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 (Jacques Pépin’s Essential Pépin)

Ingredients

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