Debbie and Tommy discuss their experiences and feelings about Valentine's Day. They share childhood memories, embarrassing moments, and romantic gestures. Debbie talks about falling in love with Hans. Tommy talks about that time he walked into a hotel room to find something he wished he didn't...and reminds us not to go back to our exes. Outside of unfortunate Valentine's Day experiences, they also discuss how to keep romance alive and their plans for Valentine's Day. Finally, Debbie shares her chocolate mousse recipe from her latest book, Joy. (https://www.penguinrandomhouse.ca/books/625479/joy-by-debbie-travis-with-jacky-brown-nutritional-therapist-photography-by-stacey-van-berkel/9780735280106)
Debbie's chocolate mousse recipe ingredients:
• 4 cups of whipping cream or heavy cream,
• 3 cups of chopped dark chocolate, a little over one pound.
• Icing powder
• Edible flowers or fresh mint.
Directions:
Pour the cream into a large bowl and whip with a whisk or electric mixer until stiff peaks form. Place the chocolate in a microwave safe bowl and microwave for 30 second intervals, stirring after each until all the pieces have melted and the mixture is hot and smooth. Alternatively, you can place the chocolate in a heatproof bowl and set it over a pot of boiling water and stir regularly until melted and smooth.
While the chocolate is still melted, quickly fold in the whipped cream using a spatula, mixing gently and gradually until the mousse is fluffy and soft. Using a piping bag or Ziploc bag with a little hole in the corner, pipe the mousse into individual serving dishes and refrigerate for at least three hours until the mousse is chilled and the texture firm.
When ready to serve, dust each portion with a little icing sugar and decorate with a little flour or some mint. Feel free to add the Debbie Travis touch; Grand Marnier.
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