I love chocolate!

Most people like chocolate but I find it hard not to have a piece each day.  DH may buy me some but he never gets the correct brand, well if you are going to enjoy it you want your favourite.  I used to love Cadbury but now Lindt is my fav!  But do you think DH can remember the brand.  How hard is it, my name but change the last letter, the chocolate was made for me!

Here is a favourite chocolate mousse recipe of mine, it is a bit time consuming, but please read the instructions to the end.  I have had some lovely comments and I have included these at the end of my recipe!


CHOCOLATE MOUSSE | 3 days prep |  not suitable to microwave or freeze

This is for VERY special occasions only – it takes a lot of effort, but the presentation is spectacular!

  • 1 moose
  • 80 kg  Cadbury milk chocolate
  • 17 containers Dairy Whip cream
  • 1 maraschino cherry

Send spouse to Alaska to capture moose, or have one delivered by UPS.

Meanwhile, melt chocolate in very large double boiler.

Keep warm. Tie up moose with rope.

Holding the moose by the tail, carefully dip in melted chocolate, covering it completely with a thin coating.

Arrange moose attractively on large platter and refrigerate for 2 days to set chocolate.

Remove rope, wash to remove chocolate, if necessary, and return rope to clothesline.

Garnish chocolate moose with Dairy Whip and top with a cherry.

Serve immediately. Or you could just chew on the rope, which may be tastier.

May be doubled for serving a crowd.


From: Mary Well, I found that the moose objected to being dipped, so I think it’s better to give it a stiff drink first to knock it out. ( I recommend bourbon as it tenderizes the meat.) I served my family a few stiff drinks as well while we waited for the chocolate to set, and by the time the moose was served we all agreed that this is a most delicious recipe!

  • From: Kookaburra Oh dear, I’m afraid I had to make a lot of substitutions to this recipe. We don’t have moose/meece/mooses (?) in Australia so I had to substitute a large kangaroo. The good thing about using the kangaroo was that he jumped quite readily into the large vat of chocolate, probably thinking it was just another muddy billabong (water hole). Getting him out was also easy as once he hit that hot chocolate he bounded out again faster than Steve Irwin can say, “Crikey”! The biggest problem I had was getting the roo into the refrigerator. I eventually managed by removing all the shelves, but I think his mother must have come from the Snowy Mountains because the cold did not seem to deter him from bouncing one bit. In fact, he bounced so much that the refrigerator slid all the way down the hall and into the bathroom where it wedged itself tightly between the shower recess and the bench. We haven’t been able to shower since. I DID, however, manage to open the fridge door and found the roo nicely chilled, if slightly bewildered. We don’t have Dairy Whip in the shop, so I whipped up half a 44 gallon drum of cream in a cement mixer – the little bits of left-over dried cement provided an interesting texture and saved on buying 50kg of macadamia nuts. By this time I realised I missed a step and should have tied the kangaroo down in the first place, because now it was a real problem getting him onto the platter. I DID wonder whether I should have used a DEAD kangaroo, but the recipe didn’t specify this, and I don’t like to deviate too much from the instructions when cooking a recipe for the first time. Ultimately, the kangaroo wouldn’t sit still for long enough for us to put him on the platter, so, in true Aussie tradition, I just invited the mob over, provided everyone with a boomerang and said, “Help yourselves!”. An interesting recipe but perhaps not one I’d try again in a hurry.
  • From: Amanda Very good recipe. The local kind of moose we have here in Sweden didn´t stay put long enough, so we used a reindeer instead. We will make this Chocolate Reindeer variation again as Christmas table decoration. This is going to be a keeper in our house

From: Joanne I admit, I substituted an elk, we usually do not care for moose, the antlers are much too difficult to coat with the chocolate. This is also a big problem with caribou and reindeer. I used a combination of milk and white chocolate but even though it delicious it was harder to dip. Next time I will just use milk chocolate. I served this with Dairy Whip and toothpicks to remove the fur from between the teeth, our teeth, not the elk’s

From: Helen Israel has been hit with the bird flu and we are all going crazy looking for a chocolate mousse recipe that doesn’t contain raw eggs. Found it!

Did you know that………………

In 1938, Nestle Crunch was introduced. It was the first chocolate bar to combine milk chocolate and crunchy crisps to create a sensory eating experience that blended taste, texture and sound………


3 Responses to “I love chocolate!”

  1. Elizabeth Says:

    You enjoyed posting that didn’t you. Now I have stop myself opening the chocolate I bought and tucked away for Christmas…..what can I say, there was a sale.

  2. Tracey Says:

    I reckon I’ll skip the hard bits and just eat the 80kg chocolate – as long as it’s the rejigged REJIGGED Cadbury dairy milk after they bowed to public pressure to take the stupid vegetable oil back out.

    PS. You’re crazy!

  3. Linda Says:

    Yes I did enjoy posting it Elizabeth. Tracey was saying one of girls like to cook, so I thought I would share.

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