I confess, I self medicate with chocolate. It�s such a versatile drug, with so many uses and applications. I have a veritable apothecary in my kitchen. I have a Winnie the Pooh tin filled with Dove dark chocolate squares, which are perfect to treat sweet cravings and anxiety attacks. I always have to refill my tin and the end of each semester. Then there�s grown-up�s chocolate milk (Godiva liqueur with a splash of milk), which complements a bubble bath�s indulgence and makes for a relaxing evening, although nothing beats a cup of mocha, while curled up in a blanket when it�s raining. I have a special mug for chocolate only, ready for use, on my kitchen counter.
Tucked down in the cabinets is my emergency box of Ghiridelli�s double dark chocolate brownies. They are the richest, most delicious, most emotionally soothing brownies ever. Just the smell from the oven is enough for me to crawl out from under my blanket and put on a brave face, if only to limp into the kitchen and steal a piece before my husband eats the best part, the center of the pan. The most coveted brownie of the whole batch.
Best of all there is chocolate mousse. Was there ever a better dessert created? The lightness of whipped cream with the richness of chocolate blended in to a silky treat. I love making chocolate mousse, watching the chocolate boil on the stove. I never got around to buying a double boiler, so I improvised by placing a clear glass mixing bowl over a saucepan. It�s hypnotic to watch the water form bubbles and pop up with the warm brown cocoa melting into a puddle above. Then I fold whipped cream into the chocolate liquid, pushing back and forth, rhythmically blending the two until the vibrant stripes of white and brown meld into a rich taupe. No matter my mood, my kitchen is always ready, and my chocolate is always waiting.
Published in The Simple Pleasures of the Kitchen, 2005