jacque Pepin

Photography Tips:

1. Rippled Cardboard Paper (Corrugated Paper) You can get this under four bucks!
2. Any featured chocolate desserts, break off a few pieces of brick chocolate (Bakers Chocolate)
3. The mint leaf is a creative element, but you can nibble on it if you like.

Chocolate Mousse

Chocolate Mousse (Jacques Pépin’s Essential Pépin)


1/3 cup sugar
4 large egg yolks
10 ounces bittersweet or semisweet chocolate, melted
2 cups heavy cream
2 teaspoons cognac (or another liqueur like Grand Marnier)

1. Reserve 2 tablespoons of the sugar, and combine the rest of the sugar with the egg yolks in a stainless steel bowl. Place the bowl in a skillet of hot tap water (or use a double boiler), and whisk the mixture for 3 minutes, or until it is fluffy, smooth, and at least doubled in volume.

2. Beat the reserved sugar with the cream in a large chilled bowl for a few minutes, or until soft peaks form; do not over whip. Transfer about 3/4 cup of the whipped cream to another bowl to use as a decoration, and refrigerate.

3. Using a rubber spatula, combine the melted chocolate with the yolk mixture and the cognac. If the mixture starts to seize or break down, immediately stir in 1 to 2 tablespoons of the whipped cream to smooth out the mixture. Gently fold in the remaining whipped cream until incorporated. Transfer the mousse to a decorative bowl, cover, and refrigerate until set, at least 2 hours.

4. At serving time whip the reserved ¾ cup whipped cream until stiff peaks form. Spoon the cream into a pastry bag fitted with a star tip and decorate the top of the mousse with the cream or spoon dollops of the cream onto the top of the mousse. Serve.

Photography Data:
Guest: Liv Friis-larsen
ApertureFNumber: f/3.2
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/125
FNumber: 32/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 6
Flash: 16
FocalLength: 100/1

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  • February 15, 2012 at 9:02 pm //

    Delicious chocolate mousse. Love your presentation, very stylish and eye catching.

  • February 16, 2012 at 3:50 am //

    What a fantastic chocolate mousse–just beautiful!

  • February 16, 2012 at 4:57 am //

    I am high on chocolate rush this few days — and now I want this mousse. Seriously :D

    • February 16, 2012 at 10:24 am //

      Here’s to dreaming about a block of choco = ) Thanks so much for commenting Kiran.

    • February 16, 2012 at 10:23 am //

      He is Gerry, thanks so much for entering the giveaway = )

    • February 16, 2012 at 10:23 am //

      Thank you so much for commenting Pavithra.

    • February 16, 2012 at 10:22 am //

      You’re welcome Roxana, it’s wonderful finding props that have texture, sometimes it’s like being a writer when you get stumped.

  • February 16, 2012 at 9:44 pm //

    That mousse looks like a dream in a bowl!

    • February 17, 2012 at 11:17 am //

      Mousse and Cream of Wheat always does it for me = )

  • February 16, 2012 at 10:19 pm //

    I’m sure I’d have to make a double batch of this. The Mr. loves light desserts and he’d flip for this one.

    • February 17, 2012 at 11:16 am //

      We’d love to try t his in a white chocolate too, that would just be it, huh? I like stove top chocolate pudding myself.

  • February 17, 2012 at 3:19 am //

    I love chocolate mousse. I have developed a low-fat Mexican chocolate pudding (read mousse) recipe that is available on my blog that is only 3 Weight Watchers points – no cream, uses skim milk and sets in 5 minutes. You would never know it was low fat. I have served it at several dinner parties and my guests literally lick the bowl!

    • February 17, 2012 at 11:14 am //

      That sounds fabulous Suzanne, chocolate mousse and no guilt! We should featured that someday on the site!!!!

    • February 17, 2012 at 10:52 am //

      We are truly sorry Kayle, we liked the idea too but there wasn’t enough interest to run the contest, but we have more fun giveaways coming up = )

  • February 17, 2012 at 10:28 am //

    wonderful mousse and picture

    • February 17, 2012 at 11:01 am //

      Thank you so much for commenting, hope you’ll give the recipe a try. Is it still chilly where you are? It might actually snow here tonight, can you believe it?

  • February 18, 2012 at 6:08 am //

    What a simple and gorgeous recipe! The photo is luscious enough to lick the screen :-)

  • February 18, 2012 at 9:07 am //

    Looks delicious and simple! Added myfudo to my blogroll and liked on facebook :)

  • February 19, 2012 at 11:38 am //

    I already have you on my blog roll! :)

  • February 19, 2012 at 11:39 am //

    And I like you on facebook (Kerstin Wolff)